Hygiene Officer

Company Description M Management Company is a Dubai-based hospitality group founded in 2014 by industry professionals Alexander and Fay Economides. The company operates award-winning food and beverage venues, with a strong presence in the UAE. Its concepts are developed by carefully selected professionals who bring creativity, passion, and operational excellence to each brand. With deep roots in the regional market and a proven track record, M Management Company continues to expand, driven by a commitment to exceptional guest experiences and memorable moments.The Hygiene Officer supports consistent food-safety, hygiene and sanitation standards across the company’s restaurants and related food operations. The role conducts routine inspections, maintains records, trains employees and follows up corrective actions under the direction of the Group Executive Chef. The position suits a practical food-safety professional who is ready to take ownership of daily compliance while escalating serious or complex matters appropriately.Key ResponsibilitiesFood Safety and Hygiene ComplianceMonitor compliance with company food-safety policies, HACCP procedures, applicable municipality requirements and UAE food-safety regulations.Conduct routine hygiene inspections across kitchens, receiving areas, stores, bars, service areas, staff facilities and waste areas.Verify that food is received, stored, prepared, cooked, cooled, reheated, displayed and transported safely.Monitor temperature controls, personal hygiene, illness reporting and the separation of raw and ready-to-eat food.Monitor allergen controls and ensure allergen information is accurate and communicated effectively.Verify the safe labelling, storage, dilution and use of cleaning chemicals.Monitor pest-control standards and coordinate follow-up actions with departments and service providers.Inspections and AuditsConduct scheduled and unannounced internal food-safety and hygiene audits.Prepare clear reports showing findings, risk levels, corrective actions, responsible persons and deadlines.Follow up with outlet managers and chefs until corrective actions are completed and verified.Support outlets during regulatory inspections, third-party audits, certification audits and client inspections.Escalate serious, repeated or overdue non-compliance to senior management.Analyse recurring findings and recommend practical preventive measures.HACCP and Food Safety SystemsSupport the implementation, verification and continuous improvement of HACCP and food-safety management systems.Review critical control point records, temperature logs, cooling records, receiving documents and cleaning schedules.Provide operational information to support hazard analysis and risk assessments for new products, menu items and preparation methods.Recommend updates to food-safety procedures, forms and checklists for management approval.Ensure food-safety records are accurate, complete, traceable and correctly retained.Participate in traceability exercises and support management during product withdrawals or recalls.Receiving Storage and Product ControlInspect receiving practices and verify product condition, temperature, packaging, labelling, shelf life and approved supplier status.Ensure rejected, expired, damaged or non-conforming products are identified, isolated, documented and returned or disposed of correctly.Monitor FIFO and FEFO stock rotation, date labelling, production dates, expiry dates and batch traceability.Verify the hygiene and temperature control of refrigerators, freezers, dry stores and food-transport vehicles.Support investigations into product complaints and supplier non-conformance.Cleaning and SanitationVerify that cleaning and disinfection schedules are appropriate, correctly completed and documented.Inspect food-contact surfaces, utensils, equipment, extraction systems, drains, walls, floors, ceilings and storage areas.Coordinate with stewarding, kitchen, maintenance and external contractors on sanitation concerns.Identify facility or equipment defects that may create food-safety risks and ensure timely follow-up.Training and Employee DevelopmentDeliver food-safety, hygiene, allergen-awareness, cleaning and sanitation training.Conduct refresher training and toolbox talks based on audit findings and operational needs.Support food-safety induction for new employees and provide immediate coaching when unsafe practices are observed.Maintain training records and monitor completion of required food-safety certifications.Promote a positive and accountable food-safety culture across all operations.Incident Management and InvestigationAssist with investigations of food complaints, suspected foodborne illness, contamination, foreign objects and other food-safety incidents.Collect relevant records, samples, photographs, statements and traceability information.Collect evidence and support management with root-cause analysis and corrective action plans.Immediately escalate situations that may create a serious risk to guests, employees or the business.Support product withdrawal, recall and crisis-management procedures when required.Reporting and AdministrationPrepare daily, weekly and monthly hygiene and compliance reports.Maintain organised records of inspections, corrective actions, training, pest control, laboratory testing, supplier documentation and regulatory visits.Track outstanding corrective actions and provide regular status updates to management.Analyse results to identify recurring issues, high-risk areas and opportunities for improvement.Participate in food-safety meetings and provide practical recommendations to operational teams.Maintain confidentiality when handling company, employee, guest or investigation information.Qualifications and ExperienceDiploma or bachelor’s degree in food science, Food Safety, Environmental Health, Microbiology, Hospitality Management or a related field is preferred.Recognised HACCP training or certification is required.Additional food-safety, internal auditing or allergen-awareness training is an advantage.Two to four years of relevant food-safety or hygiene experience, preferably in restaurants, hotels, catering or central kitchens.Experience conducting audits, delivering training, managing corrective actions and maintaining HACCP documentation.Sound knowledge of food microbiology, contamination risks, temperature control, allergens, sanitation, pest control and traceability.Familiarity with applicable Dubai and UAE food-safety requirements.Proficiency in Microsoft Excel, Word, email and digital record-keeping systems.Good written and spoken English; additional languages are an advantage.