Successful introducing and integrated quality management, and advanced technology into sustainable food production processes, alongside cultivating a pleasant working environment, I've helped my team optimize operations and enhance efficiency. These initiatives have not only boosted our current performance but have also laid a solid foundation for scalability and future growth.

Developed and implemented advanced agronomic solutions in closed greenhouse systems using artificial lighting and Biocontrol and different types of substrates for cultivation, optimizing harvest by 20% while reducing resource consumption by 15-20%.

In the role of Quality and Biological Officer, I was responsible for ensuring and controlling the quality standards of products and processes in the company. My main responsibilities included development and implementation of quality management systems, creation and optimization of internal standards and procedures in accordance with international requirements and regulations. I organized training sessions for the employees on quality standards and safe handling of biological materials, which helped to improve the competence of the team. An important part of my work was maintaining and updating quality documentation, including test reports, inspection results and deviation reports.

In the role of Production Manager at Tucano Coffee, I was responsible for the complete management of centralized production facility and all production processes, focusing on ensuring high quality of dishes and drinks in accordance with company standards. My duties included the development and optimization of the menu, as well as the creation of new dishes considering seasonal trends and guests' preferences. I carefully monitored the quality and freshness of raw materials, conducted inventories and managed collaborations with suppliers. I placed great emphasis on transferring my experience to the team by conducting trainings for chefs and baristas and ensuring that all cooking and serving standards were followed. I also worked on reducing costs and controlling production costs by minimizing wastage and optimizing purchasing. Working closely with the management team, I strived to raise service quality and introduce new production initiatives to maintain high customer satisfaction and efficient operation of all café shops.