Field Trainer (Male)

New Leaf Dynamic Technologies Pvt Ltd

1 - 7 Years
1 Openings
Not Disclosed
Pune
Posted 47 days ago

Key Skills

Community Relation Agriculture Expert People Management Problem Solving

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Job Description

PHM Manual Extension & Implementation

o Establish a robust mechanism for conducting on-site trials of diverse commodities and

implement it systematically.

o Creation and Deployment of a Comprehensive Training Manual for Post-Harvest Management

of various Value Chains, Specifically Tailored to GreenCHILL Applications.

o Formulate high-quality, customer friendly Standard Operating Procedures (SOPs) for the

implementation of farmer/customers support activities.

Enhance the Cold Room Utilizations:

o Lead the service team and proactively engage existing customers, addressing their needs.

Identify relevant used cases and dedicate efforts to enhance cold room utilization.

o Support customers to put up business case for relevant commodity.

Ensuring meticulous maintenance of all data and providing proactive reports to the National Service

Head.

Collaborate closely with the marketing and sales teams to establish an effective communication system,

ensuring that the status of every cold room is visible to respective teams.

Stay updated on industry best practices and incorporate them into daily activities.

Experience : 1 - 7 Years

No. of Openings : 1

Education : Professional Degree, B.Sc, M.Sc

Role : Field Trainer

Industry Type : Education / Teaching / Training / Colleges /Institutes / Universities

Gender : Male

Job Country : India

About New Leaf Dynamic Technologies Pvt Ltd

A Green Way of Preserving
Perishable foods comprises of fresh meat, vegetables, natural products, foods from chilled pantries, and freshly cooked food that is stored for later use. These sorts of foods are put away in cold capacity or fridge for increasing their life.

Lowers Deterioration Rate of Perishable Foods
One of the great benefits of using a cold storage is that the low temperature helps in lowering the rate of chemical changes and growth of microorganism enzymes in foods. In simple words, the rate of food spoiling is lowered down to a great extent.