Executive Officer (Food Safety and Catering Operations) - Administrative Services Office 行政專(zhuān)員（餐飲運(yùn)營(yíng)和食品安全）- 行政事務(wù)處 (Ref. 2026/028/01)
Post Specification
Key Duties and Responsibilities:
1. Be responsible for following up on food safety management during university catering operations, strictly implementing the "daily control, weekly inspection, and monthly coordination" for food safety, urging suppliers to fulfill food safety control requirements, and ensuring food safety in university catering operations is controllable.
2. Follow up on and complete daily food safety inspection plans. Based on the inspection results from third parties and the university, supervise suppliers to make improvements and rectifications.
3. Regularly organize food safety risk assessments and generate reports. Take proactive improvement measures based on the risk assessments.
4. Be responsible for drafting food safety-related specifications, processes, systems, forms, etc., for university catering management.
5. Be responsible for the compliance review of food materials from university catering suppliers to ensure the legality and compliance of food material brands and sources.
6. Be responsible for organizing campus food safety training and urging catering suppliers to implement annual training plans.
7. Keep abreast of food safety laws, food safety regulations, and laws and regulations related to food production and operation, as well as legal responsibilities. Be responsible for the implementation of food safety-related laws, regulations, industry standards, and supervision policies at all levels on campus.
8. Be responsible for the compliance review of floor plan layouts during the construction and renovation of canteens to ensure compliance with relevant regulations on food operation permits. Assist and urge catering suppliers to handle qualification certificates.
9. Be responsible for implementing food safety guarantees for catering services during large-scale campus activities, such as the start of the semester, graduation ceremonies, and annual comprehensive evaluations.
10. Together with the catering operation team, supervise the catering service (such as menu review, prices, weights, dish quality, on-site service, etc.) and food safety of university canteen operations in accordance with contract requirements.
11. Complete tasks assigned by superiors and support relevant work of the university and the team.
Qualifications and Requirements:
1. College degree or above, majoring in food science, catering, or related fields.
2. At least 3 years of working experience in catering food safety management.
3. Familiar with national laws and regulations related to catering and food, capable of promoting on-site compliance in canteens based on relevant regulations and practical experience.
4. Familiar with systems such as ISO22000/9001 and HACCP, or qualified as an internal auditor.
5. Possess professional knowledge in identifying and preventing corresponding food safety risks, able to foresee, identify, and solve practical problems in operations, with the ability to solve problems in actual projects.
6. Have a strong sense of responsibility, stress resistance, organizational ability, communication skills, and comprehensive affair handling ability.
7. Possess a certain foundation in English, be proficient in Office software, and have good written expression, document organization, and management abilities.
Salary and Benefits
Salary will be competitive, commensurate with qualifications and experience. Appointments will be made under the establishment of CUHK-SZ and statutory benefits will be provided according to the prevailing labor laws applicable in the PRC. The appointee will be based at the University campus in Shenzhen, PRC.
Application Procedure
Please send full curriculum vitae together with copies of qualification documents, and at least three references by email to: [email protected]
職位說(shuō)明
工作職責(zé)：
1. 負(fù)責(zé)跟進(jìn)大學(xué)餐飲運(yùn)營(yíng)過(guò)程中的食品安全管理，嚴(yán)格落實(shí)食品安全“日管控、周排查、月調(diào)度”，督促供應(yīng)商落實(shí)食品安全控制要求，保障大學(xué)餐飲運(yùn)營(yíng)食品安全可控；
2. 跟進(jìn)完成日常食品安全巡檢計(jì)劃，根據(jù)三方、校方巡查結(jié)果，監(jiān)督供應(yīng)商落實(shí)完善、整改；
3. 定期組織食品安全風(fēng)險(xiǎn)研判并形成報(bào)告，針對(duì)風(fēng)險(xiǎn)研判采取積極改善措施；
4. 負(fù)責(zé)起草大學(xué)餐飲管理食品安全相關(guān)規(guī)范、流程、制度、表格等；
5. 負(fù)責(zé)大學(xué)餐飲供應(yīng)商食材的合規(guī)性審核，確保食材品牌、來(lái)源合法合規(guī)；
6. 負(fù)責(zé)組織校園食品安全培訓(xùn)，督促餐飲供應(yīng)商落實(shí)年度培訓(xùn)計(jì)劃；
7. 及時(shí)掌握食品安全法、食品安全條例及食品生產(chǎn)經(jīng)營(yíng)相關(guān)法律法規(guī)以及法律責(zé)任等，負(fù)責(zé)食品安全相關(guān)法律法規(guī)、行業(yè)標(biāo)準(zhǔn)和各級(jí)監(jiān)管政策在校園的執(zhí)行落地；
8. 負(fù)責(zé)餐廳新建及改造中的平面布局圖合規(guī)性審核、確保符合食品經(jīng)營(yíng)許可相關(guān)規(guī)定，協(xié)助并督促餐飲供應(yīng)商的資質(zhì)證照辦理；
9. 負(fù)責(zé)落實(shí)校園大型活動(dòng)餐飲服務(wù)的食品安全保障，如開(kāi)學(xué)季、畢業(yè)典禮、年度綜合測(cè)評(píng)等大型活動(dòng)；
10. 與餐飲運(yùn)營(yíng)小組一起，按照合同要求監(jiān)督大學(xué)餐廳餐飲運(yùn)營(yíng)供餐服務(wù)（如菜單審核、價(jià)格、重量、菜品品質(zhì)、現(xiàn)場(chǎng)服務(wù)等）、食品安全等；
11. 完成上級(jí)領(lǐng)導(dǎo)交辦的任務(wù)，支持學(xué)校和團(tuán)隊(duì)相關(guān)工作。
崗位要求：
1. 大專(zhuān)以上學(xué)歷，食品、餐飲等相關(guān)專(zhuān)業(yè)；
2. 有3年以上餐飲食品安全管理工作經(jīng)驗(yàn)；
3. 熟悉國(guó)家餐飲和食品相關(guān)法律法規(guī)，能夠遵照相關(guān)法規(guī)、結(jié)合實(shí)際經(jīng)驗(yàn)推進(jìn)在餐廳現(xiàn)場(chǎng)合規(guī)落地；
4. 熟悉ISO22000/9001、HACCP等體系，或內(nèi)審員資歷；
5. 具備識(shí)別和防控相應(yīng)食品安全風(fēng)險(xiǎn)的專(zhuān)業(yè)知識(shí)，能預(yù)見(jiàn)、發(fā)現(xiàn)、解決運(yùn)營(yíng)中的實(shí)際問(wèn)題，具有實(shí)際項(xiàng)目解決問(wèn)題的能力；
6. 有較強(qiáng)責(zé)任心、抗壓能力、組織能力、溝通能力和綜合事務(wù)處理能力；
7. 具備一定英文基礎(chǔ)，熟練Office辦公軟件，良好的書(shū)面寫(xiě)作和表達(dá)，文檔組織和管理能力。
薪酬及福利
具有競(jìng)爭(zhēng)力的薪酬，根據(jù)個(gè)人資歷和經(jīng)驗(yàn)而定;由香港中文大學(xué)（深圳）直接聘用;享有中國(guó)大陸現(xiàn)行的勞動(dòng)法所規(guī)定的相關(guān)福利。
申請(qǐng)程序
請(qǐng)準(zhǔn)備好完整的中、英文簡(jiǎn)歷和/或職位申請(qǐng)表（可在此處下載），并附上三位推薦人的姓名，發(fā)送至郵箱：[email protected]
