About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Your own private paradise on a lush coral island. On Desroches Island, there is nothing to distract you from tranquillity, save for the sound of birds singing and an ocean breeze that invites you to come a little closer. We’re the only resort on this captivating coral island in the middle of the Indian Ocean, where the beaches belong to no one and everyone at the same time. Our rustic villas and suites are intimate retreats and will make you feel like a castaway who has struck gold.

General Verification Aspects

• The ability to ensure through constant feedback the correct handling and preparation of food items according to validated HACCP studied limits and consistent to a fully compliant level for all food items prepared.
• The ability to collect samples as part of verification protocol such that they may be sent to certified testing lab for micro-testing on a routine basis.
• The ability to perform other tasks or projects as assigned by hotel management and staff.
• Daily review of all kitchens, expiry dates, storing and documenting food samples
• Ensuring calibration of temperature measuring tools are conducted on a monthly basis by the chefs and take necessary action upon deviation of temperature from master thermometer maintained by hygiene.
• Conduct ATP swabs according to swabbing schedule and follow up on corrective actions required.
• To daily tour all of the food holding facilities to ensure along with chefs and managers that there is not even one possible breach of expired product holding or unfit food left un actioned in the preparation area.
• Maintain all documentation in an organized and systematic manner that will be easily accessible when required.
• The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.

Maintenance Monitoring Aspects

• To identify possible risks whereby equipment in production are in poor condition and may be a source of contamination, to inform senior staff requirement to change or fix equipment.
• The ability to verify the compliance of engineering in all premises, production area maintenance and pest control documentation.
• The ability to complete and provide performance evaluations for all kitchen employees in regards to food safety

Verification and Monitoring of Purchasing, Receiving and Storage System Aspects

• Conduct checks on the receiving, storage process to ensure compliance to food safety requirements including temperature control and documentation.

Monitoring of Facility Cleanliness and Sanitation Programs

• The ability to ensure that sanitation standards as set forth in the validated HACCP plan are complying as well as the cleanliness and neatness of the production facility form receiving of product to serving cycle. The ability to monitor and verify that the maintenance and cleanliness of all food preparation equipment is compliant and completely documented as necessary.
• https://careers.fourseasons.com/us/en/job/REQ10369498/Food-Hygiene-Sustainable