[pic] P. JAIGANESH

+919********* - acd9zu@r.postjobfree.com

No.5, I.V.Y.NAGAR THIRUNINRAVUR - CHENNAI, TAMILNADU 602 024 -INDIA

OBJECTIVE

A highly resourceful, flexible and enthusiastic Food technologist and

kitchen manager with experience of maintaining high standards of service

and production within the kitchen and other food areas. Professional,

organized, detail-oriented and reliable and having excellent written and

verbal communication skills. Ability to provide support, motivation and

guidance to junior kitchen staff and chefs.

Now looking for a new and challenging kitchen manager, one which will make

best use of my existing skills and experience and also further my personal

and professional development.

EDUCATION

Masters in science in food microbiology.

Madras university, Chennai, 19/04/1997 - 20/03/2001

Bachelors in science in food microbiology.

Madras university, Chennai, 20/03/1994 - 21/03/1997

KEY COMPETENCIES

AND SKILLS

Hospitality management.

Managing costs.

culinary management.

Stock Inventory control.

Financially astute.

Food preparation.

Meat marinating and value addition.

developing menus.

Monitoring food safety parameters.

Strategic Kitchen Planning.

Budget Management.

Culinary Staff Training and Development.

Menu Management.

Team Building and Leadership.

Guest Relations.

Maintainance of employee personnel and and factory hygiene.

Monitering CCP in kitchen and storage conditions.

Evaluating raw material during receiving and processing.

Conducting HACCP Employee training class to standardize personnel hygiene,

GMP, SOP & FOOD

SAFETY STANDARDS as per WHO & USFDA GUIDELINES.

Maintaining / monitoring sanitary conditions in the kitchen.

Establishing cleaning program and schedule. Perform effective SANITATION

CONTROL PROGRAME.

Prompt corrective action against the non conformance.

Organoleptic Analysis of Raw, Cooked food / vegetables products.

Identification of hazard in the process flow.

Control of CCP in the food processing cycle.

Online Quality Control Documentation Reports.

Microbiological analysis of Raw and cooked foods

HACCP Documentation procedures

Sensory Evaluating cooked products.

Maintenance of kitchen sanitary standards.

Identification of critical points and documentations.

Actively involved in getting HACCP CERIFICATION for bread and bakery

production. (I.e. croissant, cheese, tomato ketchup, philipino breads,

baked puff, pastries, juices, sandwiches and decorative cake items.

Controlling and monitoring process of bread and ketchup flow process

control.

Minimizing the waste control.

Implementation of active steps of control to increase the production volume

pertaining to the quality standards.

Through knowledge and production practice of Tomato Sauce, Tomato Puree,

Red Chili Sauce, Green Chili Sauce, Soy Sauce, Vinegar and Pickle. Etc.

WORK EXPERIENCE:

Designation: Kitchen manager (central kitchen)

Company: BBQ Chicken - Chennai

From: April 2011 - till dated

1. Managed kitchen staff by recruiting, selecting, hiring, orienting,

training, assigning, scheduling, supervising, evaluating and enforcing

discipline when necessary.

2. Prepared food items consistently and in compliance with recipes,

portioning, cooking and waste control guidelines.

3. Reduced food costs by 32 percent by expertly estimating purchasing needs

and buying through approved suppliers.

4. Maintained a skilled kitchen staff by properly coaching, counseling and

disciplining employees.

5. Effectively managed and assisted kitchen staff in producing food for

banquets, catered events and member dining areas.

6. Developed menus, pricing and special food offerings to increase revenue

and customer satisfaction.

7. Instructed new staff in proper food preparation, food storage, use of

kitchen equipment and utensils, sanitation and safety issues.

8. Ensured smooth kitchen operation by overseeing daily product inventory,

purchasing and receiving.

9. Actively involved in cost control, sanitation, menu development,

training, recruitment, private dining and catering.

10. Followed proper food handling methods and maintained correct

temperature of all food products.

11. Ensured all staff understood expectations and parameters of kitchen

goals and daily kitchen work.

12. Established and maintained open, collaborative relationships with the

kitchen team.

13. Consistently produced exceptional menu items that regularly garnered

diners' praise.

14. Regularly interacted with guests to obtain feedback on product quality

and service levels.

15. Quickly and courteously resolved all guest problems and complaints.

16. Achieved and exceeded performance, budget and team goals.

17. Properly labeled and stored all raw food ingredients including produce,

meat, fish, poultry, dairy and dry goods in the appropriate storage room,

walk-in refrigerator, freezer or cooler.

