Thandeka Dlamini

I am a 29years old goal driven female who is prepared to work to the best of her ability to achieve desired goal of the job description. I am self motivated, well organised, team player and a reliable hard worker. I enjoy challenges and perform well under pressure. I am a flexible individual who is responsive to change.

My skills include, but are not limited to excellent computer skills, communication skills leadership skills, good time management skills, project management, and analytical skills. Being bilingual (fluent in English and IsiZulu). I am a fast learner and critical thinker always approaching each situation as one to broaden my insight, experience, and knowledge. I am willing to empower myself as well as others with knowledge and exposure in the industry and am ready for the next leap in my career.

Duties and responsibilities

• To accurately and timeously analyse all products produced according to laboratory SOP’S.
• To accurately and timeously analyse selected raw materials delivered, to ensure that regulatory and internal requirement are met.
• Carry out analysis of daily control samples and ensuring they remain within acceptable experimental error.
• Adhere to ISO, GMP and HACCP practices and afvise the necessary corrective action required.
• Collect samples from the various production units according to schedule.
• Calibration and maintenance of instruments.
• Report writing of results analysis for daily testing.
• Testing of baked goods from sunbake bakeries.
• Quarantine out of specification products.
• Water samples (for micro testings)
• Preparation of Chemical Solution.
• Implement laboratory SOP’S.
• Testing of packaging material (grammage, dimension, coefficient)
• Construct daily COA for customers.
• Use of LIMS systems for capturing daily lab results and creating of COA’s for customers.
• Ensure effective stock control of all materials, chemicals and consumable used af the lab.
• Review and updates lab SOP’s
• File all records of the quality department for ease of retrieval.
• Liase with customers regarding quality results and specifications.
• Request quotations from suppliers and place orders for raw materials,

consumables and chemical used at the lab.

• Use Q-pulse system to capture customer complaints.
• Assist with internal Audits.

R&D lab Technician Intern (RCL Foods Milling and Baking) Feb-Sep 2019 Duties and responsibilities:

• Initial concept development of recipes and test baking at the in-house pilot plant for Sunbake and Woolworths brands.
• Contribution to Ideation of new product concepts.
• Trade immersions and in-store trends analysis on competitor products.
• Compile reports and initial product specification at the pilot plant stage for scale up testing in factory.
• Organoleptic and Shelf-Life evaluation of test bake and development products.
• Physical evaluation on test bake and development products with the use of C-Cell and Texture analyzer.
• Sampling of baked SKUs from all sunbake bakeries in Northern region and arranging testing by external laboratories for verification of on-pack claims.
• Report writing and interpretation of results on all testing (Organoleptic, Shelf life Physical and External Outsourced Testing).
• Development of internal testing specification for bakery equipment used by QC test bakers.
• Compounding of premixes for the Supreme brand and Dealer owned brands.
• Assist in the preparation and conduction of factory trials.
• Baking large batches of new products for market research and board approval.
• Continuous improvements on existing products.

(E.g., Shelf-life extension, Cost saving reformulations, Sodium Compliance, New Ingredients technologies).

Bakery Research and development analyst (Chipkins Puratos) Feb-2018- Jan-2019 Duties and responsibilities:

• Implementation of quality control/assurance systems to increase production output and shelf life of the product
• Training Quality Control department on new products
• Develop new products/ formulations
• Test new developments to evaluate the recipe functionality and costing on the product.
• Bake and oversee the baking of products to check that the recipe formulation achieves required quality, functionality, stability, and shelf-life specifications.
• File documents to keep traceability on all projects pending
• Compile reports to give feedback to management on projects
• Assist with factory trails of the new products.
• pH testing of the dough and baked product.
• Softness and Shelf-life testing.
• Flour testing using analytical equipment’s: Mixolab, Damage starch, C-cell, NIR and Falling Number System.
• Texture analyzing of bread.
• Blending samples for clients.
• Create product specifications.

Quality control internship (The Smart Food Company) Jun-2016 –Jan2017 Duties and responsibilities:

• Preparing of samples for sensory evaluation.
• Weighing samples for laboratory testing.
• Developing formulation for products (spices, beverages).
• Reworking formulation.
• Raw material comparison.
• Monitoring quality of material received.
• Monitoring product quality after manufacturing.
• Monitoring goods that are stored in the factory.
• Stock taking.
• Preparing concept and or revert samples to customers.
• Shelf-life testing
• Flavour and sensorial analysis
• Report writing for lab
• Filling of document
• Hygiene reports
• Pest Control reports
• Personnel hygiene procedures and check
• Handling of returned products as per procedure
• Cleaning Verification

Nutritional Advisor Assistant (Kenneth Gardens Wellness centre) Feb 2016-June 2016

• Anthropometric measurements (height, weight)
• Calculate BMI for patients
• Advice patients according to their BMI and Food Based Dietary Guidelines for

South Africa.

• Running small group class for pregnant women to promote good health for mother and baby. Promoting breast feeding.
• Teach patients home workouts that they can do to help with weight loss.

Qualification: Good Clinical Practice Introduction Certificate (2023):

Based on ICH GCP E6 (R2), SA GCP (2020) Declaration of Helsinki (2013), Ethics in health research Guidelines; Principles, Process and Structure (2015); relevant lo al and international legislation and regulations

Qualification: Prerequisite Programmes on Food safety based on ISO 22001:2009 Food defence based on PAS 96:2014 certificate (2017)

Implementation of Food safety program (HACCP) based on FSSC 22000 Requirements and ISO 22000:2005 certificate.

Qualification: Bachelor of Consumer Science: Food and Nutrition (2017) National Diploma Consumer Science: Food and Nutrition (2016)

Institution: Modules

Qualification

Institution: Year

Durban University of Technology

Nutrition, Physiology, Microbiology and Food science