 Closely working with NPD and Production for commercialized the product on time  Leading daily operation and new retail store development forGujarat Region. Handling End-To-End Product Development and evaluation at NPD and Commercial stage.  Developing the suitable packing material for newly launched and existing products according to FSSAI Guideline.  Handling the vendor management and cost negotiation before commercialization.  Develop and Implement the new process SOP in the system and checking effectiveness on daily basis.  Handling franchised won retail store operation and cost control for make the smooth operation  Providing on job training to all employee for effective implementation of SOP, Process and new development. Coordination with cross function team and all stockholders for new development and strategies.  Tracking all the project and update day-to-day basis with all stockholders and management.

 Working in R&D and NPD department as Application Chef,worked on following segments (Chicken Base RTC, RTE, B2B Client and HoReCa Client for Developing product recipe) Coordinate with supplier for new product, Commercial closing and price negotiation. Preparing the Product costing, coordinate with plant for product Conduct commercial trial in third party and own production facility and set the process for plant team for regular production. Handling product complain, Received from plant as well ascustomer and find the RCA. Implement the production process in the plant as well as third party manufacturing facility to improve the product quality. Handling bowl chopper, Tumbler, Sausage filling machine,Mince machine, Combi Oven (Rational and Convotherm) . Providing the Training/ Demo to Customer for product preparation process and product handling.

 Working in R&D and NPD department as Application Chef , worked on following segments i.e., Stuffed paratha, Non-stuffed paratha, Kulcha, Naan (Indian Breads), Gravies (Retorted andFrozen), Indian Snacks, Vegetopia Range and numerous product range. Worked on Rheon, Rondo, Coating line (Deighton), Paratha pressing machine (ANCO), Rational oven, Merry Chef andetc. Work on Rotary, Static and Swing Retord machine for gravies development and production. Worked on Documentation (SOP development & Work instruction and documentation as per guidelines of FSSC and BRC). Coordinate with production and marketing team for new product development and market requirement  Handling End- To- End Operation for frozen food unit and make sure the product meet standard requirement.  Commercialized the product with production department and finalized the process SOP, work instrument before launch the product  Provide the product related training to all restaurant employee to make sure the right product delivered to end consumer.  Handling production related issue and troubleshooting before and after the product development.  Selection and installation of new equipment in the production floor and provide the support for smooth production requirement.  Handling manpower in production floor, maintain the shift and manpower allocation for smooth operation  Timely report to management on product development and operation challenges and support required for maintain the given timeline.

 Looking towards all the culinary operations, team handling.