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hygiene food safety manager

TIVOLI

<div>Company Description 
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests. 
Job Description 
Key Responsibilities:
1. Food Safety Management<ul><li>
Develop, implement, and maintain the hotel's Food Safety Management System (FSMS) in line with HACCP principles and local authority requirements.</li><li>
Ensure compliance with Oman Municipality health regulations and corporate hygiene policies.</li><li>
Conduct regular food safety audits in all kitchens, restaurants, bars, and storage areas.</li><li>
Oversee the temperature monitoring, cleaning, and sanitization schedules for all food-related operations.</li></ul>
2. Training &amp; Awareness<ul><li>
Conduct regular training sessions for all F&amp;B and kitchen employees on hygiene and food safety procedures.</li><li>
Ensure new staff undergo proper hygiene induction and ongoing refresher training.</li><li>
Promote a culture of hygiene awareness throughout the hotel.</li></ul>
3. Inspections &amp; Documentation<ul><li>
Perform daily inspections of kitchens, restaurants, and staff canteen to ensure cleanliness and compliance.</li><li>
Maintain proper documentation for all hygiene-related checklists, audits, pest control reports, and corrective actions.</li><li>
Ensure timely calibration and maintenance of food safety equipment.</li></ul>
4. Liaison &amp; Compliance<ul><li>
Liaise with local health authorities, pest control providers, and waste management vendors.</li><li>
Ensure corrective actions are implemented following health inspections and internal audits.</li><li>
Stay updated on food safety regulations, best practices, and emerging risks.</li></ul>
5. Quality Assurance<ul><li>
Work closely with the Executive Chef and F&amp;B management to monitor product quality and storage standards.</li><li>
Verify that suppliers meet the hotel&rsquo;s food safety and hygiene requirements.</li><li>
Support the hotel&rsquo;s sustainability and waste reduction initiatives related to food safety.</li></ul> 
Qualifications<ul><li> 
Bachelor&rsquo;s degree or higher in Food Science/ Food Technology or related or 7+years related experience</li><li>Diversified background with experience in QA and Food Safety</li><li>Excellent communication skills across all levels within and outside of organization</li><li>Solid judgment to know what is appropriate for the organization&rsquo;s size/scope</li><li>Provide support and train to staff to build risk awareness within organisation</li><li>Decisive; flexible; highly adaptable; effective in fast paced and rapidly evolving environment</li><li>Good Command of English and computer literacy</li></ul></div>

Hygiene & Food Safety Manager

<div>Company Description 
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests. 
Job Description 
Qualifications Summary:
The Head Chef &ndash; Benihana Teppanyaki is responsible for overseeing all culinary operations of the Benihana restaurant, ensuring the authentic delivery of Japanese teppanyaki dining experiences while upholding the highest standards of food quality, presentation, hygiene, and safety. The role requires strong leadership, creativity, and brand compliance to guarantee exceptional guest satisfaction and consistency with Benihana International and Tivoli Hotels standards.
Key Responsibilities:
1. Culinary Leadership &amp; Operations<ul><li>
Lead and supervise all kitchen operations of Benihana Teppanyaki, ensuring high-quality food preparation and service.</li><li>
Plan, organize, and control daily kitchen operations including mise en place, live cooking, and service coordination.</li><li>
Ensure authentic preparation and presentation of all teppanyaki, sushi, and Japanese-inspired dishes according to Benihana brand recipes and standards.</li><li>
Oversee stock levels, food costing, and waste control to maintain profitability.</li><li>
Ensure all equipment and teppan grills are properly maintained, cleaned, and safe for use.</li></ul>
2. Team Management &amp; Training<ul><li>
Lead, motivate, and train the teppanyaki chefs and kitchen team to deliver consistent, engaging, and theatrical cooking experiences.</li><li>
Conduct regular performance evaluations and provide coaching and development for team members.</li><li>
Maintain a culture of discipline, teamwork, and excellence within the kitchen.</li><li>
Support HR and Culinary leadership in recruitment and onboarding of chefs.</li></ul>
3. Quality Control &amp; Food Safety<ul><li>
Ensure all dishes meet brand presentation, taste, and portion standards.</li><li>
Work closely with the Hygiene &amp; Food Safety Manager to ensure full compliance with HACCP and local food safety regulations.</li><li>
Implement and monitor cleaning schedules, temperature checks, and proper food storage.</li></ul>
4. Menu Development &amp; Brand Compliance<ul><li>
Collaborate with Benihana Corporate Chefs and Executive Chef for menu planning, seasonal specials, and brand updates.</li><li>
Ensure all menu items, ingredients, and methods adhere strictly to Benihana brand specifications.</li><li>
Stay updated on Japanese culinary trends and recommend innovative ideas while maintaining brand authenticity.</li></ul>
5. Guest Experience &amp; Brand Representation<ul><li>
Deliver an engaging and interactive dining experience through live teppanyaki cooking and chef&ndash;guest interaction.</li><li>
Ensure guest satisfaction through quality, consistency, and memorable presentation.</li><li>
Handle guest feedback professionally and promptly, turning opportunities into positive outcomes.</li></ul> 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree, or any related Culinary degree.</li><li>Minimum of 2 years of industry and culinary management experience.</li><li>Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.</li><li>Eye for detail to achieve operational excellence</li><li>Passion for leadership and teamwork</li><li>Excellent guest service skills</li></ul></div>

Head Chef – Benihana Teppanyaki

Wyndham Hotels & Resorts EMEA

<div>
 <ul>
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 </li>
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 Provides the strategic direction for F&amp;B department of the hotel
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 Trains and develops the F&amp;B tram and provides support when required
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 Attends F&amp;B departmental meetings to address any issues or concerns for staff each department on a quarterly basis.
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 Ensures that the operational departments work effectively as one team with the F&amp;B departments to provide seamless service across the
 
 
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 operation.
 
 
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 In conjunction with the Executive Chef, prepares the sales promotions and mailings.
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 Works closely with all F&amp;B HODs to ensure the hotel is in full compliance with licensing, regulations, Health &amp; safety policies, Food Hygiene
 
 
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 regulations and other local policy and procedures.
 
 
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 Ensures health, safety and hygiene and other relevant legislative obligations are fulfilled.
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 Has a detailed understanding of the competitive landscape as a whole in your area/city including emerging trends.
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 Ideally BA hotel Management / Business or equivalent
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 Ideally F&amp;B Manager previously, progressive growth in F&amp;B Division (4 to 5 years relevant management experience)
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 Preferably experience in a 4/5 star branded international hotel chain
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 </ul>
</div>

Assistant F&B Manager

<div>
 
 Summary
 
 
 
 The Stewarding Supervisor is responsible for overseeing the cleanliness, organization, and maintenance of the kitchen and dining areas. This role includes managing the stewarding team, ensuring adherence to sanitation and safety standards, and maintaining inventory and equipment. The Stewarding Supervisor plays a crucial role in supporting the kitchen and front-of-house operations by ensuring a clean and efficient work environment.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
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 Ensure all clean China, glass, and silver are returned to the relevant storage location using care to minimize breakage.
 </li>
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 Recruit, onboard, coach and motivate the stewarding team.
 </li>
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 Coordinate the work of the stewarding team to ensure efficient and effective operations.
 </li>
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 Train and develop stewarding staff, providing guidance on proper cleaning techniques, safety procedures, and equipment use.
 </li>
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 Oversee the cleaning and sanitation of kitchen equipment, utensils, and work areas, adhering to food safety and hygiene standards.
 </li>
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 Manage the inventory of cleaning supplies and kitchen equipment, ensuring that stock levels are maintained, and orders are placed as needed.
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 Monitoring and report on breakage of chinaware/glassware and damaged cutlery/equipment to the line manager and prepare the purchase order for the line manager to sign.
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 Ensure proper handling and storage of kitchen equipment and utensils to prevent damage and loss.
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 Handling the rota, ensuring staffing levels are managed according to business levels and contractual hours.
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 Conduct regular inspections of kitchen and dining areas to ensure cleanliness and compliance with health and safety regulations.
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 Collaborate with kitchen and restaurant management to address any cleanliness or maintenance issues promptly.
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 Handle any guest complaints or issues related to cleanliness or equipment in a professional manner.
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 Prepare and maintain records related to cleaning schedules, equipment maintenance, and inventory.
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 Ensure that all cleaning and maintenance tasks are completed according to established standards and timelines.
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 Any other reasonable duties assigned by management.
 
