Advancement & Innovation Manger(Contract)
Culinary Art Commission
مجموع سنوات الخبرة :12 years, 10 أشهر
• Design the roadmap, lead the implementation, track and manage risks and issues to increase program efficiency.
• Implement and manage changes and interventions to ensure program is implemented according to schedule.
• Design, implement, and report on Key Performance indicators for the program.
• Design and establish fit-for-purpose processes.
• Ensure the implementation of the program is run within the budget boundaries.
• Responsible for the end-to-end and flawless delivery of the Culinary Arts Commission program that seeks to upgrade the heritage food production, processing and distribution in the Kingdom.
• Identify and implement optimal technologies to transform a concept into an applicable, efficient and operative/working solution for any Kickstarter project/plant.
• Delivering support in the food manufacturing and production team to set up process parameters of production & equipment which are to be used for producing, Analyse, manage and mitigate risks of current/ new recipes.
• Oversee and direct machinery projects from conception to completion.
• Liaise and manage external consultants and contractors to complete the projects.
• Review the project in-depth to schedule deliverables and estimate costs.
• Prepare internal and external reports pertaining to job status.
Noteworthy Highlights: Dexterously analyzed and studied the processed foods to find the suitable way to increase or mention the shelf life; analyzed the food behavior in a different inert gas to improve the shelf life of packed products; studied the impact of the quick freezing (by the nitrogen or Carbon dioxide) on food cells to reduce the microbial growth.
Key Responsibilities:
• Set up big-picture strategic goals and measuring results against goals. Offered the latest operational methodologies to meet needs based on prior data and statistics
• Conducted an assessment of existing customers for the implementation of applications inside and outside of the Food and Beverage Market Segment
• Entrusting with the accountability of observing local market developments within the Food and Beverage Market Segment and decide on measures within the local sales team for the advantage of the company
Employed interaction structure in cooperation with the local application manager, the Cluster Application Head and the Food and Beverage Market Segment Manager.
• Improved and enhanced existing application and generation of new applications within the field of responsibility together with the Market Segment Manager and respective headquarter function
• Accountable for deciding for pricing and sales conditions for the new sales in close cooperation with the concerned sales colleague and the customer
• Holds proven distinction in generating new sales according to the Linde sales process at existing and new customers via application technology
• Evaluated market in the designated geographical territory for the food beverage market. Functioned with the Linde organization (CES, Supply and Sakes team)
• Delivered leadership on agreed and communicated RME and local Application campaigns inclusive follow-up and reporting
• Guided and mentored team members in the accomplishment of objectives
• Tracked ongoing permanent Project and executed projects by utilization of Linde reporting tools; ensured compliance with safety and quality standards for application technology and services (national and the Linde groups internal)
An illustrious and progressive career with the organization, showcasing vertical and horizontal career movements with proven achievements and increasing responsibilities at each position. Specific deliverables as below.
Career Elevation:
• Technical Research and Development, Product development Manager
• Technical Research and Development, Pilot Plant Manager
• Technical Research and Development, Team Manager
• Technical Research and Development, Team Leader
Noteworthy Highlights: Instrumentally scrutinized the production processes and developed a Guide to Production (GTP) for new products that covered all phases from product handling to production; saved USD 13 million across several bakery recipes during the same year. Successfully developed and propelled two successful new products in the market (strudel and wafer two-tone).
Key Responsibilities:
• Dexterously developed alternative cost-effective sources for production materials and ingredients to meet contingencies including supply disruptions
• Successfully carried out face audits and inspections from the Food and Drug Authority personnel as well as Specifications and Standards Authority; ensure all process standards and quality parameters are met
• Enforced workplace safety and health practices and procedures within the TRD locations; accountable for up keeping and ensuring that TRD laboratory and pilot plant run smoothly and that there are no operational disruptions
• Supported the manufacturing and production team to set up process parameters of production equipment which are to be used for producing new recipes
• Efficaciously performed the new product development and evolve new product mixes using the portfolio of products and ingredients available ((beverages, dairy, cheese, western bakery, 7days) in line with market demand
• Implemented SAP and Q-Pulse software tools for recording data and generating documents for the new recipes; operations on the software include (upload, approval process, modification, etc).
• Accountable for making sure quality of product developed throughout the entire process from the raw material stage to final product dispatch by conducting various tests physico-chemical, microbial and organoleptic test
• Assessed all products (beverages, dairy, cheese, western bakery, and 7days) through scientific applications to identify specific characteristics; ensured that GMP and HACCP guidelines and protocols are followed across the manufacturing processes.
• Maintained continuous alignment of operational development with objectives.
PRODUCTS PORTFOLIO ● Chilling and Freezing of Sea Food (Fish, Shrimp, etc).| Chilling and Freezing of Bakery (Bread, Croissant, etc). ● Chilling and Freezing of Meats (Salami, burger, etc) ● Juices – fresh and aseptic apple, cloudy apple, orange, orange pulp, mango, guava, lemon, mango with dices, mixed mango, mixed fruit, mixed berry, fruit exotic – and associated ingredients for juice making; strawberry puree and mango dices from slices using high tech equipment for juice making. ● Cheese, Feta cheese, full fat, low fat, low cholesterol, white cheese ● Dairy Products – UHT flavored milk (strawberry, vanilla, banana, and chocolate), plain UHT milk (low-fat/full fat), fermented milk (full fat/low fat Laban) ● Bakery Products (current Roll) – croissants, puffs, cake bars, Swiss rolls, cupcakes, Arabic bread, sandwich bread and brown bread