Implementing and managing the New Employee Orientations
Conducting Training Needs Analysis and Identifying the training needs of employees.
Develop and maintain Training Evaluation methods to measure learning and to evaluate effectiveness of training presentations and programs.
Conducts orientation training and in-service training to explain policies, work procedures, and to demonstrate use and maintenance of equipment.
Supervise the functions of all kitchen hygiene related issues.
To ensure that dishwashing machines, pot washing area and kitchen areas are clean and maintained in accordance with the sanitation and hygiene standards.
To ensure the cleaning of all operating equipments.
To ensure all filters, hoods and kitchen floors are cleaned to the required standards at regular intervals.
Staff training on hygiene, sanitation, cleaning and maintenance of various machinery, cooking ranges, cleaning procedures, health and hygiene and safety.
Creating and implementing daily and periodical cleaning schedule/check lists for cross checks.
Supervising the day to day maintenance of hygiene and sanitation.
To minimize the cost through breakage control, loss prevention and economical supplies and chemical use.
Conduct GMP and hygiene audits, raise non-conformance communications with the departments and improve the standards.
Trend analysis of product/microbial/raw material quality.
Training, sampling, swabs and other routine inline checks.
Actively promote a healthy, clean, safe and secure and productive working environment.
Responsible for GMP, GLP, HACCP and pest control management. Monitoring CCP’s
|Job Location:||Abu Dhabi, United Arab Emirates|
|Career Level:||Mid Career|