N Vikram سينغ

❖ Championing the Category Spend: Protein \[+$900M\] & Oil \[+$210M\] for 16 markets in APAC with +7000
Stores.
❖ Spear heading the Biggest RFP annually for proteins (poultry, pork, beef& seafood) & Cooking Oil.
❖ Brand standard: Partnering with R&D and Quality team to ensure we have access to quality & standard
Product across Asia through Vendor development program, Sampling, Value optimization projects and
NPD. Leveraging network and scale to establish YUM as a Key player in the protein & oil sector.
❖ Taste Squad guru for key markets to drive consistency and menu rationalization.
❖ Design & Execute Poultry College to build Franchisee knowledge and skills.
❖ Orchestrated the Strategy for BCP (Business Continuity Plan) for each market with key focus on Top key
markets (Japan, Korea, Malaysia, Vietnam, Philippines)

A leadership role managing NPD and QA for Pret A Manger in GCC

❖ Member of the strategic leadership team to grow Pret in the region. Target 4 new stores in Kuwait by end
of 2023. Expand into Qatar and Saudi Arabia through sub franchising.
❖ Direct and oversee all aspects of the organizations food and beverage planning and services in the Gulf
region.
❖ Build and oversee the operations of a newly planned centralized Commissary to feed all stores within
Kuwait.
❖ Drive the Food safety and Quality agenda to ensure Pret A Manger Brand is elevated and maintained
through every personnel, store and build the Pret Culture.
❖ Lead the NPD, QA & SCM teams to build calendars that resonate the Pret A Manger values in the region
and keep pace with the local palette.

❖ Strategic partner to 15 markets across Asia in Developing & Approval of Limited time offers (LTO),
permanenet menus & Core products. Leveraging know how and timely executioning in the markets.
❖ Strategizing & Driving Engagement programs (Ideation week, Food Demo, Customized supplier demos
& FIT day out) with the KFC Asia Franchise Partners to build a robust pipeline of products.
❖ Localizing centrally developed concepts, products and packaging designs and leading key aspects of
consumer validation of the concepts in the markets.
❖ Championing the KFC Brand Standards, Signature Tastes and Win on Food in APAC by conducting
Perfect product workshops, ROCC Training programs & ensuring gold standard for Nutrition for all
markets.
❖ Designed & Executed with the Franchisee:
• NPC (New product council) a cross functional team to review and approve All products.
• QEC (Quality Excellence College) drive Brand standard & building partners knowledge & skills for
core ingredients.
• SIP Innovation Plan) created a platform for stakeholders to engage virtually across Asia to
keep creating exciting chicken products.

 Partnering with the Food Innovation Directors across 14 countries in Asia to build Innovation Channels for KFC.
 Strategizing & Driving Engagement programs (Ideation week, Food Demo, Customized supplier demos & FIT day out) with the KFC Asia Franchise Partners to build a robust pipeline of products.
 Localizing centrally developed concepts, products and packaging designs that will benefit Partners broadly, and provide technical support for all KFC menu items.
 Championing the KFC Brand Standards, Signature Tastes and Win on Food in APAC by conducting Perfect product workshops, ROCC Training programs & ensuring gold standard for Nutrition for all markets.

•  Lead a team for Dairy solutions for wet & dry dairy.
 Customer relationship management, Quality improvement / Maintenance / NPD programs lead for key strategic accounts.
 Sweet condensed milk (productivity & QI programs)
 Natural & processed cheese in frying & baking applications.
 Ambient stable cheese spreads as dips/sauces.
 Ambient stable processed cheese for bread / filling applications.
 Cheese & dairy coatings / toppings for ice cream, cracker/ cookie applications.
 Cheese & dairy in yogurt applications. Yogurt in yogurt applications.
 Ready to drink coffee & 3-1 mix dry coffee applications.

 Budget & R&D resource allocations & ensuring on time completion of projects for Key Accounts.
 As part of the Dairy team leadership aligning KPI’s & Performance Management through training programs & mentoring / coaching.
 Driving the “Share & Learn” initiative to train & learn best global practices in the R&D domain.

❖ Lead the Dairy solutions for Southeast Asia and provide solutions & products for key customers.
❖ Customer relationship management, Quality improvement / Maintenance / NPD programs lead for key
strategic accounts.
• Sweet condensed milk (productivity & QI programs)
• Natural & processed cheese in frying & baking applications.
• Ambient stable cheese spreads as dips/sauces & bread / filling applications.
• Cheese & dairy coatings / toppings for ice cream, cracker/ cookie applications.
• Cheese & dairy in yogurt applications.
• Ready to drink coffee & 3-1 mix dry coffee applications.
❖ R&D resource allocations & ensuring on time completion of projects for Key Accounts.
❖ Member of the Dairy Leadership Team, drive Share & Learn training programs (e.g.101 Cheese
innovation & manufacturing). Building a culture of mentoring & coaching for aspiring colleagues.

 Led two teams (Philippines & Indonesia) for all NPD, quality improvements & value optimization programs:
 Processed cheese (Kraft Eden blocks, Cheez whiz spread, Kraft singles, blue packet, analogue mozzarella, away from home SKU - Kartikasari, bakery cheese, meltsarap, cook sarap grated cheese.)
 Grocery (Kraft mayonnaise, miracle whip)
 Powdered beverage (Tang productivity)

 Strategizing the process technology road map for SEA dairy/grocery category. Created a foundation & clear path for technology investments.
 Leading the value optimization (VO) opportunities in dairy and achieved better quality products at improved cost while maintaining consumer preference when compared to competitors.
 Built a strong network & collaborated with supply chain, operation, marketing & sales department where R&D technical expertise is required to deliver business targets thereby maximizing opportunities & fast adapt initiatives.
 Ensured & Lead the teams to be developed & trained regularly on the job & through training modules.

