EMAIL ID: firstname.lastname@example.org
To obtain and secure a challenging position as a Food Process Engineer in manufacturing operations and quality department which will utilize in- depth acquired knowledge and collective experience.
Organization: CRCL Elior
Designation: Sr. QHSE Executive
Duration: October 2017 – Present
Oversee all operations, paying attention to instances of unsafe performances and giving citations where they occur.
Reinforce intimate knowledge of safety procedures in entire working staff.
Conduct training events on weekly basis to managers and entire working team.
Compiled performance reports and accident reports and presented them to the coordinator.
Monitoring CCP, evaluation of corrective actions.
Ensuring personnel hygiene is maintained
Control on all documents, checklist verification
Ensure segregation of raw and cooked food procedures are strictly observed.
Ensure that sanitization are done properly
Ensure Temperature and time controls are in place to ensure that all cooking is thorough and properly carried out.
Ensure application of correct chemical for correct use
Documentation on HACCP, EMS, OHSAS, GMP, ISO.
Inspection while receiving raw materials and rejection carried out when not meeting standard requirements.
Has completed fostac training course in Catering (level 2)- Food Safety Supervisor Organization: Aravind Milk Foods Pvt Ltd, Karur
Designation: Quality Assurance Executive
Duration: September 2015 – September 2017
Performs sampling and chemical analysis on product samples in accordance to standard procedures and records accordingly and reports abnormality if there is any
Monitoring of production & despatch
Records data daily and check standard specifications during production
Documentation of CCP, GMP policies and SOP manuals
Check concentration of chemicals and sanitizers used in production and stores
Inspects and evaluates raw materials, packaging materials upon receiving
Attending toll packer audits
Evaluates finished products by sensory analysis
Troubleshoot in – line problem to prevent quality issues
Conducts GMP and Food Safety training to production personnel
Responsible for RM stock maintenance
Responsible for the Purchase order
AREAS OF INTEREST:
Fruits and vegetable processing
Bakery and confectionery
Studies on Hermetic Storage for Millets and study about storage structure of millets IT PROFICIENCY:
Microsoft office word, Microsoft office excel, Microsoft office power point Language: C, C++
General and graphic application: HTML
Organiser for National level Symposium- FOOD XPLORE’14
Co-Organiser for National level symposium- FOOD XPLORE’13
Volunteered in National Social Service.
15 days implant training in NSV flour mill
6 months trained in bakery and confectionery product preparation INTERNSHIP :
80 days internship in ABT dairies, Pollachi
Father’s name :Mr.K.Rathinasamy
Age : 24
Date of birth : 27.06.1994
Nationality : Indian
Blood group : B positive
Permanent address : Kongu Selva Nagar,
STATEMENT OF PURPOSE:
I, hereby declare that the information furnished above is true to the best of my knowledge and belief.
Date : Signature
Place : Praveena R