1. Quality Assurance Management: Develop, implement, and continuously improve quality assurance systems and inspection procedures for raw materials, in-process production, and finished jaggery products to ensure compliance with established quality specifications. Investigate quality deviations, conduct root cause analysis, and implement corrective and preventive actions to enhance product consistency and operational performance.

2. Product Inspection & Laboratory Testing: Conduct routine inspections and laboratory testing of sugarcane, extracted juice, processing stages, and finished products by monitoring critical quality parameters including moisture content, Brix, pH, colour, texture, purity, and taste. Verify compliance with product specifications and recommend product acceptance, rework, or rejection based on quality assessment results.

3. Food Safety & Hygiene Compliance: Implement and monitor Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), sanitation programmes, and food safety procedures throughout the processing facility. Conduct routine hygiene inspections of personnel, equipment, and processing areas while supporting the implementation of HACCP principles and ensuring compliance with applicable food safety regulations.

4. Process Monitoring & Equipment Calibration: Monitor critical control points throughout the production process to ensure consistent product quality and process stability. Maintain, calibrate, and verify laboratory testing equipment and analyse quality data to recommend appropriate process adjustments and continuous improvement initiatives.

5. Documentation & Regulatory Compliance; Maintain accurate quality assurance records, laboratory reports, inspection records, calibration certificates, traceability documentation, and audit reports. Prepare periodic quality reports and ensure compliance with company policies, food safety regulations, statutory requirements, and certification standards.

6. Internal Audits & Continuous Improvement: Plan and conduct internal quality and food safety audits, coordinate external inspections, investigate customer complaints and product non-conformities, and implement corrective and preventive actions. Drive continuous improvement programmes aimed at reducing defects, minimizing waste, improving product consistency, and strengthening quality management systems.

7. Training & Capacity Building: Train, mentor, and support production personnel on quality assurance procedures, food safety requirements, hygiene standards, laboratory practices, documentation, and quality control techniques. Promote a culture of continuous improvement, accountability, and quality excellence across the jaggery processing operation.

8. Health, Safety & Environmental (HSE) Compliance: Promote compliance with occupational health, safety, and environmental requirements by ensuring safe laboratory practices, proper handling of testing equipment and chemicals, effective use of personal protective equipment (PPE), participation in workplace risk assessments and incident investigations, and environmentally responsible disposal of laboratory and production waste.