job description
1. Responsible for the overall formulation of the central kitchen's overall quality and safety management regulations, systems, standards and process mechanisms, and responsible for the process applicability results 2. Responsible for coordinating and organizing the establishment of quality control and safety management systems in each factory, and supervising the effective operation of the management system to ensure the quality and safety of the company's products and services, and responsible for the results of the system operation 3. Responsible for formulating annual quality and safety goals and plans 4. Responsible for coordinating the formulation of product quality inspection standards, responsible for the quality control of raw and auxiliary materials and finished products, and responsible for batch liability accidents 5. Participate in the planning of new product development, review the scientificity and compliance of product design and process, and be responsible for the compliance of food labels 6. Organize inspections of factories to evaluate the operation of the system and risks, regularly report the inspection results of each factory, urge the factory to formulate corrective and preventive measures for existing problems, and supervise the implementation 7. Responsible for formulating the overall quality and safety management system of the central kitchen and training to improve quality and safety awareness 8. Assist in the evaluation, application and renewal of the factory production license. 9. Responsible for formulating the factory emergency plan and disposal process to deal with sudden quality and safety incidents. When a quality and safety incident occurs, quickly organize investigations, analyze causes, formulate measures and follow up implementation. Job Requirements
1. Bachelor degree or above, quality management, safety engineering, food science and other related majors are preferred. 2. More than 10 years of experience in quality control management in the food industry, including at least 3 years of team management experience. 3. Familiar with quality management system, safety management system and related laws and regulations. Have strong organizational coordination, communication and decision-making skills. Proficient in using quality management tools and methods, such as Six Sigma, FMEA, etc. 4. Have a high sense of responsibility and professionalism, and be able to withstand certain work pressure. Have good teamwork spirit and leadership skills, and be able to lead the team to complete various tasks. Have strong learning and innovation abilities, and be able to continuously learn and adapt new knowledge and skills. 5. Have a deep interest and enthusiasm in the food industry, and be willing to continue to learn and improve. 
