BASILE KOUAMEN

Senico is the largest multicomplex Industrial FMCG Manufacturing in Senegal - Factory and Head Office based in Diamiadio Industrial Zone Dakar

• 150,000 tons of finished goods food processed
• 11 categories of products: Oil Refinery, Mayonnaise, Margarine, Mustard and Vinegar, Diary, Spaghetti, Bouillon’s seasoning
• 2500 workers, $285,000,000 cost of production, $65 million annual profitability)

Company Goal : Acquire and sustain growth gain required to keep leadership in Sub-Saharan and other international

Main responsibility:

• To turn around the current business foot print by upscaling Manufacturing and Operational excellence, to unlock any competitive advantages for the company to grow Volume and profitability
• Enhance Quality , Safety and other processes business cultures

• Responsible of operations of 2 factories in South Africa, Office Based in Johannesburg
• Johannesburg factory: Manufacturing and Fabrication of hair extension from PP Fibers - 102 workers, $25,000,000 cost of production, $2 mios annual profitability)
• Durban factory: Manufacturing of hair color products (Inecto brand) - 192 workers, $12 million cost of production, $1,1 mios annual profitability
• Organized and detail-oriented with a strong work ethic.
• Demonstrated strong organizational and time management skills while managing multiple projects.

Driving Health and Safety / Manufacturing excellence, in 22 factories at Godrej consumer’s products, for Africa, America and Middle East (7 Countries)

Safety

• Led and Played a key role in the implementation of a proactive safety management system, resulting in sustained and standardized improvements practices in workplace safety metrics across all factories.
• Launched an initiative of Infrastructures improvement across all 22 factories, Enhancing Fire Prevention and protection, Electrical Safety and Machinery guarding, Buildings Upgrading for a Total Capex spent $3.5 millions US FY22 and FY23
• Maintained up-to-date knowledge on emerging trends in occupational health and safety practices, sharing insights with colleagues for continuous improvement efforts.
• Established a strong safety culture within the organization by promoting employee accountability and responsibility for health and safety matters.

Manufacturing Excellence

• Led and Played a key role in the implementation of a Continuous Improvement culture and initiatives through Lean- 6 Sigma, Prerequisite to TPM , with sustained and standardized improvements practices in workplaces processes and manufacturing metrics across most of the factories, that resulted in significant process enhancements and increased product quality.
• Managed cross-functional teams for successful launch and completion of complex manufacturing improvement projects, resulting in increased productivity across 22 factories in the cluster . Tools like (DMAIC, RCA, CAPA, KAIZEN...etc ) were implemented and used
• Drove innovation within the organization by researching emerging trends in manufacturing technology and recommending appropriate updates as necessary.
• $ 289,000,000 Cost improvement were achieved across all geographies in 16 months projects : 3% total Cost of Production

Kinshasa is a producer of ALPINA mineral water and juices with flavors of ZEST juice fruits as well as soft and energy drinks- Located in Kinshasa, the capital of the Democratic Republic of Congo

Responsibilities

• Led the Capacity Increase project with installation and start-up of 2 water and juice production and filling lines, capacity 25000 bottles/h including water treatment, Sirop plant + CO2 plant, extrusion of PET bottles, filling machine (Krones and Sidel brands) and packaging
• Start up and Operations
• Budget Capex $3.5 million, ROIC 4 years, Number of Staff: 175

Key achievements

• Start-up, staff training, development of QMS, Safety program, SOP, and SW, implementation of the continuous improvement scheme Savings plan 3.5% total production cost over 2019-2021 or $410,000
• Production cost, $ 850,000 year 1 and $ 1,350,000 year 2
• The company certified ISO 14000, OHSAS 18001, and ISO 22000 in 2020 under my supervision
• Developed and launched new recipes, products and SKUs
• Implemented and drove the safety Health and environmental culture for the site project construction, achieving a recordable rate 1 for 175 workers during 2 years.

• Operations, responsible to implement company business visions, ensuring the adherence and compliance to the Good Business Practices standards, to enable profitable and competitive P&L, company reputation and its sustainability
• The current role is about effective and efficient coordination of Operations department; that include Planning, Procurement, Manufacturing, Warehousing, Logistics and distribution, Total of 250 head count
• COGs of $130,000,000 budget 2020
• Ensure timely delivery of production to the sales and distribution with respect to Cost, Quality, Time, Safe and Environmentally friendly
• Factory operations is about Pasta production made of 2 lines for Spaghetti and 1 line of Short Pasta Macaroni, which cost of production represents 60% of the above COGS, 22% representing the conversion cost that I am fully accountable and responsible

• Main Responsibilities centered on Brewing and Packaging (Beer and RTD (Ready to Drink)); 1,300,000 Hectoliters
• Ensure timely delivery of products to the sales and distribution with respect to Cost, Quality, Time, Safe and friendly environment
• Responsible and accountable of Manufacturing Department P&L amounting 80 million Pound
• Responsible of effective and efficient operations coordination for key departments in Operations, circa 300 personnel including departments Manufacturing, Quality Assurance, Asset Care, Operational Excellence, QHSE and Governance; Interaction with Procurement and Finances to drive cost competitiveness (Improved COGs per Eu YoY)
• Strategic partner to Marketing, Sales and Distribution to Optimize Company Overall Net Revenue through improved S&OP process, Distribution Management and various Product innovation projects improvement
• Served in the executive committee with strong focus in business commercial integration
• Key Achievements
• Successful implementation of World Class Manufacturing (WCM) concept and achieving Site WCM Certification within 2 years;
• Initiation & implementation of several Productivity Improvement projects that yielded Cost saving/avoidance worth $2,0 millions for F19
• Introduction of Operations and Finance review meetings as governance framework to control plans’ execution
• Project Management: Funded and executed a Capex investment worth $34 millions for factory basic upgrading & capacity increase
• Implementation of company performance culture to drive Excellence in Execution

