Meet Utkarsh Sengar, our Area Lead/Process Engineer, Gourmet Food

Wednesday, July 16, 2025

Can you tell us what a typical day looks like in your role?

I started my journey at Mondelēz in May 2024 as a Process Engineer and Area Lead at the Gourmet Foods site. This has been a fresh role that’s kept me on my toes from day one, with the support of my mentor Brett. Mornings kick off with a quick dive into previous days numbers (performance, production, and improvement strategies). Then planning the week ahead, juggling production targets, labour resources, and delivery goals.

No two days are the same, and that’s what I love. There’s a mix of cross-functional meetings, hands-on problem solving, and the occasional curveball that keeps things interesting. Whether it's a last-minute issue on the floor or a new project popping up, the pace is fast, and the energy is high. I also make time for training and development, whether it’s an online course or shadowing my manager, there’s always something new to learn.

What motivates you within your current role?

They call me “The Running Man” because I’m always moving. I spend most of my time out on the floor, looking at how we can make things run smoother, faster, and better. I’m all about people - managing, supporting, and learning from them. Everyone's unique, and I love that. I tailor my approach to each individual, play to their strengths, and help bring out their best. It’s rewarding, and it keeps me motivated every single day.

What is the project/innovation you have worked on that you are most proud of?

One of my first projects at Mondelēz was improving the new automated packing line for our Speciality Crackers. The goal? Less waste and better product. I teamed up with our Maintenance and Engineering teams, and tested curing times, built new process specs, and rebalanced the oven heat to stop the dreaded cracker burn. After months of fine-tuning, the results were great - waste dropped by two-thirds, down to just 7.5%, and productivity jumped 42%. And we’re not stopping there, the hunt for even better ways to run the process continues.

What is your favourite thing about working at our factory?

That’s an easy one, my team! We’ve built something special. Everyone brings something to the table, and we’re not afraid to speak up, challenge each other, and push for better outcomes. I thrive on tight deadlines and those “what now?” moments because I know we’ll find a way, together. Like the time we had 560kg of export product at risk of going to waste just before Easter. With some fast thinking and solid teamwork, we flipped the challenge into a win, reworked the material into local product in just four hours, and avoided extra costs. That’s the kind of hustle I live for.

Advice for anyone looking to work at Mondelēz or just starting their journey with us?

For a successful Mondelēz career, you’ll need to understand how dynamic the company is, if you’re curious, open to change, and ready to get stuck in, you’ll thrive here. The learning curve can be steep, but the support is strong and the opportunities - both local and global - are massive. Be brave, be resilient, and don’t be afraid to get your hands dirty. It's all about doing the right thing for our consumers and working with a team that’s just as passionate as you are.