Key Responsibilities Supervise and monitor the implementation of the Food Safety Management System (FSMS) across all outlets and production areas. Conduct regular food safety audits and inspections in kitchens, storage, and service areas. Lead incident investigations (e.g., food contamination, complaints, or pest issues) and ensure corrective actions are implemented. Conduct food safety and hygiene training for staff and evaluate training effectiveness. Review supplier food safety documentation and ensure supplier compliance. Verify HACCP plans, CCP monitoring records, and ensure calibration of measuring devices. Coordinate with maintenance and housekeeping teams to ensure sanitary facility conditions. Liaise with government authorities (SFDA, municipality) for inspections and approvals. Maintain and update all food safety documentation and records. Guide junior officers and support staff on daily food safety operations.
Qualifications & Skills Bachelor’s Degree in Food Science, Microbiology, or related field. Minimum 4–6 years’ experience in food safety or quality assurance, preferably in hospitality or catering. Strong knowledge of HACCP, ISO 22000, and SFDA standards. Good leadership, auditing, and reporting skills. Certification: HACCP Level 3 or above, Advanced Food Safety Level 4 (preferred). Good communication and attention to detail.