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The position is to take charge of lab， regulatory compliance conformation for the innovation to
ensure meet the business requirement.
負(fù)責(zé)酒液和飲料研發(fā)的分析和合規(guī)性確認(rèn)，人員研發(fā)實(shí)驗(yàn)室測(cè)試能力的建設(shè)，內(nèi)外利益相關(guān)方的溝通協(xié)調(diào)，確保滿足公司業(yè)務(wù)的需求。
Main job responsibilities 主要工作職責(zé)（概述）：
1. Work with local, regional and group leadership and colleagues to ensure that prioritised execution of the central laboratory strategy occurs in line with the long-term liquid innovation development plan. 與當(dāng)?shù)?集團(tuán)研發(fā)負(fù)責(zé)人和同行合作，確認(rèn)實(shí)驗(yàn)室的優(yōu)先事項(xiàng)，并制定本地中心實(shí)驗(yàn)室長(zhǎng)期發(fā)展規(guī)劃。
2. Responsible for the process-flow and operating practices of the new central lab including start-up and method qualification to ensure timely delivery. 負(fù)責(zé)中心實(shí)驗(yàn)室的工藝流程和操作規(guī)范，包括啟動(dòng)和方法建立，以確保數(shù)據(jù)及時(shí)交付
3. Based on innovation strategy and development plan, ensure the laboratory has the appropriate equipment and facilities to ensure strategy execution. 基于研發(fā)戰(zhàn)略和發(fā)展計(jì)劃，配置合適的設(shè)備和設(shè)施。
4. Based innovation strategy and develop plan, create the analysis plans and testing methods to ensure innovations meet internal and external compliance standards. 基于研發(fā)戰(zhàn)略和發(fā)展計(jì)劃，制定合適的分析計(jì)劃和測(cè)試方法，以確保創(chuàng)新符合內(nèi)部和外部合規(guī)標(biāo)準(zhǔn)。
5. Responsible for the central lab daily management， include in lab technician，analysis methods，instrument calibration，reagent and solution. Ensure resources are appropriate balanced between Foshan Brewery, NPD and specialised analysis for breweries within the network. 負(fù)責(zé)日常中心實(shí)驗(yàn)室的管理，包括人員、分析方法、儀器校準(zhǔn)，試劑和溶液，確保佛山啤酒廠和新產(chǎn)品開(kāi)發(fā)任務(wù)分析之間的資源得到適當(dāng)?shù)钠胶?br> 6. Responsible for cost control within the central lab across people, consumables, equipment maintenance and utilities.
負(fù)責(zé)中心實(shí)驗(yàn)室內(nèi)人員，消耗品，設(shè)備維護(hù)和水電費(fèi)的成本控制
7. Responsible for the certification of the laboratory operating processes and standards to meet both internal company standards and to comply with accreditation from external bodies (CNAS)負(fù)責(zé)實(shí)驗(yàn)室操作流程和標(biāo)準(zhǔn)的認(rèn)證，以滿足公司內(nèi)部標(biāo)準(zhǔn)和外部機(jī)構(gòu)（CNAS）的認(rèn)可
8. Responsible for the liquid and packaging innovation lab testing, approval and testing report issuance. 負(fù)責(zé)液體和包裝創(chuàng)新的實(shí)驗(yàn)室測(cè)試、批準(zhǔn)和測(cè)試報(bào)告。
9. Monitor the legal and regulatory development trends and context within the food industry to ensure testing method and innovation plans are designed to meet future compliance needs. 研究和跟進(jìn)國(guó)內(nèi)外食品行業(yè)的法律法規(guī)發(fā)展趨勢(shì)，確保研發(fā)計(jì)劃滿足這些趨勢(shì)。
10. Maintain awareness and facilitate discussion regarding policy, local regulatory and specification
compliance in the food industry with internal and external stakeholders. 與內(nèi)外利益相關(guān)者一起，積極參與政策、法規(guī)、標(biāo)準(zhǔn)的編制
11. Support Liquid & Packaging Innovation Managers and provide technical input on appropriate existing and new testing methods to improve the robustness of the new product development validation process
支持液體和包裝創(chuàng)新，并就適當(dāng)?shù)默F(xiàn)有和新的測(cè)試方法提供技術(shù)投入，以提高新產(chǎn)品開(kāi)發(fā)驗(yàn)證過(guò)程的穩(wěn)健性
12. Collaborate with the Development Director to develop the roadmap and implementation plan to link consumer testing to analytical and sensory analysis and convert the relationships to actionable insights. 與研發(fā)總監(jiān)合作，制定實(shí)施計(jì)劃，將消費(fèi)者測(cè)試與分析和感官分析聯(lián)系起來(lái)，并將這些關(guān)系轉(zhuǎn)化為可操作的見(jiàn)解。
13. Work with liquid innovation managers to develop and approve Recipe Workbooks for local liquids and ensure regulatory compliance. 與研發(fā)經(jīng)理一起確認(rèn)和批準(zhǔn)產(chǎn)品配方手冊(cè)中法規(guī)符合性。
