DORSAF TERAAOUI

Strategic Responsibilities:

• Formulate and execute strategies, policies and procedures for cleaning, waste management and pest control services that align with organizational goals and sustainability initiatives.
• Oversee the budget for soft services, ensuring cost-effective operations without compromising on service quality.
• Identify and implement innovative solutions and best practices in the field of facility management, particularly in cleaning, pest control and waste disposal.

Operational Responsibilities:

• Ensure that all cleaning, pest control and waste management services are delivered efficiently and effectively, meeting the set standards.
• Manage contracts with external service providers, ensuring they fulfill their contractual obligations and deliver high-quality services.
• Conduct regular inspections and audits of facilities to assess the quality of services and identify areas for improvement.
• monitor Mystery shoppers visits results and ensure corrective and preventive actions are implemented.
• Develop and maintain emergency response plans for cleaning and waste management services.
• Ensure compliance with environmental and health regulations; prepare and submit relevant reports to higher management.
• Champion the adoption of sustainable and environmentally friendly cleaning
• Develop and implement waste reduction strategizes according to Nakheel Retail assets requirements.
• Generate detailed reports on the performance and efficiency of cleaning, pest control and waste management services and maintain comprehensive records of all operational activities, audits.
• Coordinate with suppliers to ensure a steady supply of necessary materials and equipment and monitor and control inventory costs while ensuring the availability of quality supplies.
• Monitor staff workload to ensure efficient utilization without overburdening and develop and track key performance indicators (KPIs) to measure staff efficiency and productivity.
• Ensure all operations adhere to health and environmental safety standards.
• Oversee the proper handling and disposal of hazardous waste materials.

People Responsibilities:

• Lead and motivate the in-house and contracted staff, fostering a culture of excellence and teamwork.
• Implement training programs for staff to enhance their skills and knowledge in cleaning and waste management.
• Monitor staff performance, provide feedback, and manage appraisals and disciplinary actions as needed.
• Liaise with internal and external stakeholders to ensure their needs are met and to address any concerns related to cleaning and waste services.

• Complex audit and inspection: hygiene, cleanliness, pest control, Health and Safety, housekeeping of working areas, waste management etc
• Develop Environmental Health and Safety & HACCP manuals and review annually or less if required
• Establish audit requirements to ensure compliance in Food Safety, Occupational Safety and Environmental regulations
• Oversee all audit results, evaluate trends, communicate results and establish action plans to ensure hotel remains in compliance with corporate and regulatory requirements
• Develop and implement effective programs for protecting the environment and for maintaining, enhancing and fostering a 'zero incident' safety culture in the hotel
• Participate in accident investigation and document root cause in order to communicate results and set required corrective actions to prevent reoccurrence
• Ensure that the employees are trained on the basic EHS awareness training identified for their departmental operations.

• Conduct & regularly review risk assessment for all areas in the hotel, implement site specific control measures to minimize hazards
• Audit and inspection: hygiene, cleanliness, pest control, Health and Safety, housekeeping of working areas, waste management etc
• Monitor / identify relevant changes in EHS / HACCP local regulations and laws and update the internal procedures, policies and forms accordingly
• Drive improvement and track goals achievement through collection, analysis and communication of EHS goals and measurements
• Communicate hotel specific emergency management plans to address course of actions in case of an emergency
• Manage and control all documents (manuals, policies, procedures, logs) related to Environmental Health and Safety measures and HACCP and the corresponding reports
• Ensure that the colleagues are trained on the basic EHS awareness training identified for their departmental operations.

• Audit and inspection: hygiene, cleanliness, pest control, Health and Safety, housekeeping of working areas, waste management etc
• Coordinator of the HACCP team
• Follow the planning of supplier audits
• Member of the committee of purchase for the selection and evaluation of suppliers of perishable food and cleaning suppliers
• Monitoring of the suppliers in the reception of the perishable food materials, certificate of healthiness, hygiene of the machine and the deliverer
• Monitoring of the procedures of storage of foodstuffs: temperature of refrigerators, respect for the procedure FIFO (First In First Out)
• Personal hygiene monitoring
• Stage to make microbiological analyses in a specialized laboratory to make interpretations further to microbiological analyses + and plan of correctives actions
• Organized by the program of prevention against the légionnella.

• Hygienist food safety leader for the hotel Riu Imperial Marhaba to Sousse
• Implementation and monitoring of HACCP systeme
• Implementation and monitoring of the ISO 22000 all along the chain of food
• Audit, inspection and training of Food safety, cleaning and disinfection, housekeeping standards
• Followed by the implementation of the Management System of the Security of Food
• ISO 22000 within the hotel.

• Person in charge of quality acting branch manager
• Supervision of the quality and of the hygiene of point of sale of the company
• Make audits of hygiene for selling points: cleanliness of refrigerators, hygiene of the staff, hygiene of food, Fill (Perform) a check list of hygiene by selling point
• Training of employees on good practices of hygiene
• Control of the temperatures of the perishable food in the reception, to follow the suppliers
• Customers complaint management.

• Nutritionist responsible for unit of hospital food service in a company of catering hospital 'Somrani Services company'
• Management of the hospital unit: Hygiene of the staff, stock, staff, relations with the customer Management of the menus and the diets of the hospitalized patients
• Management of food cost of the unit.

• Hygienist team leader in a company of hygiene 'Universe Hygiene'
• Followed by the teams of the company in the pest control interventions in compliance with customers' requirements and expectations
• Evaluation of the efficiency of these interventions
• Responsible for the delivery of pest control reports.

• Hygienist in the hotel Le Palace which is a Luxury hotel in Gammarth
• Follow the hygiene of the staff and the medical files of the staff
• Control the temperatures of refrigerators
• Control the hygiene of premises: ground, wall, shelves, work tables
• Training with the cabinet CEFAC on the implementation of a system HACCP in catering
• Control of the pool water
• Training of the team HACCP.