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Plant wide equipment and facilities maintenance, packaging and processing equipment specification and plant layout,equipment automation and integration,preventive maintenance,budget and inventory control,training and developing team.

Work experience

Feb 2003Sep 2010

Maintenance Supervisor

FoodTech International

·Supervise the Maintenance function and ensure that maintenance assignments are carried out in an efficient and safe manner. Troubleshoot plant and equipment. Supervise maintenance staff directly.

·Set up, maintain and be responsible for PM systems, inspection routines, inventory control, job scheduling and staff training.

· Control maintenance expenditure in a cost effective way according to the site budget for site repairs, resources, direct labor, overtime and contractors

·Resolved numerous emergency breakdowns including repair of major equipment that reduced downtime and lowered operating cost by 10%

·Strive for zero incidents and ensure a people centered safety culture exist within the department.

·Manage maintenance projects from idea through completion

·Negotiate with suppliers of equipment, parts and services to achieve fair pricing, quality and timely responses

Dec 1997Apr 2002

Manufacturing Engineer


·Installed 5 new process lines that dramatically improved the company’s net sales over five years.

·Planned and scheduled routine preventive maintenance that resulted in accelerated downtime reduction.

·Improved productivity by using continuous improvement practices

·Oversee all phases of production tracking to ensure schedule compliance and predetermined ship dates are met

·Provided training to new and existing employees

·Managed and performed yearly reviews on a staff of 12 hourly technicians.

Feb 1991Dec 1997

Production Supervisor


·Responsible for the management of 30 employees.

·Scheduled the 24 hour production department operations and oversaw completion of tasks.

·Ensured smooth operations by proper training, instruction and communication with shift supervisors.

·Provided cross training to new and existing employees.

·Human resource management, manufacturing resource planning, cost analysis and budgeting.

·Drive the continuous improvement process.



Moscow Institute of Food Industry


Six Sigma

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