Kempinski Seychelles Resort Located on the famous Baie Lazare, in the exclusive south-end of Mahé Island, Kempinski Seychelles Resort Baie Lazare offers guests round-the-clock expertise, dedication and unmatched Creole hospitality in dazzling surroundings of untouched, natural beauty. This beachfront paradise, nestled in a secluded bay at the foothills of a magnificent mountain range, offers a private haven for romantics at heart, an activity-packed family getaway or the perfect destination for corporate gatherings and events
• The Manager organizes the monthly Hygiene Safety committee meeting chaired by GM / Director of Food & Beverage. • Submits deviations to standards and requirements from third party and internal “Hygiene Safety” audits to GM/ Director of Food & Beverage within a tracking monthly report with prioritized recommendations in coordination with the other Departments and monitors/drives their implementation • Directly responsible to drives and directs all aspects the aspects of HACCP and the Food Safety Management System (FSMS) including HACCP Third Party auditing process and implementation of deviations to obtain HACCP certification. • Initiate the weekly Operation and Hygiene walkthrough of Hotel headed by the Director of Food & Beverage and General Manager and produce the minute to be distributed. Then follows up that the Departments with issues are taking the proper action in due time.
Key Responsibilities: • All rules & regulations are strictly established and adhered within the hotel as well as hygiene regulations including HACCP. • Ensure that all employees have an adequate knowledge of Hygiene • Ensure that all Food & Beverage employees have an adequate knowledge of food safety. ( HACCP level 2) • Organise Hygiene and (Food) Safety meetings and trainings 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. • Check on a daily basis Housekeeping pantries and storage areas. • Develop a regular pest control programme with the Stewarding and housekeeping department to ensure prevention. • Be flexible to assist the operation when and as required during operational peaks or seasonal festivities.
Receiving and storage: • Monitors hygiene at hotel’s receiving areas, storage and insure stock rotations: • Controls the 2 times daily check of the cold room’s temperature by Kitchen Department and keep records. • Controls the weekly cold stores cleaning checks and keep records. • Controls receiving of good materials, checking the food hygiene, temperature control of delivered goods, delivery staff’s clothing, and vehicles cleanliness. • Performs the weekly cold stores food dating checks and keeps records. • Verifies the temperature control, checking the production and expiry date, when and where necessary. • Verifies that storage and stock rotation is being carried out (checking the production and expiry date) for all food, beverages and food in storage areas in outlets, kitchens, bars, main stores, and any others food associated stores. Items includes Dry storage, Chilled stores and fridge, freezer
Sampling and food displays: • Initiates and follow-up the monthly random food sampling and rotation procedure and keep records. • Initiates and follow-up the banquet food sampling and rotation procedure for banquet over 21 Pax and keep records.
Ongoing checks; • Control adequate glassware cleaning in guestrooms procedure • Make sure that Hygiene signage in the Hotel is adequate and in good state • Make sure that the highest of Hygiene is kept in the concerned department by a daily check. • Follow-up of the 3 times daily inspection of the pool surroundings by the Manager on Duty and file reports. • Ensure the use of appropriate hygienic procedure in kitchens: cutting boards, plastic gloves, chef hats, etc. • Does daily hygiene health and food safety inspections with all food handlers and follow-up competence • Reports and follow up on deficiencies, using hotel CAFM, regarding kitchen equipment maintenance related to HACCP • Monitors food production and preparation (cooking, Cooling, Handling, thawing, High risk foods) • Regular visits of staff accommodations and responsible to report hygiene and occupational safety issues • Make sure that during any events all health and hygiene procedures are followed.
Planning and Reporting • Implements a Food and Safety Management System (FSMS) for all food handlers and related department • Monitors and manages all records and files required by HACCP • Provides resources and supporting materials where necessary. • Leads and direct the HACCP management team • Plans, conducts and oversee staff training activities related to FSMS and HACCP in coordination with the Training Department • Participates and leads regular audits and inspections related to HACCP and FSMS • Serves as the Hotel representative related to food safety and to liaise with the concerned authorities to ensure compliance with current laws regulations and legislation. • Verification and monitoring of the personal hygiene and coordinates the regular health and hygiene tests including but not limited to: swab tests, urine tests for staff working in high risk environment • Make sure that required check lists, standards, communications, information and support are delivered to insure quality related activities and/or resolve issue • Visits Suppliers premises to ensure that all suppliers are in strict compliance to HACCP and request their HACCP certification • Establish and responsible of the operational budget in relation to: HACCP certification, FSMS and Hygiene • Follow-up any case of food poisoning alleging according to corporate procedure and keep records. • Assist in sourcing F&B suppliers from a food safety point of view.
BCP and Minimum Audits: • To monitor and report on defined time schedule to GM/Director of Food & Beverage and Regional Office the progress of the compliance using Corporate/Regional Office issued check lists/requirements and Third-Party Audits. • Accordingly monitor, report and assist with the compliance of Hygiene, BCP and Minimum Audits including but not limited to: • Prepares all necessary documentation in coordination with concerned Departments and assist the “Peer Review” auditor during his auditing • Assists the Departments, in coordination with Training Department, to program and record necessary training and drills • Reports to GM the drills achievements/deficiencies and prepare with concerned Departments the necessary remedial action plans • Establishes risk assessments through-out the hotels in coordination with other departments and submit the GM related prioritized action plan. • Directly responsible for the implementation of the Occupational Safety
Testing and contracts: • Initiates and follows-up cleaning of the grease traps according to the use. • Initiates and follows-up the bi-annually stools check for the Food Handlers and file test results. • Initiates and follows-up the monthly pest control by certified company and file certificates of completion. • Initiates and follows up the monthly water tests for drinking water, swimming pools and cooling towers and file test results. • Initiates and follow up the monthly tests of the hot water temperature at the further point to be more than 55 degrees Celsius and keep records. • Initiates and follow up the monthly tests of the hot water temperature at the further point to be more than 55 degrees Celsius and keep records. • Initiates and follow-up bi-annually shower head disinfections and keep records.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Desired Skills & Qualifications: • Degree Health / Hygiene Safety Management or relevant field is preferred • Degree or Advanced Certificate in Occupational Health and Safety • Proven experience Hygiene Safety Management • In depth knowledge of legislation (e.g. OSHA/EPA) and procedures • Knowledge of potentially hazardous materials or practices • Experience in writing reports and policies for Health and Safety • Familiarity with conducting data analysis and reporting statistics • Proficient in computer literacy • Outstanding organizational skills • Strong Communications skills, detailed oriented , problem solving and technical skills • Excellent communication skills with the ability to present and explain health and safety topics
At Kempinski Hotels we pride ourselves on delivering a beautiful performance for each and every one of our guests. Dedicated to please, educated to entertain and never compromising on the European elegance of service, we are driven by our passion for crafting distinct and meaningful experiences. Each of our remarkable properties is a stage upon which our people perform their best and every day is an opportunity to apply their unique talents. We offer recognition for your skills, an environment
Organization: Kempinski Hotels
Job Type: Regular
Job Posting: Feb 13, 2022
Unposting Date: N/A
Job Number: 2200008P