• Responsible for ensuring the consistent and efficient management of all hygine, occupatiional safety, health  and food safety requirement

• Identifies and checks work areas for potential accident and health hazards and advice on appropriate control measures.

• Maintains respective manuals for all areas of the hotel and updates and revises them as dictated by law and management, ensuring that each department prepares and updates the relevant section of the Departmental Operations Manual.

• Conducts scheduled operational review, audits on hygiene, occupational safety, and health and food safety and documents all findings.

• Carries out food hygiene (both technical safety and environmental requirements) audits of external suppliers and generates appropriate reports as per instruction.

• To maintain all hygiene records and forms as prescribed by local legislation, hotel management and policies and procedures.

• To conduct frequent and thorough inspections together with the Executive Chef of the Food & Beverage operation in line with HACCP guidelines and to ensure that the workplace is kept clean and organized, both at the front and back of the house as well as public areas.

• Checks and monitors hygiene, occupational safety, health and food safety standards in all areas of the hotels premises and makes recommendations to the concerned department heads.

• Fully implements and maintains the HACCP system into the food & beverage operation.

• Investigates accidents, incidents and unsafe work practices related to the hotel and other activities (internal and external), including incidents involving contractors and other parties. Explore possible causes, recommend remedial action and other appropriate action and follow up as appropriate;

• To conduct training needs analysis and plan & implement effective hygiene training programs in conjunction with the Training Manager and Departmental Trainers.

• To test food and beverage at all stages of supply, storage, processing and service for microbiological standards.

• Observes and reports in writing on emergency procedures, drills carried out in the hotel.

• Proven experience in hygiene, occupational safety, health and food safety operation;

• Experience in Hospitality and working knowledge of Food & Beverage management systems is desired.

• Professional experience of at least 2 year in similar position.

• Strong analytical and organizational skills.

• Ability to identify problems, gather date, setting facts and come to appropriate conclusions.

• Results oriented and focused on continuous process improvement.

• Good knowledge of Azerbaijani, Russian and English.

• Experience in Hospitality and working knowledge of Food & Beverage management systems is desired.