navyath reddy

Motivated food technology professional with hands-on experience in supporting product development and quality assurance. I’m passionate about maintaining high quality standards and contributing to innovative food solutions. With a growing background in operations and a keen eye for detail, I enjoy turning ideas into great-tasting products while continuously building my skills in quality systems and process improvement.

I have a blend of food technology, quality assurance, new product development, and multi-site operations management experience across India and New Zealand, with a strong background in QA, product development, and process optimization, and recent leadership of restaurant operations and teams in a fast-paced QSR environment as a Restaurant General Manager at a Pizza Hut franchise in Auckland (Nov 2022 – Oct 2025), where managed end-to-end store operations, drive sales growth through improved customer service, oversee financial operations including inventory control and cost optimization, lead staff development and performance management, and implement food safety and health & safety programs. Previously, as Executive QA & NPD at Sneha Farms (Apr 2022 – Oct 2022), you implemented and maintained quality management systems for poultry processing, ensured compliance with client specifications for major brands and institutional customers, developed RCA, CAPA, and SOP documentation, and contributed to NPD with successful launches of marinated products such as Aachari and Tandoori drumsticks. Earlier, as an IPQA professional at Vijay Krishna Spices (Nov 2019 – Oct 2021), you conducted in-process quality checks from raw materials to finished goods in line with BRC standards, led process optimization that reduced waste by about 10–15%, and improved documentation retrieval efficiency by about 20% through streamlined systems and robust traceability reporting, while in your QA and Product Development role at Heritage Foods (Jun 2017 – Aug 2018), you performed chemical analysis on dairy products to meet regulatory standards, implemented hygiene and sanitation programs, and helped develop and launch two new lassi products (Ragi and Sabja).

hold a Bachelor of Technology in Food Technology (NZQA Level 7) from Acharya N. G. Ranga Agricultural University, completed between 2013 and 2017 with a GPA of 78.7%. My research project focused on "Ultrasound Assisted Osmotic Dehydration as Pretreatment for Air-Drying of Papaya." I also possess key certifications including HACCP Level 3 in Food Manufacturing, Food Safety Manager Certification (Cert No. 62249), and in-plant training at VIMTA Labs in Chemical Food Analysis and QA, complemented by a publication on Vitamin A and C enriched Fruit rolls in "Annals of Food Science and Technology."​