Food Safety Manager - Egyptians Only
kempinski
Food Safety Manager - Egyptians Only
Description\nRoyal Maxim Palace Kempinski
SCOPE\n
To assist the Food & Beverage Head of Department and the Executive Chef in managing the overall hygiene programme as an efficient and productive cost and service Centre ensuring a seamless operation and therefore contribute to maximizing guest satisfaction. The Food Safety Manager ensures that the hotel is fully in line with local and International hygiene standards and assists in guiding, correcting, planning and organizing Culinary and Stewarding operations.
OVERALL OBJECTIVES
The job of Food Safety Manager is executed satisfactorily when:\nAll rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.\nThe supply chain is planned to secure that the quality of the food & beverage products.\nThe hotel is recognized by local authorities and is compliant to all HACCP regulations.\n
Key ResponsibilitiesMAIN RESPONSIBILITIES\nSet 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.\nEnsure that all Food & Beverage employees have an adequate knowledge of food safety.\nOrganise Food safety meetings and training s and keep accurate records of all trainings and meetings held.\nFollow up with all related teams that trainings are understood and actions implemented.\nDevelop food safety committees for the hotel to ensure all actions are communicated towards the operations. \nHave a thorough knowledge and understanding of all food and beverage items offered.\nAttend the daily Food & Beverage meeting.\nDevelop a monthly report of the operational hygiene gaps and develop an action plan.\nDevelop on the job trainings for all kitchen, service and stewarding staff.\nDevelop class room trainings for all kitchen, service and stewarding staff.\nEnsure daily routine checks are done in liaison with the Stewarding Manager in all Food & Beverage areas.\nEnsure daily checks of freezers and fridges in the kitchen and bar areas.\nPrepare and compile monthly, weekly F&B reports.\nTo ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.\nCheck on a daily basis pastry counters, buffets and displays for the restaurants and banquets.\nAttend site visits for potential outside caterings.\nAttend operations and set-up during outside caterings to evaluate eventual hygiene gaps.\nAttend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.\nContribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.\nDevelop a regular pest control programme with the Stewarding department to ensure prevention.\nConduct regular meetings with third party hygiene consultants to discuss critical points.\nTo collect food samples from events and outside caterings for future reference.\nSpot check on receiving area for food hygiene and vendor product quality to ensure the hotel’s criteria is met.\nBe flexible to assist the operation when and as required during operational peaks or seasonal festivities.\nEnsure to withhold and not to disclose any details or administrative communications, personal information or overheard conversations in the office to others.\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Skills, Knowledge and Expertise\nNATIONALITY:\tEligible for a working permit in country of hire.
EDUCATION: \tBA/BSc in Food Production or food safety related field.\n
EXPERIENCE:\t\t\tTo fill the position, the following is required:\nMinimum one 1 year in a F&B management role\nCertified in food safety/ HACCP or equivalent\n\nLANGUAGE:\tAbility to work and communicate in a multinational environment:\nLocal language – excellent oral and written skills\nEnglish – excellent oral and written skills\nAdditional language - beneficial\n\nCOMPETENCIES:\t\t\tCompetencies needed to fill the position:\nAbility to work independently and come up with proactive, rational solutions.\nGood written and verbal communication skills.\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors.\nAbility to identify and delegate tasks effectively.\nExcellent organisational skills.\nApplies a professional, confidential and ethical approach at all times.\nWorks in a safe, prudent and organised manner.\nHave a complete understanding of food safety standards/ procedures.\n\nTECHNICAL COMPETENCIES:\tComputer literacy adapted to the field of Food & Beverage:\nAbility to operate computer and office equipment.\nProficiency in Excel and Word.\n\nINDIVIDUAL CHARACTERISTICS:\tTo fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:\nPassionate for Food & Beverage\nPassionate for European luxury\nEntrepreneurial\nStraightforward\nSense of responsibility\nTeam player\nAnalytical thinker\nFlexible and reliable\nTolerant and open minded\n
\nOTHER SKILLS:\t\t\tDepending on region and property.\n
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Application Deadline: 31 May 2025
Department: Hotel Management
Employment Type: Permanent - Full Time
Location: Egypt - Cairo
Compensation: ج.م0 / month
Description\nRoyal Maxim Palace Kempinski
SCOPE\n
To assist the Food & Beverage Head of Department and the Executive Chef in managing the overall hygiene programme as an efficient and productive cost and service Centre ensuring a seamless operation and therefore contribute to maximizing guest satisfaction. The Food Safety Manager ensures that the hotel is fully in line with local and International hygiene standards and assists in guiding, correcting, planning and organizing Culinary and Stewarding operations.
