Head of Food Technology and Processing at the facility

Relocation to Arlon, Belgium.Objectives are to provide food science, process and technology support for the Raffaello Line, Kinder Egg Lines and Chocolate Preparation Area. In addition to being the technology referent for a new 20MM€ moulding line, successes have resulted in:• Development and standardization of operating parameters for new HAAS ovens and batter preparation area• Creation and implementation of 95% of all standard operating procedures for the oven and batter preparation areas• Developed and implemented Train the Trainer to expedite operator efficiency and improve core knowledge of the production team• Manage industrial trials for R&D and engineering teams, and their respective reports to the Group

Relocation to Rouen, France, with ongoing mentorship by a senior manager in food technology. Objectives were to provide food science, process and technology support to the Bueno line. Successes resulted in:• Introduction of hourly compositional reports to assist quality, and identify overconsumption and cost-saving measures• Development of an application to correct and optimize the dosing machine• Significant improvements to average tempering index, and reduction of hourly variance by 31.0pp• Industrial trials involving raw materials and their respective reports to the Group• Establish, maintain and update the operating parameter ranges for the production team

Ferrero Global Graduate Program is a talent pipeline initiative to find individuals open to international assignments and relocation. Activities included soft-skills training with global counterparts, mentorship by a senior member of Ferrero working in technology. Trained in Tic Tac Pills and Gum as a processing technologist, successes resulted in consumption reduction, increased efficiencies and establishment of production parameters for newly installed machinery to increase production output.

Investigated, developed, implemented and evaluated methods for cost-reduction in the brewery. Independently managed projects with the goals of: improving visibility of incoming and outgoing materials, process optimization and developing both accurate and precise bench-top methods while ensuring these were sustainable long-term through the development of standard operating procedures. Successes included five figures in savings in three-months' time that will total the high-end of five figures by the end of the calendar year.

Responsible for analyzing samples at all stages of the brewing process and creating trends to support the production schedule. Joined Mill Street Brewery after their expansion into a new facility, presenting various challenges of maintaining sample collection and analysis during site construction. Successes included maintaining all hourly checks without fail, establishing daily sensory panels and escalating results, if necessary, while providing alternative solutions.

Assisted with the characterization, analysis and potential application of newly developed starch commodities for the Canadian economy. Strong organizational, analytical and soft skills were necessary to learn and excel in this environment. Successes included full nutritional analysis and characterization of the developed cereal products.