Cluster Hygiene Officer

Overview:
Comprising of The First Group's award-winning hotels and restaurants, The
First Collection is an innovative lifestyle brand offering exciting
hospitality services and unforgettable dining experiences.
The First Collection's portfolio of five operational hotels are renowned for
their world-class service and cutting-edge amenities designed to ease guests
into their stay. The First Collection at JVC opened in September ‎2021 and is
the first branded and managed hotel under the group. Grand Heights Hotel
Apartments, offers comfortable studios and one-bedroom apartments in the heart
of the city, and is owned and managed by The First Collection. Bringing to the
market a range of franchised properties, the group also manages TRYP by
Wyndham Dubai and Wyndham Dubai Marina, which are franchises of the Wyndham
Group. While Citadines Metro Central Dubai, offers hotel apartments in a prime
location and is a franchise of The Ascott Limited.

The First Collection's restaurants offer exceptional and original dining
experiences that focus on creating unique lifestyle-driven dining concepts
with a strong emphasis on quality and affordability. The rapidly growing
portfolio of restaurants, cafes and bars features a dynamic mix of homegrown
brands and recognised International franchises, including MasterChef, the TV
Experience - the world's first restaurant based on the global TV phenomenon.
With an emphasis on social dining, this exciting restaurant portfolio is
helping establish the collection of upscale and upper midscale hotels among
Dubai's hottest gastronomic and lifestyle destinations.

With ambitious growth plans in the years ahead , The First Collection will be
opening numerous upper scale hotels and a series of dining concepts throughout
Dubai.
Job Description:
KEY RESPONSIBILITES
* Microbiological analysis of food.
* Bacteriological analysis of all potable, cleaning and drinking water.
* Hand swab test (personal hygiene) of all food handlers.
* Equipment swab test (equipment hygiene).
* Bacteriological analysis of swimming pool, water (health club).
* Chlorine, PH value of swimming pool, water (health club).
* Checking, monitoring & ensuring levels of chlorine content of drinking water.
* Temperature check (cold storage, deep freezer).
* Food temperature check (to keep food out of temperature danger zone).
* Constantly evaluate systems to facilitate improvement where possible.
* Ensure HACCP procedures are followed, and clear records are kept at all times.
* Exceed guest expectations in quality and service of food products.
* Keep a tab on Raw material adulteration by suppliers.
* Adhere to guidelines of Dubai Municipality and local authorities

Food & Beverage Production Planning
* Random food testing on regular basis, food samples (raw, hot, and cold) from different areas are collected and processed.
* Fat analysis of milk & cream
* Gluten analysis of Flour
* Determination of moisture content of flour
* Determination of moisture content of butter/ margarine
* Analysis of percentage of chlorine
* Environment air monitoring (checking for microbial air pollution) areas to be tested kitchens, cold storages, rooms, restaurant.

People Management
* Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
* Liaise with the Catering and Stewarding Departments to ensure HACCP objectives are achieved and standards are maintained at all times.
* Conduct Hygiene/HACCP training classes for chefs, cooks & stewards

Financial Management
* Oversee the receiving of raw materials and perishables, as per Standards.
* Ensure Cost of Hygiene and Sanitation control are within prescribed Budgets.

Operational Management
* Check all equipment periodically for maintenance and Cleanliness.
* Liaise with Floor Managers to facilitate HACCP adherence and ensure standards are maintained.
* Monitor the presentation of food to ensure it complies with company standards and guidelines.
* Check temperature records and update the manual as required to ensure the Kitchen has comprehensive information at all times.
* Promote an environment of team work to facilitate the achievement of objectives of the department and the organization.
* Monitor hygiene quality of food products to ensure compliance with the standards.
* Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
* Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
* Coordinates with the training manager, ensure new joiners are inducted with proper departmental orientation, explain HACCP principles and hotels hygiene policy.
* Maintains relevant documentation for training needs and completion of sessions.
Desired Skill & Expertise:
* One year minimum experience in similar role is essential.
* Possess the ability to communicate effectively with the team and deliver consistently.
* Responsible self-starter, capable of handling multi-faceted projects and of working under pressure.
* High degree of integrity. Strong leadership. Nurtures and develops team members, encouraging innovation.
* Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of team members.
* Equips and motivates team members to achieve predetermined goals, installing and maintaining appropriate empowerment Programs.