HSE Trainer Teyseer Services Company W.L.L.

Job Objective

The HSE Trainer is responsible for developing and delivering Health, Safety, Environment, and Food Safety training programs to ensure employees comply with company policies, food safety standards, hygiene regulations, and occupational safety requirements. The role supports catering operations by promoting a strong safety and food hygiene culture while enhancing employee competency through effective training in kitchen safety, food handling practices, and workplace safety.

Key Responsibilities

• Conduct Training Needs Analysis to identify knowledge and skill gaps related to HSE, food safety, and hygiene practices within catering operations.

• Collaborate with catering managers, chefs, kitchen supervisors, and operational teams to determine training objectives and requirements.

• Design and develop HSE and Food Safety training programs aligned with company policies, HACCP standards, regulatory requirements, and industry best practices.

• Prepare training materials such as manuals, presentations, food safety procedures, hygiene guidelines, and e-learning modules following adult learning principles.

• Conduct engaging training sessions, workshops, and safety seminars for kitchen staff, food handlers, catering supervisors, and support staff.

• Utilize diverse training methods including classroom instruction, demonstrations, practical kitchen safety exercises, group discussions, and role-playing scenarios.

• Deliver training on key topics including:

  • Food safety and hygiene practices

  • HACCP awareness and compliance

  • Safe food handling and storage

  • Personal hygiene standards for food handlers

  • Kitchen equipment safety and safe work practices

  • Fire safety and emergency response in kitchens

  • Chemical handling and cleaning safety

• Assess training effectiveness through tests, practical evaluations, and participant feedback.

• Review and update training materials regularly to ensure relevance with current food safety regulations and catering operational risks.

• Maintain accurate training records including attendance, certifications, competency assessments, and evaluation results.

• Work closely with subject matter experts, chefs, quality assurance teams, and operational managers to ensure accuracy and relevance of training content.

• Support catering operations in implementing food safety procedures, hygiene standards, and workplace safety practices.

• Conduct HSE and Food Safety induction training for new catering employees and food handlers.

• Introduce company safety policies, hygiene procedures, and workplace practices to new employees.