Company Description
Raffles Hotels & Resort is a collection of award-winning luxury hotels located in vibrant destinations around the world. It is part of AccorHotels brands, which offers unique moments and diverse experiences in more than 4.100 addresses throughout 95 countries. From luxury to economy, each hotel shares a common, well-being and warm welcome.
Raffles Seychelles offers spectacular colleague accommodation, accompanied by world-class facilities, transportation, uniforms, meals and boat tickets to and from Praslin/Mahé. The Resort features 86 luxurious villas, the award-winning Raffles Spa as well as several stylish and unique dining options.
We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of a leading global luxury hospitality brand.
Job Description
To establish a food safety management system to ensure compliance with national and international food regulations, to ensure safe food for all customers, to have cost-effective solutions in quality management, to boost customer confidence, and mandate hygiene training.
* To report for duty punctually wearing the correct uniform and name badges at all times.
* Implement food safety management strategy and plans, including resources and systems to integrate within the property's long-term strategy.
* Develop, direct & implement the designed food safety & hygiene standard.
* To ensure food safety & hygiene compliance objectives are met.
* To measure performance against established standards by regular hygiene walks/audits.
* To verify and file all documentation related to food safety standards to ensure compliance with set objectives.
* Update necessary changes in standards (internally and externally initiated) and on performance against standards.
* Participate to ensure the layouts of new outlets comply with food safety standards & the law.
* Develop and direct SOPs of food safety & hygiene standards for operation.
* Responsible for HACCP/other system certification.
* Liaise with third-party laboratories to ensure microbiological sampling from kitchen facilities.
* Liaise and cooperate with quality management and standards certification bodies.
* Investigate and analyze guest-related food poisoning complaints and recommend corrective actions.
* To analyze the nature of cause of errors/complaints to identify areas needing improvement in process & system.
* Develop Supplier Quality Assurance program in liaison with purchasing department.
* To perform Supplier Audits, reporting non-conformance & upgrade the status to ensure the quality of the products entering into the distribution, process & system.
* Approve new suppliers after conducting audits & subsequent assessments.
* Certified & approved trainer from the Food Control Department to conduct in-house training.
* To conduct Basic Food Hygiene Training & refresher training to staff.
* To conduct Person In Charge training program for Outlet Managers and Sous Chefs.
* To develop & implement retention sample procedures.
* Liaise with other departments to establish and implement necessary communication strategy for the improvement and awareness of food safety issues.
* Assist in developing standards and implementation for Green and Health & Safety certifications.
* Setting organizational sustainability targets, and developing plans to meet those targets and oversee their delivery in line with corporate guidelines.
Qualifications
* Reading, writing and oral proficiency in the English language.
* Masters in Food Science / Masters in related food science.
* HACCP in Practice (Level 3 Award in Food Safety).
* Advanced Food Hygiene (Level 4 Award in Food Safety).
* Minimum 2 years’ experience in Food Hygiene & Quality Management in the food industry/retail food industry with exposure to online quality assurance.
Additional Information
* A passionate positive personality with excellent eye for detail who can work under pressure with minimal supervision.
* Commitment to meet and exceed all performance standards.
* Adherence to Standard Operating Procedures.
* Ability to work in a multi-cultural workforce.
* High level of integrity, promptness, creativity, enthusiasm, dedication, time management, teamwork, flexibility, and support for continuous improvement.
* Communication Skills.
* Organization.
* Cleaning.
* Time Management.
* Interpersonal Skills.
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