Research & Development Director
HALWANI BROS
Total years of experience :17 years, 4 Months
Currently heading Research & Development department of one of the Oldest and Leading Food Industry in Middle East and North Africa, Based in Saudi Arabia and Egypt. Looking after overall products range of business across Middle East and North Africa, Reporting directly to the CEO and The Chairman respectively at KSA and Egypt. Specialties : Meat, Chickens, Dairy Products (Non-Fermented Fresh, Fermented , UHT and Long Life etc. ), Cheese Products , Bakery Products (Croissant, Desert Mixes, Maamoul, Chocolate Bars etc.), Juices, Jam and Jellies, Tahina & Halawa, Pickles, Organic Foods etc.
Product Development (NPD) Manager- Foods (Quality and Product Development) As Product Development Manager - Quality and Product Development - FOODS (Dairy Products, Long Life Products, Beverages, Natural Cheeses, Processed Cheese, Fermented Products, FETA Cheese, Butter and Mozzarella) Summery New Product Development, Prototype development & production scale up, Product re-engineering through ingredient solution for cost optimization, Supplier development, Supplier audit, Specification development & management, GMP, ISO, AIBI, Product costing, Food regulatory affairs, Formulation clearance, prepare scientific and technical background notes, on any issue related to ingredients, formulations, additives, as and when required. Key Deliverables ✓ Working with Dairy & Food Products category team for NPD, Renovation, Innovation & Technical support; Supporting & Deploying harmonization of New and Existing Products. ✓ Developed cost effective and value engineered recipes of Recombined cream cheese with flavor variants, Nabatiyah Butter, Vegetable ghee, Cream cheese with Yoghurt, Fermented product application \{Laban & Lebneh\} in processed cheeses, FETA Cheese, Shredded Mozzarella & In house production of loaf mozzarella. ✓ As a active member of Almarai Product development team, Providing the technical knowledge base for Developing and launching new products, via Stage gate process, to achieve a 'steady state' of profit and revenue contributed by New Products launched as set in the Almarai Innovation Strategy. ✓ Involved from QPD Team for suppliers Innovation Day presentation and liaised for implementation of new ideas/ outcomes from suppliers' feedback. ✓ Assigned as Project Leader & Technical resources in New Projects (New Machineries, up gradation and Extension) in Dairy & Food Category. ✓ Liaising with plant for Technical support in Recombined Cream Cheese Loss and waste analysis and Low Cholesterol Processed Cream Cheese. ✓ Dealing with external suppliers for optimization in formulation of new recipes - Vetal Laban, Drinking & Stirred yoghurt, Sour Cream, Cheese sticks, processed cheese in Blocks/Tins/Slices/Triangle/Portions & Other Fermented dairy products. ✓ Being a part Almarai competitor analysis team for Day to day monitoring and product validation. ✓ Working with Almarai supply chain & procurement team for Alternative supplier development on existing/new ingredients for more cost effective recipes. ✓ Working in Almarai sensory penal for Product quality control and quality release for all product range (From Dairy, Foods, Juices and Bakery) and A Core grader of natural cheeses. ✓ Developing Guide to Production for newly developed product and educating production/manufacturing team for successful implementation of recipe. ✓ Working on Almarai renovation excellence for product improvement process that keeps the core products at the highest level of consumer acceptance in spite of market trends and competition. With technical and manufacturing support that drives quality into core products at minimal cost. ✓ Trained on Hamilton grant recipe development & Accolades software for Recipe optimization. ✓ Dealing with Procurement for natural cheeses requirement and leading team for formulation on optimized recipe. ✓ Aligned with Product Development managers for Implementation of New formulations - Nabatiyah Ghee Shredded Mozzarella, Bulk Feta, Recombined Fermented cream cheese formulation and Jar Cheese Variants.
As Team Manager/General Area Manager (Quality & Manufacturing) - Food division of Almarai
Key Deliverables
✓ Assigned as project leader for various Projects related to Almarai, and provided technical support for equipments & Ingredients availability.
✓ Core Grader of Natural cheeses and Process Optimization of Long life Dairy & Processed cheese products formulation.
✓ Coordinated for quality management and HACCP system from Food product and attending HACCP review meetings.
