During my time at Givaudan Flavors - Carol Stream, I led several key projects and collaborated on larger-scale initiatives, gaining extensive experience in process optimization, quality improvement, data analysis, and cross-functional collaboration.Notable Projects:- Developed automated production schedule verification, ensuring proper changeovers considering allergens, color, flavor, dietary restrictions, and microbiological status.- Implemented a Dry Cleaning Verification process in the Powder Blending Department, significantly reducing changeover contamination discards year-over-year.- Launched a global program for raw material order of addition, improving organization and product quality, and trained operators for consistent results.- Introduced OEE measurement software in the blending department, boosting production rates and improving scheduling accuracy.- Collaborated with regional flavor-development and local quality teams to streamline new product industrialization and resolve production quality issues.- Led workshops focusing on Foreign Material Control, Quality Discards, Product Yield and Scrap, Changeover Optimization, and Standardization of Operator Training.- Developed programs to optimize order quantities and product BOMs, increasing blender utilization and reducing partial pour requirements without compromising quality.

During my time at Heybecks Meat Market and Catering, I worked as a Lead Caterer, Retail Order Organizer, and Director of Festivals. In each of these positions, I learned valuable skills such as: team leadership, employee management, effective client interaction, food safety training, workplace organization, time management, and event planning.Notable Responsibilities:- Represented the company when corresponding with both new and existing clients interested in placing retail orders and planning future catering events- Planned out for menus, staffing, and equipment for complex catering events of up to 300 guests utilizing staffing of up to 20 servers- Worked on these events, setting up buffets, directing servers, preparing meals, serving guests, and interacting with event hosts- Assembled large, detailed retail orders for delivery and pickup- Trained new employees to work safely and effectively by adhering to the procedures put into place by the Illinois Department of Agriculture- As the director of festivals, I set up booth space, trained employees, prepared meals, handled payment, and maintain proper workspace hygeine for each festival in our yearly circuit.

During my internships at Kronos Foods Corporation, I completed a number of projects on my own and contributed as a member of a team during larger-scale efforts. I gained ample experience in interdepartmental communication, manufacturing processes, production flow optimization, continuous improvement, safety considerations, and cost analysis.Notable Projects:- Designed a baffle system to increase airflow and heat transfer in the product cooling spiral- Optimized Production Schedules to reduce downtime and increase product consistency- Developed new operator procedures to reduce the frequency of product being out of spec- Collaborated with the Maintenance Department to optimize freezer evaporator defrost cycles- Conducted research comparing new wastewater chemicals to increase effectiveness and reduce costs- Developed emergency egress routes with labeled emergency equipment for each production area