Requirements:
Experience in culinary and hotel management, minimum experience of 2 years in the same position desirable.
5* Hotel background or well recognized restaurants is a must is an advantage, but not required.
HACCP Certified
Very Organized.
Enthusiastic, proactive, full of energy, well aware of HACCP rules and regulations.
Ability to work under pressure.
Conversant in English.
Under the direction of the Executive Chef, and within
the limits of established InterContinental Hotels Group Policies and Procedures, assists in overseeing and directing all aspects of the Food and Beverage operation & Hotel. Promotes the desired work culture around Our Winning Ways
Essential Duties and Responsibilities
Maintain the highest level of Food hygiene and Safety standards in the hotel.
Ensure all food served to guests and employees are free of microbiological, chemical and physical contamination
Meet and review with the Municipality of Kuwait to observe and understand the conditions of food handling
Ensure that all work areas/ Kitchens conform to minimum requirements set by the municipality
On a regular basis check IHG website online to find out the updates in Food Hygiene requirements and standards.
To maintain HACCP implemented within the establishment and efficiently run the system as the HACCP Team Leader
Overall inspection of production and personal hygiene, in house training, raw materials evaluation, calibrations, documentation and record keeping
Develop standard operating procedures
Monitor microbiological quality of finished product
Handle complaints and investigate their causes so as to reduce or stop them in the future
Inspect and supervise workplaces to ensure that workers and the public are protected from dangerous or unsafe conditions
Meet with management to share their findings of inspection and discuss solutions that will promote a healthy and safe workplace
Make recommendations about operation in a safer manner
Meet with workers to make sure that they understand safety and health practices
Provide workers them with information about dangers in the workplace.
Works with appropriate senior management to understand major risk issues and critical areas of attention so as to develop and implement an effective risk management program that addresses all areas of concern in the hotel.
Designs and implements recommendations on policies and procedures to eliminate/minimize risks.
Manages and directs development and implementation of risk/loss prevention initiatives focusing on safety, physical security and asset protection to control risks and minimize losses
Manages and directs Risk Management Information Systems, data interfaces, reporting functions and information distribution for hotel.
Develops and manages awareness programs designed to improve safety and reduce cost, frequency and severity of losses
Produces regular Risk Management Reports and submits to appropriate internal operating/senior management.
Apply Online
Experience in culinary and hotel management, minimum experience of 2 years in the same position desirable.
5* Hotel background or well recognized restaurants is a must is an advantage, but not required.
HACCP Certified
Very Organized.
Enthusiastic, proactive, full of energy, well aware of HACCP rules and regulations.
Ability to work under pressure.
Conversant in English.
Under the direction of the Executive Chef, and within
the limits of established InterContinental Hotels Group Policies and Procedures, assists in overseeing and directing all aspects of the Food and Beverage operation & Hotel. Promotes the desired work culture around Our Winning Ways
Essential Duties and Responsibilities
Maintain the highest level of Food hygiene and Safety standards in the hotel.
Ensure all food served to guests and employees are free of microbiological, chemical and physical contamination
Meet and review with the Municipality of Kuwait to observe and understand the conditions of food handling
Ensure that all work areas/ Kitchens conform to minimum requirements set by the municipality
On a regular basis check IHG website online to find out the updates in Food Hygiene requirements and standards.
To maintain HACCP implemented within the establishment and efficiently run the system as the HACCP Team Leader
Overall inspection of production and personal hygiene, in house training, raw materials evaluation, calibrations, documentation and record keeping
Develop standard operating procedures
Monitor microbiological quality of finished product
Handle complaints and investigate their causes so as to reduce or stop them in the future
Inspect and supervise workplaces to ensure that workers and the public are protected from dangerous or unsafe conditions
Meet with management to share their findings of inspection and discuss solutions that will promote a healthy and safe workplace
Make recommendations about operation in a safer manner
Meet with workers to make sure that they understand safety and health practices
Provide workers them with information about dangers in the workplace.
Works with appropriate senior management to understand major risk issues and critical areas of attention so as to develop and implement an effective risk management program that addresses all areas of concern in the hotel.
Designs and implements recommendations on policies and procedures to eliminate/minimize risks.
Manages and directs development and implementation of risk/loss prevention initiatives focusing on safety, physical security and asset protection to control risks and minimize losses
Manages and directs Risk Management Information Systems, data interfaces, reporting functions and information distribution for hotel.
Develops and manages awareness programs designed to improve safety and reduce cost, frequency and severity of losses
Produces regular Risk Management Reports and submits to appropriate internal operating/senior management.
Apply Online
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