✓ Liaised with Product Development Team for Implementation of new formulation and Production Output on it.
✓ Conducted investigations for Audit finding and NCNs to understand root cause and follow up for corrective actions or SOP update as per requirements.
✓ Managed day to day production of Processed Food as per required Maturity Index.
✓ Looked activities of automated plant for Cheese Processing Department.
✓ Maintained all records as per Standard operating procedure by regular checking of Logs & records.
✓ Worked with AZO automated system for powder dosing as well as processed cheese manufacturing.
✓ Focused on cost awareness of cheese blends and ingredients.
Highlights
✓ Distinction of being nominated in Almarai Sensory Panelist & Sensory on a weekly basis.
✓ Performing weekly grading of natural cheeses as Core Grader
As Team Leader & Dairy Technologist - Food Category
Highlights
✓ Implemented ingredients preparations as per required standards.
✓ Ensured weekly plan achievement of Butter, Mozzarella & Ghee production.
✓ Maintained weekly inventory activities on Cheese Blending & BMG Department.
✓ Managed daily production activities with overall in-charge of RCC (Recombined Cream Cheese) production.
✓ Successfully managed around 4 fold increase in RCC production with minimum resources.
✓ Effectively managed the automated plant for Cheese blending.
✓ Achieved a reduction in number of non conformity by 3 fold through strict supervision and problem solving skills.
Other Highlights
✓ Won Plant Safety for eyes Observation Award for Year - 2010.
✓ Liaised with Technical research department for formulation of new recipe Low Cholesterol Jar Cheese, Cheddar & Vitamin Fortified Triangle Processed Cheeses.
✓ New Process Improvement (Quality Optimization & Process verification) and cleaning regime projects done, along with Technical Quality Department.
✓ Successfully Implemented OEE Concepts - Overall Equipment Effectiveness (On time Product, Quality & rate) within plant.
✓ Coordinating for successful Implementation of A3 Problem Solving Technique across Operation Division.
Key Deliverable -
Prepared snags related to commissioning of Milk Chilling center & Involved in good follow-up for the any pending works that was left by Supplier during commissioning and completed project 3 days before dead line.
As core member of Commissioning the chilling center I was responsible for o Preparing & revising all SOP's, CCP (Critical control points), Safety and Quality related documentation after commissioning.
> Solving technical and line problems which encounter in day to day plant operation
> Maintaining required skill level, on newly installed machinery, for different levels of Staff in the department through on effective planning and executing On Job trainings and producing on job training progress reports and qualifying test for the same.
> Unveiled my Technical Troubleshooting and Good Decision Making skills for efficient production run, quality production and lower rate of product rejection.
> Maintaining of GMP protocol, System compliance with QMS (Quality Management System) Health and Safety within the department.
In Plant Trainee
Highlights
✓ Actively involved in manpower management as on constraints of cost & time.
✓ Worked on 1) Standardization of the flushing entering milk, getting drainage related to each CIP / transfer / thermization. 2) Losses in ghee filling section.
✓ Gained good knowledge about milk reception center & transfer.
Specialized subjects are - - Dairy & Food Business Management – Recent trends , Market Insights and New Opportunity on FMCG. - Financial & Management Accounting – Costing / New Product Pricing - International Economics – Global Trade & Ingredients sourcing on Market Trends - Human Resources Management – Industrial relation with conceptual analysis , Performance appraisal & development , Team Analysis & Flexible Job environment. - Organizational Behavior – Group & Team Dynamics , Motivation Practices & Idea sharing and innovation thought process cycle. - International Business Management – IB , Trades & FDI - Marketing Management – Product Life Cycle (PCL) , Product Launching & Portfolio management.
Extensive 3 Days course on Processed Cheese technology & Use of Stabilizers and Emulsifier in Dairy and Food Products.
Bachelor of Technology in Dairy and Food Technology (4 Years Degree Programme, which includes - > Technology, Engineering, and Chemistry & Microbiology as Major Subjects , And > Computer Application for Industry , Economics , Management , Extension Education , Mathematics , Operation Research , Cost Accounting , Business Management , Financial Management etc as Other subjects.
Outstanding