Experience

Olkom

• Ukraine
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Deputy Chairwoman of the Board

  • Dec 2019 - Present

  Duties :- organization and provision of efficient operation of oil and fat production;- implementation of the principles of lean production (lean) at the enterprise;- development and implementation of measures to reduce costs at all stages of production, anti-crisis measures;- improvement of technologies and processes;- quality control.Achievements:- optimization of production processes: reduction of washing time by 30%; elimination of a bottleneck in the preparation of solutions for mayonnaise; reduction of energy costs by 12% in the preparation of solutions;savings of 0.5 million/year on labeling and others;-solution of the problem of formation and accumulation of prefabricated fats - saving min. 25 tons of fat in one production cycle;-development and implementation of checklists, tables for the analysis of performance indicators of processes;- standardization of basic operations (start, stop, transitions, washing); introduction of Lean approaches in production;- development and implementation of measures to increase the shelf life of products; it was possible to achieve an increase of 30-50%, for exports up to 1 year;- direct participation in the preparation and certification of FSSC 22000. Show less

• Director of the Quality Management Department, Head of the HACCP Group

  • Mar 2018 - Dec 2019

  Duties :- management and development of the quality management department, consisting of the R&D department, the standardization and quality department, the production laboratory, the technology department, a total of 25 people;-management and maintenance of the quality management system, resolution of all quality issues;- ensuring high quality products at all levels from development planning to shipment of finished products;Achievements:- Creation of the R&D department, recruitment, job training, which led to an increase in the speed and quality of the development of new products by a factor of two;- creation of a department for standardization and quality, training in work, which made it possible to halve the loss of time for endless approvals and corrections of labels, improve control over the correctness of maintaining system documentation, and introduce systematic staff training;-revision and optimization of the techno-chemical control scheme, reduction of costs for conditionally unnecessary analyzes, addition of the necessary ones;- direct participation in the launch of new equipment: butter-former, vacuum homogenizer mixer; development of technological regimes, personnel training;- development and implementation of fats for the confectionery industry, ice cream; Show less

• Chief Technologist, Deputy Head of the HACCP Group

  • Nov 2014 - Mar 2018

  Duties :- management of the work of the technological department consisting of 2 technologists; ensuring high quality products;- management of work on the introduction of new oil and fat technologies, processes, products;- control of functioning and support in working order of the quality and safety management system.Achievements:- increase in productivity of the oil freezing line by 30%, reduction of losses by 20%;- development of documentation, development of products, launching into production, development of technology for new products: sandwich margarines, flavoring sauces, new types of mustards, aroma oils, frying oils. Show less

• process engineer, deputy head of the HACCP group (since 2012)

  • Jul 1998 - Nov 2014

  Duties :- control of technological discipline at the sites of refining fats and oils, production of margarine and mayonnaise products;- development and implementation "from scratch" of an integrated food quality and safety management system in accordance with DSTU ISO 9001, DSTU ISO 22000.- conducting a monthly inventory of fatty raw materials at all production sites;- verification of production reports for the correctness of write-offs, compliance with established norms and standards.Achievements:- direct participation in the installation, launch of new technological lines: interesterification, freezing, deodorization of oils and fats; development of technological regimes, development of instructions, personnel training;-optimization of the technological scheme for the production of mayonnaise, the introduction of vacuum technology, increasing the shelf life of products;- direct participation in the modernization of the margarine production site; launch of a new subcooler, testing modes, technological support;- development of a new product for the Ukrainian market - ZMZH. Launch, development of technology;- “passed through itself” all the documents of the quality management system, assistance to all departments to draw up documentation and implement the requirements of the system;- successful certification.- development of new forms of production reports in order to switch from paper to electronic form, training of department heads, reducing the time for checking reports by half; Show less