Coordinate with Export/Local sales departments to ensure stocks availability as per sales plan/order. Build and maintain effective relationship with customer, investigate customer complaints and act promptly.Ensure production/packaging activities are carried out as per planned yield; recovery & targets are within specified parameters and with least wastage Ensure approved production recipe is followed and the changes to the recipe are documentedEnsure hygiene is maintained in the production area, production and packaging equipment is used to the optimum and products are labelled properly.Follow and coach floor workers on HACCP and GMP standards. Responsible for maintaining the standard quality of the products, production as per planned schedule, proper utilization of human and material resources and documentation of conversion process and related activities.Be aware of municipal rules and regulations.Maintain a healthy company culture by cooperating, treating people with respect, demonstrating sound work ethics and being accountable at the workplace. Lead team by examples in terms of hygiene, discipline, punctuality & attitude. Responsible for assisting production supervisor in maintaining the standard quality of the products and ensuring proper labeling of products, and documenting production and packaging activities accurately.Ensure the processing premise is accident free by complying with Health and Safety Standards

Controlling of a group of commis for the day to dayactivities of the dept.Responsible of making new delicious healthy dishes for breakfast, lunch, and dinner.Responsible for the F&B control procedures like making gas consumption reports,dailywastage reports,daily production reportsSelection of raw materials. Food costing & controlling based on raw materials; Collecting samples for microbiological lab testing of foodsCoordinate with stewarding supervisor in cleaning and sanitation activities during theprocessing, production and packaging of food;taste wise evaluation of dishes.

orked as R&D assistant for the development of new products,recipes and costingResponsible for the production and improve quality control procedures from the raw material stage through to the finished product. Select raw material products from suppliers and checking of its organoleptic quality and other quality parameters. Product costing based on raw materials; Address issues of safety and quality,document of processing activities, HACCP and other activities. Coordinate with stewarding supervisor in cleaning and sanitation activities during the processing, production and packaging of food; taste wise evaluation of finished products.Achieved through knowledge of processing works of value added products, curry, ready meals, breaded products, chilledproducts - plain formed products, marinated products, ethnic products,sandwiches,bakery and confectionery products and sauces.