Mandarin Oriental Hotel Group

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental, Bodrum

A stunning resort overlooking the Aegean Sea, Mandarin Oriental, Bodrum is where dreams come true. A luxury 5-star hotel retreat with two private beaches and excellent leisure facilities, we invite you to lie back, relax and savour the moment. With an idyllic location in Paradise Bay, we offer a seductive blend of style, serenity and 5-star comfort. With a range of gourmet restaurants, relaxing spa and choice of rooms, suites and villas, our unique resort is world-class.

Duties and Responsibilities

To ensure compliance with the 7 principles of HACCP in all Food & Beverage Departments
To manage and oversee HACCPs for all food items served
To ensure compliance with Food Standards guidelines and audit requirements
To ensure the Hotel back of house areas and venues are at audit ready status at all times including all relevant documentation
To ensure safe, accurate and documented cleaning methodology and procedures are implemented with the assistance of the chemical supplier
To ensure industry leading standards of hygiene and good housekeeping practices are maintained throughout the hotel

Requirements

Degree in Environmental Health, Society for Public Health or Chartered Institute of Environmental Health
Level 4 Award in Food Safety Management for Catering and RSPH has a Level 4 in HACCP Management for Food Manufacturing
Knowledge of all hygiene standards
Knowledge and understanding of audit requirements
Knowledge of PPE and safety equipment
Understanding of health and safety
Appropriate Supervisory experience and trainingFood related experience