OVERALL OBJECTIVES
The job of Food Safety Manager is executed satisfactorily when:\nAll rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.\nThe supply chain is planned to secure that the quality of the food & beverage products.\nThe hotel is recognized by local authorities and is compliant to all HACCP regulations.\n
Key ResponsibilitiesMAIN RESPONSIBILITIES\nSet 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.\nEnsure that all Food & Beverage employees have an adequate knowledge of food safety.\nOrganise Food safety meetings and training s and keep accurate records of all trainings and meetings held.\nFollow up with all related teams that trainings are understood and actions implemented.\nDevelop food safety committees for the hotel to ensure all actions are communicated towards the operations. \nHave a thorough knowledge and understanding of all food and beverage items offered.\nAttend the daily Food & Beverage meeting.\nDevelop a monthly report of the operational hygiene gaps and develop an action plan.\nDevelop on the job trainings for all kitchen, service and stewarding staff.\nDevelop class room trainings for all kitchen, service and stewarding staff.\nEnsure daily routine checks are done in liaison with the Stewarding Manager in all Food & Beverage areas.\nEnsure daily checks of freezers and fridges in the kitchen and bar areas.\nPrepare and compile monthly, weekly F&B reports.\nTo ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.\nCheck on a daily basis pastry counters, buffets and displays for the restaurants and banquets.\nAttend site visits for potential outside caterings.\nAttend operations and set-up during outside caterings to evaluate eventual hygiene gaps.\nAttend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.\nContribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.\nDevelop a regular pest control programme with the Stewarding department to ensure prevention.\nConduct regular meetings with third party hygiene consultants to discuss critical points.\nTo collect food samples from events and outside caterings for future reference.\nSpot check on receiving area for food hygiene and vendor product quality to ensure the hotel’s criteria is met.\nBe flexible to assist the operation when and as required during operational peaks or seasonal festivities.\nEnsure to withhold and not to disclose any details or administrative communications, personal information or overheard conversations in the office to others.\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Skills, Knowledge and Expertise\nNATIONALITY:\tEligible for a working permit in country of hire.
EDUCATION: \tBA/BSc in Food Production or food safety related field.\n
EXPERIENCE:\t\t\tTo fill the position, the following is required:\nMinimum one 1 year in a F&B management role\nCertified in food safety/ HACCP or equivalent\n\nLANGUAGE:\tAbility to work and communicate in a multinational environment:\nLocal language – excellent oral and written skills\nEnglish – excellent oral and written skills\nAdditional language - beneficial\n\nCOMPETENCIES:\t\t\tCompetencies needed to fill the position:\nAbility to work independently and come up with proactive, rational solutions.\nGood written and verbal communication skills.\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors.\nAbility to identify and delegate tasks effectively.\nExcellent organisational skills.\nApplies a professional, confidential and ethical approach at all times.\nWorks in a safe, prudent and organised manner.\nHave a complete understanding of food safety standards/ procedures.\n\nTECHNICAL COMPETENCIES:\tComputer literacy adapted to the field of Food & Beverage:\nAbility to operate computer and office equipment.\nProficiency in Excel and Word.\n\nINDIVIDUAL CHARACTERISTICS:\tTo fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:\nPassionate for Food & Beverage\nPassionate for European luxury\nEntrepreneurial\nStraightforward\nSense of responsibility\nTeam player\nAnalytical thinker\nFlexible and reliable\nTolerant and open minded\n
\nOTHER SKILLS:\t\t\tDepending on region and property.\n
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