Siddhalaxmi Dhanawade

• Evaluated Raw Materials and Products: Conducted quality assessments of raw ingredients and baked goods to ensure adherence to quality control standards.
• Collaborated on Material Flow: Worked with team members to synchronize material flow, ensuring uninterrupted operations and optimized productivity.
• Oversaw Training Programs: Supported professional development of new staff by providing hands-on baking and cooking training, ensuring alignment with industry best practices.
• Maintained Critical Settings: Managed temperature, humidity, and pressure settings during production processes to consistently produce high-quality baked goods.
• Accurate Packaging and Labeling: Packaged and labeled baked goods with precise ingredient descriptions, ensuring compliance with labeling regulations.
• Operated Automated Machinery: Skillfully operated automated bakery equipment, adhering to safety guidelines to maintain a secure work environment.
• Documented Key Metrics: Logged output quantities, quality findings, and relevant job data to inform supervisors and facilitate team coordination.
• Reported Equipment Malfunctions: Immediately identified and reported any malfunctions or damage to equipment to supervisors, ensuring timely maintenance.
• Inspected Equipment Standards: Regularly inspected bakery equipment to uphold cleanliness and safety standards, supporting a hygienic production environment

• Collaborative Learning: Actively worked with cross-functional teams to gain a comprehensive understanding of the entire production process, from ingredient sourcing to the final product of ice creams and yogurts.
• Flavor Innovation: Conceptualized and developed innovative flavors in the laboratory, conducting rigorous testing and sensory analysis to align with market trends and consumer preferences.
• Shelf-Life Optimization: Researched and implemented advanced techniques for improving shelf life and storage conditions, ensuring product quality and regulatory compliance.
• Quality Assurance: Conducted detailed quality control assessments on laboratory equipment and raw materials, maintaining high laboratory standards and meeting industry benchmarks.
• Process Improvements: Regularly participated in laboratory meetings to present test results, address quality control issues, and contribute to refining manufacturing processes for enhanced efficiency and consistency.

Key Achievements:

• Successfully introduced a new flavor concept that received positive feedback during internal sensory trials.
• Identified a critical area of improvement in storage practices, leading to a 15% enhancement in product shelf life.
• Ensured 100% compliance with quality and safety standards by meticulously maintaining equipment and chemical integrity.