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Click here or scroll down to respond to this candidateCandidate's Name 1549 Marquette Avenue
Naperville, IL Street Address
PHONE NUMBER AVAILABLE (H)
PHONE NUMBER AVAILABLE (M)
EMAIL AVAILABLE
FOOD SCIENTIST/QUALITY ASSURANCE/SYSTEMS MANAGER / SUPERVISOR
QUALITY, SAFETY, AND COMPLIANCE MANAGER /FOOD SAFETY MANAGER/QUALITY
PRODUCT MANAGER
Summary of Experience : Result driven professional with solid experience
and proven record of achievements in Research and Development, Food
Quality /Safety Management, Process Development, manufacturing .
Demonstrate ability to provide outstanding leadership /teamwork, people
skills, strong initiative, work effectively in a cross functional team,
critical thing skills, and initiative. A self starter who actively accepts
and fulfills accountabilities regarding multi- tasks while having strong
working knowledge related to ingredients, product formulation development,
and multi-product processing with an emphasis in meat products.
Objective: To seek for a position of Quality Manger or higher as a
director to lead the quality control /assurance function in accordance with
Company policy and government regulation ( FDA or USDA ) to promote the
manufacture of high quality and safe products.
(((( PROFESSIONAL EXPERIENCE ((((
GONNELLA FROZEN PRODUCTS, Schaumburg, IL
2012 - Feb, 2014
. Led a team to pass the AIB and BRC Re-certification two times
successfully.
. Engaged in dealing with customer complaints investigations toward a
variety of complaints (Quality/ Food Safety).
. Good report writing capability with superior verbal and written
communication skills.
. Responsible for running the QC department with Daily Operating and
Weekly Operating to 10 QC staff .
. Provide effective leadership, and manages all QC functions /activities
of the Quality Assurance Department.
. Leads , manages an develops an effective QC staff ( one AQM, five
bakers, and five QC technicians )by communicating expectations, provide
resources , building technical capabilities and measuring results
against those expectations.
. Assures the development, implementation, and verification effectiveness
of quality execution affecting all aspects of operations. In compliance
to the GFS Quality Management System.
. Familiar with the FDA Regulations governing food and Pharmaceutical
products.
. Strong HACCP and cGMP's Skills and training
. Strong organizational skills with project management experience.
CUSTOM CULINARY INC, Oswego, IL
Food Safety Manager/Quality System (Laboratory) Manager/Sanitation Manager
2009 - August, 2011
. Managed the optimization of soup/sauce products, modification of
processes, and packages for the kettle operation, soup including
modifying color, aroma, texture, and consistency to meet the customer
specifications in the Oswego and Ohio plants.
. Hands-on involvement in the product development from concept, bench
top, pilot plant run, and commercialization.
. Demonstrated experience in assisting with the R and D team hands-on
development of new product, quality improvement, cost reduction,
ingredient substitution (Replaced allergens with non-allergen
ingredients), cost reduction, and applied technology related projects.
. Provided the technical expertise to suppliers by clearly addressing
the technical requirements needed to design new products.
OPTIMUM NUTRITION INC., Aurora, IL
2008 - 2009
Leading manufacturer of nutritional supplements, bars, protein powders,
ready-to-drink sports beverages with annual sales of $300 million.
Quality Control Manager
Responsible for the management of the quality, Safety, R and D, and
sanitation departments, both systems and personnel. I was also responsible
for coordination of written audits and third party audits (vendors,
customers) on-site and off- site.
. Determined disposition of raw material and finished goods and for
status updates of all goods.
. Investigated consumer and customer complaints. Gave corrective action
( problem s0olving skills)
. Establish protocol for the testing of both raw materials and finished
goods. Examples includes but not limited to purity, potency,
identity, strength, component specifications and microbiology.
. Conducted research to development new processes /products; Developed
and identified a way to produce the products that served as cost
saving.
. Assisted the R and D group to run a variety of tests on the packaging
material after the pilot batch was completed.
EPICUREAN ART FOODS, LLC, Chicago, IL
2007 - 2008
Manufacturer of Gourmet Hors d'oeuvres, primarily Mandarin and Mexican
appertizer, organic salads with sales of $80 million.
Director of Quality Control and Food Safety
Responsible for conducting Quality Control audits to maintain product
integrity and standards. Developed plant quality procedures, Research and
development and assured that they are properly carried out.
. Performed the product development from bench top, pilot batch, to
commercialization (Organic Sandwiches).
. Constantly demonstrated techniques to provide technical support to
other functional group within R and D.
. Acted as integral part of customer complaint process by identifying
causes / resolution.
. Developed and documented food safety and quality systems /programs.
. Collected analyzed data and issued reports to the director or R and D.
. Provided regular updates and progress reports on projects to COO,
President, and Senior Management team.
. Participated in setting up stringent in-housing testing for pilot
batch runs
. Investigated and resolved consumer complaints.
FLYING FOOD GROUP, INC., Chicago, IL
2006 - 2007
Leading manufacturer of Chinese, American, and Mexican hors d'oeuvres with
annual sales of $150 million.
Quality Control Manager - Starbucks Business Unit
. Audited operations and vendor facilities to ensure compliance with
standards and procedures.
. Established and conducted vendor certification for Starbucks Business
Unit.
. Demonstrated a strong knowledge and expertise in new product
development, specifications, formula, and product development process.
. Worked on the extended shelf-life projects to provide a quality
product.
