Rakesh Singh Rawat Email and Phone Number

• Ensure inspection of online finished products & packaging material.• Record daily data (CCP & other records) and check standard specifications during production.• Documentation of HACCP Food safety system & GMP policies.• Conduct GMP audit monthly basis, stock take and inventory control of raw materials & processed food.• Perform batch trial run in the production.• Conduct weekly & quarterly inventory of refrigerated and frozen food and check quality aspects & shelf life.• Attend to customer complaints and initiates the investigation.• Troubleshoot inline problems to prevent quality issues.• Operation & trouble shoot of colour sorter.• Printing labels and working on MS Office.• Ensure the availability of process control system for traceability from material preparation, work in process, finished goods and distributor.• Conduct in house and Monitor third party calibration of laboratory equipment.• Inspect and evaluate incoming raw materials, packaging materials and outsourced finished goods according to specifications and standards.• Conduct monthly internal GMP audit & shelf life study of the products by creating ageing report.

• Ensuring A, B & C cleaning of the machine after changeover of product.• andling operation of machines when required aim to increase the productivity and efficiency.• Ensuring implementation of personal hygiene, sanitary and hygiene conditions.• Ensuring the Food safety compliance and maintaining.

• Drafting standards & specification of all the raw material & finished products.• R & D of new products• Implementation of an effective internal audit program, corrective action program in response to the Audits

• Performing in-process checks, on- line testing activity and environmental monitoring in order to ensure product quality & safety as well, during the manufacturing process & taking relevant corrective & preventive measures in case of deviations.• Assisting the line manager about the quality and depositing parameters of starch and depositing jelly.• Documentation & preparation of trial reports of the deposition run.• Ensuring & verifying all the monitoring activities as per standard operating procedure for safe & quality product for the consumer.• Responsible to validate all the standard procedure & recipes during the run.

• Deep involvement in Research and Development and Coordinate with Sensory Team - participating taste tests during new product showings, competitor shopping and ideation sessions and then its documentation.• Managed overall plant operation and ensuring implementation of TPM (Total productive management) to ensure timely accomplishment of production targets with in time and cost parameters• Conducted research studies to assist major developmental projects. Standardization and documentation of newly developed products recipes and review the existing one.• Verification of all standard recipes on floor sites. Get done the Costing of new developed and existing recipes to generate review reports for any scope of improvement.• Develop Nutrition Information panel and ingredient list of NPD products and review existing products.• Prepared proposals and reports where advanced technical knowledge of raw materials, spices and flavors ingredients are required.

• • Provided training to the companies for different food management systems like HACCP, GMP, ISO 9001:2005, ISO 14000, ISO 22000:2005, BRC and SQF.• Conducted Gap analysis to know the gaps between the present working of companies & the requirement of standards of systems certification. • Collected the complete data of companies & develop the documentation system of the company as per the standards requirement.• Assisted companies to rectify the processes as per the standards.• Conducted internal audit at customer sites.• Overall customer satisfaction.

• • To manage & lead the complete production operations, Production Planning, Manpower Management, Machine Assignment, Raw & Packing material requirement for the shift based on Production schedule.• Planning & Implementation of related activities like formulation, development, & testing.• R & D of new products, spices & seasoning development.• Conceptualize new ideas for training and development of the work force for inculcating discipline, culture of quality and respect of human values.• Training the staff on Operations and Good Manufacturing Practices.• Notched and impressive increase in the production output of savories from 40tons/day to 60tons/day and extruded products frying line from 20tons/day to 35 tons/day in double shifts.• Direct reporting to the Managing Director regarding day to day activity.• Reviewing quality & production reports & accordingly minimizing the wastage & breakdown time with maximum utilization of machineries.

•• Controlling Production & Testing of online products (orgenoleptic & lab testing)• Lab testing of raw & finished products.• Development in manufacturing process, taking various aspects like frying temperature, time, composition & characteristics of online & raw materials.• Development of seasoning for various savories and extruded products so as to enhance taste of them in final form.• Internal Quality Auditor for ISO 9001:2000 & HACCP & Management systems auditing.• Adept at managing the training needs of the workers to hone their skills and competencies on several issues related to quality, safety and hygiene• Ensured the rigid implementation of all production and scrap reporting procedures and high levels of health and safety and GMP.• Made use of computer proficiency and enhanced the production levels through developing visual displays by graph representation of performances.• Sourcing & conducting training programs• Handling customer complaints.