Qc Executive

**Auto req ID**: 281943BR
- 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