BENEDICT

KURISINKAL

JOSEPH

adh6ha@r.postjobfree.com

+917*********

Kurisinkal House Aroor. PO Alapuzha Kerala India. Pin :688534

OBJECTIVE

Multi-faceted, efficient, and reliable

administrative professional with 10+

years of experience in Seafood

supporting executives, sales personnel,

and managers to improve internal

operations for small businesses.

SKILLS

Sales

Team building

Decision Making

Problems Solving

REFERENCE

Dr. Cine Mathew - "National Prawn

company. Saudi Arabia "

Qc Manager

http://www.drsini.com/

094***-*****

Tawee jitti boopith - "Sandy bay

Seafood. India"

Managing Director

http://sandybay.in

+919*********

Sheras Anwar - "Abad Fisheries.

Cochin. India. "

MD

info@abad. In

+919*********

2015 - 2017

2010 - 2015

2008 - 2010

EXPERIENCE

Al Rawabi Qatar

Seafood Purchaser

All variety seafood

Quality Of Purchase

and daily Market

trends value, Prices

and Cost control, Cold

store Management.

Labour control, sales

and supply

Management.

Sandy bay Seafood Pvt

Ltd. India

Area Manager

All variety seafood

production, process

control, purchase and

supply, Quality control

and Qa maintains,

packing and Vendor

Management.

Abad Fisheries.

Cochin. India.

Shift In charge

Seafood production,

pre processing,

packing and Store

Management. Labor

supervision, pollution

control.

2002 - 2008

1994 - 2002

1994.

1988

National Prawn

Company Pvt ltd. Saudi

Arabia

Production Supervisor

Daily Seafood plant

production and

Process control

operations, Target

achievement. QAQC

Control, HACCP, GMP,

SASO Maintain.

Baby Marine

international kochi.

India

Purchase Supervisor

All variety seafood

purchase and Supply,

vendor supervision.

EDUCATION

Integrated Fisheries

Project Cochin. India

Fish Processing

Technology

A. 85% Marks

Government Regional

Fisheries Technical

High School. Thevara.

Cochin

Matriculation

1st class. 76% Marks.

PROJECTS

Online Seafood process Temperature

control

Seafood process

Temperature CAS DataLoggers

supplies a temperature alarm

solution for a fish markets selling

fresh catches of fish and shellfish,

as well as sashimi and sushi

rolled onsite. Strict temperature

control is the most effective way

to slow bacterial growth and

maintain seafood quality. All the

fresh seafood in each display

case must be routinely

temperature-checked throughout

the day to ensure it’s safe to sell.

Every morning, the vendor thaws

out the fish and puts it out on

thick ice in covered display cases.

For the freshest taste and to

prevent health risks, the

unpackaged fish must be

continually kept at 29–32 F.

Higher temperatures cause rapid

bacteria growth, which is the main

case of spoilage, so an increase

of less than 10 F can make the

fish spoil twice as fast and

drastically shorten its shelf life.

Workers used to rely on small

glass thermometers but had to

move closer and squint to check

the numbers. Owners want a

quick and easy way to do a

temperature check for all the

cases and need alarm

functionality, given that there were

only a few people manning the

counter.

CAS DataLoggers provides I-Plug

Plus USB Temperature Data

Loggers as an effective

standalone solution. Each

portable data logger continually

records the food’s temperature via

internal sensor at a wide range of

-22 F to 158 F (-30 C to +70 C).

Workers start each logger with

the press of a button, while the

bright LEDs show temperature

status at a glance. The

temperature recorders have a

sensor response time of 90

seconds, faster than many

competing products. Unlike other

single-use dataloggers, the I-

Plugs are also equipped with a

smart stop button that sets them

to bookmark readings but keeps

them recording until stopped or

until the memory is full.

Result : Strict temperature control

is the most effective way to slow

bacterial growth and maintain

seafood quality.

Contact this candidate