Monitor compliance of operational workflows in accordance with the Food Safety Management System (FSMS).
Conduct routine daily inspections according to Hazard Analysis and Critical Control Points (HACCP), Service Quality Management (SQM), Standard Operating Procedures (SOP), Integrated Pest Management (IPM), Control of Substances Hazardous to Health (COSHH) and Operational Health and Safety (OHS) standards.
Inspect, monitor and verify Food Safety Management Systems (FSMS) and Quality Management Systems (QMS) based on Dubai Municipality standard and international best practices.
Monitor food and beverage areas at the Pavilion and central production facility, storing and distribution of food, beverage and supplies deliveries.
Monitor menu nutritional compliance and concession related safety and security matters.
Monitor regular reporting and logging standards including immediate corrective action reporting in case of interruptions, malfunctions, maintenance of equipment and time-temperature reporting.
Demonstrate presence during operation and performing administrative work.
Conduct training classes and courses on sanitation & hygiene and other food-related operational topics.
Administrate catering staff health procedures and record-keeping.
Perform other miscellaneous duties as directed by the Supervisor.
