SAP
EMMAH NDERITU
_
NYERI,KENYA
Summary
A dedicated food processor with experience in quality control, research and development and food processing. Highly skilled in leadership and organization as well as great communication skills with astute ERP software experience. Desirous of self development with a drive to be part of the team that brings the next big service in the country and over. Would like to be involved in Policy making in the food industry Regionally and Internationally and currently pursuing an MBA course.
Overview
14
14
years of professional experience
9
9
years of post-secondary education
4
4
Certifications
Work History
Winery Manager
Kenya Nut Company Limited
, Naivasha
05.2011 - Current
- Production of award-winning wine that increased from 20,000 bottles to 70,000 bottles per annum-this involves Stabilization and filtration of wine for bottling.
- Flavour preservation while Processing grapes that increased from 20 tonnes to 100 tonnes per annum. Grape varieties include Sauvignon blanc, Chenin blanc, Shiraz, Cabernet sauvignon.
- Development and implementation of winery & distillery SOPs to ensure smooth operations
- Setting up of winery and distillery lab for quality control
- Monthly & Weekly Production planning
- Close relations with Sales and Marketing departments for product promotions and education. i.e hosting wine and food pairings in hotel with their guests, hosting and leading customer tours in the vineyard and winery.
- Organizing Regular sensory panel tastings of wines, vodka, gin.
- Establishing and administering budgets and planning for CAPEX with effective controls to prevent overages, minimize burn rate and support sustainability objectives.
- Reviewing performance data to monitor and measure productivity, goal progress and activity levels.
- Ensuring factory legal and regulatory licenses are all up to date and renewed in a timely fashion.
- Ensuring Regular maintenance of Lab and Process equipment
- Maintaining factories hygiene, including sanitation of tanks and equipment by ensuring microbial swabs and residue tests are done.
- Ensuring in line and offline quality testing-Chemical and Microbial (Acidity,pH, Volatile Acidity, Sulphur levels, Yeasts and mould, Acetic acid bacteria etc).
- Inoculation of juice to start off fermentations, as well as monitoring i.e collecting and logging daily fermentation data (density, temperature, etc).
- Trained Food safety auditor ISO 22000:2018 FSMS
- Trained Quality Management Systems auditor ISO 9001:2015 QMS
- Involved in ISO internal and external audits (supplier quality audits).
- Trained risk champion ERM- root cause analysis, mitigation, corrective actions
- Member of Product Development Committee for development of new products
Winery Harvest Intern
A to Z Wineworks
, United States of America
08.2015 - 10.2015
- Was part of the 2015 wine-making team; working closely with the winemakers.
- Punch downs, Pump overs for red wine.
- Inoculation of juice.
- Preparing and Adding Ingredient additions to fermenting tanks.
- Operating winery equipment (pumps, de-stemmer, press,etc).
- Maintaining winery hygiene, including the sanitation of tanks and equipment.
- Conducting lab analysis testing (Acidity, pH, Sugar, etc.).
- Involved in regular sensory tastings.
Winery Harvest Intern
Boschendal Wine Estate
Stellenbosch, South Africa
01.2013 - 02.2013
- Inoculation of juice.
- Prepared and added ingredients/additives to fermenting tanks.
- Maintained winery hygiene, including the sanitation of tanks and
equipment.
Winery Manager
TanBev Company Ltd, Arusha, Tanzania
11.2010 - 04.2011
- Banana juice fermentation experiments with molasses and sorghum.
- Quality control of fermentation.
Molecular Laboratory Assistant
World Agroforestry Centre / International Centre for Research, ICRAF
Gigiri
01.2010 - 11.2010
- Tree Molecular genetic studies employing molecular techniques such as optimization of DNA extractions from several tree species, PCR optimization and marker genotyping techniques AFLP, SSR, RAPD.
- Responsible for procurement of lab reagents and managing the day to activities of the lab.
Assistant Winery Manager
Kenya Nut Company Limited
Naivasha
02.2009 - 12.2009
- Production of wine right from harvest of grapes.
