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Key Responsibilities
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Key Accountabilities:
- Health & Safety:
- Adhere to and enforce relevant legislation and policies and ensure that highest degree of safety and safe working practices are maintained.
- Ensure full compliance with Lafarge safety standards and promote safety culture and safe practices among the entire work
- force.
- Ensure all BP employees are operating in a safe working environment.
- Provide monthly reporting and statistics regarding safety performance and incidents.
- Ensure that all employees and contractors following Health Safety Rules.
- Conduct VPC and direct other key members in the company to do the same.
- Identify people with potential to assume broader safety responsibility.
- Submit the safety figures on monthly basis to the company and discuss areas of improvement.
- Lead investigations in major safety incidents.
- Review investigation reports on safety violation incidents and decide on additional actions to be taken.
- Assume key responsibility for developing H&S improvement plan and relevant action plans.
- Follow HSIP of the plant and follow the progress.
- Stopping Unsafe act.
- Ensure that all employees trained.
- Attending all safety Meeting
- Ensure that all employees follow SWI.
- Achieve Annual Health and safety personal objective.
- Functional:
- Oversee the operational compliance, daily production, and service execution across all corporate dining setups, including main staff restaurants, executive VIP buffets, and on-site factory canteens.
- Audit the third-party catering contractor’s raw ingredient procurement, inventory freshness, and dynamic menu planning to ensure diverse, nutritionally balanced, and high-quality meals tailored for a large industrial workforce.
- Direct the end-to-end planning, staffing, and execution of VIP hospitality, high-profile corporate events, client visits, and large-scale employee gatherings, guaranteeing flawless presentation and premium service delivery.
- Enforce uncompromising compliance with international food safety standards (such as HACCP and ISO 22000). Conduct daily kitchen audits to verify safe food core temperatures, cross-contamination prevention, and strict cold-chain logistics preservation.
- Inspect continuous cleaning and sterilization schedules across all kitchens, storage walk-ins, dining halls, and serving lines. Enforce rigorous organic waste disposal protocols and eco-friendly food surplus management.
- Guarantee that all kitchen staff, servers, and dishwashers strictly adhere to personal hygiene standards and wear required food-grade Personal Protective Equipment (PPE), including hairnets, beard covers, anti-slip safety shoes, and disposable gloves.
- Monitor contractor headcount levels and daily shift rotations to ensure kitchen labor complies with a maximum 2% monthly absence cap, ensuring a seamless 24/7 dining supply chain with no operational gaps during production shift handovers.
- Enforce zero-tolerance policies regarding unsafe or unhygienic practices within dining perimeters, including smoking inside food prep or seating zones, sleeping during shifts, horseplay, or failure to report personal illness.
- Manage the monthly 100-point Balanced Scorecard system for catering services, docking points for verified meal delays, foreign-object contamination defects, menu item shortages, temperature deviations, or cleanliness failures.
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Education, Qualifications & Experience
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Education: Bachelor’s degree in Hospitality Management, Culinary Arts, Food Science, Business Administration, or a highly related professional discipline.
Experience:
• Professional Experience: 5–7 years of solid experience in high-volume commercial catering management, corporate food services, large-scale restaurant operations, or hospitality logistics.
• Food Safety Expertise: Comprehensive technical knowledge of food safety management systems, kitchen design ergonomics, food chemical hazard control, and international storage regulations.
• Leadership Experience: Minimum of 2 years in a supervisory or management capacity directing large third-party catering crews, kitchen teams, and hospitality service workforces.
• Industrial & Corporate Exposure: Proven track record managing mass feeding operations within heavy industrial complexes, manufacturing plants, remote staff villages, or large corporate headquarters.
• Contractual & SLA Knowledge: Strong capability in governing third-party hospitality suppliers under strict output-based Service Level Agreements (SLAs) and performance- linked scorecard systems.
• Certifications: Professional certification in food safety (such as SERV Safe Manager, HACCP Certification, or ISO 22000 Auditor) is highly preferred.
• Key Traits: Exceptional eye for detail, firm contractor diplomacy, crisis management capabilities during high-pressure events, and an unyielding commitment to sanitation and timing.
• Language & Licensing: Excellent command of professional English (written and verbal) and possession of a valid driver’s license.
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