From generalist to specialist
“I started with Mondelēz International in 2001 working in Chocolate, then moved to Biscuits. Backed by mentoring and formal learning including Mondelēz International University courses, my journey here has been one from generalist – taking in Quality, Production, Business Development and Engineering – to a specialist role in Research, Development & Quality.
“I design the process for our biscuit products. How we prepare the dough and form it to fit the project specification, how the biscuit is baked and in which type of oven to give it the right moisture is down to me and my team.”