Manufacturing
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Created a user-friendly Excel spreadsheet with a random number generator to streamline the company's environmental program.
Overhauled and modernized the company's training program by implementing an intuitive training matrix spreadsheet.
Developed comprehensive training materials, engaging slideshows, and informative videos, and conducted thorough trainings and evaluations to ensure employee competency.
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Streamlined the Quality Management System (QMS) by replacing outdated Standard Operating Procedures (SOPs) with user-friendly and intuitive versions. Implemented new programs for statistical process control, specifically for blending and heat and steam sterilization processes.
Ensured compliance with FDA, NSF, and SQF regulations by successfully aligning both the East Coast and West Coast facilities with industry standards, enhancing overall operational efficiency and safety.
Spearheaded the successful launch of the company's jar filling line, enabling the production of retail-ready packaged goods for direct customer purchase and sale, expanding market reach and driving revenue growth.
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Successfully initiated the production of Amazon Go ready-to-eat products for consumer consumption, expanding the company's reach in the market.
Demonstrated exceptional leadership skills by spearheading the recall process of romaine lettuce contaminated with potential pathogenic E. coli, which affected food lines at airlines, Starbucks, and Amazon Go. Achieved a remarkable 100% recovery rate of all affected goods, ensuring consumer safety and maintaining brand integrity.
Conducted numerous highly successful audits, including third-party, Global Food Safety Initiative (GFSI), and Food and Drug Administration (FDA) audits, meeting and exceeding compliance standards and industry regulations.
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Played a pivotal role in preparing the company for its initial SQF Level 3 certification by developing comprehensive Standard Operating Procedures (SOPs) and implementing compliance programs.
Contributed to the design process of the new facility in Linden, NJ, ensuring hygienic zoning, optimized product flow, and adherence to quality and food safety requirements.
Successfully facilitated the transition of the quality team from the Jersey City, NJ facility to the newly established Linden, NJ facility, ensuring a smooth transfer of responsibilities and maintaining consistent quality standards.
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Oversaw batch and finished goods production, diligently maintaining the high-quality standards of new and existing AriZona beverages.
Implemented an efficient process flow for Quality Control (QC) operations, optimizing 30-minute shift checks and enhancing productivity.
Created comprehensive process flow diagrams for various production lines, providing visual representations of workflows and aiding in process optimization and quality assurance.
Hospitality
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Supported management in training and developing new baristas, ensuring they acquire the necessary skills and knowledge to excel in their roles.
Took charge of enhancing the store's ambiance by creatively designing and arranging seasonal decorations, elevating the visual appeal and atmosphere.
Engaged customers in meaningful conversations about coffee, helping them understand and appreciate the diverse range of flavors and unique characteristics associated with different coffees, showcasing the concept of coffee "terroir."
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Efficiently handled inventory management by placing orders and meticulously ensured strict adherence to health standards.
Spearheaded the successful introduction of new products, including a diverse range of fermented foods and other wholesome recipes, catering to the evolving needs and preferences of our customers.
Developed a collection of delectable recipes specifically tailored for the vegan and gluten-free customer base, providing delicious options that align with their dietary requirements and expanding our menu offerings.
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Adapted to both Back-of-House (BOH) and Front-of-House (FOH) roles as needed, ensuring seamless operations and addressing staffing requirements.
Demonstrated culinary and bartending expertise by successfully catering to banquets with over 600 guests, introducing innovative recipes and crafting specialty drinks to enhance the dining experience.
Fostered a warm and welcoming atmosphere at the country club, treating members as cherished family, and consistently delivering exceptional service and personalized attention.
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Played an integral role as an initial student in the newly established Food Science program, actively contributing to the program's development by providing valuable feedback to administrators to enhance the learning experience.
Led the successful launch of the Bocuse Restaurant at the Hyde Park campus, proudly hosting the esteemed Paul Bocuse during the grand opening ceremony.
Actively engaged as a member of the Slow Food Movement on campus, passionately educating fellow students about the movement's values and guiding them on embracing their culinary roots.