Technical responsible; Responsible for HACCP management in hotel restaurant (3 restaurant and 1 banquet kitchen) by ensuring food safety, quality and integral compliance with national and local health and safety laws and food safety policy Belmond; Management, leadership and development of Food Safety team and staff canteen team with 12.000 meals/month; Implementation of the management food supplier program and 2nd part audit; Creating and applying group and on-the-job training for F&B Team; Compilation and analisys of Food Safety results through Key Performance Indicator; High performance and communication with team multidiciplinary (F&B team, supplier, retail, maintenance, etc.); Planning of sector objectives and targets and definition technical strategy to achieve; Participation in internal projects of waste management and sustainability.

Applying operational check-up end to end with action plans; Creating month and anual Food Safety reports about each hotel; Creating and applying group and on-the-job training for F&B Team; Creating and updating operationals instructions and F&B policies; Implementaion internal marketing materials of kitchen. Applying the Food Safety tools at the Olympic Games Rio 2016; Implementation and certification of the HACCP System in the hotels (breakfast products); Recipes standardization.

Responsible for implementing HACCP procedures in hotel restaurant; Monitoring the food chain process by ensuring the compliance with meal production and food safety requirements; Updating GMP Manual and SOP. Applying group and on-the-job training for F&B Team; Creating menus for staff canteen;

Implementing the good practices by ensuring food safety and compliance with national and local health and safety laws (headquarter and branches); Creating and applying group and on-the-job training for culinary team; Recipes standardization;

Performance in the Viena brand (restaurant and express); Planning and operational monitoring meals producing; Responsible to applying the end-to-end Quality & Food Safety procedures execution; Operational and administrative routine of the restaurant (purchases, employees, work schedules, budget, food cost, sales, etc.).

Creating hypocaloric menus; Recipes standardization for freeze meals menu; Operational monitoring for producing, packaging and delivery meals.