• Stayed up to date on changing product and service options to provide top-notch support to business and operations.• Eliminated functional bottlenecks by streamlining communication channels between operation and Culinary team.• Evaluated suppliers to maintain cost controls and improve operations.• Introduced new methods, practices, and systems to reduce turnaround time.• Prepared annual budget (2023-24) with controls to prevent overages.• Maintained, documented and presented progress reports to leaders.• Functioned as point of contact for project administrators and managers focused on timely and successful completion of full lifecycles of assigned projects.

Responsibilities for quality assurance• Lead the quality incoming management activity throughout the process stream for both raw materials (ingredients) and packaging materials.• Ensuring that the product is manufactured and dispatched as per the quality and food safety norms.• Evaluate analyse and troubleshoot the quality related issue in operation and coordinate the hold and release process for effective non-compliance / non-conformance management.• Training and development of plant supervisors and operatives, not limited to: critical control point (CCP), good manufacturing practice (GMP), traceability and risk assessment in achieving consumer delivered quality• Lead and partners with supplier's representative for new material trial or qualification prior to implementation / localisation within the premises.• Responsible as the key contact with any supplier in relation to quality related issue on both raw materials (ingredients) and packaging materials.Responsibilities for Research and developmentSpecialization: Ready to cook Premixes, Ready to eat premixes, Sauces.• Seasonings and sauce mixes development: For both instant and gourmet pasta types, various seasonings and sauce mixes have been developed with the concept of Indo-Italian Fusion and sub-Indian continental. Among them 4 products have been commercialized successively each for instant pasta range and Gourmet pasta range. • Pasta development: Different pasta categories viz. Instant pasta, Durum wheat pasta, Coloured pasta, Vegetable pasta, Whole wheat pasta etc. are successively developed on the trial stage. Among those Durum wheat pasta and Instant pasta were commercialized successively for the Gourmet and instant pasta categories successively.• Development for the bakery premixes: Muffin premixes (chocolate and vanilla flavour) have been developed for the Food service category.

• Development of pasta seasonings• Development of the liquid sauces• Development of the sponge cakes• Process optimization and standardization of SOP's for new product and process and maintenance of documentation regarding the same

Training was on ‘Assessment of Quality and Analysis of Raw Material and Final Products’ from the two plants viz. IQF plant and Dairy plant.