Heading the Quality (QA/QC/Continual Improvement), Food Safety, Hygiene, and Research & Development functions across meat, sauces, mayonnaise, and bakery product categories to ensure all products meet the highest standards of safety, quality, and regulatory compliance, while driving innovation to align with market trends and the specific needs of our restaurant chain and its consumers.

o Led Quality functions to ensure farm to fork and Tree to Table Quality, regulatory and food safety requirements, and it’s compliances. o Established Integrated Quality Management across the organization from scratch to take Baja Quality Standards into next level. o Set Quality Function 3 Years Strategic objectives, goals and KPI’s to achieve business ultimate set target.o Led the team on Operational Excellence for factories to reduce the waste to minimal.o Worked on Product innovation and renovation as per business strategies and provided technical supports.o Worked on Departmental functions Gap analysis and plan mapping for Digital Transformation project (ERP/AX 365).o Evaluated the Quality challenges faced by the business and took actions to mitigate risks and develop opportunities.o Established Baja Quality standards by studying industry benchmarks and the requirements of customers and research/design and development, and define the metrics required to assess performance against standards required.o Provided leadership to department and coach, mentor and develop direct reports and manage a high performing team that delivers continuous improvement, added value and cost reductions.

Led complete Quality functions (Quality Assurance/Quality Systems/ Quality Control) in a pioneer organization by Planning, Organizing and ensuring implementation of all the systematic activities to provide adequate confidence that an entity will fulfill requirements for Quality and Food Safety.

Area of Responsibilities –  QUALITY ASSURANCE/CONTROL/SYSTEM – Involving in regular Quality System activities & Providing a comprehensive day to day Quality Assurance & Control service to support the core Divisional activity and associated processes. QUALITY MANAGEMENT SYSTEM – Implementing and maintaining a comprehensive world class Quality Management System to support the achievement of the Company Quality /Food Safety Policy HARA/HACCP: Developing , implementing and maintaining a preventative food safety management system in line with GSO/SFDA/SASO/CODEX alimentarious INTERNAL/EXTERNAL AUDITS. Implementing and maintaining a comprehensive audit plan and conduct Quality audits, reviews and assessments to identify areas of improvement and to assess overall performance and make recommendations for improvements. Managing External Audits. CONTINUAL IMPROVEMENT : Maximizing continual improvement opportunities and programs within the Division to aid the achievement of divisional business objectives and profitability of the Division. QUALITY INCIDENT INVESTIGATION: Managing quality investigation systems to identify root cause(s) & implementing effective corrective action to reduce NCN,s Customer/consumer complaints, wastage & final product dumps. HEALTH AND SAFETY: Developing the health and safety culture within the quality function to increase awareness and minimize accidents. INTERNAL CONTROL: Controlling and minimizing costs by maximizing Business performance & efficiency by reducing NCN’s, Consumer/customer complaints, wastage and final product dumps to achieve Divisional Business Objectives. STAFF DEVELOPMENT: Developing appropriate cost effective training and development solutions to ensure that an appropriate skills inventory level achieved and sustained within the Quality function. COMMUNICATION: Ensuring effective communication of all food safety and quality related issues to the Production , Projects , Product Development , Supply Chain etc.

1. Implementing GMP, HACCP and ISO 9001: 2000 Systems, ISO 22000: 2005 throughout the company (CPP1)2.Improve the awareness of GMP systems by demonstrate the case study on GAPs of GMP protocols.3.Developed and Implemented HACCP plan for new process and products.4. Carry out Pre-HACCP and HARA (Hazard analysis and risk assessment).5. Play vital role on re-certification on ISO -22000:2005 & ISO: 9001-2008 from Asure Quality Newzealand.6. Implementation of SOP and develop the protocols for compliances of Systems in the factory.7. Carry out the internal audits on ISO 22000: 2005 and find the GAPs and implement the appropriate actions as certified lead auditor.

1.Carry out the investigation on quality issue and come up with the root cause, corrective & preventive action to implement. 2.Active involved in new projects by participating in FAT (factory approval test) with APV, CIP and production verification and execute without any quality issue.(Worked on below projects , at Almarai Company, as Lead Quality representative :􀂃 New pasteurizer -3 & 12.􀂃 Yoghurt filler (PTS-1, 2, 7 & 18).􀂃 New bottles fillers (PB-12, 14&15).􀂃 Installation of 10 new UHT ageing tanks. 3.Monitored quality parameters and seeking for improvement as per quality point of view. 4.Carried out audits (food safety ISO 22000:2005, GMP, GLP, Phage prevention, foreign body, product audits) as certified internal auditor. 5.Trained the man power for awareness of GMP, Food safety policy. 6.Handled consumer and customer complaint and give them feedback and accordingly corrective action get implemented for the respective products.

1. Worked on protein stabilization for whey & casein powder through Kjeldahl method 2. Optimized Moisture, Fat, ash and Protein measurements for milk powder3. Handled shift & deployment of the manpower.4. Monitored & controlled the production processes following the hygiene, Quality Norms & safety of man & machines.

1. Handled Various Projects in powder plant(Egron) along with Quality Assurance (A. Identify the most probable root cause of EB family (Enterobacteriaceae) in milk powder and CIP loopholes of dryer and Evaporator. B. Identify the loses in Ghee )2. Involved in line lab analysis of Powder (Everyday, Lactogen and Nestogen) and worked on NIRS (Near infra Red Spectrometer).3. Worked with shift incharge for deployment of man power.4. Knowing technical and engineering aspects of all equipments & machines involved in the manufacturing of Powder & evaporation.5. Involved in CIP of the plant(Egron and Niro evaporator)