Food Engineer

SWISSOTEL BODRUMBodrum Turizm Yatırım San Tic A.S.

Food Engineer

Swissôtel Hotels & Resorts is a distinctive group of deluxe hotels where we put the emphasis on our people. We strive to provide a motivating and rewarding environment that attracts inspired and talented people who are willing to bring news ideas, use & develop their knowledge to reinvent their career path.

Swissotel Resort, Bodrum Beach lies directly on the waterfront in Turgutreis, approximately 20 km from the centre of Bodrum, a very popular destination as it offers ideal conditions for water sports, culture and Aegean relaxation.

The main two-storey hotel of Swissotel Resort, Bodrum Beach comprises 70 rooms and 72 suites, with minimum 40 m² per room.

The restaurants and bars are places of entertainment, where the ambience runs from formal to casual and dishes are prepared with the best local products.

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

·         Managing food safety team and organize its work.

·         Establishing, implementing, maintaining and updating the food safety management system according to Turkish Food Legislation, Codex Alimentarius, and ISO 22000 Food Safety Management Standard

·         Reporting the effectiveness and suitability of the Food Safety Management system to the senior Management.

·         Leading monthly hygiene audit for verification of the system.

·         Leading monthly hygiene audit together with external auditor for verification of the system.

·         Leading Food Safety and Hygiene audits together with an ISO 22000 auditor for verification of the system.

·         Leading regular Food Safety Meetings and recording the meeting minutes.

·         Following the application of Pre requisite program (PRP) and Operational Pre requisite program (OPRP) as well as HACCP plan.

·         Making risk analysis with Food Safety Team for new products, raw material, equipment and processes and making necessary changing in the system

·         Informing all resource requirements for Food Safety Management system to the   Management.

·         Following and informing related people about corrective actions for any non conformity in HACCP plan.

·         Determining of training needs for Food Safety team.

·         Starting corrective actions for any deviations from the Critical Limits.

·         Reporting all corrective actions to Management Representative.

·         Presenting CCP records in ISO22000 or Food Safety and Hygiene audits.

·         Leading to meet the withdrawal team members .

·         Preparing and updating all Food Safety documentation.

·         Training all new members in the Food Safety team and identifying all training needs about food safety in coordination with the Department Head.

·         Following all food legislation

·         Verifying and validating of Food safety management system with Food Safety team

·         Leading to the withdrawal team any time about food safety emergency.

Qualifications:

We are looking for a well organized and creative candidate with excellent communication and interpersonal skills, who is able to display a “passion for perfection” and work in a dynamic environment. In addition, the candidate should possess:

·         This type of engineering professional utilizes a wide variety of capabilities even beyond those acquired through education. Food engineers generally need strong problem-solving skills, effective verbal and written communication and well-developed organizational abilities.

Educational/ Training Requirements   :ISO 22000 System training           

and certificate, Food Hygiene and personal Hygiene training

Experience Requirements                      :Should be in the senior Management of F&B or in Executive Chef Position or Food Engineer Experienced in processes and hazards

Special Requirements                          :Computer knowledge for reporting, Fluency in English