محمد اسلم أوتوبارا

Growth Path:
Jul’11- Jul’13: Quality Assurance Manager.
July’13- Jul’21: Quality Assurance Manager with additional responsibility of product development.
July’21- Present: Quality Assurance Manager with additional responsibility of production management and product development.
Major Products:
All kind of Breads (Fresh and frozen, Full Baked and Par-Baked), Buns, Rolls, Croissants, Breadsticks, Cakes, Muffins, Cookies, Pastries and Arabic sweets.


• Successfully managed factory operations, leveraging my diverse skills to lead new product development, scale up production, and enhance the quality of existing products.
• Overseeing production related tasks as planning & preliminary troubleshooting for achieving planned schedule and ensuring the optimum utilization of man, material & machine. Monitoring the production process for achieving the production targets within time and cost parameters.
• Managing and implementing quality assurance programs with defined quality procedures and policies for staff to apply
• Maintaining process documentation as per required norms with accuracy and completeness
• Ensuring compliance with regulatory requirements and internal procedures through planning, conducting and reporting inspections, audits & reviews activities.
• Manage the internal and external food safety inspection and audit programs to ensure that all are in compliance with the required regulatory, customer and third party audit requirements and follow up on corrective action completion.
• Defining quality objectives and ensuring that targets are achieved.
• R & D and Product development.
• Evaluating supplier performance to ensure compliance of material with required standards and recommending new suppliers to purchasing staff
• Handling release and stability testing, in-process testing, QC inspections and audits, QC documentation and QC laboratory design
• Planning and implementing GMP material control program involving QC materials management with labeling and storage
• Monitoring the implementation of ISO 22000.

Highlights:
• Scaled up newly installed industrial bakery line to full capacity with automatic lines for Sliced Breads, Buns & Rolls, Baguettes, Ciabatta and Arabic bread (AMF Bakery Systems)
• Implemented process controls, quality management, regulating operations parameters so as to achieve maximum productivity, resulting in reduction in manufacturing defectives
• Proactively ensured regulatory compliance to quality standards by implementing standardized monitoring procedures, which led to a 50% reduction in customer complaints.
• Steered the implementation of food safety standards such as HACCP and ISO 22000.

Growth Path: Jul11- Jul13: Quality Assurance Manager.

Jul’07- Jan’08: Quality Assurance Officer, Franchisee Unit (Real Bakers), Hyderabad
Feb’08-July’09: Production &Quality Assurance Officer, Franchisee Unit (Real Bakers), Hyderabad
Aug’’09-Jun’11: Regional Officer (Production & Quality Assurance), for the six franchisee units at Hyderabad



Key Result Areas:
• Developed production schedule, lined the required RM/PM to the location by coordinating & close follow up with replenishment team and purchase department and executed the production plan by coordinating & close follow up with the franchisee production & maintenance team
• Accountable for entire production & operations control function as well as packing operations (from balancing the plan output to stock & forwarding department)
• Working with the manufacturing team in regulating & operations parameters of critical process areas covering-oven settings, temperature control, mixing process, dough consistency and dough temperature maintenance aligned with quality norms
• Assisted Factory Cost Control Team in reducing the labor strength in various process/packing areas & reduce packing cost by increasing the machine output& effective utilization of laborers
• Generated RM & PM consumption variance report against the standard consumption norms, analyzed the cause for variance excess/under usage and took corrective steps to prevent the recurrence as continual improvement in maintaining consistent Quality as per the customer needs and satisfaction
• Conducted new product trials as per the recipe formulations recommended by R&D, collected samples &obtained approval from the concerned panel and stabilized commercial production within timeline to meet the supply chain needs
• Adroitly implementing quality control systems and procedures to assure quality of incoming ingredients, in process materials, finished products, packing and dispatches

Highlights:
• Awarded with Best Performer of the Year in 2010 for the outstanding performance and initiatives
• Recognized for being one of the few members to handle both production and quality operations together as expert in both departments

Growth Path:
Jul’07- Jan’08: Production Officer, Franchisee Unit (Real Bakers), Hyderabad
Feb’08-July’09: Production &Quality Assurance Officer, Franchisee Unit (Real Bakers), Hyderabad
Aug’’09-Jun’11: Regional Officer (Production & Quality Assurance), for the six franchisee units at Hyderabad

Key Result Areas:
• Developed production schedule, lined the required RM/PM to the location by coordinating & close follow up with replenishment team and purchase department and executed the production plan by coordinating & close follow up with the franchisee production & maintenance team
• Accountable for entire production & operations control function as well as packing operations (from balancing the plan output to stock & forwarding department)
• Working with the manufacturing team in regulating & operations parameters of critical process areas covering-oven settings, temperature control, mixing process, dough consistency and dough temperature maintenance aligned with quality norms
• Assisted Factory Cost Control Team in reducing the labor strength in various process/packing areas & reduce packing cost by increasing the machine output& effective utilization of laborers
• Generated RM & PM consumption variance report against the standard consumption norms, analyzed the cause for variance excess/under usage and took corrective steps to prevent the recurrence as continual improvement in maintaining consistent Quality as per the customer needs and satisfaction
• Conducted new product trials as per the recipe formulations recommended by R&D, collected samples &obtained approval from the concerned panel and stabilized commercial production within timeline to meet the supply chain needs
• Adroitly implementing quality control systems and procedures to assure quality of incoming ingredients, in process materials, finished products, packing and dispatches

Highlights:
• Awarded with Best Performer of the Year in 2010 for the outstanding performance and initiatives
• Recognized for being one of the few members to handle both production and quality operations together as expert in both departments

Highlight: • Played a pivotal role in stabilizing the plant to achieve the maximum efficiency from a start-up unit • Implemented Strict process Parameter on the Shop Floor and Quality System- HACCP

Highlight:
• Played a pivotal role in stabilizing the plant to achieve the maximum efficiency from a start-up unit
• Implemented Strict Process Parameter on the Shop Floor and Quality System- HACCP

In charge of the Production manpower management planning and scheduling for manufacturing in shifts, ensuring adherence to quality systems, continuous improvement in manufacturing and quality management systems. Implementing 5 ‘S’ systems in the shop floor.

Highlight:
• Looked after the Production of Parle Glucose biscuits (Parle G) as per the process control / quality parameters to ensure right quality output

In charge of the Quality control laboratory, ensuring quality of incoming materials and finished product, in process quality checking and controlling the production