I am a passionate, results-oriented leader with extensive experience in sustainability within the luxury hospitality industry. In my current role as Director of Sustainability, I am responsible for driving the successful implementation of the company’s sustainability initiatives, ensuring compliance with all environmental regulations, and promote a culture of social responsibility within property.My main responsibilities include:• Lead all aspects of sustainability: Oversee the development and execution of comprehensive sustainability programs, including energy and water conservation, waste reduction and responsible sourcing.Ensure brand alignment: Implement and protect the core values of local sensitivity, crafted experiences and pioneering wellbeing across all sustainability operations.• Guest and Host Engagement: Creating engaging guest and employee experiences that highlight the property’s sustainability efforts and foster a deeper connection to the environment and local community.• Leadership and team development: Build and lead a team of high-performance sustainability professionals, providing training and guidance to ensure your success.• Financial management: Manage the budget of the sustainability department effectively, focusing on cost control and generating profitability.• Community engagement: Cultivate strong relationships with local organizations and advocate for environmental and social responsibility initiatives within the community.

As an HSE analyst at the hotel, I am responsible for implementing and managing the Safety, Health, Environment and Social Responsibility Management System, following corporate guidelines and legal regulations. Some of my main responsibilities and duties are:- audit and verify the legal compliance of permits and other property documents;- Carry out the governance of the company’s Licenses;- qualify suppliers and providers of critical or regulated services;- assist CIPA in implementing compliance with regulatory standards;- Develop and implement the emergency plan, coordinating the security and first aid teams. ;- implement the Management System guidelines, ensuring standardisation, integration and harmonisation of processes, as well as the achievement of established targets;- Promote the implementation of guidelines and parameters associated with best practices and preservation of the environment, seeking new initiatives aimed at optimizing processes and profitability of the business, developing and monitoring compliance with environmental procedures and indicators;- carry out campaigns and other environmental awareness and education actions, taking into account current legislation, ensuring the prevention of environmental liabilities and the image of the hotel;- Lead the team in the implementation of actions, processes and best practices to promote a safe environment and prevent the occurrence of accidents, ensuring compliance with regulatory standards (Ministry of Labor of Brazil) and internal policies in accordance with current legislation;- Develop, analyze and monitor action plans, controls, reports and indicators related to HSE areas, reporting the results to management and other areas involved.

As a sustainability manager in luxury hospitality, my role encompasses a wide range of responsibilities that are essential to the company's success and excellence. Some of the highlights of my experience and work include:- Efficient management of waste generated on the property, seeking sustainable final disposal solutions.- Managing agricultural production, promoting sustainable farming practices and contributing to food safety.- Successful implementation of programs to reduce plastic consumption in order to minimize environmental impact.- Leadership in projects with a socio-economic and environmental impact, aimed at preserving the local community and ecological balance.- Rigorous monitoring of indicators, including scope 1 and 2 carbon emissions, ensuring the continuous reduction of the environmental footprint.- Developing and monitoring sustainability KPIs and targets, in line with the company's objectives and best practices in the sector.- Implementing sustainability policies, ensuring that all areas of the hotel are aligned with sustainable principles and guidelines.- Recommending sustainability criteria and guidelines in decision-making processes, promoting environmental and social awareness in all areas of the hotel.- Responsibility for training staff in sustainability, ensuring that all employees are aligned with sustainable practices and are agents of change.

During my time as Sustainability Manager at the international Six Senses chain, I had the privilege of leading innovative and transformative initiatives in favor of sustainability. With a public commitment to environmental and social excellence, my role was fundamental in driving sustainable practices in all areas of the hotel.I implemented comprehensive strategies and programs to reduce the consumption of natural resources such as water and energy, promoting operational efficiency and minimizing environmental impact. In addition, I was responsible for engaging and training staff, encouraging the adoption of sustainable behaviors on a daily basis and promoting a culture of environmental responsibility.I also established strategic partnerships with local communities, contributing to sustainable development and improving the socio-economic conditions of the regions where the hotel is located. Through social responsibility projects, I developed actions that directly benefited the communities, promoting social inclusion and appreciation of the local culture.My work as Sustainability Manager was based on innovation, creativity and commitment to tangible results. I worked closely with the hotel's executive team and employees to achieve ambitious sustainability goals, positioning the brand as a benchmark in this sector.- Management of waste generated on the farm and final disposal - Agricultural production management- Implementation of programs to reduce plastic consumption- Management of socio-economic and environmental impact projects- Monitoring indicators including scope 1 and 2 carbon emissions- Development and monitoring of KPIs and sustainability targets.- Implementation of sustainability policies- Recommending sustainability criteria and guidelines in decision-making processes- Responsible for training the team in sustainability

