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Aiming for middle level assignments in the field of Dairy/ Food Engineering/Production Management with leading organisations.
 A process oriented executive with nearly 5.6 years of experience in Dairy Management and Engineering and a sound knowledge of the internal processes and activities that lead to qualitative production in this sector.
 Currently associated as a Lab Technician at the College of Dairy science, Amreli from November 2015 onwards. based in Gujarat. India
 Good at inspecting facilities and equipments to ensure compliance with sanitation standards, and to determine maintenance and repair requirements.
 A keen planner with skills in monitoring core departmental deliverables for completion within set deadlines.
 Possess good Production Management skills, troubleshooting skills along with analytical and statistical abilities.
 Currently associated as a Lab Technician at the College of Dairy science, Amreli from November 2015 onwards. based in Gujarat. India
Assistant Professor (Dairy Engineering) with ‘Dairy Science College, Amreli’, Gujarat (Kamdhenu University) Working since August’11 till Nov. 2015.

 Teaching a subject “Refrigeration and Air Conditioning”, “Instrumentation and Process Control” and “Dairy Engineering” to the students pursuing B.Tech (Dairy Technology) course.
 Setup and development of Dairy Engineering workshop and laboratory.
 Acted as an Academic In charge; Chairman, UG Admission and Secretary, Anti-Ragging Committee.
Production Supervisor with ‘Sweets of Oman’, a company involved in the production of confectionary items for export purpose, (Based in OMAN)
Working since April’09 to July’ 11
 Directing guidelines for the manufacturing process of confectionery products. Packing execution and documentation for production of toffees, caramels, fudges, éclairs, chewies, compound and milk chocolate centre cream, enrobed chocolate bars for local and export market.
 Reducing plant idle time and machine breakdown time thereby ensuring maximum machine utilization.
 Investigation and Root cause Analysis for market complaints and conducting regular audits to reduce non-compliance.
 Identifying, developing, planning and preparing food prototypes and mixes using dairy ingredients which are safe for human consumption. Commissioning of new machines and lines for process, primary packing and secondary packing.
 Performing complex statistical analysis, documentation, research results and test procedures as necessary to achieve the best results along with supervising the activities of human resources.
 Assuring that the stock doesn’t get rotten up and reaches the local and far flung markets within the prescribed time.
 Enhancing the productivity, sidelining the limitations and ensuring the accomplishment of getting the highest profitability ratio and at the same time keeping a track of the desirable quality and quantity standards so that the targets meet the deadlines. Moreover, ensuring that the working time of machines and plants is appropriate in the sense that it brings in profitability.
 Overseeing that the production of the finished goods is safe and hygienic and matches the standards of the HACCP and BRC systems and at the same time evading the wastage rate by keeping a check on the use of raw material and packing material.
 Documenting the progress related information concerning the production of confectionery products, assessing them for formulating long term plans and generalising long term productivity.

Production Officer with Vasudhara Dairy (Amul), Boisar
Worked from Feb’09 to March’09

Manufacturing Executive (Confectionery) with ITC Ltd., Foods Division (Pollachi, Tamil Nadu)
Worked from Jan’08 to Jan’09
 Controlled the operations of candy filled cream and éclairs production plant that manufactured goods by using Klockner Hansel processing automated confectionery line.
 Stated production policies and plans and worked on their implementation; introduced innovative packaging methods and techniques. Ascertained the details over the quality matters and checked the quality standards.
 Hurried up in initiating curative measures for troubleshooting and escalating all the serious matters and used to report to the senior authorities.

Initiatives Taken

 Proved instrumental in bringing down the level of non-recoverable losses of the primary material up to 30%.
 Turned the loss rate of candy filled cream by bringing it down to 60%.

Production Shift Superintendent (Ice-cream Department) with Banas Dairy (Member Union G.C.M.MF., AMUL)
Worked from April’04 to August’05

 Scheduled the strategies for the manufacturing of Amul Icecream and chilled snowcap dessert and conducted QMS documentation work.
 Applied the automatic features of the technologies such as SGA, KAIZEN, Six Sigma, House keeping and TQM at work in order to ensure better yielding work environment in the company.
 Organized training sessions for the on-the-floor workers by familiarising them with the knowledge on ISO Audits & basic GMP required for the performance of the plant.


