SAIFFODIN HASHIM ATTAR

M. Sc. [****-****], from Karnataka University -Karwar, State;-Karnataka, India. Quality Assurance Manager / Production

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To lead as an ‘Team Leader’, a profit centre within an organization. Grow further focusing Leadership, Knowledge & Human Relations, so as to be an asset to the organization. To be a successful researcher & developer by keeping abreast with latest technical advancement in the field of Food Safety, Quality Management, Food- Science & Production technology which can enable me to offer best of my professional ability & enhance my skills.

GOAL

To be always successful in the

role I possess:

General Management

Quality Assurance,

Production, food Safety

experience ideally gained in a

FMCG environment

Proven ability to work

proactively and be initiative

Ability to engage with all

levels of the business, from

leadership to operators

Strong attention to detail and

demonstrated ability to face

& solve problems

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aammee: Saiffodin Hashim Attar

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:00-971-**-*******,

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ac89y9@r.postjobfree.com ;

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hh:23 November, 1973

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aalliittyy:: Indian

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ggeess:: English, Urdu, Hindi,

Kannada, Marathi, & Gujarati.

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uuss:: Married

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eenn:: 3 (studying here in UAE)

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ss:: POB-58156, Dubai

Investment Park-Dubai.

EXPERIENCE- 22 Years

S.No. Position Company/Organization Tenure

1 QA/QC Manager

Advanced Baking Concept

LLC(ABC )-Dubai

4.8 Years Since

September 2014

till date

2 Head of Quality IFFCO. Frozen Food

Division. An IFFCO Group,

Sharjah-UA E

7 Years

[July 2007-August

2014]

3 Associate Manager

Production

Seville Products Ltd.,,

Frozen Meat, Sea Food

Division Sharjah-U.A.E.;

4 Years

[April 2003-June

2007]

4 Junior Manager-

Production

Seville Products Ltd,

Sea Food Div

Sharjah- UAE

2 Years

[June 2001-April

2003]

5 Junior Manager-

Production/Quality

Hiravati Marine Products

Ltd. Porbander-Gujrat,

India

5 Years

[March 1996-

June2001]

AREA OF EXPERTISE

1. General Management of the cross functional factory operations, like vendor selection, supplier audits, review of agreements, Contracts, Maintenance overview, manpower mapping, efficiency, Focus on the budget allotted, Production management. Fulfilling the legal requirements/local regulatory bodies.

2. Overall Food Safety /Quality Systems, Production Management, & Process management, Certifications, Audits, Inspections, Training and testing experience, with implementation of Food Safety /HACCP/FSSC22000/ FSMS/QMS /,Q HSE programs, Monitor whole Operations.

3. Heading Microbiology Laboratory for analysis and control. 4. Experience of relevant regulatory, Customers requirements e.g Subway, Costa, Café nero, Circle K, MacDonald’s, Tim Hortins, EKFC, ELR, Centre Point, Carre four, Sea Snack, & Coop Italy etc,

5. Efficient in communication skills - verbal and written, data collection management & assessment, problem analysis and problem solving planning and organizing, judgment, decision-making.

ACHIEVEMENTS

1. Premium Customers Approvals for Company. Registration/ certification for FSSC 22000/Haccp, BRC for Present company.

2. Achieved FSSC22000, Haccp Certification for All the companies so far I worked. 3. ISO 22000 Lead Auditor certified. Key Person for EU approval for Sea Food Division. 4. Approved Master Trainer. Approved Municipality Trainer. Had trained more than 600 staff in Food Safety/Hygiene.

5. Halal Representative/Leader IFFCO Frozen foods. 6. Successfully accomplished Halal certification for Frozen Food Division, Seville Products Ltd. [Frozen Meat Division, Frozen Sea Food Division, & Frozen bakery Division]. 7. Key Person for the establishing, maintaining & Projection of Food Safety Management System Certification- FSSC 22000.

8. Played Major Role in Ethical (SA 8000) & HSE Audits for Frozen Food Division, cost reduction in process by SOP’s & controls.

