1) Followed QA plan to control Online / Lab procedure and quality by perform all test required in QA plan at correct method and frequency.2) Syrup by testing assay ,brix , density,pH , acidity and phosphate .3) RO water by testing PH , TDS , Chlorine, Turbidity , Hardness,Conductivity, Alkalinity , TOA and other many parameters testing.4) Prepared chemical solutions and stock control and identify nonconforming products chemical inventory.5) Finding root cause analysis when non conformity was discovered.6) Checking the online processes are running in good hygienic conditions.7) Maintain GMP & Hygiene in production area and equipment calibration as per schedule.8) Making the conduct test and ensure for online process of parameter ( products Specification) meets company specifications.9) Document and maintain records of all test parameters in the online monitoring system.

1) Prepared of daily analysis data report.2) Conducting consumer survey testing both of internal and external.3) Making existing products enhancement ( EPE ) according to the customer demand or management instructions.4) Making raw substitution test in existing products.5) Support to Manager for new products innovation and create new recipe of products to meet customer needs and requirements as per plan and time line .6) Do the shelf life testing of existing products, new products and inner and outer film test with incubator and prepared for sensory test and send sensory results and chemical test report to HOD .7) Create the recipe change form and data filling of AX code at the ERP system when after raw substitution finished and new products.8) Solved the customer complaints from R&D side .

1) Checking the products and services meet required quality and safety standards such as ISO 9001:2015 .2) Analysis of incoming materials in according on COA3) Checking of noodle line and finished goods, Powder process, Oil and Paste process with factory standard ( eg: by testing Salt Content ( using titration method) , PH , moisture, allergen ,AW, brix and oil content )4) Make a test chemical solution .5) Analysis of incoming Oil and fryer oil by testing of AV & POV ( using titration method) , AOM and CDM.Micro ( E.Coli , Coliform, TPC and Yeast and mold )testing and analysis of water , swabs, air exposure plates, Raw material , semi finished goods, shelf life products and RD sample , all these sample are testing chemical test , allergen test and Micro test.6) Personal hygiene checking , surface sampling (swabbing) and air sampling and testing .7) Identification, analysis, control and prevent pests according food safety standardards and maintain GMP.

1) Managing and improving production process to enhance product quality and maximize efficiency.2) Identifying problems or bottlenecks in the production processes.3) Directly managing hourly production.4) Checking the schedule with production control to ensurealllines can run. 5)Assigning and directing production work.6)Vertification of corrective action of day defect at production line. 7)Providing relevant manufacturing information to manager.Recording every process and deviation in daily record and report to Manager.8) Trained to new employees ,provide employees with the targeted they need to gain the knowledge and abilities necessary to fulfill the specific requirements of their job positions.9) Always monitor the MRP system and see how much stock is left and then reminded to the raw materials supplier,not to shortage.10) Create the products code at the MRP system when release finished goods.