Hygiene Manager at Chedi Hospitality

Chedi Hospitality; Doha; On-site; QAR 180,000 - 280,000; Full time

Job summary

Chedi Hospitality in Doha, DAW, QA seeks an experienced Hygiene Manager to lead food safety, hygiene, and health compliance across the hotel, ensuring HACCP systems are fully implemented and maintained. You will oversee audits, training, and corrective actions, coordinate with Culinary, Stewarding, Housekeeping, and Engineering, and drive continuous improvements to protect guests and colleagues.

The role requires strong knowledge of local regulations, excellent attention to detail, and proven

Qualifications

• Degree or professional qualification in a related discipline such as Food Science, Food Safety, or Hospitality.

Responsibilities

• Establishes, implements, and reviews food safety and hygiene policies across the hotel.
• Maintains HACCP system and ensures compliance in F&B and culinary operations.
• Conducts regular hygiene inspections of kitchens, bars, restaurants, and storage areas.
• Monitors food handling, storage, temperature control, cross-contamination prevention, and sanitation.
• Coordinates with Culinary and Stewarding to maintain cleaning, sanitizing, and disinfection procedures.
• Conducts hygiene inspections, risk assessments, and internal audits with corrective action follow-ups.
• Delivers hygiene and food safety training for colleagues and maintains attendance records.
• Maintains documentation, records, and reporting for regulatory compliance.

Skills

HACCP principles

Food safety

Sanitation

Hygiene auditing

Training & presentation

Communication

Problem-solving

Microsoft Office

English proficiency

Education

Degree/diploma in Food Science, Food Safety, Hospitality or related

Tools

Microsoft Office

Job description

Chedi Hospitality in Doha, DAW, QA. Full time on site position offers great opportunities for career growth.

Hygiene Manager - Job Description

A. Job Purpose

The Hygiene Manager is responsible for ensuring the highest standards of food safety, hygiene, sanitation, and health compliance throughout the hotel. The role oversees the implementation and continuous improvement of the hotel’s food safety management systems, including HACCP, while ensuring compliance with local regulations, company standards, and established hygiene procedures. The Hygiene Manager works closely with Culinary, Food & Beverage, Stewarding, Housekeeping, Engineering, Human Resources, and other relevant departments to identify risks, implement corrective actions, conduct training, and maintain a safe and hygienic environment for guests and colleagues.

B. Job Qualifications

• Degree, diploma, or professional qualification in Food Science, Food Safety, Food Production, Hospitality, Environmental Health, or a related discipline, preferably with a specialization in hygiene or food safety.


• Minimum 2 years of experience as a Hygiene Manager, Assistant Hygiene Manager, Food Safety Officer, or similar role, preferably within a luxury hotel or large‑scale hospitality operation.


• Strong practical knowledge of HACCP principles, food safety management systems, sanitation standards, and hygiene auditing.


• Good knowledge of applicable local food safety, health, hygiene, and environmental regulations.


• HACCP certification or other recognized food safety certification is highly preferred.


• Strong knowledge of food handling, storage, preparation, temperature control, cross‑contamination prevention, cleaning, and sanitation procedures.


• Experience conducting hygiene inspections, risk assessments, internal audits, and corrective action follow‑ups.


• Strong training and presentation skills with the ability to conduct food safety and hygiene awareness programs for colleagues.


• Good administrative, reporting, documentation, and record‑management skills.


• Strong attention to detail with good analytical, communication, and problem‑solving abilities.


• Proficiency in Microsoft Office and relevant reporting/documentation systems.


• Good command of written and spoken English.

C. Key Areas of Responsibility

1. Food Safety & Hygiene Operations

• Establishes, implements, and continuously reviews food safety and hygiene policies and procedures across the hotel.


• Implements, maintains, and monitors the hotel’s HACCP system and ensures consistent compliance throughout Food & Beverage and Culinary operations.


• Conducts regular inspections of kitchens, restaurants, bars, banquet areas, receiving areas, storage facilities, staff cafeteria, stewarding areas, and other food‑handling locations.


• Monitors food handling practices, including receiving, storage, preparation, cooking, cooling, reheating, transportation, and service.


• Ensures appropriate temperature controls are maintained for chilled, frozen, cooked, reheated, and other potentially hazardous foods.


• Monitors personal hygiene and safe food‑handling practices among all food handlers.


• Ensures appropriate procedures are followed to prevent cross‑contamination, allergen risks, and other food safety hazards.


• Coordinates with Culinary and Stewarding teams to establish and maintain effective cleaning, sanitizing, and disinfection procedures.


