Business or leisure? It’s up to you, with one of the best locations in Dubai. Part of the Ibn Battuta complex on Sheikh Zayed Road, you’re surrounded by boutiques, restaurants, and family fun galore. And with our own metro station, the rest of the city is within easy reach.

Back at the hotel, life is as chilled or as exciting as you want, with lazy pool days and nights that light up with the sounds and excitement of salsa.

Contemporary, relaxed, and imaginative. Be it a leisurely family break or a romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter.

Avani hotels are perfecting the balance between work and play, design and function, service, and privacy, laid back and lavish. 

1. Maintaining and Upgrading Sanitation and Hygiene Standards: Ensuring that all food provided to guests and staff is free from contamination and that work environments meet required hygiene standards.

2. Managing HACCP Food Safety System: Consolidating food safety data, handling customer complaints, and communicating relevant information to management and Heads of Departments (HODs).

3. Implementing Self-Audit Procedures: Leading and conducting bi-monthly self-audits in accordance with HACCP standards to ensure best practices are followed.

4. Implementing Best Hygiene Practices: Taking responsibility for implementing best practices in hygiene and taking corrective actions where necessary. This includes providing training and guidance to the team.

5. Maintaining Hygiene Standards: Proposing and ensuring adherence to minimum hygiene requirements in workspaces, storage areas, receiving areas, and waste disposal areas.

6. Record Maintenance: Efficiently maintaining records related to the hotel's sanitation and hygiene efforts and programs.

7. Liaising with External Agencies: Continually communicating with external agencies such as labs and government agencies regarding sanitary matters.

8. Waste Management: Managing the segregation, storage, and timely removal of all types of waste, including recyclables, hazardous waste, and confidential waste streams.

9. Coordination and Support: Coordinating with department heads and providing necessary support on hygiene-related issues across the organization.

10. Implementing Corrective Actions: Assisting in the implementation of corrective actions and ensuring verification and closure of findings related to inspections, audits, and microbiological sampling results.

11. Training: Conducting training sessions for food handlers in collaboration with departmental heads or process owners to enhance the overall competence of food handlers.

• Diploma/Bachelors of Food Science or related studies
• 2 years’ work experience in a similar capacity in the Hospitality Industry-Food production manufacture
• HACCP & Food Safety certifications
• Responsible self-starter, capable of handling multi-faceted projects
• Proactive problem solver
• Able to communicate effectively with all levels of team members
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards