Job Responsibility

Mr.G.Sankaran-Sr.Manager –Miller

1. Wheat incoming, receiving, storing, Maintaining Quality Checking, Physical

Verification, Variety Confirmation of Incoming wheat.
2. Wheat blending selection as per customer specific requirements and Market
requirements.
3. Supervision the cleaning section for its efficiency for removal of dust, stones,
dirt, sticks ,chaff, other grains and other foreign materials from the input raw
wheat.
4. Ensure that there are no grains collected in the resale able dust.
5. Milling- Roll setting, Roll Release, Product output in plan sifter and purified
section and bran finished selection.
6. Check the physical appearance of finished products Maida, Sooji, Bran and Atta.
7. Finished Products stores-check the dispatch of product in first -2nd-First out basis.
8. Supervise the Mechanical and Electrical Maintenance in Flow mill and Spices.
9. Process areas of cleaning and milling sections and finished products godowns in
the Mill-Hygiene, House keeping and fumigation.
10. Periodical and preventive maintenance, emergency Breakdown Maintenance at
the time.
11. Ensure plan sifter sieves changes, purifier sieves changes, Rolls grooving and
maintain the 1st Break moisture with Aromatics moisture controller.
12. Cleaning, milling and packing, Maintenance, Laboratory staff and labour work
allocation and control.
13. Quality control Department: Checking the lab tests taken up for moisture, ash,
Gluten, sedimentation value, Incoming wheat analysis to report the JMD if and
deviation in the incoming wheat.
14. Maintains the ISO-CCP records in cleaning, milling section. Wheat condition,
wheat blending and sooji drying.
15. Attending to end –user/market complaints and taking necessary action for
customer satisfaction by rectifying then and there the quality aspects.
16. Improve: according to wheat lab report and gluten quality, select the Maida
improve
17. Co-ordination with sales and Market Team to improve one open market sales
(Direct sales)
18. Checking and controlling Daily Production, Extraction control of (Maida, Sooji,
Atta) in the bran % control by the lab report.
19. Wheat Storage and Fumigation: This responsibility should be of Factory
Manager, but coordination can be done for the purpose of product quality control.
 20. 1Kg & 1/2Kg Packing: Monitoring the consumer product packing with the Auto
form filling m/c and Quality Control.

M.A. KALAIMANI: Assistant Production Manager and Maintenance in Charge

1. Cleaning, Milling and Sell Machinery Maintenance. Ensure for its proper
functions without production loss.
2. Preventive and periodical maintenance for both Flow Mill and Spice Division.
3. Break-down maintenance both Mechanical and Electrical attending at any hour of
the day or night on Emergency basis.
4. Mechanical spares and Electrical spares requirements prepared, discussion with
miller and then arrange for purchase with
5. Maintenance records of roll grooving and roll changes, Mechanical spares
changes record and Mechanical history record.
6. Electrical Maintenance records (Meter reading, Demand control, transform oil
filtration records, etc. )
7. In the absence of roller man running the Miller section in coordination with
miller.
8. In the absence of miller , coordination for wheat is blending, milling Mechanical
and plan sifter product checking work.
9. Consumer product Packing Maintenance and Mechanical operation in the absence
of operation.
10. Repairing spares for cleaning section and miller section machinery to avoid break
down rows with planned preventing maintenance schedule.
11. Coordination with Roller man, cleaning section operations for operations the
machines to ensure smooth functioning of all machinery.
12. Coordination for wheat unloading work and fumigation and total mill area
cleanliness.
13. ISO Audit Maintenance records.
14. Site Maintenance of water line, account office and Guest House
15. In the absence of shift in charge ,look after that shift work
ROLLAR MAN:

1. Shift Production checking up before wheat transfer to 1st Break bin.

2. Roll setting of the rolls and release to be checked each and every roll.
3. To ensure that the product stock is distributed evenly to the entire roll
length accordingly the feed gate to be adjusted in the feed rolls
4. Frequently check the stocks outlet of bran sieves to ensure that there is
too damage in the sieves and the blockages in the sieves.
5. Hourly Production to be checked to ensure uniform Tonnage of the
output extraction of sooji, Maida, Atta and bran be maintained uniformly
within the norms as per Millers instruction.
6. To ensure the product output –from the Roller Mills not getting jammed
by lifting air by Pneumatic pipe and to check the lift pipe glass frequently
for the purpose.
7. sooji, maida ,atta checking hourly that the product colour is maintained
uniformly .There is no contamination of bran and stones, Black species in
sooji.
8. Sooji dryer temperature to be checked frequently to ensure that there is no
blockage in the sooji dryer outlet as otherwise, it will get charred (smoke
smell).
9. Cleaning section operators are controlled by the roller man for frequently
checking of dry stone, stone remover, separator, scourer aspirator so that
proper air is maintained for cleaning the wheat.
10. Checking the water addition in 1st conditioning section to ensure that this
water addition is as per instructions given in the wheat blending chart.
11. Hygienic cleanliness of both cleaning and milling sections to be
maintained .
12. Proper addition of flour improves as per the instructions given by lab in
charge and miller.
CORPORATE PLANNING DEPARTMENT: A. Wilson

1.System maintenance in the PAF&NOL.

2.Co-ordination with Ravishankar in the NOL group .
3.To rectification of Errors in the ERP
4.
5.Vouchers entry in the absence of G.Prasath.
6.Assisting MRS.P. Christy Jeya and other Managers with CPD
activities( RP,RKT,MR,VBK,Ravishankar)
7.Stores the ERP entries on behalf of Mr.Kalaimani for PFM and for spice
(RKT/Carolene)- GRN
8. Good shed –wheat Rake clearance work.
Swaraj:

ERP/Tally/Manual Entries- Spice

Daily stock report to Administration/PAF accounts.
C.ARUN
1.By products –Wheat products for the sample collection
2.Process start up.
3.Spice sample collection only sieve test, bulk density only for raw materials,
moisture test is done. No moisture test is
4. Record work should be maintained.
5. Institutional supply quality control reports to office for dispatch
6.Traceability drawback.
7.Raw materials incoming analysis (FM/Spice)
8.Packing Materials Inspections is necessary to be done by quality control in the
(FM/Spice)
9.Weighing Balance Calibrations