Achievements and responsibilities involved:• Set up the production kitchen at a new site• Product development for FMCG Products and new products for restaurants. • Learned and trained team members with new equipment. • Organized and Coordinate Logistic for delivery to restaurants and 3PL.• Procurement – Sourcing new ingredients for New Product Development.• HACCP - Lead and train the team to understand HACCP with emphasis on food safety and record keeping.- Created systems such as Standard Operating Procedure, product specifications, traceability recipe cards, preventative maintenance, supplier list, cleaning schedules and many more.- Organised products for shelf life testing.• Learn, trained and implemented the requirements to have facility Halal Certified. • Rostering and Payroll - Managed payroll cost for optimum efficiency.• Administration duties were - New ingredients and New Recipes - Food Costing- Data Entry- Purchase and Sales orders/Invoicing - Inventory Management, Stocktake and Wastage