To ensure the fulfilment of Quality control standards during 
production process.
 To perform organoleptic evaluation/visual examination/Chemical 
analysis to analyze the quality of different products.
 To prepare reports for internal reporting.
 To retain samples of dispatched products for their shelf life study.
 To carry out inspection of incoming raw material and Packaging 
Material according to Standard inspection procedures.
 Prepare sample of chips and nimko and maize products on applying 
seasoning flavor for R&D.
 To modifying existing flavor recipes according to higher 
management and develop new flavor with some changes.
 To conduct finished product quality evaluation analysis according to 
Standard inspection procedures.
 To ensure hygiene condition and use of PPE’s at lab and plant.
 To ensure personal equipment and personal hygiene. 
 Able to Cost+ Production Control.
 Generating new product ideas and recipes.
Modifying and improving existing recipes.

 Able to Maintains work flow by monitoring steps of the process; setting processing variables; observing control points and equipment; monitoring personnel and resources; studying methods; implementing cost reductions; developing reporting procedures and systems; facilitating corrections to malfunctions within process control points; initiating and fostering a spirit of cooperation within and between departments.
Measure the quality parameters related to water and waste water treatment.
 Measure the quality and Production Of Dairy Products(analyses of milk,ice Cream,Kulfa ice cream,butter,cheese) and to perform tests.
 To Measure the quality of Chicken used for PIZZA production department.
 To perform organoleptic Tests(Colour,texture,taste,appearance) of Bread in cakes and bakes department
To have good knowledge of standards and safety health procedure of food items specially perishable fruit and vegetables.

Production Skills:
Labor Management, Process Management, Process Improvement, Production Planning, Controls and Instrumentation, Strategic Planning, Dealing with Complexity, Inventory Management.

v   Measure the quality and analysis of raw potato.
v   Potato procurement and Agri services.
v   Keep the documentation record.
v   Maintain safety and quality parameters.
v    Responsible for coordinating & ordering technical items, spares and their receiving in stores.
v    Well conversant with SAP or stores management software’s.
v    I have the knowledge of Technical Stores processes, controls and inventory management topologies as well as FIFO principles.
v    Maintain good housekeeping and product safety in order to ensure compliance against AIBI, IPS, FSSC 22000 and CRP standards.
v    Collecting and analysing past consumption data to estimate the monthly consumption of engineering spares in the three categories.
v    Laying standards for minimum and maximum stock levels and reordering quantities

Working Experience as a Assistant Quality Control Officer ( Internship) At ENGRO FOODS LTD.(Royal Friesland Compina) Sahiwal,Punjab, Pakistan




My responsibilities include:


 Ability to measure the quality parameters related to Milk percuirment
 and quality Assure..
 Ability To do Physico – chemical analyses, Sensory evaluations
 Have been Operating the equipments involves in Milk Analysis

Title: “Sampling of milk from five different areas:mian Channu Zone”
(Project Assigned From Supervisor In Engro Foods By Irfan Qadir(Quality Control Officer))
 The Main Objective of Collecting milk sample To Check Shelf Life of milk by Methylene Blue Reduction Test Method and To reduce the Risk hazards like
o Total Plat Count,

Analysis Of Milk on the Basis of These performed:
 Organoleptic Properties
 Qalitative analysis
 Quantitative Analysis
 Adultration Test
 . CIP Criteria were performed to test the milk quality from various areas of Mian Channu.

Working Experience as a Assistant Lab Analyst/Quality Assurance Technician at Zonal Milk Collection Center Mian Channu From Shaker Ganj Food products LTD.. .Laboratory:
 Physico – chemical analyses
 , Sensory evaluations).
 Qualit Parameters
In Good Milk,Zone Mian Channu