 
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 </ul>
 
 KEY COMPETENCIES
 
 
 
 Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:
 
 
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 Leadership
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 Operational efficiency
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 Attention to detail
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 Planning and organisation
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 Cost control
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 Ability to work under pressure
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 Teamwork
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 Flexibility
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 Reliability
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 &ldquo;Can do&rdquo; attitude
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 Excellent hygiene standards
 
 
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 </ul>
 
 BACKGROUND
 
 
 
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 1-2 years&rsquo; supervisory stewarding experience in a similar type of operations.
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 Knowledge of proper use of Stewarding machinery, proper use of cleaning equipment and chemicals.
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</div>

Stewarding Supervisor

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Stewarding Supervisor is responsible for overseeing the cleanliness, organization, and maintenance of the kitchen and dining areas. This role includes managing the stewarding team, ensuring adherence to sanitation and safety standards, and maintaining inventory and equipment. The Stewarding Supervisor plays a crucial role in supporting the kitchen and front-of-house operations by ensuring a clean and efficient work environment. 
KEY RESPONSIBILITIES<ul><li>
Ensure all clean China, glass, and silver are returned to the relevant storage location using care to minimize breakage.</li><li>
Recruit, onboard, coach and motivate the stewarding team.</li><li>
Coordinate the work of the stewarding team to ensure efficient and effective operations.</li><li>
Train and develop stewarding staff, providing guidance on proper cleaning techniques, safety procedures, and equipment use.</li><li>
Oversee the cleaning and sanitation of kitchen equipment, utensils, and work areas, adhering to food safety and hygiene standards.</li><li>
Manage the inventory of cleaning supplies and kitchen equipment, ensuring that stock levels are maintained, and orders are placed as needed.</li><li>
Monitoring and report on breakage of chinaware/glassware and damaged cutlery/equipment to the line manager and prepare the purchase order for the line manager to sign.</li><li>
Ensure proper handling and storage of kitchen equipment and utensils to prevent damage and loss.</li><li>
Handling the rota, ensuring staffing levels are managed according to business levels and contractual hours.</li><li>
Conduct regular inspections of kitchen and dining areas to ensure cleanliness and compliance with health and safety regulations.</li><li>
Collaborate with kitchen and restaurant management to address any cleanliness or maintenance issues promptly.</li><li>
Handle any guest complaints or issues related to cleanliness or equipment in a professional manner.</li><li>
Prepare and maintain records related to cleaning schedules, equipment maintenance, and inventory.</li><li>
Ensure that all cleaning and maintenance tasks are completed according to established standards and timelines.</li><li>
Any other reasonable duties assigned by management.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Operational efficiency</li><li>
Attention to detail</li><li>
Planning and organisation</li><li>
Cost control</li><li>
Ability to work under pressure</li><li>
Teamwork</li><li>
Flexibility</li><li>
Reliability</li><li>
&ldquo;Can do&rdquo; attitude</li><li>
Excellent hygiene standards</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
1-2 years&rsquo; supervisory stewarding experience in a similar type of operations.</li><li>
Knowledge of proper use of Stewarding machinery, proper use of cleaning equipment and chemicals.</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Tools</h3>
Microsoft Office<h3 class="jobSectionHeader">
Soft skills</h3>
Effective Communication, Teamwork, Leadership Mentoring, Planning</div></div>

