A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

• Development, Implementation, Maintenance, Certification as well as Internal Auditing of Safety, Food Hygiene and Safety and Quality Management Systems including their related Pre-requisite Programs.
• Developing and revising OHS, FSMS, HACCP relevant policies, standards, and guidelines
• Implementation of EHSMS, FSMS, HACCP and Green Globe systems inside the hotel.
• Conducting and facilitating OSH, FSMS awareness and training activities.
• Develop, initiate, deliver and coordinate EHSMS related workshops.
• Provide leadership and direction in all areas of risk assessment, regulatory and safety programs
• Complete responsibility to maintain the highest level of Food Safety & Hygiene Standards in the Hotel.
• Facilitate and implement all the processing, safety and health systems in accordance with the required National (ADAFSA) and International regulations.
• Preparing training programs, cleaning schedule & review of FSMS, HACCP Manual.
• Ensuring adequate & appropriate maintenance and cleaning of the Equipment in the establishment
• Investigation of Food poisoning allegation & preparing the report
• Follow up on the microanalysis reports of food, water & ice
• Monitoring the receiving & rejection policy of food items in to the Hotel
• Identifying Risk, Health and Safety legal changes and ensure legal compliance with all Health and Safety and Risk legal requirements.
• Annual objectives are set and met for Risk, Health and Safety
• Monitoring and reviewing of Risk, Health and Safety standards is being carried out adequately
• Ensuring the Risk OHS policy is put into practice and is reviewed as necessary and at least annually.
• Conduct and coordinate EFST training.
• Communicating and developing Risk, Health and Safety programs
• Coordinating Risk, Health and Safety on a day to day basis
• Ensure that Emergency procedures are documented and current. A planned emergency evacuation is carried out every 6 months for each property
• Ensure adequate first aid equipment and up to date signage is displayed regarding medical arrangements
• Manage and coordinate all Occupational Health and Safety & Hygiene related matters.
•  Manage and coordinate all Fire, Life Safety related matters in conjunction with Support departments
• Manage and coordinate third party visits related to Risk Health and Safety. This will include visits by Local Authorities authorized insurance companies and consultants
• Carry out daily safety inspection on risk areas within the premises.

• University Degree holder in Life Sciences/Microbiology with minimum 2 years of work experience in Managing EHS and Food Safety in hospitality industry.
• NEBOSH IGC Certified and OSH(OSHAD) Practitioner course completed.
• Expertise in HACCP and ISO Management systems in its implementation and certification.
• Certified in Internal Auditing of HACCP, ISO and OSH Management Systems