Rashmi Chetter

• Service-oriented Associate Manager with commitment to excellence and more than 5 years of experience. Effective collaborator promoting great research and development skills. Proven history of efficiency and reliability.
• Forward-thinking team leader skilled at operating departments efficiently to meet goals. Successful background matching employees with roles for maximum performance. Proactive and hardworking individual focused on continuous operational improvement.

• Spouse Name: Anand Chetter
• Father's Name: Chetule Bhaurao Anandrao
• Mother's Name: Chetule Bhagyashri Bhaurao
• Date of Birth: 02/02/94
• Gender: Female
• Nationality: Indian

1. Received "Kudos To You" appreciation token twice from ITC for extraordinary work during Yr 2020 and Yr 2023.

2. Rated as "Outstanding performer" for consecutive four years from ITC for excellent and innovative work towards capturing higher customer orders.

3. Consistently ranked in the top 5% of my M.Sc. (Food Technology) class from 2016 to 2018.

4. Achieved 2nd rank of my B.Tech (Food Technology) class (Yr 2012 - 2016)

• Vista Processed Foods Private Limited, Mumbai, as a trainee in Quality Control and New Product Development Department.
• Unibic Foods India Private Limited, Bangalore, as intern in Production and Quality Control Department.

• Mr. C.N.Kiran, Business Head of Spices, ITC, Guntur, India, +91-9959833317, cnkiran@itc.in
• Mr. Suresh D. Sakhare, Scientist in Flour Milling, Baking and Confectionary Technology Department, CSIR-CFTRI, Mysuru, Karnataka, India, +91-9243552882, sakharesd@cftri.res.in

• Major Project - Development of instant Halva mixes from Green gram and Wheat Semolina carrying an Investigation in Flour Milling, Baking and Confectionary Technology Department, CSIR-CFTRI, Mysuru
• Minor Project - Techno-economical role of Damaged Starch in various wheat products carrying a Dissertation in Flour Milling, Baking and Confectionary Technology Department, CSIR-CFTRI, Mysuru
• Development of Healthy Fruit Candies – under experiential learning program during under graduation by replacing initial heat treatment with freezing.
• Study of role of Oxygen Scavengers in preservation of fresh fruits and vegetables under quality control department during internship in Vista Processed Foods Pvt. Ltd., Mumbai.

1. Officiated as ‘Cultural Secretary’ in International Food Technologist Club, CSIR-CFTRI, Mysuru

2. Member of “Campus Khabar” and “What the Food” column of Abhyuday magazine.

3. Roles and responsibilities in ITC

• As a Project Planner - To Plan, Discuss and Assign straight, blended and seasoning projects to respective project leads
• As a Project Lead - To develop new products as well as variants within target cost adhering to lead time for satisfying customer demands
• Marketing - Analyzed the domestic and international market. Visited different customers and understood their demands, Worked on cost sheets, communicated with customers on orders, volumes and negotiated reasonable price.
• Blend Manager - Designed different blends for straight and blended masala with local and exotic spices. Helped manufacturing team with process flow and production
• Sensory Panel member - Tested different food products designed by other project leads and given feedback based on sensory scale. Arranged sensory sessions of different spices and trained cross functional team on sensory evaluation
• Part of Quality Assurance team - Worked on port rejection data, handled customer complaints and addressed them wisely.

• Used Microsoft Excel to develop inventory and Raw material (RM) tracking spreadsheets, Blends and Cost sheets.
• Collaborated with team of 11 in the development of "Blended Spices Mix".
• Resolved product quality issues through consumer testing.
• Achieved lead time by introducing PLM software for projects management tasks.
• Standardized SOPs for Spice Oleoresin blending at manufacturing level
• Supervised team of 9 PD staff members.
• Achieved 720 MT customer order by completing blended "Curry Powder" with accuracy and efficiency.

1. Reading - Love to read philanthropy and mythological books

2. Blogging/writing - Personal and social blogs

3. Art - Pencil sketching and painting

4. Yoga - To maintain peaceful and healthy life yoga has been a part of my daily routine