- This included addition of different yeast strains to grape juice to start off fermentation.
- Responsible for quality control of the wine and marketing the wine.
Education
Certificate - Comprehensive Distilling Course
Distillique Training Academy
Centurion, South Africa 01.2019 - 02.2019
Bachelor of Science - Biochemistry and Molecular Biology
Jomo Kenyatta University of Agriculture And Technology
Kenya 01.2005 - 06.2009
Certificate of Secondary Education -
Chinga Girls' High School, KCSE
Kenya 01.2000 - 12.2004
Skills
Food Safety Management Systems
Accomplishments
International Awards:.
- Gold, 2015; Double gold 2017; Michelangelo International Wines and Spirits Awards. South Africa
- Sakura 2019-Japan Women's Wines Awards held in Japan. Leleshwa Sweet white wine awarded Silver medal.
Revenue Growth.
- Production and quality control of award winning wine that has grown from 20,000 bottles to 70,000 bottles per annum
Research and Development
- Research and development of four new products. Semisweet Rosé,
Sweet Red, Sweet white wine, Vodka
Product Portfolio
- Leleshwa Sauvignon blanc
- Leleshwa Chenin blanc
- Leleshwa Sweet white
- Leleshwa Shiraz - limited editions
- Leleshwa Shiraz Rosé
- Leleshwa Vodka
Process Improvement
- Resolved product stability issue by suggesting to the manager that we change SOP to allow us add one additive before the specified time. The white wine stability was maintained in consequent production.
- Member of the QMS secretariat; successfully adopted ISO 9001:2015 QMS requirements in all departments of the company.
Wine preservation
- Found a way to preserve sweet white while maintaining
microbiological stability. - Setting up the Chemical and microbial lab for wines and
spirits analysis
Certification
Auditor ISO 9001:2015 – Quality Management System (QMS)
Affiliations
- Vice Chair, Alcoholic Beverages Subsector, Kenya Association of manufacturers (KAM)
- Member of Kenya Bureau of Standards (KEBS) Technical committee for Alcohol beverages
- Member of East African Community Technical committee for Alcohol beverages
Software
Volunteering
Rotary Club of Naivasha, Director- Public Relations
Involved in serving communities, equipping schools with lab equipment and books, reaching out to schools of differently abled children.
Life Member
The Kenya Red Cross Society
Volunteer involved in responding to disasters like floods in households.
Passions
Meeting new People
Reading motivational books
Personal Finance Management
Referees
1. Dr. Peter Kahenya Kinyanjui, PhD
Department of Food Science and Technology' Jomo Kenyatta University of Agriculture and Technology,
P.O. Box 62000-00200 Nairobi, Kenya
Cell: +254 720 350 903
pkahenya@gmail.com
pkahenya@agr.jkuat.ac.ke
2. Ms. Jane Anne Omondi
Lead Consultant – Food Quality & Safety
Food Safety Solutions Ltd.
P.O.Box 54-00100, Nairobi
Glory Building, Mkoma Road South B
Cell:+254 78037004
janeanne@foodsafetysolutions.co.ke
Timeline
Certificate - Comprehensive Distilling Course
Distillique Training Academy
01.2019 - 02.2019
Winery Harvest Intern
A to Z Wineworks
08.2015 - 10.2015
Winery Harvest Intern
Boschendal Wine Estate
01.2013 - 02.2013
Winery Manager
Kenya Nut Company Limited
05.2011 - Current
Winery Manager
TanBev Company Ltd, Arusha, Tanzania
11.2010 - 04.2011
Molecular Laboratory Assistant
World Agroforestry Centre / International Centre for Research, ICRAF
01.2010 - 11.2010
Assistant Winery Manager
Kenya Nut Company Limited
02.2009 - 12.2009
Bachelor of Science - Biochemistry and Molecular Biology
Jomo Kenyatta University of Agriculture And Technology
01.2005 - 06.2009
Certificate of Secondary Education -
Chinga Girls' High School, KCSE
01.2000 - 12.2004
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