Bernadette Wasilewski

• Managed defect tracking systems to maintain accurate records of all identified issues for timely resolution during development cycles.
• Assessed new feature releases against established acceptance criteria, validating that functionality met or exceeded customer expectations before deployment into production environments.
• Streamlined QA processes by conducting thorough root cause analysis and recommending corrective actions.
• Championed quality assurance best practices within the organization, promoting a culture focused on delivering exceptional products to customers.

Conceptualize and develop trend setting prototypes for hot fill and hold retort frozen and refrigerated product lines.

Executed specifications for ingredients for Purchasing and Quality Groups.

Lead and executed Queso line at co-manufacturer for Pace Line.

Lead and executed 14 products from bench top to manufacture for Pace Line.

Assisted with Product Development of Macaroni and Cheese product for FS Division.

Created gluten free goldfish for Pepperidge Farm.

Incorporated multi group support for optimal taste/consistency for prototypes.

Executed cost analysis for control costs and actualized plant to reduce freight costs.

Analyzed demand metrics to optimize global demand and supply planning and leverage data to forecast raw materials and inventory requirements.

Collaborated with pepper breeder at agricultural facility for optimal pepper selection.

Assisted Regulatory group with Label Migration for Canadian products in SAP.

Organized various testing for new vendors to determine alternative brands and identify cost.

Instituted program for Latino affinity group by researching and creating new end dish recipes.

Assisted nutrition group to develop label for NLEA regulations.

Directed shift to SQF GFSI quality framework.

Oversaw audit processes to ensure compliance and improvement.

Supported development of HACCP plan and critical control points.

Led Kosher Program implementation through strategic oversight and compliance checks.

Directed and established SMETA program through processes and audits.

Facilitated documentation for certifiable products and Ready-to-Eat (RTE) statements.

Implemented Halal Program with a focus on audits and submission processes.

Supported comprehensive customer audits through meticulous documentation.

Organized and led monthly sessions focused on food safety, managing follow-up initiatives.

Ensured timely submission of required health and origin certificates.

• Facilitated rapid corrective actions by providing comprehensive audit documentation.
• Maintained confidentiality, handling sensitive information discreetly throughout all stages of the audit process.
• Ensured compliance with regulatory requirements by performing regular audits and staying up-to-date on industry standards.

Directed the setup of essential documentation for Pukka tea brand onboarding.

Identified essential documents for compliance with US regulations.

Facilitated Tea Brand's compliance with FDA requirements.

• Managed day-to-day business operations.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
• Consulted with customers to assess needs and propose optimal solutions.
• Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.

• Conducted comprehensive menu analysis, optimizing food quality and reducing waste.
• Enhanced client satisfaction by creating customized culinary solutions tailored to individual needs.
• Established strong relationships with vendors, negotiating favorable pricing for high-quality ingredients.
• Delivered informative workshops on various culinary topics, enhancing attendees'' knowledge and skills in the kitchen.
• Created engaging cooking demonstrations for various events, showcasing culinary techniques and boosting brand awareness.
• Assessed competitor offerings through regular research, adjusting strategies accordingly to maintain a competitive edge in the industry.
• Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
• Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
• Coordinated with team members to prepare orders on time.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed close relationships with suppliers to source best ingredients.