George Varotas

Develop effective food safety strategies and plans in collaboration with leadership team. Orchestrate strategic and operational projects regarding food safety. Simplify operational flow from purchasing until dispatching by creating standard operational procedures and taking into consideration food safety issues in every step. Determine training needs and organise training sessions to exceed quality standards. Prepare and always update company’s food management system manual to carry out activities in a systematic and effective manner. Oversee on-site 2nd and 3rd party audits as well as evaluate audit findings to implement corrective actions and action plans.
● Over the last 3 years, 0 non conformities at every SMG external audit report.
● Over the last 3 years, 0 non conformities at every SFDA visit report.
● Over the last 3 years, customer complains follow a declining trend. (last year decreased from 1.27% to 0.65%)
● Over the last 3 years, customer satisfaction questionnaire results follow an increasing trend. (last year increased from 4.52 to 4.58 out of 5)
● Decreased machine breakdowns by 20% through rescheduling and monitoring the preventive maintenance program.
● The cleaning and sanitization inspection results follow an increasing trend (last year from 62% to 80%), while minimizing the cost by 30%

Prepared production schedules and assessed resource requirements to plan production processes and purchase materials. Improved existing production processes and standardised all documents by reviewing existing workflows and updating operations manual. Caudated cost of raw materials, labour, and manufacturing overheads and defined final cost of all products.
● Reduced extra work hours by 35% and saved significant labour costs by training and motivating personnel.
● Devised strategic production plans to ensure sufficiency of raw and packaging materials.

Planned day-to-day production and distributed workload to 60 production owners to achieve maximum productivity. Collaborated with Chemical and Microbiology Laboratory for ISO and HACCP controls as well as inspected raw material controls. Focused on product quality to always meet customer needs and specifications.
● Minimized defective products by 8% though continuous inspection of entire production line.
● Increased productivity by 15% via devising production plans.
● Reduced 100% the lack of raw and packaging materials through effective order plans.

Directed team of four chief workers to monitor production processes. Oversaw ISO 9001 procedures, adhere to quality standards and accomplished exceptional quality for final products. Delivered training to personnel to instruct methods of working efficiently under safety standards. Acted as cost evaluation and research and development team member in coordination with production units in Germany. Monitored inventory of raw and auxiliary materials.
● Reduced SCRAP by 5% through the development of thorough controls in all production phases.
● Decreased dead production time by 15% and production cost by 5%, and increased productivity by 10%.
● Successfully implemented “Ideas Management System” for better running to the company.