•OBJECTIVE

Seeking a position as a management professional in a progressive organization, which will utilize my education and experience.

•SUMMARY OF SKILLS

•More than 15 years of experience in Dairy (Cheese) manufacturing

•8 years of experience in a supervisory role

•Bachelor of Science in Chemistry

•Awarded Trophy for the Best Cheese Maker in a short course conducted by University Of Guelph in the year 2005, Certificate course in Milk Grading & other related management education/experience;

•Knowledge of Health & Safety legislation, HACCP, GMP for food safety

•Supervision of plant operations and personnel in the process of cheese, milk grading, Ricotta operation and other specialty cheese for more than 6 years

•Two years of experience in quality control department within the same company

•Working knowledge of computers (Microsoft Office, Word, Excel, etc.)

•Excellent communication and interpersonal and Team building skills

•Self-motivated, results oriented, possess high degree of initiative, work well under pressure

•EDUCATIONAL QUALIFICATIONS

•Bachelor of Science in Chemistry, University of Bombay, India, 1985

•Studied for Management Education in Marketing, University of Bombay, India, 1990

•ADDITIONAL QUALIFICATIONS

•Course on Cheese Making, University Of Guelph, Guelph, 2005

•Certificate course in Milk Grading @ ODC Mississauga, 2001 and 2005

•Course on First Aid and CPR from St. John Ambulance, Hamilton, ON, 2004

•WORK HISTORY-Salerno Dairy Products Ltd.,(Now Gay Lea Foods Co-Operative Limited )

Shift Supervisor: (Apr.2004 till date).

•Supervise, co-ordinate and schedule the activities of the plant employees for the given shift

•Responsible for supervision of production function (mixing, pasteurization, making, stretching, brining and packaging of the cheese).

•Responsible for the supervision of plant operations and multi-cultural work force on a rotational shift basis in order to produce quality cheese products

•Make sure employees follow all company Gmp’s, safety policies, and other quality procedures, including lockout/tag out procedures and processing and sanitation in accordance with HACCP

•Check attendance of employees and record absenteeism as necessary.

•Ensure production equipment is running within specified parameters, and product meets quality specifications.

•Complete accident reports for all injured employees.

•Review production requirements for the shift - address staffing or materials issues as necessary.

•As necessary, arrange overtime for next shift to cover call-ins, or other production requirements.

•Monitor plant security on regular time interval, including a perimeter audit once per shift.

•Ensure trainees are receiving adequate training.

•Identify problems with processes and equipment and offer solutions to the production and maintenance managers.

•Meet with the previous supervisor before the start of the shift and discuss any issues or concerns that occurred on the previous shift.

•Work with/train cheese maker to improve their knowledge and experience.

•Work with Lab and operators to monitor vat fats, cheese moistures, salt etc.

•May need to help train members on cheese making and proper handling of cheese.

•Provide direction so that the production teams can achieve production objectives on time. Monitoring the shifts progress and performance with regard to production schedules and the master schedule on a daily basis.

•Documenting and reporting variances and taking action to ensure compliance.

Quality Control duties: (July 2002 - Apr. 2004)

•Perform chemical analyses (fat, moisture, pH, salt) on products from the line and alert production of any deviations

•Perform sensory analyses on products from the line

•Check product codes during packing and notify operators of any errors

•Verify that final product weights are within acceptable limits during packing and notify operators of any deviations

•Perform seal integrity tests on products being packaged

•Ensure Gmp’s are being followed

•Verify daily that the freezers and fridge are at acceptable temperatures and notify production/maintenance of any deviations

•Verify that production/packaging checklists and charts have been correctly completed

•Perform monthly thermometer calibration and make any adjustments required

•Continuous ON Floor training to production staff on adequate hygiene methods

•Conducted swab tests to monitor effective cleaning and sanitation on equipment and tools used in the production.

•Prepare technical reports and COA.

•Performed microbiological analysis of end products

Cheese Maker’ Job: (Sep 2000 – July 2002)

•Ensure equipment is clean and sanitized before using. Must meet quality specifications.

•Assemble necessary equipment before starting it.

•Do proper testing on milk ingredients before using it. Ensure mix meets all specifications.

•Must document and maintain accurate records.

•Adjust Culture, calcium and rennet as needed.

•Collect necessary sample at different stages to ensure the procedure follows correctly

•Make recommendations and communicate any changes made to the supervisor, and other team members.

•Work in a sanitary manner to ensure quality cheese.

•Must complete any other related tasks assigned by the supervisor or management team.

Machine Operator: (Sep 1998 – Sep 2000)

•Operated Pasteurize machine as per the CFIA norms, and their CIP after end of production, responsible for cream separation from milk and whey for further processing

•Operated Batch pasteurization process for making bulk culture to be used in Cheese making and their CIP

•Operated small Stephan m/c for making Mascarpone

•References available on request

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