Responsible for developing, implementing, and maintaining the Food Safety Management System across catering and hospitality operations. Ensure compliance with statutory and company food safety standards, conduct audits, manage training, and support continuous improvement of food safety practices.
Key Responsibilities1. Standards & Operations
Ensure all food production, catering, and service areas comply with company and statutory HSE & HACCP standards.
Educate staff on proper HSE, HACCP, and hygiene practices.
Investigate food safety incidents and prepare detailed reports.
Ensure corrective actions are implemented effectively.
Maintain and coordinate the companys food safety program as per legal, client, and company requirements.
Assist management and employees with training on food safety, pest control, hygiene, and operational best practices.
Conduct supplier audits in accordance with HACCP system requirements and ensure follow-up actions.
Carry out internal audits and support continuous improvement of the food safety management system.
Collaborate with other safety teams within the organization.
Plan, organize, and oversee departmental operations to ensure compliance with HSE guidelines.
Conduct daily hygiene and safety inspections in all food handling areas.
Ensure availability of necessary equipment and verify they are properly maintained.
Prepare reports and documentation accurately and within required timelines.
Review staff performance and set improvement targets.
Attend safety meetings and present required reports.
Organize food safety training sessions and maintain training records.
Perform additional duties as assigned by the Operations or Project Manager.
2. People ManagementEnsure staff adhere to company personnel and training policies.
Build positive relationships with clients and customers through regular communication.
Maintain professionalism and effective coordination with supervisors and colleagues.
3. QHSE ComplianceEnsure operations comply with Quality, Health, Safety, and Environment management systems.
Immediately report all accidents, incidents, and damages; ensure proper procedures are followed.
Prepare incident investigation reports and update QHSE Manager on daily developments.
Follow all QHSE regulations of the client and ensure staff do the same.
Ensure proper use and maintenance of PPE and equipment.
Conduct toolbox talks and safety awareness sessions regularly.
Maintain high hygiene and sanitation standards across all areas.
Ensure periodic pest control activities are conducted.
Promote excellent personal hygiene practices among staff.
4. Management & CoordinationMonitor performance and operational costs to meet company objectives.
Coordinate with management during incidents and ensure accurate reporting.
Requirements Education & QualificationsDiploma or Degree in Food Safety, Microbiology, Environmental Health, or related field.
HACCP Level 3 or higher (mandatory).
Additional certifications in Food Safety, ISO 22000, HSE, or NEBOSH are an advantage.
ExperienceMinimum 3-5 years experience in food safety roles within catering, hospitality, or food production.
Experience in internal audits, incident investigations, and HACCP implementation.
Experience in training staff on food safety and hygiene practices.
Strong knowledge of HACCP, food safety regulations, and hygiene standards.
Excellent communication, reporting, and training skills.
Ability to conduct audits and identify areas for improvement.
Strong attention to detail and problem-solving skills.
Ability to work under pressure and manage multiple tasks.
Proficiency in MS Office and documentation.
Other RequirementsValid Qatar (QID) and transferable visa (if applicable).
Flexibility to work extended hours when required.
Strong commitment to maintaining high food safety and hygiene standards.
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