<div>Company Description 
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests. 
Job Description 
Position Summary:
The Chef de Partie &ndash; Benihana Teppanyaki is responsible for preparing and cooking high-quality Japanese teppanyaki dishes in a live, engaging, and theatrical style, ensuring an authentic Benihana dining experience. The role involves maintaining food quality, safety, and consistency in accordance with Benihana International and Tivoli Hotels standards, while delivering exceptional guest satisfaction.
Key Responsibilities:
1. Food Preparation &amp; Cooking<ul><li>
Prepare and cook teppanyaki dishes in front of guests, showcasing professional showmanship and Benihana-style cooking techniques.</li><li>
Ensure all menu items are prepared and presented according to Benihana brand recipes and standards.</li><li>
Maintain high levels of quality, taste, and presentation consistency at all times.</li><li>
Ensure mise en place is properly prepared before each service and replenished as required.</li><li>
Monitor cooking times, temperature control, and portion sizes to maintain brand standards.</li></ul>
2. Guest Experience &amp; Service<ul><li>
Provide a warm, engaging, and entertaining experience for guests at the teppan grill.</li><li>
Interact professionally with guests while cooking, ensuring both safety and enjoyment.</li><li>
Respond courteously to guest feedback and ensure a positive dining experience.</li></ul>
3. Hygiene, Safety &amp; Cleanliness<ul><li>
Adhere strictly to food safety, sanitation, and personal hygiene standards in accordance with HACCP and Oman Municipality regulations.</li><li>
Maintain cleanliness of the teppan grill, cooking area, and kitchen equipment.</li><li>
Ensure all ingredients are stored safely and properly labeled according to hotel and brand standards.</li><li>
Report any maintenance or safety issues to supervisors promptly.</li></ul>
4. Teamwork &amp; Coordination<ul><li>
Work closely with other chefs and kitchen staff to ensure smooth operation and timely food service.</li><li>
Support junior team members by sharing skills and promoting teamwork.</li><li>
Assist the Head Chef in daily kitchen operations, stock control, and ordering as required.</li><li>
Attend pre-service briefings and training sessions to stay updated on menu changes or brand updates.</li></ul>
5. Brand &amp; Standard Compliance<ul><li>
Follow all Benihana International culinary procedures and brand standards.</li><li>
Uphold Tivoli Hotels &amp; Resorts service culture and core values in all aspects of work.</li><li>
Participate in regular training sessions for teppanyaki performance, food safety, and guest engagement.</li></ul>
Qualifications &amp; Experience:<ul><li>
Diploma or Certificate in Culinary Arts or a related field.</li><li>
Minimum 2&ndash;3 years&rsquo; experience in a Japanese restaurant or teppanyaki concept (Benihana experience preferred).</li><li>
Skilled in Japanese cooking techniques, knife handling, and showmanship.</li><li>
HACCP or Food Safety certification required.</li><li>
Good communication and interpersonal skills; confident performing in front of guests.</li><li>
Ability to work in a fast-paced environment with attention to detail.</li></ul> 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree or any culinary degree</li><li>Must have worked at least one year as a Chef de Partie in Hotels and Restaurants</li><li>Excellent leadership and interpersonal skills</li><li>Strongly committed to teamwork and customer service</li><li>Eye for detail to achieve operational excellence</li></ul></div>

Chef de Partie – Benihana Teppanyaki

<div>Company Description 
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests. 
Job Description 
As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure. 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree or any culinary degree</li><li>Must have worked at least one year as Demi Chef in Hotels and Restaurants</li><li>Excellent leadership and interpersonal skills</li><li>Strongly committed to teamwork and customer service</li><li>Eye for detail to achieve operation excellence</li></ul></div>

Demi Chef

Explore 256+ Hygiene food safety manager in Muscat this November. Find roles across top companies and apply now to boost your career.

256 hygiene food safety manager jobs IN Muscat

Hygiene & Food Safety Manager

Head Chef – Benihana Teppanyaki

Assistant F&B Manager

Stewarding Supervisor

Stewarding Supervisor

Chef de Partie – Benihana Teppanyaki

Demi Chef