Expertise in the Meat Industry

The three-year collaboration with Nemanja at Mitros began in 2020. The period was marked by many professional challenges, hard work, and numerous successes. As the production manager, Nemanja was responsible for organizing production and meeting the finished goods plan in terms of both quality and quantity. Continuous employee training was also an important part of his responsibilities. Over 150 types of finished products were delivered in quantities of 120-180 tons per week, mainly to the demanding EU market, with delivery times of 2-5 days. After 4-5 months, we achieved an order fulfillment accuracy of 98%, with a negligible number of complaints. Over 40 new products were adopted, and almost all existing ones were improved in terms of quality consistency and sustainability. All quality audits, announced and unannounced, internal or by certified institutions, were rated with the highest marks thanks to constant engagement in training, coaching, and control. Nemanja always demonstrated the highest level of expertise and professionalism, along with a great talent for establishing excellent relationships with the members of his large team (130-150 employees) and motivating them in the right way to give their maximum, even at the cost of overtime or working Saturdays. Of course, Nemanja was most often with them as the chief technologist, and if necessary, in the role of a plant worker, foreman, or controller. I believe that in any meat product manufacturing, he can significantly contribute with his knowledge and rich practical experience and improve quality in many aspects - a great "meister" and a good man in one.

I met Nemanja in 2022, and we have had an excellent collaboration since then. That summer, we faced the challenge of replacing allergens in our products. After several unsuccessful trials with other technologists, I called the technologist from Sremska Mitrovica, who, within three days, created the correct products I had requested from him. He was particularly good in a situation where it was his first time in our production facility, and given the machines and the limited working time on those machines, he showed the difference in knowledge and understanding of their operation. Afterward, we had more requests and his recommendations on what we could improve, be better and more competitive calculation-wise, while always having a standard product, along with increasing the utilization of machines and space. We succeeded in our joint tasks and achieved our plans. The product quality is standard, and we have no problems with returns or quality. He is exceptional with working on presses and molds; I think he is a champion in producing bacon in presses. Nemanja is a quality expert who quickly solves problems analytically, and then he knows how to slowly and surely transfer those solutions to foremen and workers. He participates with them in the process and demonstrates directly, which suits us exceptionally well because practice is what distinguishes him from others and provides quality immediately, and changes are quickly visible. Our collaboration continues; he is always available, and we solve problems quickly, and when the situation is more serious, he comes to the production site. He also participated in setting up new lines for meat curing, set up programs for massaging and thermal processing. After that, he trained the workers for slicing operations, so our slicing waste is below 3%. Excellent results recommend him to be able to react in any production. After the start of the business collaboration, after three years of joint work and support, these are now friendly ties.