Catering and Hygiene Supervisor

Job Summary:

The Catering and Hygiene Supervisor is responsible for supporting the planning, execution, and oversight of daily operations, special functions, and events, while ensuring compliance with food safety standards across all catering and service activities. This role involves overseeing day-to day operations contracts tenders and monthly invoicing, food safety protocols, leading audits, inspections, and staff training within QAFCO’s canteens, Doha office, Al Banush Club, and other QAFCO locations. The Supervisor plays a critical role in implementing food safety systems, mitigating risks, and ensuring adherence to QAFCO’s Occupational Health, Safety, and Environmental (HSE) procedures.

In addition to day-to-day operations responsibilities the Supervisor collaborates closely with catering and events teams to ensure seamless operations and flawless execution.

The role is pivotal in ensuring that food safety measures are followed during daily operations and events. This includes overseeing food safety, hygiene, sanitation, and staff practices to maintain the highest standards. 
The Supervisor also ensures that the facility’s operations and processes meet food safety and quality objectives. This involves overseeing food production and delivery areas, equipment maintenance, and housekeeping to maintain a clean and safe environment. The role ensures that the quality of food services consistently meets the highest standards of food safety, hygiene, and customer satisfaction.

Key Accountabilities:

• Act as the central HACCP focal point, coordinating all HACCP-related activities and ensuring compliance with the HACCP manual.
• Accountable for ensuring compliance with HACCP and local food safety regulations, implementing strict hygiene and safety protocols.
• Maintain up-to-date documentation related to HACCP and Food Safety Management Systems (FSMS).
• Lead regular internal audits to assess food safety practices, identify non-compliance areas, and implement corrective actions.
• Conduct periodic risk assessments and audits to evaluate the alignment of food safety operations with HACCP standards and local regulations.
• Accountable as the central focal point in the full-service contract to ensure adherence to contract scopes, standards, and procedures for QAFCO for all Catering operations.
• Responsible for supervising all day-to-day operations of catering activities in all QAFCO site, Doha office and Club (including food safety policies, administration, audits, inspection, etc.) ensuring that they align with contractual agreements maintaining the highest quality standards and meeting client expectations. 
• Responsible for managing the daily operations of catering teams to uphold high food safety standards and ensure smooth service delivery.
• Accountable for ensure timely processing of contracts, tenders, and invoicing, in line with QAFCO's regulations and contractual scope.
• Accountable for monitor budgets, control costs, manage inventory, and optimize resources to meet financial objectives.
• Responsible for planning menus, leading the team in creating menus that cater to client preferences, dietary restrictions, and seasonal variations.
• Responsible as a central focal point for coordinating planning and executing all matters related to the implementation and operations of Special Events, Functions, meetings, and department requests.
• Accountable for the effectiveness of the section preventive maintenance program, periodically inspecting and maintaining all relevant equipment, raising work requests on the system.
• Maintaining stocks of spare part and Coordinates with sections involved for speedy repairs.

Desired Candidate Profile:

• Bachelor’s degree or equivalent, in food science, Nutrition, Microbiology, Environmental Health, or a related field.
• Minimum 8 years of experience in managing Catering Operations, food safety and quality assurance, particularly in large-scale catering or industrial environments.  
• Strong knowledge of Catering Operations, international food safety regulations, industry standards, and best practices.  
• Advanced HACCP (Level 4) Food Safety Certification for management roles.  
• Certifications in Food Safety Auditing, with extensive experience in HACCP certification audits and ISO 22000 (Food Safety Management Systems).  
• Strong supervisory, communication, and team management skills.