9. ERP Business suits Implementation (BaaN/Oracle) for Quality department for Frozen food division. 10. Part of RnD of new products “Super Nuggets”, “Burgers” “Croissants” “Pastries” & “Parathas” TRAININGS CERTIFICATES:

EMPLOYMENT HISTORY

2 1.QA/QC Manager : Advanced

Baking Concept LLC(ABC )-

Dubai - Since September 2014

till date

EMPLOYMENT HISTORY

3 2.Head of Quality -Seville

Products Ltd., An IFFCO

Group of Companies,

UA E.-; Frozen Food

Division [FMCG], : 7

Years[July 2007-August

2014]

Trainings Conducted by

Approved Trainer Dubai Municipality

Subway 3 Day Haccp Training Meipc( Middle East Independent Purchasing Company) Dubai

9th Dubai Food Safety Conference Dubai Municipality FSSC 22K Implementation training TUV-SUD -Dubai

Master Trainer TSI-Dubai

3rd Global Halal Summit in Dubai KW group SDN BHD

Halal forum 2012 Sharjah Expo

FSSC 22000 Lead Auditor Training SGS Gulf, Dubai

HACCP Refresher training SGS Gulf, Dubai

First Aid Training Vigilant Dubai

OSHA –Safety Training Gems tech .Institute Sharjah In House Basic Food Hygiene Trainer approval Approved by Sharjah Municipality HACCP Refresher Training IFFCO Group Corporate Manager ISO 22000 Awareness Program Johnson Diversy & Dubai Municipality ISO 22000 Awareness Program SGS Gulf, Dubai

Advanced Food Hygiene-Level 4 CIEH-U.K SGS Gulf Dubai. Workshop on EU regulations for “Fish & fisheries

Products”

European Union & Ministry of Fisheries

Sharjah at Ajman on 29th to 31st June 2008

Intensive Training in Food Microbiology Central Food Control Laboratory, Sharjah Municipality

Manufacture & Marketing of Value added products

of Seafood’s

M.P.E.D.A –Cochin (Govt of India).

HACCP Training Course based on USFDA

HACCP/CGMP Regulations

M.P.E.D.A, Cochin (Govt of India).

HACCP & Own check System. {CFR Part 123.part110}

& EEC Directives {91/493/EEC & 94/356/EEC}

MPEDA from 16.02.99 to 19.02.99 at

Veraval. Presented papers on HACCP System

Estimation of “Histamine” in Seafood’s CIFT. Veraval-Gujarat. Key Responsibilities:

1. Ensures that manufactured goods are produced in compliance with company specification, policies, & meet the regulatory/customer requirements.

2. Responsible for developing, updating, & implementation of quality assurance procedures in partnership with Production/ operation departments. 3. Develops & guide all team members to ensure proper implementation & adherence to HACCP guideline, GMP, UAE standards/GSO standards & EHS or government directives. 4. Work closely with production manager, marketing manager on creating specifications, packing material suitable for the products.

5. Liaises with all 3rd party external auditors & ensure that all operations departments are well prepared for external conformance audits. Perform customer audits, evaluation, and trend analysis. 6. Conduct monthly HACCP meeting with all team members & highlight issues & recommend course of corrective action were needed to ensure all departments are compiling with Policy & procedures. 7. Responsible for managing of the pest control program (PCP) to ensure a pest free environment. 8. Initiate, analyses, & responds to any customer compliant & recommend the corrective action to be taken.

9. Supervise the inbound material, in process, & finished product specification compliance, & recommend & take action where necessary to ensure food safety & product standards. 10. Responsible for Internal and External Communications, Product recalls, mock recalls, follow ups and closer of customer complaints.

11. Inspect returned items & approve all corrective action reports. Supervise the QA team on their day to day tasks.

12. Organise product testing for Shelf life evaluation, Nutritional analysis, Environmental testing with external Laboratories. Label approvals, product registration. 13. Supervise the Sanitation team & ensures that cleaning & sanitation are performed as per the standards

& initiates immediate corrective action when needed. Responsible for ensuring those all on the line testing instruments are calibrated in liaison with maintenance department. 14. Keep updating the management for cost cutting, waste management, P& L against overall Operations. 15. Managing a team of 6 QC officers and 15 Hygiene staff Job profile:

1. Keeping updated & alive the Quality Certifications (FSSC22000, Haccp), Halal Certification. 2. Develop & implement Food Safety Management/QMS /FSMS, keep close Check with the importing countries Quality standard /regulatory requirements/Customer requirements. 3. In process Quality Control approach of Quality Assurance by applying Food Safety Management Systems (FSMS) & TQM principles.

