Sankar P is applying for a quality control role with over 6 years of experience in quality assurance and food safety. He has worked in both India and the UAE for companies like Hunter Foods in Dubai and Bolst's Indian Condiments in Bangalore. His experience includes microbiological and chemical analysis of raw materials and finished products, oil management, implementation of HACCP regulations, and ensuring food safety standards. Currently he is working as a Marine Science teacher in the Maldives but is interested in continuing work in quality control or quality assurance.

1. Cover letter
Sir,
I am Sankar.P . I have significant experience working as Quality controller for more than 6 years
including quality assurance in charge. I have experience in both India and UAE.Experience
include in spice condiment processing and also fried food processing with hands on experience
on oil management and factory hygiene management. Below given highlighted points
 Microbiological analysis of both raw and finished products
 Experience in handling fried potato chips products and also freeze drinks
 Application and mainatenance of HACCP regulations and its related records
 Oil management of both fresh and used oil in frying processes
 Testing of Peroxide value and free fatty acids(FreeFattyAcid test and PeroxideValue test)
 Testing microbiological contents of spices such as turmeric, red chilli,pepper,cardamom
etc
 Training of factory workers according to HACCP regulations
 Monthly auditing of factory and hygiene files according to HACCP regulations
 Significant experience in handling fried potato products(testing the freshness and other
quality parameters of potato)
 Experience in condiments manufacturing including curry masala, mango chutney, pickles
and curry gravies.
 Have conducted SGS food safety Dubai food auditing.
 Knowledge in implementing food quality standards/regulations according to
countries(Australia,Canada,South Africa,UK and Middle east)
 Well familier with Dubai Municipality food regulations and Environment Health and
Safety Food regulations in Dubai.
 I will be glad if given a chance to provide my best ability to improve your products
quality.
Thanking You
Sankar.P

2. SANKAR. P
Phone: +960989146(Maldives)
Email: sankarpattathil@gmail.com
OBJECTIVE
 To establish myself as a successful professional by executing my skills acquired from my
academic qualifications, rich experience by personal approach to a given problem
 Provide organisational achievements by leadership works.
 Interested in continuing with Quality control /quality assurance related assignments
PROFESSIONAL SUMMARY
 Work experience in both UAE and India
 Over 6 years of experience as Quality controller/Microbiologist in India as well as in Middle
East (United Arab Emirates).
 Worked as Quality Assurance manager(2009-2013), Hunter Foods Ltd. Dubai
 Worked as Quality controller (2008-2009), Bolsts Indian condiments, Bangalore.
 Worked as Assistant Micrbiologist at Alshifa Hospital (2006-2008), perinthalmanna, kerala.
 Presently working as Marine Science teacher at Ministry of Education Maldives(Since 2014)
 Master’s Degree in Microbiology – GRD College of Science, Coimbatore, India.
 Advanced diploma in Bioinformatics.
 Successfully completed the following trainings/certification –
o Certification from Dubai Municipality in Basic Food Hygiene
o Isolation of Secondary Metabolites From Coral Associated Fungi, Institute of
Oceanography, Goa, India
Key Areas
 Chemical and microbiological analysis of Raw and finished food products
 Maintaining the GMPs of food manufacturing processes.
 Maintaining general hygiene of the factory and factory workers
 Quality assessment of received goods and testing the quality for products to be
despatched.
 Ensuring product specifications.
 Implementing product specifications and regulations of other countries(South
Africa,Australia,Canada and other gulf countries)
 Ensuring proper instructions related to food processing and food hygiene.
 Handling customer complaints.
 Implementation and maintaining HACCP norms.
 Internal HACCP auditing.
 Maintaing records related to HACCP regulations.
 Supervision of food processing in the factory site.

3.  Lecture for Microbiology at Alshifa college of Nursing ,perinthalmanna
 Quality analysis of oil used (free fatty acid and peroxide value) for frying and routine
monitoring of fryer
 Implementing and maintaining SOPs, GMPs in food processing
 Media preparation and total plate count of bacteria and fungus in food products
 Maintenance of lab and maintenance of HACCP and ISO records
ORGANISATIONAL EXPERIENCE
Hunter Foods, Dubai as Quality Controller (June 2009 to July 2013)
Key Responsibilities & Achievements
 Quality Assurance department in charge
 Quality checks of both raw and final food products(fried potato snacks and freeze drinks)
 Microbiological analysis of food contact packing materials and food packing machines.
 Chemical analysis(Freefatty acid and peroxide value) of Edible oil (palm olein oil).
 Oil management throughout frying period
 Implementation and maintenance of HACCP regulations
 Maintainance of HACCP related records
 Maintainning factory and process hygiene following HACCP norms.
 Providing HACCP training and guidance to factory workers and other staffs
 Implementing other country food standards(Australia,Canada,US South Africa Middle east and
south east asia)
 Conducting internal food safety HACCP audits
 Helping in regulating the raw material usage in coordination with stores
 Quality checks of food packaging materials(Labels,Cannisters,lidding foils and plastic lids and
laminates for packing fried products)
 Checking pest control in production and around factory premises.
 Factory environment checks for BOD,COD and water analysis.
October 2008 to July 2009 with Bolst’s Indian Condiments, Bangalore as Quality controller.
Key Responsibilities & Achievements
Chemical and microbiological analysis of raw and finished food products mainly spices.
Implementation and maintainance of HACCP regulations
Ensuring the proper blending of spices.
Maintaining food hygiene norms during blending and packing of curry powders.
Chemical and microbiological analysis of prepared curry powders,chutneys and curry masala.
Maintaining records according to HACCP regulations.
Nov 2006 to Aug 2008 with Al Shifa Hospital as Assistant Microbiologist/ Guest lecture3 for
Microbiology.
Key Responsibilities & Achievements
 Isolation and identification of human pathogens(bacterial ,fungi etc)
 Preparation of Cultural media.
 Gram stain
 Fungal scrapping and stain (KOH smear preparation)
 Clostridium cultures
 Guest lecture for Microbiology at Al shifa college of Nursing.

4. PERSONAL DETAILS
 Date of birth : 12 june 1983
 Nationality : Indian
 Languages Known : English, Hindi, & Malayalam
REFERENCES
 Mr.Binu,Production manager,Dabur international,Egypt
 Dr C G Naik, Deputy Director, National Institute of Oceanography, Goa, India
 Dr Ravishankar, Sr. Lecturer, Centre of Advanced study in Marine Biology, Annamalai
University, Tamilnadu. Phone: 04144-243223
 Mrs Arya Sreejith, Chief Microbiologist, Alshifa Hospital, Perinthalmana, Kerala
 Mr.Biju.Kunju,Supervisor,Dhaandhoo school,GA,Dhaandhoo,Maldives
Sankar P