Responsible Off-Trade at the point of sale. Identifying opportunities in the market, creating brand awareness, engaging customers. Following Trade Marketing guidelines. Adjusting budgets and analyzing category and sales evolution. Identfying key consumer targets among competence offers, innovation opportunities and activation strategies.

> Organizing and managing the work area (hospital kitchen).> Preparing and supervising diets.> Supervising the conservation, handling, and transformation of food.> Monitoring the preparation of diets and the food used, informing the team about characteristics, types, and quantities.> Supervising the plating line.> Addressing and resolving requests from the hospital wards regarding dietary modifications and specific needs.