Hellen Muturi Email & Phone Number

Nairobi County, Kenya

Spotting fraud patterns through transaction analysis.Handling complaints.Resolving and troubleshooting technical difficulties.Delivering company’s products and services.Finding and providing proactive solutions.Performing client account checks to confirm authenticity.

Remote

Managing incoming calls, identifying and solving customer problems with care.Spotting patterns in customer feedback and providing suggestions to improve customer experience.Handling service inquiries, potentially acquiring new customers and generating sales.Participating in team meetings and gatherings.

Nairobi, Kenya

* Responding Promptly and Professionally to incoming customer inquiries in person, by telephone or by email.* Receiving purchase orders and maintain customized service to existing clients to ensure client retention.* Relay work orders, messages and information to or from the riders for delivery.

Makadara, Nairobi, Kenya

* Inspect physical, chemical and microbiological daily compliance of process water to company standards.* Perform microbiological analysis of bulk, semi-finished, finished goods and plant equipment swabs for moulds, bacteria and yeast.* Conduct quality control procedures on bulk, semi-finished and finished products to ensure they meet global and company standards.* Analyze incoming raw materials for compliance with company limits.* Perform chemical analysis of bulk and finished products using HPLC, GC Chromatogram, FT-IR Spectroscopy and Ultra-Violet Visible Spectrophotometer.* Execute SAP system functions. For instance, clear inbound materials under quality inspection, bill of materials creation and local purchase order formulation.* Carry out weekly internal hygiene audit.* Ensure hygiene, proper protective gear and company standards are adhered to in the production area.* Inspect semi-finished and finished goods quality parameters and ascertain global company standards.* Determine defective products and their appropriate corrective action.* Quality planning to spot prevailing or potential sensitive areas by maintenance and analysis of the microbiological and chemical weekly, monthly, annual reports.* Write and submit daily, weekly and monthly reports timely.

- Tested food handlers' samples for Total Viable Count, Molds, Coliform bacteria and determined whether they conformed to Kenya Bureau of Standards, company standards and HACCP requirements.- Tested drinking and production water for Escherichia coli, Coliform bacteria, Total Solids Content, pH, Alkalinity, Chloride levels and investigated compliance to Kenya Bureau Standards, company and HACCP standards.- Tested raw materials, ingredients, packaging material and finished product samples and determined their conformance to Kenya Bureau of Standards recipe, company standards and HACCP requirements. Additionally, I tested for Total Viable Count, Escherichia coli, Coliform bacteria and Molds.- Monitored Critical Control Points.- Tested equipment and plant surfaces to investigate compliance to Kenya Bureau of Standards, HACCP and industry specifications.- Determined, implemented and reported non- confirming products to determine corrective action to be taken.- Ensured finished products were correctly labelled, accurate weight and had the necessary marks of quality as per the KEBS regulations. - Applied Quality Management Systems(FSSC:22000,OSH,Environmental Systems and ISO 9000 and 9001) in daily quality assurance duties.- Wrote reports and presented them in a timely manner.

* Developed food products while ensuring they comply with the regulations of the Law and specified standards of the Kenya Bureau of Standards with professional consultation.* Satisfied quality specifications of the products produced at a minimum cost.* Assessment of quality of the products through sampling and using variant lab testing techniques.* Checked microbiological count of food products developed and used microbiological criteria to their safety and quality through sampling and testing.* Produced food products under the HACCP plan.* Used appropriate packaging of the developed food products.* Assessed the nutritional content of the developed food products and their capacity to fulfill daily nutritional requirements for both males and females.* Formulated a broad range of food products.* Performed and participated in data analysis for report writing and presentation.