Tan Cherise Email & Phone Number

Singapore

Singapore

1. Perform daily periodic checks of Central Kitchen to ensure compliance to in-house GMP/ GHP standards, SOP, Product Specifications2. Conduct random checks on incoming raw materials, and perform product cutting on raw materials to ensure goods received are within in-house specifications3. Ensure Process Verification and Validation exercise are completed (i.e. SOP/CCP verification, new product launch process observation, monthly facility checks, monthly traceability exercise, finished goods shelf-life verification)4. Conduct investigations on product/ process non-conformance (on-line and customer complaints) and follow-up on proposed corrective/ preventive measures to ensure effectiveness5. Promptly follow-up with contractors (chemical/pest control) during routine servicing to ensure work orders are conducted as per contract.6. Participate and engage in quality system implementation (audit activities by regulatory/certification bodies and customers)7. Conduct data/trend analysis on nonconformity of raw material/finished goods, pest reporting statistics, monthly production and facility check statistics for process and quality improvement8. Ensure analysis of food products via microbiological and physical testing, calibration of lab equipment and measurement tools, internal sensory evaluation are conducted as per schedule.9. Report all non-conformances, discrepancies and/or deviations, and follow-up on the investigation of the nonconformity results

Singapore

20-week attachment from 15 April 2019 to 31 August 2019, I was attached to the Specialized Pharmaceutical and Oral care (SPO) application department. Mainly assisted my supervisor and manager of SPO in carrying out their individual project with the preparation of raw ingredients, packaging of the finished product. Organized flavor inventories and coordinated incoming and outgoing sample shipment. General hygiene was of utmost importance in SPO lab, a systematic way of cleaning and general housekeeping routine was maintained. Worked alongside with the Sensory and Consumer Insight (SCI) team on the analysis of prototypes by having the sensory test. I've gained invaluable life skills ranging from work experience to organization skills such as time management, prioritization, and organization skills.

Bachelor Of Science - Bs, Food Technology

Diploma Of Education, Food Science And Nutrition

Major Project- In Vitro GI Analysis Determined the GI value of certain food products by in vitro laboratory test. Extensive handling.

O Levels

Activities and Societies: Media Resource Vice-Chairman from 1 year School Appointment Student Councillor for 2 yearsWith Cherise's.