Responsible for soft candy, hard candy and chocolate lines. Contributing to maintain the critical parameters for the processes and quality. Defining the corrective actions in case of getting any non-conformity and out of spec result on the lines.Using zero defect approach to increase the efficiency and providing to run the lines with minimum loss by using ‘Integrated Lean Six Sigma (IL6S)’ tools (root cause analysis, breakdown analysis, loss map, kobetsu kaizen project). Managing the master plan for the lines in accordance with IL6S. Focusing on the improvement of core team and increasing their awareness in terms of quality and safety point of views. Leading the productivity projects. Supporting product trials, commissioning of new products with business development team and R&D. Developing instructions according to the recipes that comes from R&D. Conducting the trials related to the supplier changes of raw & pack materials, giving support to R&D for these topics on the lines. Being responsible for maintaining the environmental health and safety rules, taking actions in the area.Following and maintaining QDMS (documentation system) that includes instructions, internal audit programs, corrective & preventive actions, HACCP documents, quality plans, and non-conformities.Supporting the core team to update DMS (daily management system) boards and providing to maintain DMS meetings daily. Contributing to eliminate the amount of waste and rework during the production to keep the line as stable.

Supporting the beverage laboratory's product development and research development processes.Raw material analysis, end product analysis and use of related equipment.

Organizing domestic and international sample organizations for product and recipe development.Material planning and order tracking process with SAP.Following up and finalizing the customs procedures.

Supporting the execution of Product Safety and Quality Systems, Risk Assessment, Sanitation Standard Operating Procedure, prerequisite programs, production processes.Gain knowledge of product safety-oriented audits (Corporate Food Safety, FSSC 22000, ISO 9001, customer, regulatory).Helps manage compliance of the product safety management system with appropriate government regulations.Investigates and monitors product safety incidents occurring in the facility to ensure they are reported and corrective action taken and permanent fixes made.

Worked closely with to maintain optimum levels of communication to effectively and efficiently complete projects.Maintained laboratory conditions by managing and transferring raw materials and flavor stocks.Operated basic laboratory equipment such as balances, pH meter, colorimeter, UV-spectrophotometer, autoclave and worked by various devices (vertical gel electrophoresis, gel imaging, kjeldahl nitrogen protein, FTIR, centrifuge, anton paar rheometer, vacuum dryer, freeze dryer).Performed testing and quality control using approved laboratory procedures and instrumentation.Calibrated and maintained instruments to keep equipment fully operational.

Quality control tests were performed on the final products to verify compliance with specifications.Laboratory conditions were provided by managing and transferring raw material and flavour stocks.Basic and in-depth tests have been completed to check the chemical structures and compliance of products and products with regulations.Conducted analytical tests on in-coming raw materials prior to use in process (Moisture, Ash, Wet Gluten, Vitamin C, Screen Top, Sedimentation analyzes).Operated and troubleshot equipment, instruments and associated software and routinely performed quality control on instrumentation to comply with established specifications.