Job summary
Raffles Makkah Palace promises the exceptional standards inherent in the Raffles name and enhanced by Arab hospitality values. Raffles Makkah Palace offers 219 Suites & duplex Villas with breathtaking views of the Masjid Al Haram, the Holy Ka'aba and the city.
Responsibilities
- Ensure that the hotel is compliant with HACCP Food Safety Management requirements at all times.
- Ensuring that the municipality local order/regulations/guidelines are complied with.
- Liaise with the Stewarding, Engineering and Housekeeping departments regarding cleanliness, pest control and maintenance issues.
- Ensures Induction training on Accor's Sustainable Development Program, ISO All Safe and other required trainings are undertaken for new staff.
- To be updated about new legal requirements and
- notices issued by SFDA Municipality from time to time and ensure amendment of necessary practices and procedures.
- To ensure kitchen work practices reflect written procedures.
- Conduct a monthly back of house food safety inspection and observations recorded and distributed to all relevant departments involved and follow up on all non-conformities highlighted to ensure action is taken in a timely and efficient manner.
- To conduct inspections for Outlet/Coffee Shop to ensure SFDA Municipality regulations are being adhered to.
- Support the Purchasing Coordinator to conduct Supplier site inspections and report writing.
- Accompany the SFDA/MOH Municipality during their routine inspections and sampling practices.
- Circulate the Report Findings to the relevant departments
- and ensure that non-conformities are addressed and rectified.
- Verify key critical control points for compliance with critical limits.
- Reviews accurate completion of receiving process checks and temperature checking.
- Undertakes legal compliance reviews relating to temperatures and trade practices issues.
- Reports to management on issues relating to food safety, quality and legal compliance.
- Monitor and reports on the effectiveness of HACCP/Food Safety Plan implementation.
- Monitors the biological testing program – for food contact surfaces, staff, bought-in product and finished product and verify reports.
- Monitor food and raw materials suppliers' performance – biological, chemical and physical contamination hazards.
- To laterally coordinate with concerned departments in day to day activities.
- Ensures the due application of rules and regulations concerning health and safety.
