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Skills

  • Food allergen management
  • Component blending and weighing
  • Quality control oversight
  • Process improvement
  • Employee scheduling and labor management
  • Lean manufacturing principles
  • Communications
  • Batch adjustment
  • Operational improvement
  • Problem resolution

Work Experiences

  • Authored new Standard Operating Procedures (SOPs) for the operation of procedure, reducing training time for new employees by 64%.
  • Had an excellent attendance record and was always on time for work.
  • Kept track of batch production data such as ingredients and quantities, cycle times, and temperature readings.
  • Achieved annual savings of $4.
  • Collaborated with cross-functional teams.
  • Conducted thorough analysis and testing.
  • Was in charge of resolving disagreements and negotiating mutually beneficial agreements between parties.
  • Aligned production output with demand.
  • Achieved three consecutive Employee of the Year certifications.
  • Achieved 46% faster order fulfillment.

Summaries

  • Achieved a 45% reduction in production costs.
  • Conducted regular employee training sessions.
  • Comprehensive background in inventory control, aligning supply chain efforts with production needs to avoid stock disruptions and maintain smooth operations.
  • Clear understanding of budget management and team leadership as well as client relations training.
  • Aligned supply chain efforts with production needs.
  • Consistently met regulatory standards.
  • Achieved results within the past year.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Strengths in risk assessment and budget management backed up by Food and Beverage training.
  • Achieved a 24% annual cost reduction.

Accomplishments

  • Ensured compliance with PMP standards by instituting regular inspections and staff adherence to safety protocols, maintaining a flawless safety record for the past year.
  • Restructured freezer storage protocols resulting in optimal temperature maintenance and reducing product spoilage by 65% in 2018.
  • Decreased contaminated batches by 25% through regular calibration and maintenance of equipment, preventing production delays and costly recalls.
  • Participated in cross-departmental committees to streamline inter-departmental workflows, reducing bottlenecks and increasing daily output by 27%.
  • Facilitated the introduction of a plant-wide ERP system that increased order tracking accuracy, reducing customer complaints by 78% in the first six months.
  • Enhanced batching process by optimizing equipment settings, which led to a 35% increase in production efficiency and reduced downtime.
  • Reduced overhead by implementing a budget cut strategy that restructured the workload of non-productive shifts, saving $99,000 in operational expenses annually.
  • Successfully coordinated all aspects of seasonal hiring, bringing in 2 temporary workers who contributed 18% additional output during peak periods.
  • Introduced automation in strategic planning using Microsoft Excel, which both reduced labor costs by 69% and decreased production cycle times by 10 minutes.
  • Led team of 2 in implementing a food waste reduction initiative that decreased scrap by 80% and saved approximately $$16,000 annually.

Affiliations

  • Certified in Production and Inventory Management (CPIM) - Gained expertise on inventory control methods and best practices to reduce overproduction.
  • Council of Supply Chain Management Professionals (CSCMP) - Engaged in supply chain logistics and their impact on production efficiency and waste reduction.
  • Food Marketing Institute (FMI) - Collaborated with cross-functional teams to understand how shifting consumer trends impact food production needs and demand.
  • Toastmasters
  • Food Processing Suppliers Association (FPSA) - Networked with suppliers to integrate the latest technologies in food production to reduce costs and improve efficiency.
  • American Society for Quality (ASQ) - Completed courses on quality control, leadership, and continuous improvement in manufacturing environments.
  • The Frozen Food Foundation - Maintained knowledge on innovations in frozen food production and strategies to extend shelf life while reducing waste.
  • Society of Women Engineers
  • National Restaurant Association (NRA) - Participated in workshops focused on reducing food waste and improving inventory management in food production.
  • Freemason

Certifications

  • Certified Lean Six Sigma Green Belt
  • Certified Frozen Food Professional (CFFP)
  • Safe Quality Food Practitioner (SQF) Level 3 Certification
  • First Aid/CPR Certified
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Industrial Maintenance Professional (CIMP)
  • Certified Business Analysis Professional (CBAP)
  • Food Manufacturing Process Automation Certification
  • Salesforce
  • Certified Supply Chain Professional (CSCP)

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