Description
ACTIVITIES:
* 1\. Quality Control: Monitor critical quality parameters to ensure products meet hygienic-sanitary standards;
2\. Process Mapping: Identify, represent, and analyze process steps;
3\. Ingredient Tracking: Monitor the flow of ingredients used in the department to ensure traceability and compliance with safety regulations;
4\. Data Collection: Collect production/quality data for analysis and to serve as a basis for strategic decisions.
REQUIREMENTS:
Currently enrolled in an undergraduate program (Production Engineering);
Initiative;
Commitment;
Concentrated attention;
Organization;
Interpersonal skills;
Proficiency in calculations.