18. Set up and performed initial prep work for food items such as soups,

sauces and salads.

19. Prepared operational reports and analysis and made appropriate

recommendations about progress and negative trends.

20. Displayed a positive and friendly attitude towards customers and fellow

team members.

21. Assisted customers in placing special orders for large-scale events

such as weddings and birthday parties.

WORK EXPERIENCE:

Designation: Kitchen manager / Food safety and hygiene

Company: Southern fried chicken - Abu Dhabi - U.A.E

From: December 2009- Jan 2011

Job responsibilities:

1. Formulate, direct and participate in the development and implementation

of goals, objectives, policies and procedures for the Quality Assurance

department.

2. Manage internal and external auditing of quality systems.

3. Oversee the resolution of non-conforming areas.

4. Audit company policies, procedures, and systems that affect product

quality to assure compliance with the company's quality system and good

manufacturing processes. Prepare documents and reports.

5. Work with Production personnel in an advisory role to assist them with

quality issues within their department.

6. Provide quality training to production employees.

7. Monthly SQP Food Safety meetings to all plant employees.

8. Troubleshoot and resolve product quality problems by researching

problems, analyzing data, and development solutions to problems.

9. Oversee analytical work done at each step of the production process to

assure that quality control standards maintained. (Finished Product Release

Sheet-Daily)

10. Develop lab and plant specifications for each product. (SOP's and

Product Packaging Specifications PPS)

11. Annual review of SOP's and HACCP Program.

12. Provide technical support to customers and assist in the resolution of

problems.

13. Supervise employees engaged in quality assurance activities.

14. Hire, train, monitors and assists employees.

15. Enforce company policies establish performance standards and evaluate

employee status.

16. Oversee plant sanitation and pest control programs. Ensure compliance

with HACCP, process and quality SOP's, and adherence to GMP's standards.

17. Responsible for Food Quality, Safety and Legality.

18. Monthly QA Reports to Corporate

19. Trend analysis for all customer complaints report to corporate

20. Investigation of root cause and corrective action to customer

complaints and report of results.

21. Bi-monthly Food Safety HACCP Team meetings.

22. Annual employee performance review.

Al Bustan Bakery L.L.C-

SULTANATE OF OMAN

HACCP -HACCP & FOOD SAFETY HYGIENE OFFICER,

JULY 2007 - april 2009

Developed Haccp food safety system for bread and pastries, and modify

exiting, products and processes control procedures

Check and improve quality control procedures, from the raw material stage

through to the finished products.

Select products from supplies.

Implementation of food safety plans in various bakery outlets.

Preparing SSOP and GMP AS PER THE HACCP GUIDE LINES.

Conducting training on food safety for the food processing staff.

Implementation of HACCP in the bakery outlets in although.

Responsible for maintaining safety and general hygiene in staff

accommodation in Qurum and Alkhoudh.

Establishsed monitoring and corrective action procedures as per the Process

plan in the bakery.

Established CCP In the process flow and monitoring procedures in the

process flow.

Conducting haccp training and food safety guideline training to all

Employees.

Established pest control schedule.

Established process for charts and company quality policy.

UNIFOODS L.T.D

APRIL 2006 - MAY 2007 UGANDA - EAST

AFRICA

Quality assurance officer- FOOD SAFETY

Modified and implement HACCP PLAN for fish (tilapia, Nile perch),

calculated necessary nutritional information, when required.

Completed projects in Fish Processing plant Reported and evaluated results

Maintained equipment in working and clean order.

Performed tests on new formulas to evaluate actual results compared to

predicted results.

Assisted with formula and product end use evaluation. (Value added fish

fillets)

Performed tests on current production materials as required by customer

requests or complaints.

Occasionally tested alternate ingredients in order to evaluate suitability

for substitution in an existing production situation.

Maintained integrity of R&D laboratory environment through accurate test

design and set up/ good sanitary practices and maintenance of equipment in

good working order.

Maintained accurate files of all R&D work completed.

Provided technical assistance in the operational goals to meet production

requirements.

Developed tests to allow quality control to evaluate functionality of

finished goods. Stayed current with new technology and developments and

maintained professional contacts with individuals and organizations.

Attended Industry trade shows such as Uganda fisheries industries.

Participated in conducting training programs to familiarize new sales

staff, and employees with all aspect of company's product lines.