Personal qualifications / competencies 能力要求：
Personal Qualification 個(gè)人能力：
1. Experienced in leading effective teams across phys/chem, microbiological and laboratory management and creating flexibility within the team through capability building 在理化/化學(xué)、微生物和實(shí)驗(yàn)室方面有豐富管理經(jīng)驗(yàn)，并通過(guò)能力建設(shè)增強(qiáng)團(tuán)隊(duì)靈活性。
2. Excellent with the lab analysis method，building, instrument about the alcohol beverage and non-alcohol beverage， especially for HPLC，GC，HPLC-RI and so on. 熟悉酒精飲料和非酒精飲料實(shí)驗(yàn)室建筑要求、分析設(shè)備和分析方法。特別是液相色譜分析、氣相色譜分析，氣質(zhì)聯(lián)用等。
3. Experienced in laboratory design and equipment enhancement, installation, troubleshooting and validation. 擁有創(chuàng)建新實(shí)驗(yàn)室的經(jīng)驗(yàn)，包括中心實(shí)驗(yàn)室設(shè)計(jì)、安裝、調(diào)試和驗(yàn)證。
4. Experience in ensuring standardisation of local level laboratory practices and aligning them to Group-level methods and ways of working 確保地方實(shí)驗(yàn)室操作標(biāo)準(zhǔn)化與集團(tuán)層面方法及工作流保持一致。
5. Strong understanding of existing laws and regulations within the food and beverage industry
精通食品飲料領(lǐng)域的法律法規(guī)。
6. Familiar with certification and operating processes to achieve and maintain national level accreditation such as CMA and CNAS, including Audit process to ensure ongoing compliance. Experience in a CNAS accredited lab would be highly regarded. 熟悉CMA認(rèn)證和CNAS認(rèn)可，及食品實(shí)驗(yàn)室認(rèn)證的審核準(zhǔn)則要求，有過(guò)上述實(shí)驗(yàn)室資格審核經(jīng)歷。
7. Experienced in LIMS system usage inclusive of system design, mapping, implementation and ongoing optimisation of the information system. 有使用LIMS系統(tǒng)的經(jīng)驗(yàn)，包括信息系統(tǒng)的設(shè)計(jì)，繪圖，實(shí)施和持續(xù)優(yōu)化。
8. Familiar with the New Product Development Process as well as the analysis and validation stages for both liquid and packaging across a range of categories. 熟悉新產(chǎn)品開(kāi)發(fā)流程以及各種類別的液體和包裝的分析范疇
9. Preferably qualified in sensory assessment of beverages, including beer, cider RTD, soft drink and ability to identify and utilise laboratory analytical methods to complement sensory assessment有能力對(duì)啤酒、飲料、軟飲料、蘋果酒進(jìn)行識(shí)別，利用實(shí)驗(yàn)室進(jìn)行感官品評(píng)分析
10. Good understanding of manufacturing processes (specifically brewing and/or beverage) and associated analytical standards and methods to support production. 良好的理解生產(chǎn)過(guò)程、釀造標(biāo)準(zhǔn)和測(cè)試方法以支持生產(chǎn)。
11. Excellent presentation, analytical, organizing, problem solving and communication skills.優(yōu)秀的表達(dá)，分析、組織、解決問(wèn)題的能力，以及溝通技巧。
12. Be energetic, passionate about driving for results.以結(jié)果為導(dǎo)向。
13. Customer service mindset 服務(wù)客戶意識(shí)。

Special Training Required 特別的培訓(xùn)需求:
1. Excellent Chemical/Micro analysis knowledge. 優(yōu)秀的釀酒知識(shí)和微生物知識(shí)
2. Qualified Sensory Taster, with alcoholic and non-alcoholic beverages highly regarded. 品酒師
Other Skills:其它技能
1. Excellent computer skills on Microsoft Office and LIMS.精通Microsoft office 軟件的運(yùn)用和實(shí)驗(yàn)室信息管理軟件工具。
2. Very good interpersonal skills to be working independently.較好的溝通技巧和獨(dú)立工作能力。
Education/Qualification
Master’s degree or above in Brewing, Biochemistry, Chemistry or associated disciplines
釀酒、生物化學(xué)，化學(xué)等相關(guān)的碩士學(xué)位及以上。博士學(xué)位優(yōu)先考慮。
Language
Strong command of English, both verbal and written, and ability to confidently present and communicate to a range of English-speaking internal, and occasionally external, stakeholders.
流利的英語(yǔ)聽(tīng)說(shuō)讀寫表達(dá)和溝通能力，能夠自信地與內(nèi)部和外部的利益相關(guān)者進(jìn)行交流。
Working Experience:
8-10 years working experience with increasing seniority within an analytical lab, either within a manufacturing company or providing third party services to the food/beverage/pharmaceutical sector, with brewing industry experience highly regarded.
8-10年以上分析實(shí)驗(yàn)室工作經(jīng)驗(yàn)，有啤酒行業(yè)優(yōu)先考慮。