Research and identify food and beverage products that meet sustainable and ethical criteria based on recognized STARS standards. Developing an inventory of 3266 all raw materials, packaging materials, cleaning agents, and kitchen equipment obtained from more than 296 manufacturers. Identify Sustainable sources ingredients in terms of total value which is $470000 keeping track of sustainable sources at 12.5%.Identify from data created percentage of vegan and vegetarian product procured annually.Support the development and implementation of sustainability plans and programs to improve the organization's STARS rating. Participate in sustainability-related committees, organizations, and events to stay current on trends and best practices in sustainability

Established a network of over 168 clients in the HoReCa business by gathering information from online directories, food expos, Linked In, and other sources by reaching over 679 clients. The client conversation rate is 24.74 %. Created more than 68 products (Cheese, Emulsifies sauces, and Fat Spreads) on a pilot scale, of which 42 Products succeeded in commercial. Over 86% of client retention by solving clients' problems (Using the five why Techniques) and customizing products as per requirements. Developing vendors and maintaining highly favorable terms with over 16 vendors for over 758 ingredients used in the facility. Spearheaded the development and commercialization of 42 new food products, including functional cheeses, sauces, and dressings, fat spreads contributing to an 86% client retention rate. Managed the full product lifecycle for sauces and dressings, resulting in a 20% reduction in time-to-market for new products. Conducted over 50 research experiments at bench and pilot plant scales, optimizing product formulations and improving process efficiency by 17.6%. Evaluated and integrated new technologies, leading to an 11.2% increase in product quality consistency. Provided technical support to Sales, Marketing, QA, and Manufacturing teams, leading to a 15% increase in successful product launches.

Quality & Food Safety Compliance: Led the compliance efforts for the Quality Management System (QMS) and Food Safety System, ensuring 100% adherence to regulatory standards (FSSAI) and customer requirements. Updated compliance programs quarterly, resulting in a 15% improvement in audit scores.HACCP Plan Management: Facilitated system verification and updated the HACCP plan and prerequisite programs to meet operational demands, leading to a 20% reduction in non-conformance incidents during audits.Audit & Inspection Leadership: Successfully coordinated and executed 12 plant audits and inspections in collaboration with customers, regulatory authorities, and third-party auditors, achieving an average audit score of 95%.Corrective Action Implementation: Developed and implemented corrective action plans, with a follow-up compliance rate of 98%, ensuring all identified issues were resolved within 30 days.Internal Audit Facilitation: Directed 10 internal audits, ensuring their effectiveness by overseeing the inspection and testing of 1,500+ ingredients and final products, resulting in a 25% reduction in product recalls.Allergen Management: Managed allergen identification processes, ensuring 100% accuracy in allergen labeling and compliance, which contributed to zero allergen-related complaints during the tenure.Regulatory & Supplier Liaison: Acted as the primary liaison with county, state, and FSSAI inspectors, as well as internal plant divisions and 50+ ingredient suppliers, maintaining seamless communication and regulatory compliance.

Led a team of 9 Quality Assurance professionals, ensuring high-quality bakery products meeting industry standards and customer expectations. Spearheaded halal standards implementation, earning the bakery official halal certification and expanding the Muslim customer base. Acted as Food Safety Team Leader, creating comprehensive food safety documents and ensuring compliance with regulations. Conducted regular audits, enhancing production efficiency and reducing defects. Collaborated with cross-functional teams to integrate halal and food safety practices seamlessly and introduced training programs to enhance staff's understanding of halal and food safety requirements. Streamlined quality control, significantly reducing product recalls and improving customer satisfaction. Played a key role in achieving and maintaining various certifications, including ISO 22000. Collaborated with suppliers to source halal-compliant ingredients, establishing strong partnerships.

Conduct in-depth research on nutrition, clean labeling, market trends, and healthy ingredients to inform product development decisions and align with consumer demands. Drive innovation by exploring natural replacements for existing ingredients through research, vendor meetings, and expert consultations to enhance product offerings. Lead product conceptualization, presenting new ideas to potential customers, and ensuring seamless technological integration into the manufacturing process. Design and optimize manufacturing and production processes, scaling from pilot to commercial scale while suggesting improvements for better efficiency and yield.Collaborate with cross-functional teams (Technical, Quality, Production, and Finance) in interdisciplinary research and development projects, ensuring new products meet quality and financial objectives. Manage communications with overseas offices and sales teams, fostering clear and organized interactions to facilitate successful product development and client relations. Additionally, handle customer audits and line trials with key clients to maintain strong partnerships and meet specific client needs.

Aided in the discovery of potential quality concerns; planned, proposed, and reported on improvement strategies; and recommended corrective action. Special exams, examinations, and projects are completed as ordered by the manager. Maintain a pleasant and collaborative environment among the team. Tools and procedures were developed to increase the speed and efficiency of Quality Assurance testing processes. Test specification papers were reviewed, understood, and executed.