Rakesh Nediancheril

Managing Director and CEO @ Bayfield Food Ingredients

About

Specialties: Strong communicator Very Good Leadership Qualities with strong people skill. Technically strong Food Technologist.

Country

India

City

Ernakulam

Industry

Food Production

Skill

Customer Relationship Management (CRM), Negotiation, Food Technology, Flavors, Food Science, Ingredients, Open Innovation, Regulatory Affairs, Project Management, Product Design, Product Development, Technical Marketing, Food, Dairy Products, GMP, Dairy, FMCG, Food & Beverage, Food Industry, Food Manufacturing

Experience

Managing Director and CEO

Bayfield Food Ingredients

2020-1 - Present · 6 yrs 9 mos

Kochi, Kerala, India

General Manager

Bayfield Food Ingredients

2014-6 - 2020-1 · 5 yrs 8 mos

Cochin Area, India

Build an organisation from scratch

Business Manager - Projects

Fuerst Day Lawson

2012-12 - 2014-6 · 1 yr 7 mos

Cochin Area, India

Manager Innovation and Central Quality Control

Fuerst Day Lawson

2009-9 - 2012-11 · 3 yrs 3 mos

Ensure the quality of products from Suppliers, Set up a laboratory for NPD and QC. Develop New products / Applications for the Existing products... Technically Support BD Team.... Handle Technical Concerns of the Customers.

Formulation Scientist Food and Beverage

Coffeeday

2008-3 - 2009-9 · 1 yr 7 mos

Working for Different divisions of the company Formulation of different premixes for beverage application Formulation of different instant soups Formulation of soft drinks syrups Vendor Idetification Trial production and initial market trial handlling. Final price negotiation

Associate Food Technologist

Aromco

2005-12 - 2008-2 · 2 yrs 3 mos

Responsible for new Business Development by technically supporting Customers. Act as a bridge between customer and the organisation. Communicate to the customer through the quality products and its application methods. Closely work with customers solve their technical queries and work out solution with our products. Carry out application of flavors at laboratory level as well as customer end. The product range was from baked foods to frozen foods and ice creams, alcoholic beverage to juices and soft drinks, functional Foods to various dairy products.