COVER LETTER Dear Recruiter

I am a food professional, having experience in various aspects of Food Sector. I am educated to a Masters Degree Level in Food Sciences from University of Strathclyde, U.K. I have held a position of Franchise In charge in a Food retail chain where I learned various facets of Food Business. I also have worked as a Production Supervisor in a Food Production Plant. I have learnt many skills during my employment which involved HACCP, GMP and NPD. Being a Supervisor I handled manpower and monitored day to day operations. I have dealt with various complaints and laid foundations to reach appropriate solutions by example.

The modules of my post graduation course included Quality Assurance, HACCP, GMP, Food Analysis and Safety and New Product Development. I possess Elementary Food Hygiene and HACCP certifications. I am acquainted with Laboratory Techniques like Gas Chromatography, Protein Analysis (Kjedal method), Absorption Spectroscopy, Liquid Chromatography (HPLC), Analysis of Carbohydrates and also Microbial Techniques like Sterilization, Incubation, Inoculation and Aseptic techniques which were a part of my Graduation (Microbiology).

Heres a snapshot of my imperative strengths in any position: Food Retail and Manufacturing experience Good Practical and Theoretical knowledge about HACCP (Hazard Analysis and Critical Control Points), GMP (Good Manufacturing Practises), BRC (British Retail Consortium) and NPD (New Product Development) Ability to maintain integrity even under immense pressure Proactive and Innovative Acute attention to detail Strong Communication and Time management skills Conflict resolving and motivating ability Active Planner and Team Worker

Thanks for your time and kind consideration. I look forward to discussing my application with you in near future. I would like to let you know that I am willing to relocate anywhere. I can be reached anytime on 08149826704 or sahilraina244@gmail.com Sahil Raina

Sahil Raina

Mobile No. 08149826704 E mail id: sahilraina244@gmail.com D 18, Kalyan Residency, Shivalaya Society, Near SaiChowk, Pashan, Pune, Maharastra, 411021

Career Objective Enthusiastically seeking a challenging position in Food Sector where my skills, attained through hands-on application, academic and non- academic aspects of life, could be harnessed to escalate my learning process and practical skills while achieving organisations objective in an innovative and effective manner. Educational Qualifications
Qualifications

University/ College University of Strathclyde, Glasgow, Scotland, U.K. (2009- 2011)

Core Subjects

MSc. Food Biotechnology

Food Quality & Analysis (Sensory Analysis), Food Industry Management, Food Biotechnology (Laboratory Techniques), Product Development (NPD). Diploma in Business Weigh and Leigh College, Marketing Fundamentals, Economics Delhi (2008 - 2009) Business Communications, CRM. BSc. Microbiology Sinhgad Technical Education Microbiology, Chemistry, Society, University of Pune, Genetics, Immunology and Pune(2005 2008) Biochemistry. Dissertation (Masters Degree): Quantifying consumer needs in product expectations. Sub topics: Kano Modelling, Emotional Elements, Balanced Incomplete Block Design and Consumer attitude towards freshness. The above topics focus on consumer research related to food by categorising different levels of customer satisfaction, determining the consumer choice and perception of food freshness; these help in developing new or modifying the existing ones.

Employment History Role/ Position: In charge/ Sandwich Artist (Aug 2012 Jan 2014) Company: Subway, Renfrewshire, Glasgow Supervising staff and all activities related and rotating their shifts.

Preparation and Presentation of food (Vegetables, Breads and Sauces), Handling Cash Counter, Handling Complaints. Following HACCP. Account for breads, vegetables and sauces. Proper food handling and hygiene while preparation and serving. Restocking and filling delivery log book. Communicating with customers and explaining the menu.

Role/ Position- Production Supervisor (May 2011 April 2012) Company: Devgad Agro Food Pvt. Ltd., India Effective implementation of HACCP (Hazard Analysis and Critical Control Points). Handle manpower and enhance their morale for productive output. Monitor and improve safety, hygiene and cleanliness of equipments and personnel. Coordinate with technical and marketing teams and propose changes in transportation, distribution and pricing plans when necessary. Ensure that quality standards of food preparation and presentation are adhered to by facilitating learning and development of workers and team members.

Certifications Elementary Food Hygiene Course - REHIS (Royal Environment Health Institute of Scotland) HACCP (Hazard Analysis and Critical Control Points) - REHIS (Royal Environment Health of Scotland) Projects and Assignments: (During Academics) Project Report on a dairy company: A complete quality analysis on a dairy company explaining quality issues and apt solutions, including the problems with Manufacturing, Labelling, Distribution and Transportation. New Product Development in Masters Level (Group Project): A Probiotic ice cream for British Market was developed. It involved Manufacturing study, Technical study, Market Strategy Development and Business Analysis. Successfully worked on Idea Generation, Market Strategy Development and Business Analysis. New Product Development in Diploma Level (Individual Project): Based on the fact that people think hair re-growth is a distant possibility, a conceptual but innovative product having the potential of growing natural hair again was hypothetically formulated in order to check whether such a product could be a success in the market or not. Appropriate Marketing Strategy was developed taking in consideration the target segment of customers, profit margin and commercialisation. Several assignments in Management Science in Masters Level: Includes Optimisation problems, Development of Marketing Strategy and Advertisement. Collage of diverse advertisements for alcoholic beverages: Explanation of significance of each and differences within them (Wine and Beer specifically). Interview of an Entrepreneur An entrepreneur was interviewed to understand and analyse his/her strengths and weaknesses, and a proper feedback sandwich was given to him/her so that our suggestions could be utilized in an optimistic way to ameliorate his/her business. References available on request