QC INSPECTOR

FastJobs; Iskandar Puteri; On-site; MYR 100,000 - 150,000; Full time

Job summary

A food processing company in Iskandar Puteri, Malaysia is seeking dedicated personnel for a full-time role. Responsibilities include monitoring various processes and ensuring product quality by checking temperatures, appearances, and conducting sensory testing. The candidate should monitor thawing times, report deviations, and maintain cleanliness. A proactive approach in reporting issues is essential. This position offers a salary range of RM1800 - 2500 per month.

Qualifications

• Attention to detail is essential for monitoring temperatures and checking product quality.
• Ability to follow procedures accurately and report deviations.

Responsibilities

• Check types and quantity of surimi as per requisition.
• Make sure all the cartons are thrown in proper way after decartoning.
• Monitor thawing times and temperatures.
• Conduct sensory testing of products.
• Report any deviations to superiors and take corrective action.

Job description

RM1800 - 2500/ month

• Job Types: Full Time
• Timing/Shifts:5.5 Day Week

Key Responsibilities

• Check types and quantity of surimi as per requisition.
• Make sure all the cartons are thrown in proper way after the decartoning process
• Monitoring thawing time period.
• Monitoring for thawing water temperature
• Monitoring for core temperature of thawing materials
• Check appearance, odor and parasite sighting of raw materials after thawing.
• Any deviation immediately reports to superior and take corrective action.
• Check the cleanliness of bowl cutter before starting another product
• Check the rework condition before proceed to mixing process
• Check weight of water and ice using for product
• Monitoring bowl cutter temperature as refer display panel
• Check appearance, texture and color of paste
• Any deviation immediately reports to superior and take corrective action
• Monitoring core temperature of paste during forming period
• Check the forming weight of product 5 pcs per batch
• Monitoring soaking, cooking and cooling process including time, speed, temperature.
• Check product core temperature after cooked – CPP 1 (≥ 80°C). Any deviation immediately reports to superior.
• Check core temperature, size and appearance of the product per batch during receiving. Any deviation immediately reports to superior.
• Do sensory testing.
• Any deviation immediately reports to superior and take corrective action.