4. Responsibilities of Making amendments for HACCP Manual/Halal Manual, Work Instructions, Product Specifications & System Implementation activities as- Quality Team Leader. 5. Conducting internal audits of HACCP/ Quality Management systems, Quality Meetings. 6. Liaising with External auditors, Municipality/GSM authorities, Surveyors, Agents/ buyers, Etc. 7. QA documents Checks verification of incoming raw materials to meet quality standards against Companies’ specification-Recipe controls. Heading Central Laboratory as “Lab-In charge”. EMPLOYMENT HISTORY

4 3.Associate Manager

Production:-Seville Products

Ltd.,, U.A.E.; Frozen Meat

Division, Sea Food Division:

4 Years [April 2003-June

2007]

EMPLOYMENT HISTORY

5 4. Junior Manager-Production:

Seville Products Ltd, Sharjah-

UAE. Sea Food Division; 2

Years [June 2001-April 2003]

EMPLOYMENT HISTORY

6 5. Junior Manager

Production/Quality: Hiravati

Marine Products Ltd.,

Porbander (Formerly: Amar

Cold Storage), Gujarat India;

5 Years [March1996-

June2001]

8. Responsible for Positive release of products.

9. Conducting Basic food Hygiene Training & educating the work force for maintaining Hygiene, Sanitation & Good manufacturing practices.

10. Approved as trainer by Local Regulatory Body.

11.Co-ordinate with the production staff, HR & Management for Quality Compliance, HSE, Ethical audits. 12. Maintain Customer Complaints & Corrective action records. 13. Managing a team of 5 QC officers 1-Laboratory In charge, 10 production supervisors and 10 Hygiene/cleaning staff

Job profile:

1. Oversee and manage day-to-day operations of the Production Department. For all the production lines which are Frozen Products, Formed Products, Breaded Products, Franks/Sausages. 2. Manage production & implement GMP ensuring a safe environment & achieving daily production targets.

3. Utilize staff & equipment in a manner which will adhere to safety & quality. 4. Monitor production inputs & outputs to minimize losses (Material shortage & wastage, time, breakdowns)

5. Ensure all product orders are produced on time in line with the production plan. 6. Make equipment’s available for planned maintenance execution (Preventive maintenance/ over haul). 7. Liaise & interact, manage relationships with suppliers, internal customers (RnD, Engineering) to execute trials & audits, along with keeping the achievements of targets. 8. Ensure ongoing coaching, briefing, development & training of production staff. Conduct performance appraisal, reward & discipline employees.

9. Monthly reporting: Raise reports on production targets achievements & issues of the month. 10. Key Person responsible for representing, design/art work of packaging details of new product launch, approval from legal bodies.

11. Conducting R&D trials on the shop floor as per the directions of BDM/Sales Managers, visiting markets for Competitive Brand status- Price, Pack, & Quality study. 12. Manpower management with respect to Production Planning and scheduling to maximize Production & increased productivity for Value added Meat Products & Marinated Products. 13. Ensuring recipe lockdown, nil consumption variance, process parameters adherence and QC checks. Ensuring 100% order execution and minimal quality complaints across 2 plants. 14. Manufacturing for prestigious private labels for Carrefour, Lulu, Walmart, COOP Italia and others. 15. Monitoring the production processes and adjusting schedules as needed; 16. Support the quality department for the external and internal audits. 17. Attend SNOP (Sales & Operation) Meetings with the management Job profile:

1. Manage factory operations, Production planning, assist the plant manager. Capacity Utilization by efficiently using product capacity matrix

2. Achieving set targets, reduce wastages, Arrange all the Packaging materials & Raw materials as per the schedule as per the orders. Provide proper schedules for preventive maintenance, sanitation & cleaning.

3. Developed new recipe for –Formed Breaded Shrimps, Online Monitoring Product Quality & reworks.

4. Workforce management, Reports & trend analysis

5. Machinery & Equipment Training to staff

6. Documentation of HACCP & EU requirements.

7. To Implement Good Manufacturing Practices in the production area. 8. To ensure the efficient utilization of inputs, utilities & other consumable items & to cut down the wastage / losses

Job profile:

1. Responsibilities of Q.C & Production controls, production planning, scheduling 2. Arrange packaging material, resources management. 3. Personnel hygiene, Plant Sanitation Checks.

4. Follow up of HACCP System Implementations activities, conduct root cause analysis. 5. Attend audits, follow up of corrective actions

6. Raise Daily Production Reports,

7. Attend customer representatives during production and Inspections 8. Documentation & Record keeping.

9. Attend Production Training programmes

10. Report to Production Manager

This is to declare that the above mentioned information is true to best of my ability & knowledge, further any clarifications or proof required will be furnished as required.. Thanks regards

Saiffodin H Attar (Saif)

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