1) I'm currently expected to bring a thorough understanding of customer needs and challenges faced in HORECA kitchens2) I represent the customer in product development conversations to develop products that potentially solve challenges being faced by customers3) I work with R&D to develop product prototypes and obtain customer feedback, iterate on those products and lead them to production4) I manage the adoption of our Dehydrated products within the HORECA segment and troubleshoot potential challenges in that process5) I'm also spearheading the relaunch of our in-house B2B brand, to deliver flawless products that are aligned with our brand image and customer expectations

1) I built out the concept of Farm Cafe from scratch, this is a Farm to Table project2) Designed strategy to create the brand and positioning / customer perception of the brand3) Collaborated with chefs to design our menu to bring the Farm to Table concept to life4) Collaborated with third party vendors to increase sales with thn right marketing strategies5) Achieved 35% increase in yearly sales, consistently for 2 years; achieved 40% annual increase in customer base with 80% customer retention6) I managed a staff of 20 employees (including my managing team of 4), including mentoring / coaching them on the brand, our story, the customer expectation, food product, and growth targets

1) I was incharge of our flagship products and their complete lifecycle2) I worked on market research to understand how products were doing in the market, undertook feasibility analysis to include products in QSR (quick service restaurant) assembly framework and ensure product quality across the assembly / transpor chain3) I collaborated with chefs to develop products and vetted these with my taste panel4) I managed scaling of individual components of the product to ensure consistent taste and quality5) I set guidelines for my central kitchen staff and created recipe frameworks to ensure there was complete adherence to operational steps in recreating recipes, with minimal deviation from approved samples6) I delivered consistent quality in scaling of our kitchen production from 600 Kgs to approx 2.5 tonnes per day across all our recipes7) Created training charts and trained 150+ staff members on assembling the product across 60+ outlets8) I was fully responsible for quality audits across 60+ outlets to ensure product consistency 9) Ensured customer acceptance of the product with regular feedback sessions from customers and continuous improvement of quality standards 10) Continuously worked on existing recipes and products to keep up with culturally evolving, seasonal, and cyclical consumer taste trends and demands

1) My client was Bayer Crop Science and I worked on their Microsoft Dynamics CRM implementation2) i Was in charge of requirements gathering from clients across 7 countries3) Scheduled and coordinated timely deliveries4) Managed basic customization of tool according to customer requirements5) I was the face of the project for my clients, to ensure a high quality of customer service and streamlined coordination