About this role
Key Responsibilities: Supervise the stewarding department to ensure all kitchen areas, equipment, and food preparation areas are cleaned and maintained to the highest sanitation and hygiene standards. Implement and oversee all HACCP policies within the hotel to ensure compliance with local legislation and international standards, including regular audits and training for all team members. Manage and coordinate HACCP audits and third-party visits, including inspections from authorities, ensuring all activities comply with local and hotel-specific standards. Develop, implement, and continuously improve food safety procedures , including the training of staff on food safety, hazard identification, and near-miss reporting. Monitor and ensure compliance with cleaning and hygiene standards in food establishments, including regular checks of food preparation areas, dishwashing areas, and storage spaces. Assist in preparing accident reports in accordance with prescribed standards and ensure that health and safety regulations are strictly followed by all team members. Handle guest complaints and resolve issues related to food safety promptly, reporting unresolved incidents to the management. Maintain a high standard of personal hygiene and grooming within the team and ensure all department members demonstrate the required service standards.