A)  Job Identification

Job Title:

QA Chemist

Job Grade:

7-8

Job Code:

N/A

Department:

QA of Conc. Plant

Number of

Direct Reports:

0

Reports to (Position):

QA Supervisor

Key Internal Contacts:

QA team.

All functional Dept in Plant

Key External Contacts:

QA of local suppliers

Business Area:

Shanghai

Last Revision Day:

2. Job Objective (Describe the purpose of your job in 2-3 sentences.  What do you do and why do you do it?  Complete this section as if you were writing a newspaper ad for your job.)

Monitor production activities and supervise the implementation of GMP programs in accordance with the Company policies. Test and analyze ingredients, merchandises and finished products according to the CPQCM. Be competent for the under-mentioned tasks and ready to undertake as signments from the QA Manager

C)  Key Result Areas (Briefly describe the primary KRA, list duties/responsibilities of your job in 5-8 bullet points under each KRA.  Please list these KRA in order of importance and include the percentage of time spent or required for each KRA.

Analyze Ingredients, finished products and in-process samples in a timely, accurate manner (40%) to ensure the quality of ingredients and finished products meet Company requirements.

• Beverage Base analysis: Accurately analyze each batch of beverage base to ensure the quality of all finished products we deliver to bottling plants meet Company’s requirements
• Ensure the quality of all ingredients (S-500 series) assigned to me meet company’s requirements prior to use by production
• Assist Division Technical/bottling plants to prepare beverage sample for trouble-shooting.
• Keep retention samples of ingredients and finished products strictly follow up established procedures.
• Test and analyze as called for by the process verification and release of the finished products or intermediate products

Training the sensory panel (15%)

• Sensory panel training: Expand existing plant’s sensory panel, upgrade the performance of sensory panel, improve/perfect plant’s sensory program to meet business needs and company’s requirements.
• Organize and conduct sensory evaluation for new products, authorization of new package and trouble-shooting for ingredients and finished products.

 Monitor production activities (15%)

• Timely and accurate testing of in-process samples at a defined timeframe to ensure the quality of finished products meet company’s specification prior to filling

Quality System and Good laboratory Practice (20)

• Strictly follow the requirements of Plant’s Quality System and ISO17025.
• Ensure lab testing operations meet the requirements of Good Laboratory Practice.

Document management (10%)

• Well maintain all the documents in QA lab as assigned.

D)  Job Requirements / Qualifications   ( Line Manager input)

Core Competency:

1) Drives Innovative Business Improvements - Successful Performance

2) Balances Immediate and Long-Term Priorities - Successful Performance

3) Delivers Results - Successful Performance

4) Imports and Exports Good Ideas - Successful Performance

5) Develops and Inspires Others - Successful Performance

6) Live the Values - Successful Performance

Functional Skills:

• Concentrate Production (P)
• Beverage Production (A)
• Packaging Materials Production & Supply (A)
• Cold Drink Equipment (A)
• Concentrate Equipment (C)
• Beverage Equipment (A)
• Packaging Materials Equipment (A)
• Ingredients Production & Supply (C)
• Expendable Materials Production (A)
• Supply Chain Management (A)
• Supplier Quality (P)
• Supplier Relationship Management (C)
• Demand Management & Capability Planning (A)
• Procurement (A)
• Cost-of-Goods Management (A)
• Import & Export Management (A)
• Project Management (P)
• Beverage Value Chain (A)
• Quality System Management (P)
• Safety, Health & Security Management (C)
• Risk Analysis/Management (P)
• Technical Standards, Specifications & Policies (P)
• Statistic Process Control (P)
• Product Development Process (A)
• Innovation – Product (A)
• Innovation – Packaging, Equipment & Process (A)
• Environment Management System (C)
• Environment Technologies (A)
• Environment – External & Internal Communication (A)
• Government Regulations – Manufacturing Plant (C)
• Government Regulations – Food Laws (C)
• Government Relationship Management – Plant (C)
• Government Relationship Management – Food Laws (C)
• Life Science & Nutrition (A)
• Food Science and Technology (C)

Independent Judgment:

Knowledge & Experience:

Knowledge of ingredients testing, beverage base manufacturing and plant’s quality system,

Basic analytical chemistry skills and GMP &GLP experience and strong knowledge of sensory evaluation program.

Education & Professional Qualification:

Bachelor degree, major in the subject of analytical chemistry, or food science.

Language Requirements:

Good written and oral English & Chinese skills

Travel Requirements:

Travel up to 5% of work time under normal conditions