Keith Long Email & Phone Number

San Diego, Ca, Us

Fullerton, California, United States

• Responsible for project management of new product development and new process development.• Design and formulate new & improved existing products, from project creation to realization in production.• Works with operations to develop new processes/procedures and ensure product development are compatible and beneficial to the manufacturing capabilities.• Establishes and monitors the project pipeline review and prioritization system for R&D department.• Keep abreast to the latest technology in ingredient science and application, health and nutrition, products and regulatory trends in bakery industry.• Conducts and initiates pre-launch production of new products and processes in collaboration of operation team.• Provide technical assistance collaboration for any field study at production whenever required.• Manages departmental budget and expenditures.• Prepare department R&D report to management.• Develop technical ability of R&D personnel through mentoring, coaching, feedback and personnel development plans.

Based Out Of San Diego, Ca

Assist the Client Company in its expansion to a new location (selection of station equipment and logistical layout, flow of production & service hours, ingredient sourcing); develop in-house bread and pastry program; aid in locally influenced menu development; provide a resource for incoming culinary staff training and managementAssist the Client Company with the expansion of their pastry catering assortment; inventory control; purveyor/ supplier growth; inventive use of existing mechanization and sourcing for further mechanization to expand capabilities from scale to ship; development of a HAACP program for future movement into wholesale operations; eye on cost reduction and maximum optimization of all elements of bakery operationsAid the Client Company with the transition to PHO-free, TFF, Clean Label ingredients while maintaining product quality, integrity, and extended shelf-life with maintenance of quality throughout. Instill lab procedural systems to regularly test for water activity, moisture, pH, and oxygen levels. Create innovative SOPs for Commercialization of all productsForge lasting relationships with ingredient suppliers, contractors, technicians, and all parties involved in creating and sustaining the success of the operation

Southern California, West Coast

Dublin, Ca

North Park, San Diego , Ca.

Assist the Client Company in its expansion to a new location (selection of station equipment and logistical layout, flow of production & service hours, ingredient sourcing); develop in-house bread and pastry program; aid in locally influenced menu development; provide a resource for incoming culinary staff training and managementAssist the Client Company with the expansion of their pastry catering assortment; inventory control; purveyor/ supplier growth; inventive use of existing mechanization; development of a HAACP program for future movement into wholesale operationsAid the Client Company with the transition to PHO-free, TFF, Clean Label ingredients while maintaining product quality, integrity, and shelf-life. Instill lab procedural systems to regularly test for water activity, moisture, pH, and oxygen levels. Create innovative SOPs for Commercialization

Vista , Ca.

Overseeing the R&D Dept. including the development, redesign & implementation of formula revisions (including cost reductions) of existing & new productsParticipating in all aspects of the scale-up process, adapting formula & process from lab to production line (includes pre-production notes, hands-on supervision of plant trials, shelf-life evaluations, and coordination of product data to quality control)Improving product quality and consistency of existing productPlanning, addressing issues, investigating, resolving production difficulties and implementing manufacturing improvement for cost optimizationManaging and updating recipes, product specifications, other supporting documentation and databases, managing regulatory information, kosher certification, GMO-free certificates, allergen statementsSupervising and training staff in the R&D Department, as well as, Production Personnel

Baking Science & Technology, Baking Science & Technology, 3.8

Baking And Pastry Arts, Aos

Ba, European History