Food Safety Manager - Egyptians Only

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The supply chain is planned to secure that the quality of the food & beverage products.
• The hotel is recognized by local authorities and is compliant to all HACCP regulations.

Key Responsibilities

• Set 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.
• Ensure that all Food & Beverage employees have an adequate knowledge of food safety.
• Organise Food safety meetings and training s 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.
• Attend site visits for potential outside caterings.
• Attend operations and set-up during outside caterings to evaluate eventual hygiene gaps.
• Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.
• Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.
• Develop a regular pest control programme with the Stewarding department to ensure prevention.
• Conduct regular meetings with third party hygiene consultants to discuss critical points.
• To collect food samples from events and outside caterings for future reference.
• Spot check on receiving area for food hygiene and vendor product quality to ensure the hotel’s criteria is met.
• Be flexible to assist the operation when and as required during operational peaks or seasonal festivities.
• Ensure to withhold and not to disclose any details or administrative communications, personal information or overheard conversations in the office to others.

Skills, Knowledge & Expertise

• Minimum one 1 year in a F&B management role
• Certified in food safety/ HACCP or equivalent

• Local language – excellent oral and written skills
• English – excellent oral and written skills
• Additional language - beneficial

• Ability to work independently and come up with proactive, rational solutions.
• Good written and verbal communication skills.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organisational skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organised manner.
• Have a complete understanding of food safety standards/ procedures.

• Ability to operate computer and office equipment.
• Proficiency in Excel and Word.

• Passionate for Food & Beverage
• Passionate for European luxury
• Entrepreneurial
• Straightforward
• Sense of responsibility
• Team player
• Analytical thinker
• Flexible and reliable
• Tolerant and open minded