Officer – Hygiene

Executive Reporting: Evaluate and report FSMS effectiveness to the General
Manager, providing data-driven recommendations for system improvement. Team
Leadership: Lead and synchronize the activities of the FSMS Team to ensure
cross-departmental alignment. System Governance: Oversee the implementation
and maintenance of the FSMS in accordance with established procedures
and regulatory controls. Incident Management: Identify systemic deviations
in food processes and authorize immediate controls on non-conforming products.
Root Cause Analysis: Lead comprehensive investigations into non-conformities
to implement robust preventive actions.

Regulatory Intelligence: Serve as the resident expert on food safety legislation
and technical industry standards. Educational Oversight: Direct the provision
of guidance and specialized training for all food-handling personnel. Crisis
Management: Coordinate investigations into food-borne illnesses or safety
complaints to protect guest health. Committee Management: Schedule and chair
FSMS meetings, ensuring action items are tracked and executed. Audit Leadership:
Manage and lead the internal audit program to verify system compliance.

Supply Chain Quality: Collaborate with the Purchasing Manager to lead vendor
audits and quality assessments. Document Governance: Ensure all critical FSMS
documentation is systematically controlled and audit-ready. Succession Planning:
In the absence of the Hygiene and Sanitation Manager, the Executive Chef
shall chair the FSMS meetings. Option 2: Operational & Compliance Focus
Best for an Officer focused on day-to-day enforcement and technical standards.
FSMS Reporting: Advise the General Manager on the suitability of the FSMS
to facilitate continuous system improvement.

Operational Coordination: Organize the FSMS Team’s workflow to ensure all food
safety tasks are completed efficiently. Process Maintenance: Ensure that FSMS
procedures and controls are consistently applied across all departments. Issue
Documentation: Record and analyze problems regarding food products or processes
to ensure full transparency. Correction Management: Initiate immediate
corrections on non-conforming products until safety standards are met.
Corrective Actions: Investigate the root cause of process failures and verify
that preventive measures are effective.

Compliance Awareness: Maintain up-to-date knowledge of local food safety laws
and technical guidelines. Staff Development: Facilitate the delivery of food
safety information and training to all food-handling employees. Complaint
Investigation: Coordinate the technical investigation of food safety-related
complaints or illnesses. Meeting Coordination: Schedule and lead FSMS meetings,
ensuring minutes are circulated and followed up. Internal Auditing: Execute
and lead the internal food safety audit schedule.

Vendor Liaison: Coordinate vendor site visits and quality assessments with
the Purchasing department. Records Control: Manage the filing and updating
of all records essential to the FSMS framework. Meeting Protocol: The Executive
Chef chairs meetings in the absence of the Hygiene and Sanitation Manager.
Option 3: Concise & Action-Oriented Best for a modern, high-efficiency
JD format. Performance Reporting: Report FSMS suitability to the GM
to facilitate organizational improvement.

Team Oversight: Coordinate the work and output of the FSMS Team members. Policy
Enforcement: Maintain the FSMS according to established procedures
and operational controls. Deviation Tracking: Identify and document food safety
issues within products or internal processes. Quality Control: Initiate controls
on non-conforming products and manage the correction process. Risk Mitigation:
Conduct root cause investigations to prevent the recurrence of safety
non-conformities.

Legislative Monitoring: Stay current on food safety legislation and relevant
technical data. Guidance & Training: Provide expert advice and conduct
training sessions for all food-handling staff. Health Investigations: Lead
investigations into food-borne illness reports or safety feedback. Action
Tracking: Chair FSMS meetings and ensure all documented action items
are resolved. Audit Management: Lead and schedule all internal food safety
audits.

Vendor Coordination: Manage the vendor visit program in coordination with
the Purchasing Manager. Data Integrity: Control and update all critical FSMS
documents and records. Backup Protocol: Ensure the Executive Chef chairs
meetings if the Hygiene and Sanitation Manager is absent. UPDATED JOB
REQUIREMENT: Minimum of 3 years of experience in a related field. Good knowledge
of food safety management systems and HACCP principles.

Computer literate and proficient in using office equipment and reporting
software. Excellent English communication skills, both written and spoken.
Well-organized, detail-oriented, with strong supervisory and coordination
skills.