 Enthusiastically participated to make recommendations for ameliorating the preparation method for Sundae Frozen Dessert’s Ripple Syrup.
 Well associated with the Six Sigma Team, TPM Team and ISO 9001:2000 Internal Audit Team and EMS ISO 14001:2004 Team.
2012 NET National Eligibility Test in Dairy Engineering and Technology, ASRB, ICAR, with 62 %
2012 CCC+ SPIPA Ahmedabad First Class with 81 marks in computer 41 in Theory and 40 in Practical.
2008 M.Tech in Dairy Engineering from National Dairy Research Institute, Karnal, with CGPA as 7.60 along with distinction.
2003 B.Tech in Dairy Technology from SMC College of Dairy Science College, Anand, Gujarat with CGPA as 6.45.
1999 HSC 12th Std, Science GSEB Gandhinagar Second Class with 54.00 %
1997 SSC 10th Std, English Medium, GSEB Gandhinagar First Class with 85.57 %
Organization: ITC Ltd. (Foods Division)
Duration: Jan 2008 to May 2008
Location: Hyderabad, Ahmedabad and Bangalore
This training involved ‘Study of factors responsible for the Overfilling, prioritization of factors and minimization of the overfilling (ensuring no undercount)’ in different SKUs of hard boiled confection candies, toffees and Eclairs.
Organization: Dudhsagar Dairy
Location: Mehsana
Duration: Sep’03 to Oct’03
Description: Through this training, the preparatory methods required for the production of powder, Amul flavored milk, SCM, ghee and butter was studied in detail.
Organization: Vidya Dairy (MEMBER UNION G.C.M.MF., AMUL)
Location: Anand, Gujarat
Duration: Sep’01 to Sep’02
This hands-on training involved the study of processing activities associated with raw-milk. It concentrated on the milk products that are eventually produced such as Amul butter, ice cream, pizza, cheese (Mozzarella), Swiss emmental cheese (Piccolo), Butter, Ghee and liquid milk. The training also focused on acknowledging the scope of marketing, making provisions for storing stock, ensuring total protection of products and utilities. Moreover, it intended to maintain feasible and desirable quality standards.

Extracted information regarding the preference for liquid milk by conducting household surveys and introduced innovative measures to hike the sales of liquid milk.
Examined the factors responsible for the fall in the COD during the one-year training at Vidya Dairy in the year 2001-2002.
 Received an Industrial Auditor Training on Quality Management System (ISO 9001:2000) and on Environmental Management System (ISO 14000).
 Excelled in the Food Production Examination with distinction and passed the test Food Safety Management System (HACCP) Level 3 HACCP from Royal Society for Public Health, U.K.
 Attended training and learned methodologies from B.S.S. world Consultants, UAE and passed the HACCP Internal auditor’s course.
 Designed and fabricated mechanized rasogolla cooker, made of stainless steel and evaluated the performance of conveying system trying channa balls. This dissertation training was done while pursuing M. Tech Research.
 Attended a seminar on ‘Renovating and Revamping Dairy Engineering in the field of Education related to Industrial Scenario’. The seminar was conducted at global level and was held at Anand in Gujarat in the year 2007.
 Actively attended the Third National Convention of Dairy Engineers in the year 2005 held at NDRI, Karnal and displayed a poster on ‘Energy Conservation in Dairy Industry’.
 Became a spectator in the seminar on the topic ‘Engineering Intervention: Quality Milk Processing’, which was held at NDRI, Karnal in the year 2005.
 Learned about the successful operations and techniques related to the management of waste in the dairy industry.
 Life Member of the Indian Dairy Engineers Association (IDEA).
 Assisted while coordinating for the enhancement of the website of
 Contributed in the manufacturing of ‘kadhi’, the whey beverage as well as ice creams especially made from cheese whey.
 Advanced towards the promotion related activities for R&D and marketing of flavoured Whey based beverages based on the first hand trials.
 Gained the position of the Chief Convener in the Department of Fine Arts (DOFA) at REVERIE, situated at NDRI-Karnal. The competition was held in the year 2006.
 Participated at Volcano to display skills in the poster making and guessing game work and achieved the award for being the first runner up. The arrangements for the competition were made by the Rotary International in Anand Round Town.
 Remained active and enthusiastic in participating in different programmes and events at college by being a team and college representative.
 Participated in the Graffiti championship and three times won the First prize, bringing the efforts of 25 teams at the losing end. The competitions were arranged by Rotary Club, Anand, Gujarat and spanned from 2000 to 2002.
 Languages Known: C, C++, FORTRAN, FoxPro, PASCAL
 Application Software: MS Office (Microsoft Word, Excel and PowerPoint)
 NET Cleared with 62 % from Agricultural Scientists Recruitment Board, ICAR, New Delhi at JAU, Junagadh, Gujarat in 2012.
 CCC+ Examination cleared with 81% from SPIPA Ahmedabad, Gujarat in 2012
 IELTS CLEARED with a band of 6.5
Date of Birth: 28th September 1981
Permanent Address: 8/7, Pushpa Apartments, Shri Modh Champaneri Society, Nr. St. Laurn Hotel, Opp. Fortune Landmark Hotel, Usmanpura Ahmedabad – 380013
Present Address: C/O Parikshit D Chauhan, Laboratory Technician , Dairy Engineering, College of Dairy Science, Kamdhenu University , Opp. Baal Bhavan, Nr. Ramji Mandir, Amreli – 365 601
Marital Status: Married. But no children till date
Languages Known: English, Hindi and Gujarati
I hereby declare that all information given above is true, correct and complete to the best of my knowledge and belief.
DATE: 18/04/2017

Parikshit. D.Chauhan