I am responsible for manufacturing management at Huangpu Plant. My duties include communicating with Production Planning function to fulfill orders, and working with Research & Development function to ensure that our formulation and technologies are realized with constant improvement during the production process.

I studied Food Science and Engineering at university and joined Lee Kum Kee, the well-known sauce group, after graduation. When I first joined the Company, I learned and pursued development step-by-step through engaging in production support, onsite management and production reporting. So far, I perceive the most significant change in my work is that I have taken up more management duties; therefore, I have to look at the bigger picture in relation to various issues.

I prefer working on innovative projects, such as Chicken Bouillon Powder, Sriracha Mayo and HALAL products. I remember once we had a new product, which had a high viscosity that made cleaning a tough task. To iron out the problem, we worked closely with Research & Development, Quality Assurance, Engineering and others functions to try out different solutions with a view to keeping refining the technologies and processes involved. In the end, the product was successfully launched with the cleaning problem solved. During the course of the project, I truly realized the importance of co-operation among teams and being proactive in proposing and implementing solutions. Through working with different functions and resolving problems together, I can make great strides at the same time.

If I have to choose a product to describe my work at Lee Kum Kee, I would pick Premium Oyster Sauce as it is classic and long-lasting. Though I have been working at the same function, I could still eye on ample opportunities for my development and advancement.