ACHIEVEMENTS
 Led a cross functional team-SEA and achieved 7% productivity target on COGS ($6.8m).
 Strategized a 3-year productivity pipeline for processed cheese spreads (Cheez whiz - $4m) & blocks (Eden$5.6m). Thereby securing all initiatives & proper allocation of resources for scheduled launch of products.
 Received the Manager’s Award for “Acting like owners” for successfully containing a cheese curd supply issue & managing a near stock out situation in March 2012 and using this challenge to create an opportunity to bring a productivity savings of $300K.

❖ Led teams (Philippines & Indonesia) for all NPD, quality improvements & value optimization programs:
• Processed cheese (Kraft Eden blocks, Cheez whiz spread, Kraft singles, blue packet, analogue
mozzarella, away from home SKU - Kartikasari, bakery cheese, meltsarap, cook sarap grated
cheese.)
• Grocery (Kraft mayonnaise, miracle whip) & Powdered beverage (Tang productivity)
❖ Strategizing the process technology road map for SEA dairy/grocery category. Created a foundation &
clear path for technology investments.eg. homogenizers to stabilize the texture and overall attributes. Leading the value opportunities in dairy and achieved at
improved while when compared Built a strong network & collaborated with supply chain, operation, marketing & sales department where
R&D technical is required business targets thereby initiatives. Ensured lead the teams to be developed & trained through training

 Green field project R&D Lead for the start-up of the first Kraft cheese processing plant in Middle East (Bahrain). Validated all cheese product formulations, process and HACCP for the spread and cans line.
 Project lead for NPD & QI (cheese) for emerging and leading markets. eg. Squeezable processed cheese (pump), processed mozzarella-cheddar in cans for GCC (gulf countries) & Dunkers (Cream cheese Spread white in combination with Chips/bread sticks).
 Managing the budget & maintenance of the Cheese pilot plant in Bahrain.
 Responsible for formulations / processes knowledge sharing with Global Kraft R&D team.

ACHIEVEMENTS
 Designed & set up a state - of - the - art cheese pilot plant (net worth $962k) within 6 months, on time for Commercial trials and approval.
 Selected as a core member for the Dairy Optimization project from the global team and led a productivity project which enabled the reduction of natural cheese from 60% to 5% in formulation and maintaining consumer preference & quality. Total savings ~$3million.
 Received the Managers “Tell it like it is” award (2008)
 Promoted from Scientist I to Scientist II (2009)
 Double promotion from Scientist II to Senior Scientist II and relocated to Philippines to lead the VO, QI & NPD projects for SEA (2012).

❖ Green field project R&D Lead for the start-up of the first Kraft cheese processing plant in Middle East
(Bahrain). Validated all cheese product formulations, process and HACCP for the spread and cans line.
❖ Project lead for NPD & QI (cheese) for emerging and leading markets. e.g. Squeezable processed cheese
(pump) processed mozzarella-cheddar in cans for GCC (gulf countries) & Dunkers (Cream cheese
Spread white in combination with Chips/bread sticks).
❖ Managing the budget & maintenance of the Cheese pilot plant in Bahrain.
❖ Responsible for formulations / processes knowledge sharing with Global Kraft R&D team.

 Led a team for bench top concept creations, scale up & commercialization for new product prototypes, eg. Ketchup, Capsico and canned fruits & vegetables for food services by closely collaborating with chef’s in the NCR region.
 Led a team with marketing and identified key trends and products for North India and International markets (UAE).
 Collaborated with SCM to strategize & established alternate vendors & co-packers for food services.
 Planned & allocated all budgets for NPD & QI for the northern states of India.

ACHIEVEMENTS
 Successfully validated & executed new co-manufacturing plants for scaling up production of ketchup & canned pineapples. (2007)

❖ Led a team for bench top concept creations, scale up & commercialization for new product prototypes,
e.g. Ketchup, Capsico and canned fruits & vegetables for food services by closely collaborating with
chefs in the NCR region.
❖ Led a team with marketing and identified key trends and products for North India and International
markets (UAE).
❖ Collaborated with SCM to strategize & establish alternate vendors & co-packers for food services.
❖ Planned & allocated all budgets for NPD & QI for the northern states of India.

 Team Lead for conducting road shows across South India for best practices in gherkin contract farming and storage.
 Product developer responsible for the successful launch across domestic and international markets:
 ‘Relish varieties’, ‘pasta sauces’ & ‘California bells & Hungarian pepper rings’.
 ‘Chili in a jar’ under the brand name ‘Koko’ for European and Russian markets.

ACHIEVEMENTS
 Promoted from QA specialist to Assistant Manager (NPD)(2004)
 Successfully initiated & executed the transition of traditional glass jars to polyethylene terephthalate (pet) jars for Pickle production (2005).

❖ Team Lead for conducting road shows across South India for best practices in gherkin contract farming
and storage.
❖ Product developer responsible for the successful launch across domestic and international markets:
• Relish varieties, pasta sauces & California bells & Hungarian pepper rings.
• Chili in a jar under the brand name Koko for European and Russian markets.