R Girish Kumar Panicker

• Kitchen Food Safety Audit & Facility audit
• Facilitated NSF Audit and ensuring compliance of kitchen. increased NSF Audit score from 33% to 100% pass for North region
• Vendor development
• Specification development for DARK STORES (FMCG GOOD INCLUDING PERISHABLES) operation
• QA System and SOP implementation for Kitchen and Instant Store
• Root Cause Analysis and CAPA for internal and external complaints
• Regional meeting with cross functional heads for system improvements
• Training for food handlers on Food Safety
• Shelf life enhancement and reduce wastage.
• Followed quality standards and procedures to minimize errors and maximize customer satisfaction
• Updated quality control standards, methods and procedures to meet compliance requirements
• Mentored and encouraged employees to strive for excellence while fostering professional growth
• Calibrated instruments and scales in production area like thermometers and Weighing scales
• Devised specifications for processes
• Developed and deployed production control plans and created work instructions and procedures
• Managed and archived quality documentation and participated in internal and external quality audits
• Equipped and organized facility to comply with company strategy for online and offline quality controls
• Liaised with HR manager to organize and perform quality standard training for new and existing staff
• Sorted product and provided expertise on non-conforming product requirements
• Inspected inbound and outbound products for compliance with established industry standards, company policies and procedures
• Evaluated quality problems and performed assessments to identify and resolve issues
• Improved quality processes for increased efficiency and effectiveness
• Provided observations, took measurements and performed tests at various stages according to quality control plan
• Collaborated with contract representatives and oversaw quality control implementations and reporting
• Minimized costs and maximized returns resulting in huge savings by prevention of wastage in Fruits and vegetables at central warehouse.

A. Food Safety Audits.

• Planning restaurant audit frequency as per risk factor and need.
• Preparing Robust Food Safety Checklist for internal FS Audit.
• Conducting Food Safety Audit at the site. (Delhi NCR, Banglore, Pune, Mumbai, Ahmedabad, Bhuvneshwar, Kerala) 40+ Restaurants, Cloud Kitchens & Client sites.
• Meeting customer expectation for International Clients like British Telecom, Accenture, Vedanta, The British School, Airtel & Delhi Golf Club with respect to Food Safety and internal standard requirements.

B. Supplier Performance Management.

• Conduct supplier audit as required.
• Specified quality requirements of raw materials with suppliers.
• Classification of Supplier as per risk factor, and scheduling Audit frequency.
• Training supplier on Food Safety.
• Responsible for new Supplier approval.

C. International System implementation like ISO 22000, HACCP

• Making Food Safety Plan as per client need and requirement.
• Establish Critical Points and Limits as per FS Plan.
• Developing various ISO documents.
• Conducting Internal Training on ISO.

D. Third Party Audits and Mystery Audits.

• Established internal standard for mystery Audits
• Ensure execution happens as per defined frequency.
• Ensure trend Analysis is positive by regular follow ups for corrective action.

E. Management of In-house QC Lab as per GLP.

• Ensure smooth functioning of Microbiology lab and Chemical lab

F. Cooperated with engineering, manufacturing and corporate accounting to verify adherence to quality standards.

G. Collected production samples regularly and performed detailed quality inspections.

H. Recorded, Analyzed and distributed statistical information.

I. Monitored staff organization and suggested improvements to daily functionality.

J. Scheduled and chaired quality review meetings to review effectiveness of performance mitigating risk, improving throughput and achieving customer satisfaction.

K. Established and tracked quality department goals and objectives.

L. Led ISO 22000:2008 implementation certification effort and provided training to hourly and management employees and food Handlers.

A. Quality Control Lab Management

• RM Chemical testing for fat, Acidity, pH, salt, viscosity of sauce.
• RM Microbiological testing for TPC & Coliform.
• Other Test - include sieve analysis, Bursting strength of Cardboard boxes.

B. Raw Material Receiving

C. Store Food Safety Audits

D. Online Monitoring of Central Commissary.

E. Outstation Audits

F. Data Logger- Vehicle temperature audit.

G. Supplier Audit and Supplier training.

H. Customer complaint handling

• During 2010 to 2013 only two people were handling whole North Dominos stores me and my boss Mr. Laxmi Datta under strong leadership of Mr. Rajeev Malik and Neeraj katoch.

I. Cooperated with engineering, manufacturing and corporate accounting to verify adherence to quality standards

• Reported production malfunctions to managers and production supervisors
• Assured consistent quality of production by implementing and enforcing automated practice systems
• Inspected products and worker progress throughout production
• Monitored staff Organization and suggested improvements to daily functionality
• Liaised between quality control and other departments and contractors, providing project updates and consultation
• Reviewed and validated quality requirements for manufacturing planning, supplier purchase orders and engineering specifications to meet contract compliance regulations
• Inspected finished dough products and various outsourced services and compared against standards to meet regulatory requirements
• Conducted analyses of both in-process and completed materials, components and products
• Completed supporting documentation for testing procedures, data capture forms, equipment logbooks and inventory forms
• Reported problems and concerns to management
• Drafted technical documents such as deviation reports, testing protocol and trend analyses
• Determined root cause of deviations and non-conforming results and implemented appropriate corrective and preventive actions throughout product development process

• NIRULAS is leading restaurant chain (with 80+ outlets) in Delhi NCR since 1934
• It has in house production line for Bakery, Confectionery, Ice Cream, Food Processing, Bulk Kitchen, Sandwich Section. Online monitoring of all section was done in 24 hour shift with subordinates.
• Worked flexible hours across night, weekend and holiday shifts
• Drove operational improvements which resulted in savings and improved profit margins
• Used critical thinking to break down problems, evaluate solutions and make decisions
• Exceeded goals through effective task prioritisation and great work ethic
• Received and processed stock into inventory management system
• Proved successful working within tight deadlines and fast-paced atmosphere
• Worked within applicable standards, policies and regulatory guidelines to promote safe working environment
• Increased customer satisfaction by resolving issues
• Completed paperwork, recognizing discrepancies and promptly addressing for resolution
• Learned new skills and applied to daily tasks to improve efficiency and productivity
• Used coordination and planning skills to achieve results according to schedule
• Identified issues, analyzed information and provided solutions to problems
• Offered friendly and efficient service to customers, handled challenging situations with ease
• Carried out day-to-day duties accurately and efficiently
• Maintained excellent attendance record, consistently arriving to work on time
• Maintained energy and enthusiasm in fast-paced environment
• Represented Nirula's QA person at Indian Air Force Officers Meet.
• Done ETP testing for effluent waters, including BOD, COD and Oil & Grease testing and ensured conformity to environmental norms.
• Ensured successful handling of ISO 22000 surveillance audit during absence of senior QA management. Ensured all documents are up to date.

A. Assist Marketing Head in Selling Sugar Substitute in North Region.

• Managed over 50 customer calls per day to increase sale in North Region.

B. Involved in development of sugar free recipe for Sugar-free Indian Sweets and Bakery items.

C. Coordinated with R&D team at Nirulas for Manufacture of Sugar free Jam.

D. Helped in increasing sale of company Sugar Substitute products in North region.

• Provided guidance on improved quality control measures to increase customer satisfaction
• Developed extensions and improvements to food product lines
• Conferred with flavor experts, marketing specialists and process engineers to resolve common problems
• Packaged and sent product samples to clients and outside laboratories for testing and evaluation
• Demonstrated knowledge of industry best practices regarding labeling and packaging
• Used Microsoft Word and other software tools to create documents and other communications
• Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately