Qc-executive

**Auto req ID**: 287015BR
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Ensuring that the quality of potatoes issued for production is as per the standard specifications_
- _ Conducting online quality checks in the process area to ensure that all FLI standards of quality are followed during the production process_
- _ Conducting visual inspection for;_
- _ Ensuring that all key operating parameters of machines are in the specified range_
- _ Ensuring after every hour that the potatoes in the trim and pare area are properly peeled_
- _ Checking slice thickness and free surface moisture after every 4 hours_
- _ Deciding whether to introduce anti-foaming agent in the process_
- _ Recording the dwell time from the operator’s logbook after every 4 hours_
- _ Checking the level of seasoning applied_
- _ Conducting analytical tests_
- _ Ensuring optimum utilization of fryer oil _
- _Checking the fried chips after every hour for TPD parameters like PA, percentage oil in the chip, % of soft centered chips, blisters, dark flakes, clusters etc._
- _ Measuring parameters like bulk density, moisture, seasoning and dimension for Non-PC products_
- _ Taking corrective actions to resolve problems thrown up by the tests_
- _ Providing feedback to operators on corrective actions that can be taken for rectifying small problems_
- _ Communicating to the shift in-charge the number of pickers needed for the process area on the basis of online checks_
- _ Communicating concern areas and corrective actions to the concerned shift in-charge and production manager promptly_
- _ Informing the Quality Manager in case test results indicate a crisis situation, who will then conduct a compete trial run of that lot of potato to take an appropriate decision_
- _ Conducting online quality checks and finished products’ inspection in the packaging area to ensure compliance with Frito Lay standards of quality_
- _ Ensuring that the Quality Checkers conduct half hourly checks for air leakage and hourly checks for weight, batch printing and air fill _
- _Conducting analytical tests for _
- _Conducting random film quality checks on the basis of any special complaints received from the production department_
- _ Communicating concern areas and corrective actions to the concerned operator, shift in-charge and production manager promptly_
- _ Consulting the quality manager in case of criticalities_
- _ Ensuring that the corrective action is implemented_
- _ Monitoring machines in the process and packaging area specifically for their effect on quality and ensuring minimum waste due to machine related factors_
- _ Maintaining accurate and comprehensive reports for communication to all the people concerned_
- _ Conducting regular quality wall meetings with the production and engineering personnel for discussing quality defects detected online and then deciding the measures to rectify the problems_
- _ Conducting a weekly house keeping audit to ensure implementation of safety and hygiene practices in the entire plant (primary responsibility is that of the A-shift quality officer)_
- Handling the hold material for minimizing wastages
- _ Ensuring adherence to statutory laws (Weights and Measures & PFA )_
- _ Increasing awareness about statutory laws_
- _ Maintaining accurate statutory records _
- _Effective resolution of customer complaints_
- _ Assisting the quality manager in analyzing root causes of complaint and developing a forward action plan _
- _Implementing the action plan_
- _ Ensuring the complaint does not occur again _
- _Participating in TPM activities for increased involvement in the functioning of the plant _
- _Practicing a work culture that promotes company growth_
- Implementing change initiatives and continuous improvement in own department and plant
- _Documenting all quality procedures, systems, standards, findings, hazards and corrective actions systematically_
- _ Learning continuously and upgrading own abilities _
- _Seeking feedback from seniors and team members_
- _ Reflecting on own competencies and possible gaps_
- _ Setting learning goals in consultation with the seniors_
- _ Monitoring implementation of these goals_

**Qualifications/Requirements**:

- B.Tech ( Food Tech)
- Exposure to food safety systems and ISO systems / 3 to 5 years.
- Preferably Knowledge of HACCP/AIB and TPM.

**Relocation Eligible**: Eligible for Standard Relocation

**Job Type**: Regular