MMUBASHIR KP's
email & phone
Opt-OutCurrent Position:
Documentation Executive at Encore Pierian business services pvt ltdExperience:
8 yearsLocation:
Ernakulam, KeralaHow to contact MUBASHIR KP
Last updated:2023-07-05
**@gmail.com
+91-***-***-4528
Analytics
According to LinkedIn MUBASHIR KP started working on 2017, then the employee has changed 1 company and 1 job. On average, MUBASHIR KP works for one company for 4 years 4 months. MUBASHIR KP has been working as a Documentation Executive for Encore Pierian business services pvt ltd for 3106 days. If you are interested in this candidate, contact him directly by using contact details provided by SignalHire.Work Experience
Documentation Executive at
Encore Pierian business services pvt ltd
Mar 2017 - Current
Food and Beverage Manager at
Darklab speciality coffee
Feb 2017 - Mar 2017
Education
PGDM at Asia mercantile & Maritime academy
Bachelor of Business Administration at MES ARTS & SCIENCE COLLEGE,CHATHAMANGALAM
Frequently Asked Questions
How long has MUBASHIR KP been working as a Documentation Executive?
MUBASHIR KP's total experience in various companies as a Documentation Executive 8 years 6 months.What is MUBASHIR KP's minimum period of employment in the companies?
MUBASHIR KP's minimum period of employment in various companies is 1 month.What is MUBASHIR KP's average duration of employment for different companies?
On average, MUBASHIR KP works for one company for 1 monthWhat positions has MUBASHIR KP held before?
Previously, MUBASHIR KP worked as a Food and Beverage Manager.How do I contact MUBASHIR KP?
MUBASHIR KP's email address is **@gmail.com, phone number is +91-***-***-4528. Sign up to get contact details.Who are MUBASHIR KP's peers at other companies?
MUBASHIR KP's peers at other companies are SANDHYA NAIR and Manuel Avendaño and Richard RosarioNot the MUBASHIR KP you were looking for?
Find email for 850M+ professionals
MUBASHIR KP Namesakes
Name
Company
Position
Similar profiles
Name
Company
Position
rDocumentation Executive
Legal & Privacy
Data Search
