Company DescriptionThemes from the adventurer Ibn Battuta's travels influence the architecture and style of the property, with intricate design. This 5-star hotel in Dubai is ideally located for travelers who wish to take advantage of all Dubai has to offer, with shopping and beaches close by.For travelers seeking freedom, independence, and space. Oaks Hotels & Resorts offers spacious contemporary serviced studios and suites across Australia, New Zealand, Asia, and the Middle East. Effortless short or long stays unfold with peace of mind and all the essential comfortsJob DescriptionMaintaining and Upgrading Sanitation and Hygiene Standards: Ensuring that all food provided to guests and staff is free from contamination and that work environments meet required hygiene standards. Managing HACCP Food Safety System: Consolidating food safety data, handling customer complaints, and communicating relevant information to management and Heads of Departments (HODs). Implementing Self-Audit Procedures: Leading and conducting bi-monthly self-audits in accordance with HACCP standards to ensure best practices are followed. Implementing Best Hygiene Practices: Taking responsibility for implementing best practices in hygiene and taking corrective actions where necessary. This includes providing training and guidance to the team. Maintaining Hygiene Standards: Proposing and ensuring adherence to minimum hygiene requirements in workspaces, storage areas, receiving areas, and waste disposal areas. Record Maintenance: Efficiently maintaining records related to the hotel's sanitation and hygiene efforts and programs. Liaising with External Agencies: Continually communicating with external agencies such as labs and government agencies regarding sanitary matters. Waste Management: Managing the segregation, storage, and timely removal of all types of waste, including recyclables, hazardous waste, and confidential waste streams. Coordination and Support: Coordinating with department heads and providing necessary support on hygiene-related issues across the organization. Implementing Corrective Actions: Assisting in the implementation of corrective actions and ensuring verification and closure of findings related to inspections, audits, and microbiological sampling results. Training: Conducting training sessions for food handlers in collaboration with departmental heads or process owners to enhance the overall competence of food handlers. QualificationsDiploma/Bachelors of Food Science or related studies2 years’ work experience in a similar capacity in the Hospitality Industry-Food production manufactureHACCP & Food Safety certificationsResponsible self-starter, capable of handling multi-faceted projectsProactive problem solverAble to communicate effectively with all levels of team membersComprehensive knowledge of kitchen hygiene practices and occupational health and safety standards