JEYASHREE ARUMUGAM
Address: **, ******* ****, *** ****
Jersey city, NJ-07310
Home Phone: 201- 300-2916
Mobile: 551-***-****
Email: accuv4@r.postjobfree.com
OBJECTIVE
To obtain a technical position where my skills and experience will make me a valuable addition to a team-oriented
staff.
SUMMARY OF QUALIFICATIONS
Results-driven professional with a solid career track on successful business development and realizing high
growth cycles. Known for delivering record-breaking revenue and profit gains within highly competitive
regional market. Exceptional communicator with strong negotiation, problem resolution, and client needs
assessment aptitude. Equally identifying opportunities, developing focus, and providing tactical business
solutions. Core strengths include
• Strong background in Food Science, Business Development, Food Biotechnology, Microbiology, Biochemistry,
Food Service Management, Clinical Nutrition and Dietetics.
• Lead HACCP and Global Food Safety Standards (GFSS), QA, ISO, Kosher Regulatory Compliance & Auditing.
• Prepare management reports regarding compliance operations and progress.
• Strategic & tactical planning using Formulas (Algorithm & Arithmetic applications), Client Relations, Public
Relation & Speaking.
• New Business Development, Team building, Contract Negotiations and Leadership.
• Technical skills in MS Office, Excel, Power point & computer operations.
• Experienced in B2C and B2B marketing.
EDUCATION
HACCP Certification Program 2012
Rutgers University, New Brunswick, US
M.S., Food & Nutrition / Food Service Management & Dietetics 2005
Avinashilingam University for Women, Coimbatore. India (Thesis: Role of Antioxidants in Gastric carcinoma)
B.S., Food and Clinical Nutrition with Catering Management 2003
Avinashilingam University for Women, Coimbatore, India
RELEVANT COURSEWORK
Science of Foods, Food Biotechnology, Food Microbiology, Sanitation and Hygiene, Biochemistry, Physiology,
Clinical Nutrition, Public Health, Family and Community Nutrition, Advanced Dietetics, Advanced Food science,
Clinical and Food lab Techniques, Human Resource Management, Principles of Business Organization and
Accounting, Statistics & Food Service Management
ACADEMIC EXPERIENCE
Completed sensory methods of assessment, microscopic examination of different starches, fruits and vegetables,
preparation of gluten and bread making.
Learned about food emulsions, preparation of emulsifiers, colloids, stabilization of colloids, gel formation.
Prepared jams and jellies, dehydrated, pickled and canned foods, observing physical change in items throughout
preparation.
Learned how factors such as smoking temperature affect absorption of fat.
Learned the effect of acid, alkali, metals and temperature on vegetables and fruits.
Evaluated food quality/acceptability using objective and subjective methods, including visual, olfactory, and taste
testing and microbiological testing. (Coli, Listeria.)
Gained experience in in multiple methods for preparing starch, milk, sugar, meat, egg, fruit and vegetable
products.
Gained experience in multiple Hospitals on Diet Management and Pharmaceutical, handling medical devices and
data reading.
Provide employee training on compliance related topics, policies, or procedures
Involved with Development and implementation of new recipes, Testing flavors and Product development
Analyzed food items to determine caloric and nutrition content.
Visited much food processing units and catering institutions to understand the organization and functioning.
PROFESSIONAL EXPERIENCE & ACHIEVEMENTS
Food Safety and HACCP Trainer, Zepter Internationals, NJ
Jan 2014 - Present
Quality Assurance Manager, Organic Avenue LLC, NYC, USA
Organic Avenue is the leading provider of organic cold pressed juices, raw food cleansing programs, snacks,
superfoods, truly natural beauty products, healthy lifestyle education and community building events.
Feb 2013 – Dec, 31st, 2013
Roles & Responsibilities
• Ensure that the facility is in full compliance with all relevant USDA, FDA, and regulatory guidelines established
for food manufacturing
• Enforce current good manufacturing practices (GMP’s) and all relevant company policies and food safety
regulations
• Review QA paperwork (HACCP, SSOP’s, and weight check sheets) on a daily basis.
• Maintain and develop Quality Assurance and Quality Control programs for the facility. Programs included are:
Raw material inspections and determination of quality and usability of product prior to production.
Proper product rotation
Revise employee sanitation guidelines and training programs (food hygiene) as necessary.
Microbiological testing procedures with QA Technician.
Maintain the facility’s HACCP plans and all associated documentation.
Swabbing program / environmental testing
Reporting to Purchasing of problematic items from vendors.
Develop preventative QA programs to catch problems before they develop.
