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Food safety and Hygiene Manager

  • Maldives, Asia
  • Unspecified

Kandima is much more than just a holiday. This game-changingdestination offers a seriously stylish island setting with extraordinaryrestaurants and bars and plenty of on-site activities to choose from. As partof the PULSE Resorts and Hotels, Kandima is based on our core values of beingsmart, playful, rooted, responsible and human. Our oh-so-stylish (desti)nationis deeply rooted in the Maldivian values and we practice being respectful ofour guests, colleagues, community, culture and surroundings. Here, it is allabout genuine hospitality with a human touch and smart solutions that make useof the latest innovations – not to mention a playful spirit!


Complete responsibility for the highest level of sanitation and hygiene standards. To ensure all food served to guests and employees are free of microbiological, chemical and physical contamination and all work areas conform to SFSMS / ISO 22000 require Hygiene and Sanitation standards.

  • Degree in Food Science, Environmental Health, or related field.
  • Must be HACCP trained and certified.
  • Minimum 2-4 years of working experience in the same position at 5-star Luxury resort.


·Oversee the day-to-day food safety and hygiene requirements in all food and beverage outlets and operational areas

·Provide support and guidance to all direct and indirect food handlers, ensuring safety standards are maintained

·Identify key areas of risk in various food operations for early corrective actions

·Preparation of Food Safety & Hygiene SOPs, ensuring compliance with the regulations, licensing conditions and codes of practice relating to food safety

·Implementation of SOPs in all areas, providing training and awareness

·Provide corporate-approved templates and posters for Food Safety Management System in all outlets

·Coordinating and arranging of cleaning schedules and their implementation along with chief steward, staff training (kitchen, service, stewarding and all other applicable such as receiving officer)

·Liaise with HR to manage the health screenings of all food handlers, maintain Health Screening records for all food handlers [*Refer: Maldives Food and Drug Authority General Regulation for Food Establishments and Services 2007 182 FS1]

·Provide classroom and on-the-job training for all direct and indirect food handlers

·Maintain training records for Food Safety digitally with L&D [*Refer: Maldives Food and Drug Authority General Regulation for Food Establishments and Services 2007 182 FS1]

·Handle complaints or enquiries from customers on food hygiene matters, preparation of supporting documents and reports

·Act as a focal point of contact with the Maldives Food and Drug Authority and other related government bodies

·Ensuring Food Safety & Hygiene SOP’s at all production areas, dishwashing utilities, receiving and storage areas

·Manage documentation for Supplier audits (in line with the corporate office CPD)

·Schedule and conduct internal audits regularly in all areas from receiving to production and service

·Prepare detailed reports of audits using the approved auditing software provided

·Follow up on action plans and corrective actions

·Coordinating with the engineering department to implement preventive and corrective maintenance.

·Assist with external audits from third-party suppliers (in line with QM at the corporate office)

·Responsible for all food-related chemical safety including monitoring of chemicals on the island, training, maintaining the MSDS, ensuring chemicals in use are food-grade (in line with corporate office CPD)

·Monitoring of pest management program

·Monitor and manage the process for all water testing [*Refer: EPA – Supply Water Quality Standard], at the resort with Engineering (in line with the corporate office through QM)

·Monitor and manage the process for all, food sampling, etc. (in line with QM at corporate office)

·Establishing a food safety committee, conducting monthly meetings, providing minutes

·Provide daily reports to the Executive Chef on any compliance issues and provide appropriate corrective measures.

·Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation.

·Carry out Testing and Quality assurance in liaison with Corporate Quality Assurance function.

·Complying with Resort Safety policies, initiatives, and legislation.

·Abiding by all Work Place Health, Safety, and Hygiene regulations at all times.

·Abiding by the guidelines set out in the Employee Handbook.

·Carrying out any other duties as directed by the Executive Chef

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