Execultive chef

Professional History

Paletas Wey Ice Cream. Medina-    Bali/Indonesia    OUT/2017
Head of  production and  Controle and Quality
• Management, leadership, coordination, and training of an operational team composed of 15  employees in the production of the  factory  and  45  in the  sales stores in a company in the field of toothpick ice cream (Paletas  Mexicanas)  with a  production average  of  5,500 palettes per day and an  average of 5 to 6 flavors per day with the whole process done manual.
• Responsible for the processes of control of  receipts,  storage, pre-preparation, preparation,    production, storage of production with expiration dates of 1 year, weekly production control, quality control of all production in the factory and sales stores;
• Programming of the production map;
• Datasheet percap settings;
• Elaboration of new flavors;
• Organization of events with special production scale and large production.
• Preparation of cleaning scale;
• Creation,andxecution and monitoring of  POP's  (sample collection, temperature, leftovers, etc.);
• Participation in quality audits for ISO 22000 certification;
• Parallel control of the numbers of services offered for billing validation;
• Waste control (food correction factor)  
• Activities aimed at cost reductions in order to achieve financial results, and customer service.
•  Start the development and implementation of a Preventive System of Food Safety according to the principles of the HACCP System (Hazard Analysis and Critical Control Points);
• Participation in quality audits for ISO 22000 certification;
• Cogs cost reduction from 27% to 16% in 1 year and a half

Sapore S.A. – Joinville/SC: FEV/2017 a OUT/2017
Chef
• Management, leadership, coordination, and training of an operational team composed of 27 employees in an industrial restaurant in the automotive segment with an average of 800 breakfasts/day, 1,200 lunches/day,  afternoon snack 200 snacks/day, with three lines of buffet type  self-service;
• Responsible for the processes of storage, thawing, pre-preparation, preparation, and distribution of food;
• Monitoring the distribution of all services performing customer service, and replenishment of the buffet;
• Programming of the production map;
• Datasheet percap settings;
• Preparation of menus with the nutritionist manager of the unit;
• Organization of events and coffeebreaks;
• Preparation of cleaning scale;
• Execution and monitoring of POP's  (sample collection, temperature, leftovers, etc.);
• Participation in quality audits for ISO 22000 certification;
• Parallel control of the numbers of services offered for billing validation;
• Waste control (clean, dirty, buffet leftover);
• Activities aimed at cost reductions in order to achieve financial results, and customer service.

Studying Distance Food Engineering    - Faculdade  UNYLEYA  -  Brasilia / DF Brasil

Postgraduate MBA Gastronomy Business - University of Vale do Itajaí - UNIVALI - Itajaí/SC:  FEB/2015 to AUG/2016

Complete Higher Gastronomy - University of Vale do Itajaí -  UNIVALI - Itajaí/SC: FEB/2011 to DEC/2014