Андрій

Andrii Voloshenko
Ambition leader which develop own team for goals achievements. Production and quality manager at
food industry - beer production. I am convinced that a leader should be with the team on the front
line and lead by own example

Work experience

Personal
Brewing manager Nov 2020 - Present
AB inbev EFES Ukraine, Chernihiv
Name ‑ Management of brewing production.
Andrii Voloshenko
‑ Management of grain elevator.
Address ‑ Implementation of new product innovations in brewing department.
Kharkiv
Phone number
[відкрити контакти](див. вище в блоці «контактна інформація») Quality manager Jan 2020 - Nov 2020
Email AB inbev EFES Ukraine, Chernihiv
[відкрити контакти](див. вище в блоці «контактна інформація»)
‑ Management of plant’s quality department.
Date of birth ‑ Management of HACCP team;
22-09-1993
Place of birth Leading specialist in food safety and GMP systems Apr 2017 - Dec 2020
Berdichiv
Nestle Ukraine, Kharkiv
Gender
Male ‑ Food Safety Team Leadership.
‑ Leadership of internal audit group of FSSC 22000, ISO 9001, ISO 14001, ISO 45001. Leading
Nationality
Ukranian auditor.
‑ Leadership of hygiene committee.
Marital status
Married ‑ Providing consumer complaint management processes.
‑ Providing change management processes.
Driving licence
B ‑ Providing process of non‑conformity.
‑ Providing documentation management processes.
LinkedIn
Andrii Voloshenko ‑ Conducting GMP Food Safety and Good Manufacturing Training.

Shift leader Sep 2016 - Apr 2017
Interests
Nestle Ukraine, Kharkiv
‑ Organization of area’s production processes.
Traveling ‑ Providing the timely implementation of production plans.
‑ Providing the performance of SHE rules by the team.
Languages ‑ Control of realization QMS requirements during the production.
‑ Leading of investigations in SHE and Quality non‑conformity.
English B1 ‑ Providing trainings of GMP and SHE.
‑ Development and implementation of new standards to optimize production processes.
Ukrainian Native
‑ Development and implementation SOP и OPL.

Education and Qualifications

Master's degree Sep 2010 - Jan 2016
National Technical University "Kharkiv Polytechnic Institute", Kharkiv
Food Technology and Engineering
Department of Technology of Fats and Fermentation Products 2010 — 2016
Daytime

Skills

AutoCAD

SAP
Courses

Analyze the complex problem 2023
IMD

Leading during the crisis 2023
IMD

Simplifying the complex decision-making 2023
Yale school of management

The business technology toolkit 2023
MIT Management executive education

Maximizing Operational Effectiveness 2023
MIT Management executive effectiveness

Cultivating Collaborative Leadership Experience 2022
Berkley Executive education

Coaching for Excellence 2022
Duke corporate education

Project manager 2022
Genius Academia

D&I training 2021
Inbev

Brewing academy 2021
Inbev

Achievements

‑ Leading the start‑up project of relaunch brewing production and quality department after long
stoppages due to damage from an artillery attack;
‑ Improvement of global sensory index Stella Artois on 8%;
‑ Improvement of extract losses on 5%;
‑ Implementation of tools to reduce overtimes and unworked of direct submission by 63% in 2021 vs
2022.
‑ Reduce of CO2 consumption in brewing for 30% be implementation new routine (PIs, SICs)
‑ Reduce heat usage of brewing by 10%;
‑ Implement utility CAPEX projects of modernization mash tank;
‑ Develop and implementation the engineering decision for modernization of sugar syrup station for
capacity increasing.
‑ Implementation innovation projects of launch new products;
‑ Implementation several value engineering projects for cost reduction (Example: caustic reduction at
brewhouse and fermentation areas on 40%).
‑ Passing HACCP and GMP audit by DerzhProdSluzhba without non‑conformity.
‑ Reduce of consumer compliance on 25% in 2020 vs 2019;
‑ Provide some personnel changes in department;
‑ Leading of mibi ITF team in brewing and packing department.
‑ Passing audits for compliance with FSSC 22000 and ISO 9001 without major non‑conformity for 3
years.
‑ Development and implementation projects to reduce consumer complaints about foreign body for a
23% reduction.
‑ Simplified the HACCP studies documentation, achieving a result of 52% of total number pages.
‑ Conducted a series of audits of production sites of suppliers, flour mills and oil extraction plants.
‑ Proposal of technical / technological solutions for closing gaps in quality and food safety for
reconstruction of production facilities.