Guillaume Le Ray Email & Phone Number

Région De Saint-Malo, France

Région De Saint-Malo, France

Saint-Malo, Bretagne, France

Région De Lausanne, Suisse

NUTRESIA SA - Head of Food Safety (Since april 2015) - Lausanne, SwitzerlandIn charge of:• Safety and hygiene;• Quality management system (QMS);• Prevention and management of risks, associated with product development, while involving legal bases;• Quality approach within the internal department "product development" of Nutresia (drafting and updating protocols, investigations, internal non conformities, deviations ...);• Optimization of operation and development of… Show more NUTRESIA SA - Head of Food Safety (Since april 2015) - Lausanne, SwitzerlandIn charge of:• Safety and hygiene;• Quality management system (QMS);• Prevention and management of risks, associated with product development, while involving legal bases;• Quality approach within the internal department "product development" of Nutresia (drafting and updating protocols, investigations, internal non conformities, deviations ...);• Optimization of operation and development of methods;• Define the conservation strategies of raw materials and cooked food;• Conduct laboratory testsI coordinate:• The action of external and internal partners;• Microbiological testing for the development of raw materials and finished goods in accordance with quality system procedures. I draft specifications, follow, operates, and validates the results of these tests;• Controls compliance benchmarks and deadlines;STRIX Ltd (october 2014 - april 2015) - Ronaldsway, Isle of Man, British Isles- Be support in the creation of a new appliance designed to heat food preparation;- Specific knowledge transfer on the sous-vide food preparation- Performing range of test and FAT on the new applianceCREA (october 2013 - october 2014) - Paris, FranceIn charge of :• Analysis of the needs and expectations of customers through listening and conducting studies;• Achievement of pre-diagnostics to assess the feasibility and desirability of missions;• Definition of financial and human resources needed to conduct missions;• Developing methods of work by organizing steering committees and working groups;• Definition of indicators to monitor missions;• Analysis of existing situations within the company;• Developing scenarios responding to the problem(s) and present them to client(s);• Plan and implement the chosen scenario;• A study on its mission to enable the best return possible experience (MASK: Method for Analyzing and Structuring Knowledge method) Show less

Eure, 27

I was fully responsible for:• Quality, safety and hygiene;• Implementation of quality management system (BRCv7) with a transition from Grade C to Grade B;• Quality approach (drafting and updating protocols, investigations, internal non conformities, deviations ...) with a reduction of 15% non-compliance;• Drafting supplier’s specifications and their implementation;• Optimization of operation and developments of methods including the transition to fully paperless quality… Show more I was fully responsible for:• Quality, safety and hygiene;• Implementation of quality management system (BRCv7) with a transition from Grade C to Grade B;• Quality approach (drafting and updating protocols, investigations, internal non conformities, deviations ...) with a reduction of 15% non-compliance;• Drafting supplier’s specifications and their implementation;• Optimization of operation and developments of methods including the transition to fully paperless quality department;• Managing microbiological testing for the raw materials and finished goods. I validate the results of these tests and concluded on the shelf lives of products, the effectiveness of cleaning procedures and overall hygiene (goods & plants);• Monitoring procedures of compliance with standards and deadlines;• Monitoring compliance with work instructions Show less

Responsibilities:• Achieve service including preliminary preparations, starters realization (hot and cold), cooking and dressing hot dishes, desserts (hot and cold)• Lead, facilitate and train kitchen staff• Ensure the operation of various cooking station• Ensure the safety of food production and conservation of coves• Manage procurement, receipt and storage of foodstuffs in connection with the kitchen HACCP process• Check inventory (FIFO, FEFO)

Le Coteau (42)

Oise

Responsible for:• Development of range of finished goods for our customers;• Coaching of production and realization of event-operations;• Optimization operation;• Managing the planning and production schedulingGet support of:• The quality, safety and hygiene;• The implementation of quality and animation of QMS process (drafting and updating protocols, investigations, internal non conformities, deviations ...);• Drafting supplier’s specifications and… Show more Responsible for:• Development of range of finished goods for our customers;• Coaching of production and realization of event-operations;• Optimization operation;• Managing the planning and production schedulingGet support of:• The quality, safety and hygiene;• The implementation of quality and animation of QMS process (drafting and updating protocols, investigations, internal non conformities, deviations ...);• Drafting supplier’s specifications and their implementation;• Monitoring procedures of compliance with standards and deadlines;• Monitoring compliance with work instructions Show less

Oise

In charge of:• The implementation of quality management system (ISO9001, certified "organic" Ecocert)• The quality approach (drafting and updating protocols, investigations, internal non conformities, deviations ...);• Optimization of operation and development methods;• Managing the internal analysis laboratory: physicochemical properties studies of finished goods and raw materials;• Managing microbiological testing for the raw materials and finished goods;•… Show more In charge of:• The implementation of quality management system (ISO9001, certified "organic" Ecocert)• The quality approach (drafting and updating protocols, investigations, internal non conformities, deviations ...);• Optimization of operation and development methods;• Managing the internal analysis laboratory: physicochemical properties studies of finished goods and raw materials;• Managing microbiological testing for the raw materials and finished goods;• Monitoring procedures of compliance with standards and deadlines;• Monitoring compliance with work instructions Show less

Master Of Science (M.Sc.)

Licence Sciences De La Vie

Cap

Bts

Baccalauréat Technologique