Assistant Food Safety Manager - Movenpick Hotel Amman

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​

Join us and become a Heartist®.

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

General:

• Consistently offer professional, friendly and engaging service to the colleagues and leaders.
• Assisting Executive Chef with the daily administration tasks.
• Comply with the Company’s Corporate Code of Conduct.
• Familiarize yourself with the company values and model desired behaviors.
• Establishes monthly reports according to requirements.
• Maintenance of highest sanitation and hygienic standards in the Food and beverage operation.
• Keep the HACCP records and all other related papers ready and up to date.
• Is familiar with all relevant company documentation for his/her field of responsibility.

Special:

• Ensure that the HACCP standards in the Hotel are met.
• Gives Basic hygiene Training to all employee in the Hotel that are selected by their Department Heads.

Duties:

• Check on a daily basis all Buffet display for temperature and takes sample for analyzes if needed.
• Daily inspection of all the Kitchen and reports given to Chef Office.
• Controls the production, preparation and presentation of all items, to ensure the highest level of quality at all times.
• Conduct daily inspections of all items and ensures they are set in a proper manner and they are in good quality at all times.
• Studies and informs, about latest changes of Hygiene development.
• Ensure the highest level of personal hygiene and his/her kitchen uniform is worn in the correct and cleanliness manner to reflect a good example to others.
• Inspect the maintenance of all equipment and utensils. Informs Executive Chef of any problems or issue regarding to the hygiene. 
• Conducts on the job training related to hygiene and safety.
• Check all the outlets with special attention to beverage service.
• Performs related duties and special projects as assigned.
• Controls movement of unauthorized personnel in Kitchen.

People Management:

• Maintain a climate of trust and team spirit though out the operation.
• Give special attention to staff welfare and social activities.
• All staff in proper uniforms with nametags and correct grooming.
• Ensure employees are fully aware of employee’s Handbook, as well as Fire & Emergency Manual.

Guest Satisfaction:

• To attain and follow up on any guest complaints.
• Corrective actions to be taken immediately to prevent future recurrence of any guest complaints.
• Guest suggestions have to be listened to and brought to the Executive Chef’s attention.

Fire, Life, Health and Security:

• Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same.
• Familiarize yourself with emergency and evacuation procedures.
• Ensure all security incidents, accidents and near misses are logged investigated and rectified to prevent future catastrophes.
• Follow departmental policies and procedures.
• Other duties as assigned.

• University/College education in clinical nutrition and dietetics or in food science, microbiology or related field is preferred.
• Minimum of 2 years work experience in a busy multi-faceted environment.
• Computer literate in Microsoft Window applications required.
• Mature, enthusiastic and energetic with proven abilities to creatively resolve issues.
• Organized, energetic, creative and professional with strong leadership skills.
• Able to multi-task and communicate effectively.
• Able to work in a fast paced environment, inviting and championing change.
• Able to effectively and positively manage challenging situations.
• Must be detail oriented, highly organized and self-directed.
• Able to build effective relationships with peers, Colleagues and suppliers.
• Team player with strong initiative and self-direction.