Job Description

Job Title Assistant Hygeine

Description

Qualifications, Experience and Skills:BS Degree or higher in poultry, meat, seafood or food science.Minimum of 3 years' experience in one of the following ISO, HACCP, QA or food safety supervisory/ managerial role.Must have or be willing to complete certification requirements as Certified Food Safety Manager or equivalent yearly.Good analytical and communication (both oral and written) skills.Knowledge of poultry, meat, seafood or food science principles; understanding of management principles and team concepts.HACCP Certified with very strong HACCP and regulatory skills.General knowledge of kitchen functions - production, maintenance; warehouse; shipping, sanitation and lab sampling concepts.Must be a team player and understand how to develop in-depth programs which are operationally functionable while providing protection to the organization and consumers.Must be a team player and understand how to develop in-depth programs which are operationally functionable while providing protection to the organization and consumers.Previous experience as a Food Safety Officer in commercial environment.Experience Required - 5 year(s): HACCP ExperiencePreferred - Must have or be willing to complete certification requirements as Certified Food Safety officer or equivalent.Education Required - Bachelors or better within The Food Safety IndustryCandidate must be experienced, active, willing to learn and teach staff, posing pleasant personality and cooperative, problem solving and on call as and when required. Duties and Responsibilities: Lead all Food Safety and Regulatory efforts within the palace. Enforces food safety standards as outlined in the HACCP, ISO, HACCP, QA and QMS Standards and other programs. Maintain all required documentation. Be the catalyst for leading continuous improvement through technology and scientific research to take the food safety program(s) to the next level. Provide leadership and be an active member of all project teams to ensure food safety concerns are addressed. Maintain open communications with management and Kitchen staff to ensure each are aware of any potential food safety related concerns with product or product requirements/specifications. Ensure food safety programs are properly communicated, and Palace employees have a working knowledge of the programs through training and mentoring. Provide timely, accurate and relevant data and analysis to plant and Palace management. Ensure all kitchen equipment are well maintained, regularly checked and to report any problems to maintenance. Advise Executive Chef and Executive Sous Chef on major equipment breakdowns and input on equipment requirements. Ensuring that a high standard of personal hygiene and grooming is adhered too Follow standard operating procedures (SOP's) at all time.

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