StemCulture LLC

• Collaborated closely with senior management to align project objectives with strategic company initiatives, ensuring that efforts contributed to overall business growth.
• Developed comprehensive project plans with clear timelines, milestones, and budget requirements, ensuring timely delivery of high-quality results.
• Mentored junior team members in project management best practices to enhance their skills and contribute to better overall performance.

Polytechnic School Raenseller Albany New York

• Teaching cGMP best practices and implementation process to 1st Year University at Raenseller Polytechnic Albany New York USA

• Scope of work: Culinary Hard Bouillon: Cubes, Tablets and Sticks, Liquid Seasoning, Milk Powder
• Multi categories / products, Mini-complex Factory with 25000 tons of manufacturing capacity, 180 personnel 24h, 7 days
• Budgeted Opex: As high 50 million USD Key Achievements :
• Implementation of TPM (Total Performance Management) and LEAN valued stream across the manufacturing and warehousing processes
• Achieved Operational Excellence Cost savings activities worth 1,5 million USD (3% of total cost of production) through Process improvement projects, with zero monetary investments.

• Scope of work: Manufacturing Culinary Hard Bouillon
• Multi categories / products, Mega Complex Factory with 150.000 tons of manufacturing capacity, 700 personnel 24h, 7 days, Budgeted Opex: As high 105 million USD
• Responsible for delivering cost-competitive production according to plan and controlled of P&L for the Factory and Supply Chain operations to maintain conversion costs at 32% of production costs
• Key Achievements :
• Initiated and implemented several productivity improvement projects (War on Waste) agenda in the manufacturing value chain with Outcome as high as 3% Savings on COGs/Unit (3 million USD out of TCOP)
• Implemented and drove the Safety Health and Environmental Culture in the new plant, to post 1000 days without accident with a recordable rate of 0.78 for 700 FTEs
• Led initiatives for certifications in: ISO 9001, 14001, OHSAS 18001, FSCC 22000 and PAS 220
• Maintain site compliance to standards and requirements.

• For 20 yrs
• I held numerous positions from, , Plant and Factory Manager, Operations Manager and Expert in Operational Excellence / Continuous Improvement, delivering products to consumers’ experience according to company’s manufacturing targets; these include ensuring:
• Timely delivery of production to the sales and distribution
• Adherence to company policy related to Cost, Quality, Health, Safety, and Environment
• Enhanced company performance culture and ownership across the organization
• Good business relationships with company worker’s representatives (Syndicates), government agencies and local communities
• Efficient Sales and Operations Planning processes leading to positive impact on COGs and efficient distribution strategies
• I led several innovation processes including new products, recipes development and launch.

• Led the “Green Field Factory Construction Project” in Lagos (Nigeria) that ensured the brand-new factory for “dry culinary seasoning” was completed in a timely manner and was provided with the highest hygienic engineering design, $150Millions CAPEX
• Developed and Launched new recipes, products and SKUs
• Implemented and drove the safety Health and environmental culture for the site project construction, achieving a recordable rate of 0.97 for 1500 workers including contractors and posted 645 days without lost time incident during the factory construction, Nestlé Senegal SAS

• Scope of work: Manufacturing Culinary Hard Bouillon, Liquid Seasoning, Liquid UHT Milk and Milk Powder
• Multi categories and products, Factory with 25.000 tons of manufacturing capacity, 340 personnel 24h, 7 days, Budgeted Opex: As high 50 million USD with a 22% conversion cost of production
• Directed organizational operations for 340 personnel which included various teams such as: Manufacturing, Quality Control, Engineering, Supply Chain, Industrial Performance, Human Resources, Safety, Health, and Environmental Compliance, Factory Logistics and Sales distribution
• Responsible of the P&L for Nestle Senegal COGs including Distribution Costs
• Managed a $50 million USD factory budget
• Key Achievements :
• Lead the Logistic Optimization project to improve the distribution costs by 12%, (1millions USD cost savings/avoidance)
• Implemented and drove the safety Health and environmental culture for the factory, achieving a recordable rate of 0.6 for 340 FTEs and posted 1010 days without lost time incident during the factory construction
• Led initiatives for certifications in: ISO 9001, 14001, OHSAS 18001, Making Senegal the 1st factory certified ISO 14001 and OHSAS18001
• Managed Co Manufacturing sites and improved the overall capacity utilization by 26%, shutting down 1 site and improving the OEE by 16%

• Scope of work: Manufacturing Culinary Hard Bouillon Ensure timely delivery of production to the sales and distribution with respect to Cost, Quality, Time, Safe and Environmentally friendly
• Implemented lean manufacturing principles that increased operational productivity by 12%
• Held key responsibility for production resources for as high as 450-personnel facilities
• Commissioned the prototype and industrialization of a new generation of production equipment, tripling the production capacity within 3 years from 15,000 tons of culinary hard bouillons in 2003, to 47,000 tons in 2007.

• GPA: 3,97
• Master of Science & Food Technology