Dominique Ingram

Independently managing projects end to end within food innovation, CPG, and Operations. Experience managing cross functional innovation projects from concept to post mortem Strong meeting facilitation and management skills Lead sensory and consumer research activities aligned with business opportunities and strategies Experience using project management software like Trello, Notion, Monday, and Asana Understanding of stage gate processes and best practices Experience managing projects in a matrixed organization Background in creating project and portfolio dashboards Exceptional attention to detail and time management HACCP and Certified Food Safety Manager credentials

Develop new recipes weekly that meet product priorities, nutritional targets, cost targets, and production constraints Continuously improve existing recipes by analyzing customer feedback and performance data Dive deep into customer data, market trends, and competitor activity to inform future development Bench-test new recipes and run panel tastings to refine products through peer feedback Input and track recipes in our development tools to ensure clear documentation and iteration history Partner with Sourcing to evaluate and approve new ingredients that improve the customer experience, and meet quality / cost standards Collaborate with our Commercialization Chefs to ensure recipes are thoroughly tested and designed for large scale production Brief photography and craft recipe stories for use across website and app content Strong working knowledge of FDA, USDA, and local regulatory requirements, preventive controls, and HACCP systems Proven ability to influence cross-functional leaders and drive change without direct authority Excellent communication, training, and stakeholder engagement skills Highly analytical, detail-oriented, and comfortable working with performance data and risk metrics Growth mindset with a passion for continuous improvement and operational excellence

Spread the love with Royal Grove Foods, where vegetables are our jam! We specialize in nutritious, chef-crafted, diabetic-friendly, no sugar added Jams made from high-quality fruits and wholesome vegetables. Every spoonful is a 𝓡𝓸𝔂𝓪𝓵 affair.

Evaluated processing parameters (e.g., heating time, vacuum, Brix, pH, Aw) to ensure technical robustness. Acted as a strategic thought partner to key stakeholders, shaping sensory vision and driving high-impact interpretation across Differentiated Services. Worked with key stakeholders to develop new technical initiatives aimed at improving our predictive formulation capabilities. Oversaw the development of new sensory methodologies. Translated research findings into meaningful business objectives Championed an innovation approach and exhibit influence on the cross functional partners Lead and complete product testing, qualification, and commercialization in laboratory and production environments Lead Category Portfolio Reviews (CPRs), Gate reviews, and prioritization processes to ensure projects align with business goals and timelines Drive strategic thinking across the portfolio, making decisions on trade-offs and challenging the status quo to optimize outcomes.

Culinary Assurance & Implementation Chef for Sun Basket, specializing in food innovation and scale-up. Ensured consistent flavor, texture, appearance, portioning, and finish across internal manufacturing sites and co-manufacturers. Partnered with Operations to translate approved culinary requirements into repeatable, scalable manufacturing processes. Supported first production runs, line startups, and process changes for existing products. Validate that production execution aligns with documented SOPs and culinary intent. Conducted routine sensory evaluations and in-line checks to verify adherence to established standards. Served as the escalation point for culinary-related quality deviations and corrective actions. Provided data-driven feedback to Operations on execution trends, risks, and opportunities. Maintained and own culinary SOPs, preparation guidelines, build sheets, and sensory standards. Acted as a culinary resource for manufacturing teams to reinforce standards and best practices. Trained Operations, QA, R&D, and Production teams on critical culinary control points and quality drivers. Partnered closely with Quality and Food Safety to ensure compliance with HACCP, GMP, and regulatory requirements. Ensured culinary processes align with sanitation, allergen control, labeling accuracy, and food handling requirements. Supported accurate product specifications and allergen controls in partnership with QA. Contribute to internal and external audits as a culinary subject matter expert. Supported investigations related to consumer complaints, quality holds, or deviations from standards. Identified opportunities to improve consistency, repeatability, and execution efficiency without altering approved product intent. Traveled to manufacturing facilities and co-manufacturers as needed to support execution consistency. Experienced in food safety, quality, or regulatory leadership within ready-to-eat, fresh, or high-compliance food production environments

Food& Beverage Manager at Marriott Copley Place Hotel

Banquet Chef specializing in catering large scale weddings and private banquet events.