Description
The Quality Control Specialist tests raw materials, packaging, auxiliary materials, semi-finished and finished products; records and approves or blocks products in SAP; conducts hygiene rounds and microbiological plant inspections; monitors instrument calibration and validation; checks and archives production quality records; and supports analytical issues in product development. The role requires vocational training or a degree in a chemical or biological field, willingness to work in a three-shift system, basic food analysis, food chemistry, and food microbiology knowledge, and MS Office skills. Benefits include a 38-hour workweek, 29 days of vacation, social benefits, long-term shift schedules, and structured onboarding and training.
