Food Safety Manager (Egyptian Only)

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on food safety as well as hygiene regulations including HACCP.
• The supply chain is planned to secure that the quality of the food & beverage products.
• The hotel is recognized by local authorities and is compliant to all HACCP regulations.

Key Responsibilities

• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Ensure that all Food & Beverage employees have an adequate knowledge of food safety.
• Organise Food safety meetings and training s and keep accurate records of all trainings and meetings held.
• Follow up with all related teams that trainings are understood and actions implemented.
• Develop food safety committees for the hotel to ensure all actions are communicated towards the operations. 
• Have a thorough knowledge and understanding of all food and beverage items offered.
• Attend the daily Food & Beverage meeting.
• Develop a monthly report of the operational hygiene gaps and develop an action plan.
• Develop on the job trainings for all kitchen, service and stewarding staff.
• Develop class room trainings for all kitchen, service and stewarding staff.
• Ensure daily routine checks are done in liaison with the Stewarding Manager in all Food & Beverage areas.
• Ensure daily checks of freezers and fridges in the kitchen and bar areas.
• Prepare and compile monthly, weekly F&B reports.
• To ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.
• Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets.
• Attend site visits for potential outside caterings. Attend operations and set-up during outside caterings to evaluate eventual hygiene gaps.
• Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.
• Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.
• Develop a regular pest control programme with the Stewarding department to ensure prevention.
• Conduct regular meetings with third party hygiene consultants to discuss critical points.
• To collect food samples from events and outside caterings for future reference.
• Spot check on receiving area for food hygiene and vendor product quality to ensure the hotel’s criteria is met.
• Be flexible to assist the operation when and as required during operational peaks or seasonal festivities.
• Ensure to withhold and not to disclose any details or administrative communications, personal information or overheard conversations in the office to others.

Skills, Knowledge and Expertise

• Bachelors or similar degree from an accredited college or university with major work in Tourism/Hotel Management or Education.
• One year in a similar position within a luxury brand.
• Ability to work and communicate in a multinational environment.
• Administration skills.
• Planning and organizational skills.
• Verbal and written communication skills.
• Presentation skills.
• Customer service skills.
• Budgeting experience.
• Team leadership skills.