• Train all employees on all procedures and guidelines. Implement follow-up training on basic food handling
procedures for existing and new employees.
• Instill a quality approach in all new employees.
• Maintain BOM (bill of materials) files, formulas, batch sheets and specification files.
• Respond to any customer comment, concerns, problems, and/or questions regarding a quality or sanitation issue.
• Direct the tracking of defects, test results and generate a report for a weekly meeting.
• Prepare product samples for bids/RFP’s, Sales and customer requests.
• Manage Sample Department and daily activities of the QA Sample Coordinator.
• Secure USDA & FDA certification for 50+ new products
• Ensure label compliance with USDA process for all products
• Develop product formulation sheet for new products
• Track and report results of plant pesticide program.
• Interface with Vendors and keep ingredient organic certificate up to date for all ingredients
• Control of master ingredient list
• Involve in Procurement - purchasing and sourcing organic products
• Involve in Kosher certificate and complete the project on time
• Develop batch sheet for production
• Develop COGS for cost calculation of new SKUs before launch
• Supported 2 Quality audits and inspections by Certifying body and effectively prepared the plant for 3 rd party
audit.
• Control of master nutritionals for all the products
• Calculate the nutritive value using ESHA software product for all food SKUs
Production & Quality Manager- Neem Oil & South Star Exports & Aaryas Bakery Group,India
December 2009- July 2012
• Responsible for supervising personnel and day-to-day operations in the department
• Maintains Periodic checks to insure proper usage of materials
• Implemented procedures with regard to production, food safety, and product quality
• Manage the production and process functions by following established production schedules to maximize the
utilization of equipment and associates with in the facility
• Followed AIB, HACCP and OSHA regulation
Business Development / Product Development (Part time) – Health Care Products, Zepter International,
Chennai & Bangalore, India
June 2008 – Dec 2011
• Sourcing the list of clientele based on Product profile.
• Food Safety Training on a periodical basis.
• Highly involved in FDA approved medical device Bioptron demonstrations and closing sales.
• Engaged in B2B and B2C marketing and achieved the targets.
Business Development Manager/ Nutritionist -VLCC Healthcare Pvt. Ltd, Chennai & Hyderabad, India
Jan 2007 – May 2008
• Planning- Equal distributions of work and target achievements
• Handling existing clients to reach the goal of health management.
• Team Management – Building a team, nutrition education, diet planning, package modification & coordinating to
achieving the targets, keeping accelerated growth as internal targets
• Highest sales achieved and award winner of the year.
HACCP or Regulatory Compliance Co-coordinator- QA – CCAS Solutions/Smart HR Solutions, Chennai, India
May 2005 – Dec 2006
• Examine the manufactured products to ensure compliance with the prescribed food quality standards
• Inspect the manufacturing unit and ensure clean machinery and hygienic conditions within the unit
• Prepare HACCP and ISO analysis report and report the areas not meeting the quality standards. Suggest ways to
change and improve the current system.
• Prepare management reports regarding compliance operations and progress.
• Design or implement improvements in communication, monitoring, or enforcement of compliance standards.
• Research on Hazard Analysis Critical Control Point in food industry and diet modifications.
PROFESSIONAL ACTIVITIES
• Attendee, Indian dietetic conference, 2004
• Nestle Food Contest award winner 2005, Participated in Nestle Event Management
• Training, Preservation of foods and vegetables, Food and Nutrition board, Govt of India
• Training, Continuing Nutrition Education – Department of Clinical nutrition
• Quality assurance training in canned food and seminar presentation in canned food process.
• Ship Catering Industrial Visit – Cochin, India – 2003
• Industrial Visit to Sri Annapurna Dairy products and Confectionary – Coimbatore, India - 2004
• Retail Business Development project in the year of 2005.
• Hospital Internship as a part of curriculum on dietary Supplements and Role of Anti-Oxidants in Gastric
Carcinoma in the year of 2003, 2005 and 2011. (KG Hospital, Apollo Hospitals, KMCH Hospitals, SRMC, India).
• Industrial visit to Dairy Farm – Milk and Milk Powders, Srilanka.
• Industrial visit to Chocolate Factory, Malasia.
• Industrial Visit to Lindt Factory, Switzerland.
PROFESSIONAL REFERENCES
Martin Bates, CEO at Organic Avenue – Contact 646-***-****
Rasool Ahmed, HACCP, UAE. 971-**-*******
Preethi Allen, VLCC, Chennai -
Igur, Zepter International, NJ – 201-***-****
Dr. Chandeswar, Srim Enterpises, NJ – 315-***-****