Hygiene Officer

Fairmont Ajman The Hygiene Officer is responsible for monitoring and maintaining food safety, hygiene, sanitation, and health standards throughout the hotel, ensuring compliance with local regulatory requirements, HACCP principles, and Accor/Fairmont brand standards. The role involves conducting regular inspections, monitoring food-handling practices, maintaining hygiene documentation, and providing guidance and training to colleagues to promote a strong food safety culture across all relevant hotel operations. Key Responsibilities Food Safety and Hygiene Monitoring Conduct regular hygiene inspections of kitchens, food preparation areas, restaurants, colleague dining facilities, storage areas, and other relevant operational spaces. Monitor food handling, preparation, storage, cooking, cooling, reheating, and holding practices to ensure compliance with established food safety procedures. Verify food temperatures, refrigeration and freezer temperatures, and food storage conditions, ensuring records are maintained accurately. Monitor personal hygiene, grooming, handwashing practices, and the use of appropriate protective equipment by food handlers. Ensure proper food labelling, date marking, stock rotation, and compliance with FIFO (First In, First Out) procedures. Identify hygiene deficiencies and unsafe practices, recommend corrective actions, and follow up to ensure timely resolution. Ensure cleaning and sanitation schedules are implemented and monitored across all food production and service areas. Regulatory Compliance and Audits Ensure compliance with applicable local food safety legislation, municipal requirements, HACCP principles, and hotel hygiene standards. Support internal and external hygiene audits, regulatory inspections, and food safety assessments. Maintain up-to-date hygiene records, inspection reports, temperature logs, cleaning schedules, and other required documentation. Report significant hygiene violations, potential food safety risks, and non-compliance issues to the relevant department heads and management. Assist in developing and reviewing food safety procedures, risk assessments, and corrective action plans. Follow up on audit findings and ensure corrective and preventive actions are completed within the agreed timelines. Pest Control and Waste Management Monitor pest control measures and coordinate with the approved pest control provider and relevant departments to address pest-related concerns. Ensure waste is segregated, stored, and disposed of hygienically in accordance with hotel procedures and applicable regulations. Inspect waste disposal areas and monitor the cleanliness of refuse rooms and surrounding facilities. Identify and report conditions that may contribute to pest activity, contamination, or food safety risks. Training and Awareness Conduct hygiene and food safety awareness sessions for culinary, stewarding, food and beverage, and other relevant colleagues. Support the delivery of food safety induction training for new colleagues and refresher training for existing team members. Reinforce correct food handling, personal hygiene, cleaning, sanitation, and cross-contamination prevention practices. Promote a proactive food safety culture and encourage colleagues to report hygiene concerns promptly. Coordination and Reporting Work closely with the Executive Chef, Stewarding, Food & Beverage, Engineering, Housekeeping, and other relevant departments to maintain hygiene standards. Prepare regular hygiene inspection reports, highlight recurring issues, and recommend practical improvements. Coordinate with Engineering and external service providers regarding equipment defects, drainage issues, refrigeration concerns, and other hygiene-related matters. Maintain accurate documentation of incidents, corrective actions, training activities, and inspection findings. Perform additional hygiene-related duties as assigned by management.

Diploma or degree in Food Safety, Environmental Health, Hospitality Management, or a related field is preferred. Previous experience in a hygiene, food safety, or quality assurance role within a hotel, restaurant, or food production environment is preferred. Knowledge of HACCP principles, food safety management systems, and food hygiene practices. Familiarity with applicable UAE food safety regulations and local authority requirements. Relevant food safety or HACCP certification is an advantage. Good command of English, both written and spoken. Required Skills and Competencies Strong attention to detail and observational skills. Good knowledge of food safety, hygiene, sanitation, and contamination prevention. Ability to identify risks, investigate non-compliance, and recommend corrective measures. Strong communication and interpersonal skills. Ability to conduct inspections objectively and maintain accurate records. Confidence in communicating hygiene concerns and following up with department heads. Good organisational, analytical, and reporting skills. Ability to work independently and collaboratively across departments. Professional integrity and a strong commitment to health, safety, and regulatory compliance. Working Conditions The role requires regular inspections of kitchens, restaurants, food storage areas, colleague dining facilities, and other operational spaces. Flexibility to work shifts, weekends, and public holidays according to hotel operational requirements. The position may require working in hot, cold, and wet operational environments.

Food Safety and Hygiene Monitoring: conduct regular hygiene inspections of kitchens, food preparation areas, restaurants, colleague dining facilities, storage areas, and other relevant spaces; monitor food handling, preparation, storage, cooking, cooling, reheating, and holding practices; verify temperatures and storage conditions; monitor personal hygiene and PPE use; ensure proper labeling, date marking, stock rotation, and FIFO; identify deficiencies, recommend corrective actions, and follow up; ensure cleaning and sanitation schedules are implemented and monitored. Regulatory Compliance and Audits: ensure compliance with local food safety legislation, HACCP principles, and hotel standards; support audits and inspections; maintain hygiene records and logs; report violations and risks; assist in developing procedures and risk assessments; follow up on corrective actions. Pest Control and Waste Management: monitor pest control measures and coordinate with providers; ensure waste segregation and hygienic disposal; inspect disposal areas and cleanliness; report conditions contributing to pest activity. Training and Awareness: conduct hygiene and food safety training for relevant teams; support induction and refresher training; reinforce proper handling and hygiene practices; promote proactive safety culture. Coordination and Reporting: work with various departments to maintain standards; prepare inspection reports and recommendations; coordinate with Engineering on equipment and drainage issues; maintain documentation of incidents and actions; perform additional duties as assigned.