- Led the entire development process, driving ideation, sourcing ingredients, creating benchtop prototypes, overseeing large-scale trial runs, and ultimately ensuring the successful commercialization of the products.- Launched over 15 products with Costco, Grocery Outlet and various discount stores in a span of one year- Proficiently diagnosed and improved production processes by working with multiple departments to address and resolve commercialization challenges.- Accurately reviewed and granted approval for packaging artwork designs.

Transition new clients from development to productionTranslate new purchase orders into production orders by scaling up R&D formulations to reflect order quantity and researching past run notes to streamline the production process,Communicate and provide client updates on order status, production updates, and inventory requests.Manage and monitor QA complaints. Streamlined internal reporting processes and decreased client notification window from 7 days to less than 24 hours.

Test and analyze prototype formulations for flavor, texture, appearance, odor, shelf life, and scalability for innovative products that cater to a variety of macronutrient/diet-specific requirements for protein bars/bites, chewy bars, shakes/powder mixes, protein balls, cookies, cereals, crackers, and toaster pastries. Assisted benchtop methodology for toaster pastries, crackers, cookies, other baked goods and cereals. Increase kitchen productivity to 50-65 tested prototypes per week, decreasing prototype lead time by 50%. Assist prototype labeling and shipping review.Maintain and organize ingredient inventory.

Led business operations, including opening, closing, scheduling, training, inventory, and cleaningBaked and fulfilled medium to large scale orders of brownies, cookies, cupcakes, pastries, and bagels for catering orders

Modified and validated Standard Operating Procedures (SOPs) for structural and procedural accuracy, audited production processDeveloped formulation for an extended shelf life brownie of 30 days without emulsifiers while addressing and identifying the effect of ingredients on texture, appearance, and flavor Audited test runs and gained exposure to several unforeseeable circumstances in a large-scale baking environment

Broadened and diversified menu choices and cultural/ethnic cuisines through testing of various recipesAnalyzed and optimized recipes for feasibility, flavor, cost, nutritional value, and large volume productionScaled recipes to appropriate volume for testingExceed expectations for recipe revision (10-30 new recipes per week)Added additional responsibility for digitizing recipes and categorization

Formulated, sensory evaluated, and maintained quality control metrics for a variety of fruit flavored, low sugar beverages and teas using natural flavorsIdentified and selected flavors based on organoleptic similarity to the targeted food(s)Developed three flavored organic, no-sugar added kid’s fruit juices that are sold nationwide