Crowne Plaza Hotels & Resorts
Crowne Plaza Hotels Group in Saudi Arabia is hiring a Hygiene and Food Safety Officer with the following:
Job Responsibilities
- Develop the food safety team.
- Prepare the FSMS policy with the FS team leader.
- Present the final FSMS procedure to the FS team leader for approval and implementation.
- Determine FSMS objectives in collaboration with the FS team.
- Coordinate FS team meetings, including pre-preparation, agenda creation, and post-meeting report preparation.
- Identify and collect product lists from the Executive Chef.
- Develop product descriptions based on data collected from the Executive Chef.
- Identify hazards for each process with FSMS team members.
- Conduct hazard analysis with FS team members in the Hotel.
- Determine critical limits with FS team members.
- Establish preventive measures (policies, procedures, work instructions, and records) with FS team members.
- Develop a monitoring system with FSMS team members.
- Determine corrective actions for deviations from acceptable limits with FSMS team members.
- Create and review the HACCP Manual annually with the FS team, obtaining approval from the hotel manager.
- Develop and review Standard Operating Procedures (SOPs) annually with the FS team and obtain approval.
- Develop and review Sanitation Standard Operating Procedures (SSOPs) annually with the FS team and obtain approval.
- Develop and review the Pre-Requisite Program (PRP) annually with the FS team and obtain approval.
- Coordinate the FSMS system across all departments.
Training and Coordination
- Conduct food hygiene and food safety training for all food handlers (F&B staff), including:
- Basic food hygiene (internal and external).
- Intermediate food hygiene (internal).
- Critical limits from receiving to the final product.
- Personal hygiene practices.
- Cleaning and sanitation processes.
- Storage procedures.
- Vegetable sanitizing procedures.
- Handling and use of hazardous chemicals.
- Food safety orientation for new hires.
- Coordinate hygiene training regularly with Check Safety First Company.
- Maintain a training file for each employee with records of all training attended.
Process Development and Verification
- Design flow diagrams for each process with the Executive Chef and Food & Beverage Manager.
- Verify flow diagrams with FSMS team members.
- Determine Critical Control Points (CCPs) using the FSMS decision tree.
Internal Auditing and Documentation
- Perform daily internal audits and verification of FSMS procedures.
- Manage FSMS data and documentation control.
- Coordinate external and on-the-job training projects.
- Validate FSMS plan procedures in collaboration with external consultants.
Supervision of Hygiene and Maintenance
- Ensure hygiene policy implementation from receiving to serving.
- Measure general chemical parameters (chlorine and pH) in tap water.
- Collect microbiological and chemical analysis reports for food, beverages, and water.
- Oversee and inspect dishwashing and pot-washing machines in the hotel.
- Monitor the pest control program and schedule in F&B premises.
- Supervise the cleaning and sanitation program and schedule with the stewarding team.
- Liaise with the engineering department and prepare maintenance reports for requests in F&B premises.
- Review supplier hygiene audit reports from Cristal Company and update FSMS team and purchasing department.
Routine Inspections and Follow-Ups
- Check cold room and dry storage temperatures twice daily and maintain records.
- Coordinate with the receiving agent to keep records of all deliveries and file them in the FS office.
- Inspect buffets routinely and record temperatures of hot and cold items.
- Follow up with the kitchen to ensure records for cooking, reheating, cooling, defrosting, and vegetable sanitizing are maintained.
- Collect and organize all FSMS records systematically in the FS office.
