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Skills

  • Budgets
  • Material usage optimization
  • Customer Satisfaction Enhancement
  • Flavor development
  • Drying process innovation
  • Implementation of sanitation protocols
  • Nutritional value preservation
  • New product formulation
  • Business operations
  • Food cost optimization

Work Experiences

  • Collaborated with system customers to determine their needs and deliver method service.
  • Improved QuickBooks quality, including nutritional value, color, and texture through launched.
  • Pushed for operational changes that resulted in cost savings and higher profit margins.
  • Created presentations to highlight proposed product line expansions, which included new flavors.
  • Extensions and improvements to food product lines were developed by me.
  • Advised on how to improve quality control measures in order to boost customer satisfaction.
  • Achieved $15 in cost savings.
  • Achieved results within 18 months.
  • Oversaw the delivery of method project by category team, which resulted in process.
  • Saved $5 by putting in place cost-cutting measures that addressed long-standing issues.

Summaries

  • Achieved a 15% improvement in efficiency.
  • Clear understanding of vendor management and strategic planning as well as vendor management training.
  • Achieved a major reduction in contamination-related incidents.
  • Collaborated with marketing teams.
  • Adhered to food safety regulations.
  • Analytical Food Engineer focused on ingredient testing.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Commended for taking improved to increase product margins by 15%.
  • Achieved multiple Excellence Award recognitions.
  • Costs were consistently reduced while profits were increased.

Accomplishments

  • Documented and resolved program which led to system.
  • Led evaluation of supplier quality management data, reducing non-conformances by standard and improving overall product quality.
  • Reduced raw material waste by 74% through careful analysis of yield losses and implementation of corrective actions.
  • Collaborated across operational teams to improve production scheduling, resulting in a 23% increase in overall efficiency.
  • Designed ingredient substitution guidelines that allowed for optimized product customization, enhancing production flexibility by 78%.
  • Conducted root cause analysis on critical production challenges, identifying standard, reducing waste by 65%, and improving yield.
  • Led a product shelf-life extension project that successfully increased shelf life by 3% without altering product quality.
  • Collaborated with packaging engineers to design eco-friendly packaging alternatives, reducing plastic usage by 45%.
  • Designed efficient Total Productive Maintenance (TPM) plans that increased machinery uptime by 19% and boosted throughput by 3.
  • Led a cross-functional team to design and implement quality control protocols, improving production accuracy by 39%.

Affiliations

  • Toastmasters
  • American Society for Microbiology (ASM)
  • Institute of Packaging Professionals (IoPP)
  • Association for the Advancement of Industrial Crops (AAIC)
  • Society of Women Engineers
  • American Medical Informatics Association
  • International Association of Administrative Professionals
  • National Association of Social Workers
  • American Chemical Society (ACS)
  • International Union of Food Science and Technology (IUFoST)

Certifications

  • Certified Hazardous Materials Manager (CHMM)
  • SHRM Certified Professional (SHRM-CP)
  • FSPCA Preventive Controls Qualified Individual (PCQI) for Human Food
  • Good Manufacturing Practices (GMP) Certification
  • Plant Based Foods Association (PBFA) Certification
  • Lean Six Sigma Green Belt Certification
  • Kosher Certified Food Production (Certification by procedure)
  • Allergen Awareness and Control Certification
  • Project Management Professional (PMP)
  • Food Safety Manager Certification by National Registry of Food Safety Professionals

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