I.                   Reports

-         Prepare daily report, weekly and monthly summary report of quality control monitoring.

-         Issue non-conformance slip for encountered problem in the plant.

-         Submit daily report regarding issues, concerns and quality problems in the plant.

II.                 Good Manufacturing Practice (GMP)

-         Maintain quality products being produced based on quality standards.

-         Verify in-process rejects or wastage in production.

-         Participate in the effective implementation of Good Manufacturing Practices (GMP) in the plant.

III.               In-line Monitoring

-         Conduct line checking and monitor in Cake/Snacks/Confectioneries from Raw Material preparation, processing to finished product based on set standard.

-         Revalidate/assess left over seasonings, flavors or ingredients and in-process quality defects.

IV.               Laboratory Analyses

-         Perform analyses such as % moisture content, % free fatty acid (FFA) content, total fat content of finished goods and peroxide value fats and oils.

-         Conduct sensory test for raw material deliveries.

-         Prepare logbooks for the different quality control analyses.

• Graduate of BS Food Technology, Biology, Chemistry, Nutrition/Dietetics or Equivalent.