• Ensures hygiene manuals, SOPs, records, checklists, and related documentation remain current and compliant with operational and regulatory requirements.


• Advices department heads and operational leaders on food safety risks and appropriate preventive and corrective measures.

2. HACCP, Audits & Quality Assurance

• Conducts scheduled and unannounced hygiene inspections and internal food safety audits.


• Identifies non‑conformities, communicates findings to the relevant departments, and establishes appropriate corrective and preventive action plans.


• Monitors the timely closure and effectiveness of corrective actions.


• Coordinates food, water, surface, and other microbiological testing as required and ensures results are communicated and followed up appropriately.


• Maintains accurate records of laboratory results, hygiene inspections, temperature logs, pest‑control activities, corrective actions, and HACCP documentation.


• Supports external food safety, hygiene, certification, and regulatory audits and ensures the hotel remains audit‑ready.


• Investigates potential food safety incidents and supports management in identifying root causes and implementing preventive measures.


• Monitors food safety standards throughout the supply, receiving, storage, production, and service process.

3. Pest Control & Sanitation

• Coordinates with the approved pest‑control contractor and relevant hotel departments to maintain a pest‑free environment.


• Reviews pest‑control reports and ensures identified concerns are addressed promptly.


• Conducts routine inspections of food preparation areas, storage areas, waste areas, restaurants, back‑of‑house areas, and other high‑risk locations.


• Works closely with Housekeeping, Stewarding, Engineering, and Culinary teams to address cleanliness, drainage, maintenance, waste management, and sanitation concerns that may create hygiene risks.


• Ensures dishwashing, pot‑washing, waste handling, and cleaning operations meet established hygiene and sanitation standards.

4. Training & Colleague Awareness

• Identifies food safety and hygiene training needs across relevant departments.


• Develops and conducts training on personal hygiene, food safety, HACCP, safe food handling, sanitation, allergen awareness, and related subjects.


• Conducts hygiene and food safety orientation for new colleagues as required.


• Maintains accurate training attendance and certification records.


• Conducts refresher training and coaching based on audit findings, operational observations, incidents, or identified performance gaps.


• Works closely with Learning & Development and departmental trainers to ensure food safety knowledge is consistently reinforced.


• Ensures food handlers understand their responsibilities regarding personal hygiene, food safety, health, and sanitation.


• Keeps abreast of developments, regulations, technologies, and best practices related to food safety and hygiene.

5. Guest & Colleague Safety

• Supports the investigation and follow‑up of guest complaints potentially related to food safety, hygiene, or foodborne illness.


• Coordinates with relevant management and medical professionals, where appropriate, when investigating suspected food‑related incidents.


• Ensures corrective and preventive measures are implemented following hygiene‑related incidents or complaints.


• Promotes a strong food safety culture and ensures hygiene standards contribute positively to the overall guest experience.


• Maintains professional and constructive working relationships with colleagues and operational leaders.

6. Regulatory Compliance & Administration

• Maintains up‑to‑date knowledge of applicable local legislation, municipality requirements, food safety regulations, and company standards.


• Ensures required hygiene records, certificates, licenses, test reports, and supporting documentation are properly maintained and readily available for inspection.


• Coordinates with Human Resources and relevant departments regarding required health checks, medical examinations, certifications, and other regulatory requirements for food handlers.


• Prepares regular hygiene reports, audit summaries, trend analyses, and action plans for management.


• Communicates significant food safety or hygiene risks promptly to the relevant management team.


• Liaises professionally with regulatory authorities, laboratories, contractors, auditors, and other external parties as required.

7. Financial & Resource Management

• Supports efficient use of cleaning chemicals, hygiene supplies, pest‑control services, testing services, and other food‑safety‑related resources.


• Assists in evaluating hygiene‑related products, equipment, and technologies to improve operational efficiency and compliance.


• Supports cost‑effective solutions while ensuring that food safety and hygiene standards are never compromised.

8. General Responsibilities

• Maintains a high standard of personal presentation, grooming, hygiene, and professional conduct.


• Demonstrates and supports GHM’s Core Values and the hotel’s service culture.


• Complies with all hotel, company, and local policies and regulations relating to health, hygiene, fire, life safety, security, and environmental requirements.


• Attends departmental and management meetings, training sessions, and briefings as required.


• Maintains confidentiality and handles food safety and hygiene matters professionally and objectively.


• Develops and maintains effective working relationships with colleagues, business partners, contractors, auditors, and relevant authorities.


• Remains current with emerging food safety risks, industry best practices, regulatory changes, and new hygiene technologies.


• Carries out any other reasonable duties and responsibilities assigned by management.