Managing branded portfolio of staple categories and private brands in fmcg food, non-food and staples.

• Handelling production planning as per the projection,raw material and packaging material availiblity,cost negoatiation,wastage control and supply chain for complete PRIVATE LABEL processed foods range.• Product shortlisting and vendor development as per the category requirement.• Launch plan for new product and planning the store wise quantity, planogram and offer display.• Planning the supply chain of all PL products and establishing regional vendors to manage faster delivery.• Managing vendor agreements,audits and upgarding the existing vendor for quality and production enhancement.• Reviewing with sales team and analyzing the sales record for existing and new launches to resolve the issues related to supplies,quality and any new SKU addition as per the market trend.• Launched Fruit drinks,Chinese sauces,whole spices and blended spices.• Planning private brands supplies to new store as per the planogram.• Vendor development,product formulation and costing closure as per the itemized costing for different attributes.• Margin improvement in all given category with at-least 10% incremental margin in the respective category by private label development.• Managing quality control of all PL articles by third party lab in a structured QC process.• Complete fumigation control of cereals and flours through Aluminium phosphate and whole spices by ethylene oxide for better shelf life and insect free at third party location.• Complete packaging material development, pricing and quality control.• Keeping the track of all commodity,chemical and packaging material inputs on monthly basis to keep the check on product pricing.• Looking legal meteorology part for labels in new launches.• New product launch:-Alphonso (30% pulp) and totapuri (20 % pulp) mango drinks, Instant noodles, chinese sauces and coffee- (0% chickory)

• Formulate new Gourmet, Organic products like Nut butters, Granola bars, gourmet snacks, bakery items with the guidelines of human nutrition intake values • Design processes and selected machines to commercialization of product from lab proto type to finished goods.• SOP writing and document formulation and responsible for regular internal and external mandatory audits.• Responsible for USDA, HACCP & FSSAI certification audits and label approval from certification body.• Coordination with design team for labels and packaging material designs as per standards. • Coordinate and negotiate with vendors to get the specific raw material for desired product.• Responsible for quality assurance, test procedure development, HACCP & hygiene maintain throughout plant and process.• Conducting time to time CLT’s (Central Location Tests) – consumer sensory evaluation. • Coordination with testing labs for Shelf life studies, sensory evaluation and nutritional value testing. • Develop HACCP AND GMPs learning & training program for food handlers at the frequency of weekly, monthly and quarterly.• Assessment of resource requirement, allocation, coasting and budgeting of overall approach.• Responsible to liaise with marketing and cross functional teams to get the feedback of product feasibility in the market and successful launch of product with in given time frame.• Coordination with Marketing and sales team for B2B customers to smooth product launch and placing in the market • Currently managing green field project operations for granola bar and breakfast cereals line setup• Redesigned prior process for nut butter manufacturing. • Positive results came as improved taste & texture and energy saving by 4%.• Product RangeNut Butter, Breakfast cereals, Granola bar & Bread.

• Developed and launched HORECA range of Tomato paste, Mango pulp and dairy free Mayonnaise under Own brand. • Launch carbonated drinks in pet bottles, powdered spices and pizza sauce under private brand.• Ensured that entire food safety management system is up-to-date and accurately maintained.• Maintained HACCP plan, Goods handling practices during entire process.• Trained team to maintain FIFO and labeled products for that.• Conducted the monthly in-house inspections and GMP inspections with follow-up to insure all observations were corrected in a timely manner with little or no carryovers.• Developed and maintained documentation such as SOP’s, maintenance of manuals, policies and procedures as relate to any food safety & hygiene of work floor & storage.• Conducted second and third party audits for supplier facilities inspection.• Developed training & education program on food safety and quality standards for food handlers in the company. Result came as 5% error reduction from picking to product delivery to customer.• Worked for the facility improvement in terms of Logistic system, Warehouse shop floor, Health and safety signaling.• Margin improvement in all given category by private label development.• Managed quality control of all Private brand articles by third party lab in a structured QC process.• Communicate with local and international suppliers to get product according NZ food law & regulations.• New product launch:- HORECA RANGERange of whole and single powdered spices, Carbonated drinks in Pet bottles, Tomato paste (28 brix) In 3.1 kg tin, Mango pulp ( alphonso and kesar) in 840 gm and Dairy free Mayonnaise ( 48 % fat) squeeze 1l bottle and many more.

• In – charge for green field project of cereal based fried snacks machinery, skilled manpower and seasoning manufacturing. • Handled production line of 20 MT/DAY OF extruded snacks with 10 teammates. • Managed all health and safety requirements and staff training for GMPs & GHPs.• Responsible for the timesheet and other maintenance scheduling.• Involved in Procurement of raw material and packaging materials.• Monitored operations and trigger corrective actions.• Involved in Kaizens, 5s, SGA, PQS, PST, QC, QIT, for increasing plant efficiency• Developed systems and process that track and optimize productivity and standards, metrics and performance targets to ensure effective return on assets.• Contribution in the overall short and long range planning process and in the establishment and assessment of the organizations’ annual operating budget.• Active team member for new product development e.g. extruded snacks, Fryums, Namkeen, seasoning & flavors.• Worked with R&D in scaling up new products to commercial level. • Made HACCP documents from scratch and maintained throughout plant. • Increased production capacity by running plant 24hrs smoothly by the support of all team members. • PRODUCT RANGE: Extruded snacks, seasoning, Fryums & Namkeen.