EHS & Hygiene Officer - (HR-C-EHSHO.7)
Full job details
Scope Of Work: Under the general guidance of the Human Resources Manager or delegate, responsible for all the aspects of the Environmental Health & Safety (EHS) Management System and Hazard Analysis Critical Control Points (HACCP) in the hotel in accordance with hotel policies and procedures and established authorities standards and legal requirements. Job Responsibilities: (EHS) 1. Overall responsible for successful implementation of the EHSMS in the hotel. 2. Ensure the EHS team members are competent and trained. 3. Ensure the Health and Safety and Environmental management programs are implemented in all the areas of the hotel. 4. Ensure internal audits are performed in regular intervals as per the requirement from the concerned authority. 5. Ensure that proper corrective actions are identified and implemented. 6. In conjunction with the Chief Engineer ensure the EHSMS system is revised at regular intervals. 7. Lead the Incident/Accident investigation team. 8. In conjunction with the Chief Engineer responsible for coordination with competent authorities. 9. Responsible for organizing monthly EHSMS meetings in the hotel or as required. 10. Maintains all documentations related to the management system programs. 11. Inspects the areas of potential hazards and recommends solutions to the management. 12. Documents all incidents / accidents and takes necessary corrective actions. 13. Under the guidance of the Chief Engineer participates in the periodical evacuation drills in the hotel. 14. Manages wastes by reducing and recycling wastes, encourage employees to carefully use resources. 15. Demonstrates the 12 Service Excellence Basics. 16. Keeps self up to date with all new EHS related procedures and systems as well as local and international legislations. HACCP Job Responsibilities: 17. Overall responsible for ensuring the continual implementation of the HACCP system in the hotel. 18. In conjunction with the Executive Chef responsible for organizing monthly HACCP meetings. 19. Ensure internal audits are performed in regular intervals. 20. Ensure proper corrective actions are identified and implemented. 21. In conjunction with the Executive Chef ensure the HACCP system is revised at regular intervals. 22. In conjunction with the Executive Chef Responsible for coordination with competent authorities. 23. Responsible for coordination with third party auditors for HACCP. 24. Responsible for conducting regular inspection of all food preparation, handling and serving areas. 25. In conjunction with the Executive Chef ensures HACCP is implemented in all food related areas. 26. Informs management of any unusual practices and major accidents. 27. Counsels colleagues on matters relating to hygiene and safety. 28. Prepares monthly Hygiene & Safety report. 29. Keeps self up to date with all new HACCP related procedures and systems as well as local and international legislations. HR Responsibilities: 30. Conduct awareness trainings for all EHS and FS management system requirements. 31. Working in conjunction with the F&B Department, ensure that all food handlers have the required Essential Food Safety (EFS) certification and all ADFCA regulations are adhered to in this regard. 32. Working in conjunction with the hotel?s Chief Engineer assist with related emergency response trainings to ensure compliance with all regulating authority?s requirements. 33. Attends all hotel trainings as required. 34. Adheres to all HR and hotel policies and procedures and acts as a role model for others. 35. Continually strives to improve self; knowledge and skills. Financial Responsibilities: 36. In conjunction with the Chief Engineer and Executive Chef ensures the EHSMS health and safety and environmental yearly targets are achieved. 37. Ensure the targets and KPIs are reported to the regulating authorities as per requirements and pre-set deadlines. General Responsibilities: 38. Attends all departmental meetings as required. 39. Strictly adheres to the Hotel?s Policy on Confidentiality and Ethics. 40. To carry out any additional tasks and projects as requested by the Human Resources Manager.
Competencies & Skills Essential Accountability Ethics/Integrity Winning Attitude Communication Skills Desirable/Preferable Embraces Change Strategic Thinker Learning and Continuous Development Teamwork/Team Player Personality Traits Essential Confident Self Motivated Outgoing & friendly Desirable/Preferable Creative Sense of Humour Energetic Knowledge & Language Essential Good Working Knowledge of FSMS Good Working Knowledge of EHSMS Advanced Spoken and Written English Desirable/Preferable Good Working Knowledge of ISO 14001 and OHSAS 18001 Good Working Knowledge of FSMS & EHSMS Implementation Good Working Knowledge of Internal Auditing Procedures Education Essential Bachelors Degree in Science/Microbiology or Equivalent HACCP Certification Desirable/Preferable Masters Degree in Science/Microbiology or Equivalent ISO 14001 & OHSAS 18001 Certifications Experience Essential Minimum 2 - 3 Years Experience Working in a Similar Position in a Food Production Environment Desirable/Preferable Minimum 2 - 3 Years Experience Working in a Similar Position in 5 Star Hotels
Travel Date Needed By 29/10/2016 # of Hires Needed 1