1.) Conducts daily sensory evaluation of finished products from production.
2.) Conducts normal and accelerated shelf life studies of noodles and seasoning powder and oil and generating
comprehensive report on such.
3.) Responsible for the competitive quality audits.
4.) Responsible for the inventory management and replenishment of materials needed for sensory.
5.) Assists marketing in product sampling and cooking demos.
6.) Performs other functions which may be assigned by the superior from time. to time