Food Engineer

To ensure compliance with the 7 principles of HACCP in all Food & Beverage Departments
To manage and oversee HACCPs for all food items served
To ensure compliance with Food Standards guidelines and audit requirements
To ensure the Hotel back of house areas and venues are at audit ready status at all times including all relevant documentation
To ensure safe, accurate and documented cleaning methodology and procedures are implemented with the assistance of the chemical supplier
To ensure industry leading standards of hygiene and good housekeeping practices are maintained throughout the hotel

Degree in Environmental Health, Society for Public Health or Chartered Institute of Environmental Health
Level 4 Award in Food Safety Management for Catering and RSPH has a Level 4 in HACCP Management for Food Manufacturing
Knowledge of all hygiene standards
Knowledge and understanding of audit requirements
Knowledge of PPE and safety equipment
Understanding of health and safety
Appropriate Supervisory experience and trainingFood related experience