GROUP QHSE DIRECTOR

The QHSE Director ensures product quality, employee safety, and environmental sustainability at production sites. They manage the quality assurance system from raw material receipt to finished product storage, ensuring smooth operation and traceability. The Group QHSE Director establishes and leads Quality, Health, Safety, and Environmental strategies across all FMCG operations, ensuring compliance with international food safety standards and driving continuous improvement for product quality, consumer safety, employee well-being, and sustainability. ACTIVITIES: Definition of the QHSE policy • Define quality and industrial risk prevention objectives according to the regulatory context (legislative framework, labels and certifications obtained) and the guidelines of the general management. Provide operational support to all internal departments to ensure compliance of facilities and processes with quality, hygiene, and safety requirements and regulations. • Negotiate with the factory management the necessary resources (human, technical, financial, time) for the implementation of this policy. To conduct ongoing monitoring of regulatory developments relating to quality, hygiene, safety, the environment and working conditions. To analyze and synthesize legal documents to translate regulations and standards into actionable instructions and actions (QHSE management system). Development of an action plan • Establish quality, hygiene, safety and environmental indicators to conduct audits by the departments. • Implement a quality improvement program (process/product) with operational management at production sites (charter, indicators...). Analyze the risks related to employees, work equipment, the product and the production site: occupational diseases, accidents, defects, environmental pollution, transport of hazardous materials... • Make recommendations to the various departments regarding the design of workstations, the choice of equipment, and the definition of methods and processes. Develop an action plan: prevention of risky situations, improvement of existing processes... Take into account hazard warnings issued by operational staff, conduct investigations after accidents to determine their causes (work-related accidents, environmental accidents, etc.) Maintain the Group's certifications and regulatory licenses. Ensure full compliance with food authorities, environmental agencies, and labor safety laws. Develop enterprise QHSE risk registers and mitigation plans. Conduct hazard analysis, food safety risk assessments, and operational risk reviews. Lead business continuity and crisis management frameworks. · Establish KPIs for quality, HSE, and sustainability performance across all sites. Present dashboards and reports to the CEO/Board. Lead continuous improvement initiatives using Lean, Six Sigma, and root-cause methodologies. Design specific tools (printed materials, training materials, personal protective equipment) for internal departments to facilitate decision-making, ensure traceability and improve the reliability of safety procedures. Supervise the implementation of the action plan (reception of representatives of verification or certification bodies, site safety, interventions of external partners: subcontractors, service providers, firefighters). • Verify the facilities and their compliance by carrying out inspection visits of equipment and products, and by performing chemical analyses in the environment near the production site. • PROFILE Academic level: Professional Bachelor's degree / Master's degree in Quality, Safety, and Environment • Additional training and/or qualifications