CHETAN VENKATARAMAIAH

Key Responsibilities:

• Conduct routine quality testing on sauces and seasonings, including viscosity, acidity, salt content, pH, and Brix measurements, to ensure compliance with product standards.
• Perform physical and flow property tests, such as angle of repose and bulk index, for seasoning blends.
• Carry out titration and sensory evaluations to confirm flavor and consistency across batches.
• Responsible for swabbing and hygiene verification in production areas to maintain food safety standards.
• Calibrate laboratory equipment regularly to ensure the accuracy and reliability of results.
• Maintain retained sample storage and documentation according to GMP and company procedures.
• Complete data entry and batch recording in quality systems, with high attention to detail.
• Collaborate closely with production and QA teams to uphold Good Manufacturing Practices (GMP), and resolve quality deviations promptly.

• Delivered high-quality customer service in a dynamic, fast-paced retail environment.
• Conducted inventory checks, restocked merchandise, and assisted with daily store operations.
• Managed point-of-sale transactions, ensuring accuracy and efficiency in handling customer purchases.

• Conducted comprehensive analyses of beer and cider using Agilent HPLC and Anton Paar PFD.
• Performed routine calibration and maintenance of laboratory equipment to ensure reliable results.
• Analyzed quality parameters including free SO₂, total SO₂, and total acidity in cider samples.
• Tested bitterness, alcohol content, and CO₂ levels for product compliance.
• Collaborated with production teams to verify product readiness for packaging.
• Maintained accurate records for audits and regulatory compliance.
• Adapted to rotational shifts, supporting 24/7 laboratory operations.
• Utilized SAP for data entry, enhancing quality control processes.

• Led a root-cause analysis of a seasonal plasticity off-flavor in beer, impacting product quality and consumer perception, and identified crown cap liners as the root cause.
• Investigated oxygen content in beer bottles and cans to assess quality impacts during production stops.
• Measured and analyzed headspace and dissolved oxygen using the Anton Paar TPO 500, along with alcohol percentage, CO₂ concentration, and total packaged oxygen (TPO) levels.
• Conducted statistical analysis on can seam dimensions to detect defects and ensure adherence to quality specifications.