FOOD ENGINEER

Kempinski Hotel Barbaros Bay Bodrum is looking for a candidate for 'Food Engineer' position.

SCOPE:
To assist the Food & Beverage Manager and the Executive Chef in managing the overall hygiene programme as an efficient and productive cost and service center ensuring a seamless operation and therefore contribute to maximizing guest satisfaction. The Food Engineer ensures that the hotel is fully in line with local and International hygiene standards and assists in guiding, correcting, planning and organizing Culinary and Stewarding operations.

MAIN RESPONSIBILITIES:  

• All rules & regulations are strictly adhered within the hotel including hotel's policy on hygiene regulations including HACCP
• The supply chain is planned to secure that the quality of the food & beverage products.
• The Hotel is recognized by local authorities and is compliant to all HACCP regulations
• Set an example by reporting to duty punctually wearing business attire according to the hotel dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Ensure that all Food & Beverage employees have an adequate knowledge of food safety.
• Organize Food Safety meetings and trainings and keep accurate records of all trainings and meetings held.
• Follow up with all related teams that trainings are understood and actions implemented.
• Develop food safety committees for the hotel to ensure all actions are communicated towards the operations.
• Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets

İŞ TANIMI

COMPETENCIES: 

• BA/BSc in Food Engineering 
• Minimum 3 year in similar position in a luxury brand.
• Previous experience working in ISO 22000 system
• Certified in food safety/HACCP or equivalent.
• Excellent oral and written skills both in English is a must.
• Ability to operate computer and office equipment.
• Ability to work independently and come up with proactive, rational solutions.
• Good written and verbal communication skills.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organizational skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organized manner.
• Have a complete understanding of food safety standards/procedures.