Sodexho招聘 Position:Hygiene&Safety Officer (食品安全专员)

欢迎07届毕业生应聘此岗位
食品科学与工程/食品安全专业优先

SODEXHO China    

Founded in 1966 by Mr. Pierre Bellon, Sodexho made an initial public offering of shares on Paris Bourse in 1983 and on New York Stock Exchange in 2000 and set up its global headquarters in Paris, France.

Today, with more than 40 years rich experience and successful operations in the five continents, Sodexho has become the largest multinational corporation in catering and facility management field around the world. As a global Fortune 500 company with more than 332,000 employees, Sodexho has established more than 24,000 contract operations in 80 countries by the end of 2005.

In 1995, Sodexho was the first international catering and facility management company to launch its business in Mainland China.

Today with more than 10,000 employees, Sodexho has established 4 regions in North, East, South and Central China, and has set up offices in 13 cities, Beijing, Tianjin, Shenyang, Shanghai, Qingdao, Suzhou, Wuxi, Hangzhou, Nanjing, Guangzhou, Shenzhen,Xiamen as while as Wuhan. Sodexho has always been committed to providing world-class professional total support services, training top talents, delivering the best client offerings, and more importantly contributing to the social and economic development in China.

Sodexho business scope covers catering and facility management services for business corporations, government, landscapes, schools, and hospitals, etc.

Position:   Hygiene & Safety Officer
Managed by:  Senior Hygiene & Safety Officer
Roles and responsibilities:

 System Implementation and site audit

 Minimum 24 sites shall be audited each month,
 Site audit
 Regular control and audit (20 PCL), overall percentage and comments.
 Indicate the problems to UM and/or head cook, advice on how to solve                  them.
 Fill in the “Site audit and follow up report”.
 Site opening 
 Staff training: hygiene rules, safety, cleaning procedures…
 Define a 20 point Checklist (HSO+UM)
 Define critical control points of the site
 Define Procedures + layout + description of equipments
 Insert in PCL
 Define a Cleaning Plan and a Cleaning Program
 Record boxook and Hygiene Tools (thermometer, sample box…)
 Support
Under supervision and delegation of SHSO,
 Perform Hygiene and Safety training in the office for AM, UM, Chef.
 Advise, promote and instruct relevant Hygiene and Safety information to Purchasing,  BD and Designing.
 Inform OP-RD and SHSO of identified acute hygiene and safety potential risk. Recommend prevention of risk or impose operational restrictions in conjunction with SHSO.
 Conduct investigation of possible alleged food poisoning, staff infections as per instruction from senior hygiene and safety officer.
Personal success factors/ profile:
 Consistent, objective and honest attitude in all communication and handling of Hygiene and Safety issues.
 Will and ability to communicate professional issues in simple fashion.
 Act quickly and positively to all sensitive requests for advice and assistance in hygiene issues from the operation.
 Honesty
 To be the “sheriff” and the “teacher”

有意向者请Mail至: nicole.shen@