During my experience as a Purchasing Analyst, I was responsible for managing all purchases for the kitchen sector, as well as the rest of the hotel, where the main focus was on developing strategic suppliers and efficient purchasing management.I implemented a rigorous selection process to ensure long-lasting partnerships with reliable, quality suppliers. In addition, I negotiated advantageous contracts, always seeking the best conditions in terms of price, delivery time and product quality.My work resulted in optimizing the costs of purchasing materials, without compromising the excellence of the products and services offered by the hotel.Through a proactive approach, I maintained efficient communication with the hotel's various departments, ensuring that their needs were met effectively.Main Responsibilities:- Negotiating contracts: Responsible for negotiating contracts with suppliers of kitchen supplies and other hotel supplies.- Purchasing Supplies: Evaluating suppliers, analyzing commercial proposals, making quotations and negotiating the best conditions for the company.- Supplier development: Establishing and maintaining solid business relationships with suppliers, especially small local producers, to ensure the quality and sustainability of the products purchased and the enhancement of regional production.- Cost Control: Monitor and control costs related to purchases in the Food and Beverage (F&B) sector. Analysing the impact of purchases on the budget, identifying opportunities to reduce costs and implementing measures to optimize spending.- Inventory Management: Collaborate in inventory control, ensuring adequate availability of products and avoiding waste. Carrying out periodic inventories and implementing efficient storage and quality control processes.

During my time in this position, I was able to implement significant improvements in the kitchen operation, optimizing processes, reducing costs and increasing operational efficiency where I was responsible for leading and supervising a team of kitchen professionals, ensuring excellence in the preparation and presentation of the dishes served at the hotel where I coordinated staff training, aimed at improving culinary techniques and complying with food safety standards.I also established strategic partnerships with local suppliers, guaranteeing the quality of ingredients and promoting support for the community. I kept up to date with the latest gastronomic trends and constantly sought innovation in my dishes, ensuring an exceptional dining experience for guests.My experience in this position allowed me to develop leadership, quick decision-making and problem-solving skills.Main responsibilities:- I planned, coordinated and supervised all the operational activities of a hotel kitchen.- I managed and led a team of cooks, kitchen assistants and other professionals, ensuring that quality and service standards were met.- I revised menus, taking into account customer preferences, the seasonality of ingredients and gastronomic trends.- I ensured that hygiene, cleanliness and food safety standards were met, in accordance with current regulations.- I placed orders for supplies and ingredients, ensuring adequate stock for the daily operation.- I monitored staff performance, providing constructive feedback and identifying training and development opportunities.- I managed the kitchen budget, controlling costs and ensuring an efficient and profitable operation.- I solved problems and dealt with high-pressure situations, keeping calm and making assertive decisions.

During my professional career, I started out as a cook in a renowned tapas bar, where I had the opportunity to work alongside renowned Chef Raul Florenza Fuertes. Over the years, with dedication and passion for gastronomy, I progressed to the position of Chef de Partie, gaining experience and knowledge of Brazilian and Spanish cuisine, as well as their distinct techniques.During my time at this establishment, I had the opportunity to hone my culinary skills, developing authentic and tasty dishes inspired by the rich tradition of Spanish and Brazilian cuisine. Under the guidance of Chef Raul Florenza Fuertes, I learned to use fresh, quality ingredients, improve my food preparation technique and create unique flavor harmonies.As Chef de Partie, I took on the responsibility of leading a kitchen team, ensuring the operational efficiency of the department and the quality of the dishes served. I worked closely with Chef Raul Florenza Fuertes, helping to develop seasonal menus, create new recipes and execute special events.In addition, I would highlight my ability to maintain an organized and safe working environment, strictly adhering to hygiene and food safety standards. My ability to work under pressure, manage time effectively and maintain high quality standards all contributed to the success of the tapas bar.It was an enriching and challenging experience, which allowed me to grow professionally and personally.- I prepared purchase requests, managed stock and checked quality standards.- I prepared and cooked dishes according to recipes and quality standards.- Managed stock and purchase orders.- Trained and oriented new employees.- Kept the kitchen clean and organized.