Cyril Pius

1. Establish and sustain Total Quality Management at the site by following and improving on HACCP, QMS, FSMS, Traceability, Internal Audits and continual improvement programs. 2. Extensive chemical and rheological analysis of incoming raw material: HRW, Russian and SRW wheat. 3. Continual chemical, rheological and test baking analysis of finished goods: Bread, Noodles, Pasta and Biscuit Flour. 4. Complete authority over enzymes and improvers, required for continuous control and optimization of final product characteristics. 5. Maintain good manufacturing practices throughout the manufacturing site with the help of daily, weekly and monthly audits and following it up with departmental meetings for deadlines and non-conformance closures. 6. 6 Sigma-Process Improvement Project: Statistical Bag Weight control and Final Moisture Optimization. 7. Additional responsibility: Team leader for commercial production of sliced bread for sales. Bakery activities involved inventory planning, production, quality control, dispatch and constant communication with sales team for change and adjustments in product design as per market feedback. 8. Coordinate with visiting government officials who come to verify product integrity, labelling, plant hygiene, staff health and safety measures, manufacturing process and food safety verification certificates.

1. Complete (quality) control over incoming raw materials, in-process parameters and finished goods release authority. 2. TQM, ISO 9001(QMS), HACCP and ISO 22000(FSMS) establishment, sustenance, execution of internal audits and coordination of external third party quality audits followed by deadlines and management review of closure of non-conformances. 3. 6 Sigma-Process Improvement Project: Statistical Weight control. 4. Generated a sensory panel from existing on site staff with help of sensory sensitivity tests and maintained a daily sensory monitoring schedule for control over finished goods sensory performance. 5. Maintain records for lab equipment performance checks and chemicals inventory, expiration and strength monitoring.

1. Analysis of Wheat parameters 2. Comparative study of a variety of wheat samples’ chemical and rheological parameters. 3. Controlling Final Product Quality via statistical analysis.

1. Optimization of recycling process and maximizing the yield 2. Up-scaling from lab scale to medium scale. 3. Documentation and analysis of results.

1. Hands on experience on the production and packaging line for bakery products. 2. Quality assurance of incoming raw materials and stock management.