CORE COMPETENCIES
Overseeing & ensuring smooth plant operations as per SOPs and company standards; Outstanding leadership and training skills; strong background in motivating, training and guiding the down line team in accomplishing HACCP, FSMS & GMP
Achieving the production targets within time, cost and quality parameters; Conducting periodical audits to execute operations as per set environmental stipulations
Ascertaining areas of improvement and recommending process modifications and equipment calibrations to enhance operational efficiencies of the systems; Minimizing performance bottlenecks for high productivity by ensuring safety, food safety, product quality, customer satisfaction and timely delivery; Suggesting and sourcing new technologies for new products
Designing methods for manufacturing products & establishing process parameters; Tracking material utilization for raw & packaging material and maintaining reconciliation report
EMPLOYMENT DETAILS
Currently working: V.V.Marine Foods Exports as Production Executive – Food technologist
Key result Areas:Generally review manufacturing processes for efficiency, noting areas for improvement and researching alternative machinery, equipment, or modifications; Managerial flexibility in times of worker absences or vacations; Overall control in Production lane, Noting Invoice.
Maintain and improve product quality by ensuring compliance to SOPs, audit, investigation of consumer complaints, and participation in new product developments and pilot plant scale up production; Propose and, after approval, manage the departmental budget and assure effective use of funds; Co-ordinate the managed R&D and QA activities with the rest of the organization, particularly with operations and commercial departments.
Highlights:
Successfully implemented HACCP and improved GMP practices.
Oct’11 – May’13
Vita Food Company (Saudi Arabia)
QC Officer – Food Technologist
Key result Areas:
Enhanced quality control procedures from the raw material stage to the finished product
Maintained:
Quality of new & existing products through sample testing, trial runs & experiments; Good Hygiene and Manufacturing Practices during the plant operations while adhering to safety protocols
Acquired necessary approvals for final product specifications; Effectively handled product development process involving product formulation, generating nutritional information, developing prototypes, laboratory testing and overseeing plant trials
Devised new formulations to replace or substitute current ingredients; Carried out plant trials to ensure ingredient substitutions or replacements for product integrity (taste, quality & appearance); Identified strategies of other brands and participated in survey which provides information about new products
Highlights:
Successfully implemented HACCP and improved GMP practices; Instrumental in providing suggestion for decreasing price for new product
Sep’10 – Augt’11
Research Dept. of Suganthi Devadason Marine Research Institute, Tuticorin as Research Engineer
Key result Areas:
Conducted survey on the raw materials and products being handled in Nila Seafood processing factory for export; Reviewed concentrations of heavy metals (Cd, Pb, Ar, and Hg) in the muscle of commercially important species of shrimp and fish mainly processed in Nila seafood processing factory
Accountable for comparing the level of heavy metal and microbial contamination in fish & shrimp collected from two landing sites such as Rameswaram and Nagapattinam coasts
Identified the level of heavy metals & microorganisms in the selected fish & shrimp on par with national and international standards for food, human health & export; Involved in comparing the nutritive value of the raw & processed sea food
EDUCATION
M.Tech. (Food Processing and engineering) from Karunya University with 84% in 2011
B.Tech. (Food Processing and engineering) from Karunya University with 68% in 2009
IT SKILLS
Well versed with all Window packages
ACADEMIC PROJECTS
Main Project:
P.G.: “Case Study on Processing and Quality Analysis of the Export Varieties of Sea Food” at Suganthi Devadason Marine Research Institute, Tuticorin
U.G.: “Fabrication of House Hold Brown Rice Shelling Unit” at Indian Institute of Crop Processing Technology, Thanjavur
Mini Project:
Osmotic Dehydration of Pineapple” at Karunya University
EXTRAMURAL ENGAGEMENTS
Bagged the Best Poster Award for the category titled “Production of Ragi Flakes” in the National conference on Processed Food, a trend beyond boundaries held in M.O.P. Vaishnavi College, Chennai
Took part in “Achieving Food Security in Times of Crisis” conducted by Al Processo’10 at Karunya University, Coimbatore
University Volleyball Player, obtained from III Certificate in Sports; Won several District Level Volleyball Tournaments
SEMINAR / CONFERENCE
National Seminar on “Emerging Technology in Food Processing and Ensuring Food Safety” at Tamil Nadu Agricultural University, Coimbatore
National Conference on “Recent Advance in Biotechnology” conducted at Karunya University, Coimbatore
TRAINING
Undergone training on BRC Issue 6 by a Lead Auditor
Hands on training in HPLC