FRESHLY FROZEN FOODS L.L.C.

JAN 2004 - FEB 2006 DUBAI - UNITED

ARAB EMIRATES

QUALITY CONTROL TECHNOLOGIST

During my tenure worked with FFF Producton unit at Jebel ali DUBAI

(UAE), where

handled the job of supervising the processing of cooked as well as raw

shrimps and meat products. Gain experience in work force as well as

assets management. And giving On line and organoleptic inspection report to

QC manager.

Strictly adhering to HACCP Guide lines and compiling HACCP records that's

supports the product flow and finished goods.

Maintaining Records strictly pertaining to CCP, GMP and SSOP as a part of

HACCP and quality policy.

Successfully completed the course of Basic Food Hygiene from Johnson

Diversey Gult FZE

Actively involved in operations & maintenance of spiral freezers, packing

machines ISHIDA METAL DETECTORS, COOKERS.

Routine analysis of presence of antibiotics, histamine & sulphites in raw

material.

Performing routine analysis microbiological analysis of salmonella, E.coli,

Staphylococcus, Listeria monocytogenes, Clostridium, Vibrios, in Raw and

finished products.

Performing organoleptic analysis of shrimps, fish, lobsters and species as

per buyer requirements.

Conducting inhouse plant audit & performing GMPS, SSOP, CCP ANALYSIS ASPER

HACCP GUIDELINES.

Amrutham foods ltd - (catering and restaurant division) - Chennai

Senior Q.A Executive

Job responsibilities:

1. Formulate, direct and participate in the development and implementation

of goals, objectives, policies and procedures for the Quality Assurance

department.

2. Manage internal and external auditing of quality systems.

3. Oversee the resolution of non-conforming areas.

4. Audit company policies, procedures, and systems that affect product

quality to assure compliance with the company's quality system and good

manufacturing processes. Prepare documents and reports.

5. Work with Production personnel in an advisory role to assist them with

quality issues within their department.

6. Provide quality training to production employees.

7. Monthly SQP Food Safety meetings to all plant employees.

8. Troubleshoot and resolve product quality problems by researching

problems, analyzing data, and development solutions to problems.

9. Oversee analytical work done at each step of the production process to

assure that quality control standards maintained. (Finished Product Release

Sheet-Daily)

10. Develop lab and plant specifications for each product. (SOP's and

Product Packaging Specifications PPS)

11. Annual review of SOP's and HACCP Program.

12. Provide technical support to customers and assist in the resolution of

problems.

13. Supervise employees engaged in quality assurance activities.

14. Hire, train, monitors and assists employees.

15. Enforce company policies establish performance standards and evaluate

employee status.

16. Oversee plant sanitation and pest control programs. Ensure compliance

with HACCP, process and quality SOP's, and adherence to GMP's standards.

17. Responsible for Food Quality, Safety and Legality.

18. Monthly QA Reports to Corporate

19. Trend analysis for all customer complaints report to corporate

20. Investigation of root cause and corrective action to customer

complaints and report of results.

21. Bi-monthly Food Safety HACCP Team meetings.

22. Annual employee performance review.

AVANTI FOODS L.T.D

MARCH 2001 - DEC 2003 ANDHRA PRADESH - INDIA

QUALITY CONTROL MICROBIOLOGIST AND HYGIENE CARE OFFICER,

Microbiologist

AVANTI is a food processing company with proven track record of 12 Years in

frozen and block frozen shrimps.

Avanti is processing IQF and Block frozen Shrimps.

Job Profile : Quality control technologist in microbiological laboratory,

performing routine sea food testing method as per us FDA, EU, guidelines.

PROJECT

M PHIL RESEARCH PROJECT

Screening of salmonellae is culture raised head on shrimps (p.monodon)

study conducted on expanded use of Rv Broth and reducing the incubation

time of S.C. broth as per us FDA standards for the recovery of salmonella.

M.SC., RESEARCH PROJECT

Present my scientific paper" Age related prevalence of geo helminthes of

school going children of the age group 3-8 years IN XXIII National congress

of Indian association of medical microbiologist held in PGIMER Chandigarh.

Computer Proficiency ;

Software Suite : MS (Word, Excel, Office)

Operating System : WIN 98, 2000.

Personal Particulars : Date of Birth - 20-02-1977

Nationality : Indian

Martial Status : MARRIED

Passport No : B3669717.

I hereby declare that above information is true to the best of my knowledge

and belief.

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