• Observed color of products being baked and adjust oven temperatures, humidity and conveyor speeds accordingly.
• Measured  flour and shortenings to prepare batters ,doughs,fillings ,or icings ,using scales or graduated containers
• Review work procedures and operational problems to determine ways to improve service, performance, or safety. to prepare batters, doughs, fillings, or icings, using scales or graduated containers.

• Ensure Ingredients used is according to FSSC 22000, HACCP KKM, HALAL, Statutory & Regulatory requirement
• Ensure labeling follows the local & international requirement.
• Maintain good technical links with all key suppliers
• Stay apprised of current processing and packaging technologies and ingredients 

• Develop, execute and deliver on the Strategic Plan for  Foods Category
• Execute and deliver on new product projects 
• Execute and deliver on R and D cost reduction and/or quality improvement projects 
• Develop and maintain project plans whilst identifying critical paths and resources required for different projects
• Ensure that food safety and quality are fundamental elements in all projects
• Ensure that all products comply with all applicable legislation
• Act as a technical consultant for all strategic business unit on formulation, processing and trouble-shooting 

• generating new product ideas and recipes
• modifying and improving existing recipes
• designing processes and machinery for the production of recipes on a large scale
• liaising with marketing staff
• ensuring that strict hygiene food safety standards are met
• monitoring the use of additives
• testing and examining samples

•  Performing audits of food suppliers for compliance with HACCP standards, also ensure that food products match up to product specifications 
• Prepare and conduct audits.
• Make presentations to and provide explanations of food safety documents to client personnel as necessary.
• Conduct Food Handler Training (MOH certified).
• Ensure that work activities related to food production are being conducted in a manner that is safe, healthy and aides by any relevant food production safety regulations. 
• Development of written programs. 
• Implementation of GMP/HACCP systems.

• Collected raw milk samples and conducted adulteration tests.
• Prepared samples for checking and monitoring purposes and logged all required information.
• Recorded, analyzed and distributed statistical information of raw material collection and milk production. 
•  Reported all malfunctions to production executives and quality assurance managers to ensure immediate action. 
•  Inspected products and worker progress throughout production. 
• Helped the quality assurance managers in the implementation of HACCP .

• Develop new products for production, based on consumer feedback and latest market trends.
• Able to handle different types of food ingredients and food additives, has basic knowledge towards them.
• Demonstrate products to clients and improve the products based on their feedback and suggestions. 
• Conduct shelf life study for products before launching products.
• Sourcing for suitable ingredients and evaluate to select the appropriate ingredients.
• Experienced sensory training.

• Check raw almonds for maturity or stability for processing and finished products for safety, quality, and nutritional value.
• Confer with plant operators and packaging and marketing specialists to resolve problems in product development.
• Develop new products like flavoured almonds roasted almonds, flavoured almond butter, processing, packaging, storing, and delivering foods, using knowledge of food processing and other sciences
• Incharge of the Quality assurance and production

• To establish quality system in Distribution center & liaise with suppliers on quality assurance issues 
• To monitor the food safety and food quality of the products supplied by the suppliers to KFC outlets are assured
• Quarterly QA checks for internal suppliers, external poultries and external bakeries (East Malaysia). , prepare reports and compile feedbacks of the checks to ensure actions are taken for improvement
• Coordinate with external laboratory as per schedule and as and when required to arrange for sampling and lab test