Overall operations of Further Processing (FP, Ethnic, Marination, New Products)Serving international customers like MacDonald, KFC, SubwayProducing for Local and international market (Gulf, Qatar, Oman, Hongkong etc.)Maintaining international standards as per international customer's requirementCost reductionYield improvementEfficiencies improvementNew projects

Responsibilities:o Production planningo Men power control and shifts schedulingo Improvement of efficiencies (Line Efficiency, Yield and Productivity)o Optimized scheduling as per machines capacities and materials orderingo Lead, motivate and guide team to prepare products as per specifications and scheduleo Effective utilization of utilities (Water, Electricity, Refrigeration and Steam)o Leading continuous improvement (GMP, HSE, 5S and Machine Work Instructions)o Maximum utilization of resources (Men, Machine, Materials)o Production Management (5S, Line Balancing, 5Ys, Fish Bone Analysis)o Cross functional collaboration and coordinationo Performance reviews, development plans and goals settingo Labor Management (250 direct & indirect workforce)Achievements:o Installation of 2nd Forming lineo Extension of Ethnico Product supply to MacDonald Global (after successful audits and products specs)o Successful launching of new productso Successfully completed yields improvement projecto Modification in ERP system as per production requirement

Responsibilities:o Execution of production scheduling as per machines capacitieso Men power control and shifts schedulingo Improvement of efficiency and productivityo Lead, motivate and guide team to prepare products as per specifications and scheduleo Effective utilization of utilities to keep the product cost on tracko Meetings and Trainingso Ensuring Safety and quality standardso Coordination upward and downwardo Member of sensory panel and HACCP teamo KPI’s and development planso Labor Management (Handling a force of 200 Workers, 02 officers, 3 Supervisors and 3 Asst Sup)Achievements:o Installation of new Forming lineo Product supply to MacDonald Global (after successful audits and products specs)o Successful launching of new productso New products developments like Chicken Samosa, Vegetable Samosao Hallal audito Development of SOP’s and WI’s for new operationo Implementation of ERP system

Responsibilitieso Production plan execution and follow upo Manage production targets plan vs actualo Improvement of efficiency and productivity by minimizing waste and production constraintso Raw and packing materials orderingo Review and data analysis to check Yield and Cost of productiono Trainingso Safety and quality standardso Value-added changes to products and processeso Sensory evaluation as member of sensory panelAchievements:o Product supply to MacDonald Global (as per their standard)o Successful launching of products with good market responseo New products developmento Zero safety accident since production started

Responsibilities:o Implementation of Nestlle Quality Management System (FSSC; ISO 22000 & 22002)o Nestle continuous excellence & Quality Complianceo Integrated pest management system (IPM) Systemo Sensory Evaluation of Fresh Milko Good Farm Practices, GMP, Visual standards, GLP, 5So Fresh Milk Sourcing Standard (FMSS)o Problem Solving Tools (GEMBA, GSTD etc.)o Early Warning Systemo Fresh Milk Adulteration & contamination controlo Defect reduction projects (Aflatoxin & TPC)o Communication with corporate, head office & fieldo Weekly QA activitiesAchievements:o Improvement in fresh milk quality (TPC & Aflatoxin)o Implementation of Quality Complianceo Control of fresh milk rejections; specially Antibiotico 64% improvement in rejections controlo Testing cost reductiono Development of SOPs and Productions instructions for new operation

Responsibilities:o Leading all the aspects of production, QA and LAB’so Training of all officers, supervisors and team members regarding quality assurance and productiono Managing the whole cold chaino R&D of new productso Doing procurement of value added ingredients, personal protection equipments, cleaning chemicalso Feasibility of products for value addition lineso Ingredient store and dry material storeso Integrated pest managemento ShipmentAchievements:o Completed new project of value additiono Developed HACCP manual that is approved by MFDo Launched new value added productso Developed production standards for all productso Trained staff members regarding food quality, safety, hygiene etco Reduced cost of production by revising production practiceso Increased shelf life of products minced and muscle products

Responsibilities:o Production planning and quality controlo Workforce managemento R&D of new productso Documentation of HACCP and ISOo Directly dealing with other departments like quality assurance, cold storage, distribution, maintenance, sales and purchase etco Development of new SOP’s and SSOP’sAchievements:o Launched new product with the name of Mughlai Tikkao Achieved maximum marks in ISO and HACCP audito R&D of Shami kababo Achieved all production and QA targets

Responsibilities:o Commissioning of new area and machinery o Production planningo Documentationo Operationso CIP of Forming machines and ovenso Productivity, yield and wastage monitoring plus analysiso Troubleshooting of machines, reports and trend analysis.Achievements:o Reduced cost of productiono Added rework in fully cooked products that’s also reduced the cost of productiono Decreased wastages during production

Responsibilities:o Product inspection o Quality controlo Machines and area cleaningo Customer complaintso Documentation of ISO and HACCPo Product sampling for lab analysiso Sensory evaluationo Workers trainingAchievements:o Completed documentation of ISO and HACCPo Minimized customer complainsFood Inspection OfficerFeb-08 to Aug-09Did this job during M.Sc. (Hons) study; as NIPResponsibilities:o Quality control of food itemso Food inspection o Sample collectiono Area visitso Adulteration checking Achievements:o Improved the hygienic condition of slaughter houseso Created awareness among people about food safety, food quality and also about food born disease