Develop, implement, and maintain the company's Quality Management System (QMS) and Food Safety Management System.
Ensure effective implementation and maintenance of HACCP principles and Critical Control Points (CCPs).
Monitor food preparation, cooking, storage, transportation, and serving practices to ensure compliance with food safety standards.
Conduct regular inspections and audits of kitchens, stores, staff accommodation, and catering facilities.
evelop and implement occupational health and safety policies and procedures.
Conduct regular workplace safety inspections and risk assessments.
Identify workplace hazards and implement appropriate control measures.
Ensure safe working practices in kitchens, warehouses, stores, and catering operations.
Conduct internal QHSE audits and inspections across all catering locations.
Prepare audit reports and follow up on corrective actions.
Ensure compliance with company policies, legal requirements, and client standards.
Bachelor's Degree in Food Science, Environmental Health, Occupational Health & Safety, Quality Management, or a related field.
Professional certifications in HACCP, ISO 22000, ISO 9001, ISO 45001, or equivalent are preferred.
Minimum 5–8 years of experience in QHSE management, preferably within the catering, hospitality, food service, or central kitchen industry.
Strong knowledge of food safety regulations, HACCP, hygiene, sanitation, and occupational health and safety requirements.
Experience in managing internal and external audits.
Strong investigation, problem-solving, and analytical skills.
Excellent communication, leadership, and team management abilities.
Ability to prepare professional reports, policies, procedures, and QHSE doentation.
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