Hygiene Officer

Role overview

Food safety and hygiene monitoring

• Inspects kitchens, preparation areas, restaurants, colleague dining facilities, storage areas, and other operational spaces.
• Monitors food handling, preparation, storage, cooking, cooling, reheating, and holding practices.
• Verifies food and refrigeration temperatures and maintains accurate records.
• Monitors personal hygiene, grooming, handwashing, and protective equipment use.
• Checks labelling, date marking, FIFO stock rotation, and cleaning and sanitation schedules.
• Identifies deficiencies, recommends corrective action, and follows up on resolution.

Compliance, audits, and records

• Ensures compliance with local food safety legislation, municipal requirements, HACCP principles, and hotel hygiene standards.
• Supports internal and external audits, regulatory inspections, and food safety assessments.
• Maintains hygiene records, inspection reports, temperature logs, cleaning schedules, and other required documentation.
• Reports significant violations, risks, and non-compliance to department heads and management.
• Assists with food safety procedures, risk assessments, and corrective action plans; follows up on corrective and preventive actions.

Pest control, waste, and training

• Monitors pest-control measures and coordinates with the approved provider and relevant departments.
• Checks hygienic waste segregation, storage, and disposal, including refuse rooms and surrounding facilities.
• Identifies conditions that may cause pest activity, contamination, or food safety risks.
• Conducts food safety awareness, induction, and refresher training for relevant colleagues.
• Promotes correct food handling, personal hygiene, sanitation, and cross-contamination prevention.

Coordination and reporting

• Works with Executive Chef, Stewarding, Food and Beverage, Engineering, Housekeeping, and other departments on hygiene standards.
• Prepares inspection reports, highlights recurring issues, and recommends practical improvements.
• Coordinates on equipment defects, drainage, refrigeration, and other hygiene-related matters.
• Documents incidents, corrective actions, training activities, and inspection findings.

Qualifications and skills

• Knowledge of HACCP principles, food safety management systems, and food hygiene practices.
• Familiarity with UAE food safety regulations and local authority requirements.
• Good written and spoken English.
• A relevant diploma or degree and previous related experience are preferred.
• Food safety or HACCP certification is an advantage.
• Requires attention to detail, effective communication, objective inspection, accurate recordkeeping, and cross-department collaboration.

Working conditions

• Requires regular inspections in kitchens, restaurants, food storage areas, colleague dining facilities, and other operational spaces.
• Shift, weekend, and public-holiday flexibility is required according to hotel operations.
• Work may involve hot, cold, and wet environments.

Benefits

• Medical coverage, meals on duty, and discounted Accor room rates and restaurant offers.
• Learning and development opportunities, career growth across Accor, and corporate social responsibility activities.