Mohammad Sirajudheen

• Production Planning and Operations Management: Strategically assigned daily production targets for all 5 production lines
(Raw Formed, Breading, IQF, Minced, and Tenderized), aligning with operational plans and goals.

• Optimized Production Workflow: Ensured efficient resource allocation, workflow optimization, and productivity
enhancements across lines.

• Lean Manufacturing and Continuous Improvement: Enforced a culture of lean manufacturing and continuous improvement
while providing operational leadership.

• Supply Chain Management: Procured and inventory-managed meats (chicken, beef, mutton, seafood), spices, and packaging
materials to support production targets and ensure supply chain efficiency.
• Analytical Expertise: Analyzed production orders, schedules, and inventory levels to optimize inventory management and
meet customer expectations.
• Leadership & Management Experience: Led a team of 180+ production and packing staff providing guidance, training, and
mentorship to ensure high performance, productivity, and efficiency.
• Stakeholder Management: Building and maintaining relationships with suppliers, internal customers, and support services
like SHEQ (Safety, Health, Environment, and Quality), R&D, and Engineering.

• Achieved Operational Excellence: Improved efficiency and productivity by eliminating waste and production constraints.
• Operations Leadership: Led operations planning, scheduling, and processing to produce high-quality SKUs, ensuring timely
dispatch and consistent quality standards, aligned with SOP guidelines
• Food Safety Management: Monitored CCPs according to HACCP guidelines, ensuring effective risk management and
compliance with food safety regulations.
• Quality and Compliance: Implemented corrective actions to address production constraints and improve product quality.

•Supervises and coordinates activities of workers engaged in mixing, dividing, molding, and proofing of dough, and in baking, slicing, and wrapping of bread, pastries, and other bakery products: Examines dough
and batter for specified consistency.
•Sets up and adjusts wrapping and slicing machines.
• Trains new workers.
• Quality and Parameters Verification