MILMA, Kasaragode (3 years, still working), Current CTC: 21000/monthExpected CTC: NegotiableResponsibilities: Independently planning the production in shifts.Managing the permanent and contract manpower in Dairy.Responsible for maintaining the level of stored products according to the marketing projections.Looking after good sanitation and hygiene of the production house according to the industrial and legislation needs.Responsible for making out maximum productivity and manpower utilization within a time frame and controlling the overtime works. It is achieved by starting the work in time and arranging the minimum required number of peoples in duty points. Controlling the production cost by minimizing the spillages, packing leakages throughout the production line achieving the cost effectiveness by utilizing the solar heated water lines and agri-waste fuel for the boiler operations and minimize the water consumption by recycling.Managing the quality systems like ISO, 5S and thus driving out safe products.Leading and directing the production team of around 50 peoples in a shift.Ensure best manufacturing practices and best housekeeping practices during the production.Standardization of milk.Dispatching out the stored products in FIFO method and controlling the vehicle crew.Managing hygiene and quality context and reporting to the management.Managing the production line breakdowns in co-ordination with the engineering team and troubleshooting in a short span of time.Coordinate the outsourced contract team for the outside manual works and in curd and buttermilk processing.Checking each and every incoming ingredients for the finished products in co- ordination with the quality control department.Inspecting physical quality of incoming raw milk.Conducting Internal GMP audits and referring the Corrective action.Supervising the Industrial safety measures for the workforce.Managing the Audit preparations

6 months), CTC: 9000Responsibilities:Managing pest control activities in the industry. Maintaining the documents for pest control and quality systems.Managing the customer audit preparations. Managing the quality systems according to food safety management system (ISO 22000, HACCP).Ensure good manufacturing practices and good housekeeping practices during the production.Managing hygiene and quality issues and reporting to the management.Inspecting physical quality of raw material.Conducting internal GMP audits and referring the corrective action