1. Front line management of production activity.
2. Proper handling of manpower and utilities.
3. Monitoring production activity ensuring optimum utilization of resources controlling and minimizing the wastages.
4. Maintaining clean and hygienic environment in and around the production facilities.
5. Strictly adhering to concerned SOP s and LMR s
6. Adherence to food safety hygienic practices while handling the products.
7. To strictly comply with all safety requirements/ Norms
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