Set the strategy and the applicable external and internal legal requirements, by building, developing and guiding high performance of department staff.1. Implements HEINEKEN safety and food safety standards. Develops new things related to safety in close cooperation with the shift leaders. Monitors the 5S, housekeeping, HACCP and order on the line. Ensure a sustainable production environment.2. Implements HEINEKEN quality standards. Incorporates improvements to standards related to quality in close cooperation with the shift leaders.3. Defines the priorities and losses to attack. Initiates and implements the improvement of TPM activities. Supports the development of the new improved standards.4. Reports any deviation from packaging process standards (for own area of responsibility). Looks for potential solutions and takes effective communication to a higher level.5. Ensures the availability of needed equipment and their performance to fulfil the packaging expectations. Proposes the machine modifications and feedback to a higher level.6. Effectively organizes own team of people (line or area). Supports and manages a team of people, performance management and (career) development, according to the HEINEKEN procedures. Supports the recruitment process if needed.7. Collects and processes all needed data to create relevant packaging information/reports (in line with the responsibility)8. Makes planning for his area of responsibility (line), in a way that supports and contributes to the priorities and needs of the whole department. Uses resources optimally. Executes the agreed plans.9. Collects the data about the supplier quality that will be used for further decision-making. Cooperates closely with suppliers on problem-solving activities.

1. Manage Brewhouse, Fermentation and Filtration operations and lead the shop floor people to meet market demand efficiently.2. Produce first-time-right quality & safety products for the consumers with adhering to the Heineken standards.3. New product development and continuous improvements for sustaining existing product quality, and safety according to consumer expectations.4. Find root causes, prepare action plans and drive them to reduce Extract Loss in Brewhouse, Fermentation and Filtration areas.5. Develop action plans and drive them to reduce consumption of Combined Energy (Thermal and Electricity) and Water by optimizing processes.6. Ensure production area Occupational Health and Safety.7. Driving TPM projects and maintaining the TPM culture in the plant. Carrying out Kaizens, Poka-yoke, focused improvement projects,5S etc. Build up an autonomous maintenance mindset at the labour level and reduce Breakdowns in plant.8. Maintain ISO 9001& FSSC 22000 standards.

1. Responsible for the production process and achieving targets in PVC Tufted mat plant including printing section, packing section and yarn spooling section.2. Follow up on the new tufted machine line initiating project.3. Quality Control & Ensure Safety throughout the production process.4. Full filled all shipments first time right & on time by managing all functions & collaboration with all stakeholders in a good manner.5. Reduce Defects and Rework percentage in tufted mat plant by implementing TPM & Lean Sixsigma approaches.

I worked directly with their Engineering team, Production team, Packing & dispatch team, Compound and Process team and Quality team to develop manufacturing process in all six plants, maintain utility( Wastewater treatment plant, Biomass and furnace oil heater systems, compressed air system, refrigeration systems etc.)services, production cost saving projects handling, Improve overall plant safety through risk observations, monitoring packing section by lowering WIP and improve quality of manufacturing products. Also had a good hand on experience in,ISO 14001:2015 Environmental management system, ISO 17025: 2015 Laboratory management systemBRC certification system,FSC certification Total Productive maintenance & management (TPM), Six Sigma, Lean production, GMP, GLP, Cleaner production.Participate for fire drills and fire fighting training programmes and Lean white belt program.Faced to the internal & external audits and customer inspection visits.Projects carried out under internship period,1. Reduce flock consumption in all plants by 10% and reduced wastage by using visual management techniques,Kaizen,Pokeyoke and TPM techniques.2. Increase first-time pass compound batches percentage comparing to previous months by Six sigma method.3. Knocking former defect and former breakage reduction in Plant – Q by using TPM, Pokeyoke and Kaizen techniques.4. Reducing the amount of WIP at TSP(Trimming, Sorting and Packing) section by using material management techniques and work study method.

I worked directly with their Engineering team, Production team, Supply chain team and Quality team to develop manufacturing process in both soft drinks and ice cream plants, maintain utility services, production cost saving projects handling, Improve overall plant safety through risk assessments, managing warehouse spaces and distribution truck waiting time and improve quality of manufacturing products. Also had a good hand on experience in,OHSAS 18001:2007 safety management system, ISO 9001:2015 quality management system,5S, Kaizen and ISO 22000:2005 & HACCP during the 6 months period.Faced to the internal & external audits.Projects carried out under internship period,1. Breakdown analysing system, Overall equipment efficiency(OEE) calculating programme preparing and data gathering sheet upgrading for ice cream factory(ICF) production.2.Fruit feeder machine improvement.To improve the quality of the product through enabling the continuous fruit feeding without disruption and maintaining fruit feed flow rate with less variation with using visual management techniques.3. Reduce adverse variance of the mango pieces adding to the product of ‘Karutha Kolumban Ice Cream by using measurement and analytical techniques.4.Syrup yield improvement in PET Bottle plant. Reduce the overfilling amount and filling machine variations by adjusting filler tube heights according to the beverage type ( High/ Low Carbonated)and pack size by using the Six Sigma technique.5.Hazard identification and risk assessment (HIRA) project for the whole factory.After analysing the results of that Fire safety risk assessment (FSRA) also carried out for selected locations. The emergency team were developed and safety training was arranged.6.Steam line & chill water lines energy loss prevention by analysing thermal images and applying heat prevention coatings and insulation covers.7. Warehouse space utilization and improve the FIFO method by using material management techniques.