. Acted as a resource for food technology/safety information to others
within the facility
CHICAGO MEAT AUTHORITY, INC. Chicago, IL
2000 - 2006
Leading manufacturer and marketer of a further fabrication of fresh meat
processor with annual sales of $60 million.
Quality Control Manager
Reported to Vice President of Operations, supervised staff of 12 including
one QC Supervisor.
. Revised Standard Sanitation Operation Procedure (SSOPs) to comply with
regulatory requirements 9CFR416.
. Developed and implemented HACCP plan to ensure production of wholesome
and unadulterated product.
. Hands-on development of marinated pork cubes to supply for national
restaurant chains.
. Hands-on development of marinated inside /outside skirts for the
national restaurant chains
. Established procedures for testing trimmings for fat analysis to meet
customer needs.
. Involved in reassessment of HACCP plans for E.coli. O 157:H7.
. Created and revised product specifications, formulas, COA's to meet
the requirements of customer's needs.
DFG FOODS, LLC, Chicago, IL- Current Tyson Foods. Inc
1999 -2000
Leading ISO-certified manufacturer of a variety of premium appetizers with
annual sales of $1.5 billion.
Quality Assurance Manager
Reported to Vice President of Food Safety at the Chicago plant, managed 7
people
. Developed new product/ Chinese Bao (dairy product processing) from
bench top to commercialization.
. Developed new formulas and recipes for a variety of frozen Chinese egg
rolls.
. Developed new products /processes (dairy product processing) from
concept, bench-top, pilot batch run, and commercialization.
CARANDO, INC., Springfield, MA
1996 - 1999
Division of Farmland Foods, Inc., leading manufacturer of Italian specialty
meats with sales of $90 million.
Food Safety Manager/Process Manager
. Directed cooking validation studies, demonstrating process destroyed
pathogens and microorganisms
. Developed expertise in scheduling of plant operations and in cost
reduction.
. Performed pilot plant tests analytically and microbiologically to
create new document, COA's, and specification for new products.
. Developed and commercialized for new formula sausage links (Japanese
Sausages) for the special customer.
HANS KISSLE COMPANY, Wilmington, MA
1996
Producer and marketer of salads and prepared foods with annual sales of $30
million, employs 100 people.
Quality Assurance Supervisor
. Established procedures for outlining daily production yields.
. Developed and implemented programs addressing HACCP priorities.
. Proven records of evaluating the applicability of new ingredient and
process technologies to new product (Chicken Salad).
NASOYA FOODS, INC., Ayer, MA
1994 - 1995
Manufacturer of salad dressings, mayonnaise, veggie, pasta, and soy product
with sales of $8 million.
Quality Assurance Supervisor
. Developed chemical parameters (pH, viscosity, moisture analysis) to
standardize product specifications.
. Formulated programs and procedures to improve product quality.
. Conceived and developed safety and sanitation programs.
. Developed new products and new processes from bench top to
commercialization.
. Supervised and coordinated sanitation crew and established procedures
that improved sanitation standards.
. Utilized team principles to assist Customer Service Manager in
resolving customer service complaints.
. Developed expertise with physical and chemical tests: SPC, Product
Sensory Evaluation).
NORTH DAKOTA STATE UNIVERSITY, Fargo, ND
1990 - 1994
State-owned Land Grant Research University, granting degrees from eight
colleges, and serving 9,700 students.
Food Scientist:
. Trained and supervised graduate students and technicians in use of
laboratory equipment as well as provided technical support to them
. Developed expertise with instrumental analyses: HPLC, GC, Atomic
Absorption Analyzer, Instruments, Electrophonesis, Refractive Index,
pH meter, UV and IR Spectrometer.
. Utilized variety of barley flours to formulate and develop low-fat and
high fiber muffins.
. Developed processes and products using navy beans packed in tomato
sauce.
. Developed new products Tofu from bench top, pilot batch to
commercialization for Nasoya Foods, Inc.
. Conducted research and presented findings at Annual Institute of Food
Technologist conferences 1990-1995.
(((( EDUCATION AND TRAINING((((
Master of Science (Food Science - thermal food processing, Microbiology),
North Dakota State University
Bachelor of Science (Food Science), Chinese Culture University, Taipei,
Taiwan
Member, Institute of Food Technologists 1987 - Present
Elected and recognized as a professional individual - American Registry of
Professional, 2002
Certified - Advanced HACCP-North America Meat Association, 2001
Certified-Food Service-Sanitation Manager--Illinois Department of Public
Health, Chicago, IL. 2000
Certified-Effective Safety Committees--Illinois Safety Council, Chicago,
IL. 2000
Certified-Advanced HACCP Workshop--American Institute of Baking (AIB),
Manhattan, KS. 2000
Certified-Sanitation and GMP Compliance-Institute of Food Technologists,
Burlingame, CA. 1999.
Certified -FDA Regulations workshop, Lombard, Illinois, 2010.
Certified - NSF International Certificate of completion in cGMPs for
dietary supplements, Ann Arbor, MI, 2008.
Certified - Effective Management by trainer from Harper College at SCH,
Illinois. 2012 - 2014
Certified - SQF Practitioner in 2007 and BRC GFSI in 2010.
Re-certified - BRC Practitioner by GFS in 2012
Computer Proficiency: Excellent computer skills. Word, Excel Power Point,
Windows XP, SAP, Adage, Great Plains inventory system, MAS 500, WINspc Data
View, PPM.
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