Hygiene Officer

Hospitality
Ras Al Khaimah
January 7, 2026
$1500 - $2450 / month
Full Time

Job Description

The Hygiene Officer is responsible for overseeing and maintaining sanitation and hygiene standards across all food preparation and service areas, ensuring that all food served to guests and employees is free from microbiological, chemical, and physical contamination. The role ensures that all work areas meet the required hygiene and sanitation levels. Specifically, the Hygiene Officer performs the following tasks to the highest standards:

Key Responsibilities

  • Propose, implement, and maintain minimum hygiene standards across all work areas, stores, receiving, and disposal zones, ensuring compliance at all times
  • Maintain accurate and up-to-date records of the hotel’s sanitation and hygiene programs
  • Develop and keep an updated methodology manual for section personnel, ensuring it is readily available for use and review
  • Promote effective communication and coordination of hygiene standards with all hotel staff
  • Ensure the office and section areas are clean, organized, and maintain an efficient workflow
  • Undertake special assignments and projects as delegated by superiors
  • Conduct and chair the Food Safety & Sanitation (FSS) Monthly Meeting
  • Monitor, assist, and perform all procedures and protocols to maintain excellent sanitation and hygiene standards
  • Participate as part of the hotel’s Sanitation Team, conducting monthly inspections of all food handling areas and generating detailed reports
  • Liaise continuously with external agencies, including laboratories, government authorities, and health practitioners, on all sanitary matters

Skill & Experience

  • Minimum of 2–3 years of experience as a Hygiene Officer in a hotel or large restaurant complex; prior experience in the hotel industry is highly preferred
  • Responsible self-starter, capable of managing multiple projects and working effectively under pressure
  • Strong communication and guest relations skills; proactive problem solver
  • Creative with an international culinary focus, attention to detail, and high standards in hygiene and food safety
  • Team player with excellent team-building skills; able to communicate effectively at all levels
  • Motivates and equips team members to achieve goals, maintaining empowerment programs and fostering professional growth
  • Personable, approachable, reliable, and maintains a positive “can-do” attitude with flexibility and humility
  • High degree of integrity and strong leadership; encourages innovation and nurtures team development
  • Maintains excellent personal grooming and presentation
  • Understands and respects local culture, able to adapt to a dynamic environment
  • Holds qualifications in Kitchen Production, Butchery, or related management fields
  • Builds effective communication and strong relationships with team members
  • Competent in computer applications; experienced trainer and skilled in delivering effective training programs
  • Familiar with current culinary trends, techniques, and kitchen hygiene practices
  • Comprehensive knowledge of occupational health and safety standards
  • Bachelor in Food Science
  • GMP (Good Manufacturing Practice)
  • HACCP (Hazard Analysis and Critical Control Point)
  • ISO 22000 (Food Safety Management System) / ISO 9001 (Quality Management System)
  • OHSAS 18001 (Occupational Health and Safety Management System)
  • Train the Trainers – Facilitator Certification
  • Environment Management System ISO 14001

Location

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