Job description

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

About the role

As a Hygiene Officer, you will be responsible for monitoring and maintaining food safety, hygiene, and sanitation standards throughout the hotel. Working closely with Culinary, Food and Beverage, and other departments, you will ensure compliance with hotel standards, HACCP requirements, and local food safety regulations to protect the health and safety of our guests and employees.

What you will do

Main Duties/Description:

1. Oversee the implementation and maintenance of the Food Safety Management System (FSMS) and certification processes within the hotel.
2. Ensure all food handlers complete the Essential Food Safety Training as required by local legislation.
3. Liaise with Purchasing, Engineering, and other relevant departments to ensure the effective implementation of the FSMS.
4. Maintain up-to-date knowledge of food safety regulations and industry best practices.
5. Conduct regular inspections of back-of-house and front-of-house food preparation areas, including the staff cafeteria, and maintain reports in accordance with Abu Dhabi Municipality requirements.
6. Follow up on non-conformities and provide training to staff to ensure full compliance with food safety standards.
7. Manage alleged food poisoning complaints by conducting thorough investigations and reporting findings, including laboratory results when required.
8. Prepare and submit monthly food safety reports to the Hygiene and Sustainability Manager and Executive Chef.
9. Develop the annual Food Safety and Hygiene budget in collaboration with the Executive Chef and Hygiene and Sustainability Manager.
10. Maintain all records and documentation required for certification renewals and regulatory compliance.

Internal Responsibilities
1. Apply and promote food handling and sanitation standards throughout the hotel.
2. Implement sanitation controls across all relevant departments.
3. Conduct random inspections of food items upon receipt.
4. Ensure hotel policies are administered fairly and that disciplinary documentation is completed when required.
5. Demonstrate strong decision-making and problem-solving skills.
6. Coordinate the development of food safety programs with the support of the Food Safety Team Leader.
7. Ensure all relevant employees are aware of food safety requirements and basic food hygiene practices.
8. Assist the Food Safety Team Leader in the implementation, monitoring, and documentation of the FSMS.
9. Assist in developing FSMS prerequisite programs and conduct daily monitoring activities.
10. Support the execution of internal and external food safety audits.
11. Visit suppliers and assist in conducting supplier audits.
12. Communicate and coordinate with departments regarding FSMS implementation, corrective actions, and follow-up activities.
13. Maintain and update all FSMS-related records and documentation.
14. Coordinate regular food safety meetings and prepare meeting minutes.
15. Understand the technology, equipment, food preparation methods, and process flows utilized within the operation.
16. Train food handlers on Critical Control Points (CCPs), monitoring procedures, and corrective actions.

External Responsibilities
1. Maintain a thorough understanding of Abu Dhabi Municipality food safety regulations.
2. Conduct regular food sampling in accordance with Abu Dhabi Municipality requirements.
3. Ensure compliance with all municipal and health authority regulations.
4. Conduct supplier inspections and verify compliance with approved vendor requirements.

Communication Responsibilities
1. Conduct regular meetings with relevant departments to ensure the effective implementation of the FSMS.
2. Promote ongoing communication and awareness regarding food safety, HACCP principles, hygiene standards, and regulatory requirements.

Standard Duties
1. Provide professional, courteous service that consistently exceeds guest and employee expectations.
2. Assist the Service and Culinary Departments in maintaining relevant notice boards and support Purchasing and Engineering in food and beverage-related activities.
3. Prepare all required documentation for new hires relating to food handling certifications and maintain associated records.
4. Accept responsibility for the health, safety, and welfare of guests, employees, and departmental operations, responding appropriately to any hotel emergency.
5. Protect guests and employees through the application of health and food safety principles, foodborne illness prevention, emergency drills, and first aid awareness.
6. Read, understand, and comply with the hotel's Employee Handbook, as well as all policies and procedures relating to Fire Safety, Hygiene, Health, and Safety.
7. Undertake additional duties and responsibilities that, while outside the normal routine, fall within the overall scope of the position.
8. Report for duty punctually in the correct uniform and name badge, maintaining high standards of personal appearance and hygiene in accordance with hotel standards.
9. Wear appropriate personal protective equipment, including hair restraints or hats, gloves, aprons, jackets, and closed-toe shoes while on duty.
10. Comply with all applicable local legislation and regulatory requirements.
11. Maintain positive working relationships with colleagues and other departments by embodying the principles of The Golden Rule.
12. Adapt to changes within the department as required by industry, company, or hotel needs.
13. Remain flexible and undertake additional responsibilities within the scope of the role, including redeployment to other departments when required to meet business and guest service demands.
14. Attend and facilitate training sessions as required.
15. Obtain and maintain all food handling and sanitation certifications required by local authorities.
16. Demonstrate proficiency in computer applications, including word processing, spreadsheets, hotel management systems, and related software.

17. Perform other tasks or projects as assigned by the Executive Chef or Hygiene & Sustainability Manager.

What you bring

• Previous experience in food safety, hygiene, or quality assurance, preferably within a luxury hotel environment.
• Knowledge of HACCP principles, food safety management systems, and applicable local food safety regulations.
• Relevant food safety or hygiene certifications are preferred.
• Strong observation skills and attention to detail, with the ability to identify and address potential hygiene risks.
• Good communication and interpersonal skills, with the ability to work collaboratively across departments.
• Strong organizational skills and the ability to monitor compliance and follow up on corrective actions.
• A proactive approach to maintaining high standards of food safety, hygiene, and sanitation.

What we offer: 
• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Employee Discount for stays at any Four Seasons worldwide
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals
• and so much more!

Schedule & Hours:

• This is a full time job