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Robert Waitz is listed as Technical Manager at friedrich ingredients DMCC, based in Dubai, United Arab Emirates. AeroLeads shows a matched LinkedIn profile for Robert Waitz.
Robert Waitz previously worked as Master Butcher in a leading position at Feinkost Böhm and Master Butcher and Charcuterie Artesan at Hipgroup. Robert Waitz holds Master Butcher from Erste Thüringer Meisterschule Des Fleischerhandwerks.
####Experienced Master Butcher and Food Processing Specialist with expertise in meat technology, recipe development, and high-quality charcuterie production. Proven ability to lead product innovation, optimize production lines, and deliver superior results for clients worldwide. Adept at blending traditional methods with modern technologies to exceed customer expectations.####As a Master Butcher I am able to assess taste and quality of a product. The traditions in the craft are very important to me, as they are a huge part of our cultural heritage. To keep these traditions alive we need the natural origin of raw materials and craftsmanship; accompanied by the instinct for the right processes within the given environment condition. Taking ones time, working traditionally and changing the processes according to given changes in raw material and environment, I am convinced that one can make not only a good product, but a product of high quality.
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- Product development for our clients in the meat industry.- R&D and product improvements.- Travelling to our customers within Middle East countries.- Technical Customer Support.- Recipe developments and implementation into production lines.
Stuttgart, Baden-Württemberg, Germany
Field of Responsibilty Design of the counter and display of goods Planning of promotional events and presentation of goods incoordination with the supplier Customer service and acquisition Personnel planning and coordination Set-up of a Charcuterie product line Responsible for the Dry-Aging process of beef Optimizing the production process Improving existing recipes when needed Product development for the changing customer needs Consulting on new investments All-rounder in butchery, kitchen and sales
Auckland, New Zealand
Field of Responsibilty Design of the counter and display of goods Planning of promotional events and presentation of goods incoordination with the supplier Customer service and acquisition Personnel planning and coordination Set-up of a Charcuterie product line Responsible for the Dry-Aging process of beef Optimizing the production process Improving existing recipes when needed Product development for the changing customer needs Consulting on new investments All-rounder in butchery, kitchen and sales
Te Aroha, Waikato, New Zealand
Field of Responsibilty Design of the counter and display of goods Planning of promotional events and presentation of goods incoordination with the supplier Customer service and acquisition Personnel planning and coordination Set-up of a Charcuterie product line Responsible for the Dry-Aging process of beef Optimizing the production process Improving existing recipes when needed Product development for the changing customer needs Consulting on new investments All-rounder in butchery, kitchen and sales
Struth-Helmershof, Thüringen, Germany
Field of Responsibilty Slaughtering and cutting of cattle and pigs Production of meat and sausages Implementation and monitoring the maturing process of rawsausage and raw ham Production of boiled and raw ham Production of boiled, poached and raw sausages Production of minced meat and bratwurst Cutting and portioning according to customer wishes Preparation and delivery of customer orders Production of Alto Adige Speck Production of cold cuts, dumplings, brined goods, smokedsausages
Schmalkalden, Thüringen, Germany
Field of Responsibilty Slaughtering and cutting of cattle and pigs Production of meat and sausages Implementation and monitoring the maturing process of rawsausage and raw ham Production of boiled and raw ham Production of boiled, poached and raw sausages Production of minced meat and bratwurst Cutting and portioning according to customer wishes Preparation and delivery of customer orders Production of Alto Adige Speck Production of cold cuts, dumplings, brined goods, smokedsausages
Westendorf, Bavaria, Germany
Field of Responsibilty Slaughtering and cutting of cattle and pigs Production of meat and sausages Implementation and monitoring the maturing process of rawsausage and raw ham Production of boiled and raw ham Production of boiled, poached and raw sausages Production of minced meat and bratwurst Cutting and portioning according to customer wishes Preparation and delivery of customer orders Production of Alto Adige Speck Production of cold cuts, dumplings, brined goods, smokedsausages
Helmers, Thüringen, Germany
Field of Responsibilty Design of the counter and display of goods Planning of promotional events and presentation of goods incoordination with the supplier Customer service and acquisition Personnel planning and coordination Set-up of a Charcuterie product line Responsible for the Dry-Aging process of beef Optimizing the production process Improving existing recipes when needed Product development for the changing customer needs Consulting on new investments All-rounder in butchery, kitchen and sales
Schweinfurt, Bavaria, Germany
Field of Responsibilty Slaughtering and cutting of cattle and pigs Production of meat and sausages Implementation and monitoring the maturing process of rawsausage and raw ham Production of boiled and raw ham Production of boiled, poached and raw sausages Production of minced meat and bratwurst Cutting and portioning according to customer wishes Preparation and delivery of customer orders Production of Alto Adige Speck Production of cold cuts, dumplings, brined goods, smokedsausages
Eppan, Tirol, Italia
Field of Responsibilty Slaughtering and cutting of cattle and pigs Production of meat and sausages Implementation and monitoring the maturing process of rawsausage and raw ham Production of boiled and raw ham Production of boiled, poached and raw sausages Production of minced meat and bratwurst Cutting and portioning according to customer wishes Preparation and delivery of customer orders Production of Alto Adige Speck Production of cold cuts, dumplings, brined goods, smokedsausages
Quick answers generated from the profile data available on this page.
Robert Waitz works for friedrich ingredients DMCC.
Robert Waitz is listed as Technical Manager at friedrich ingredients DMCC.
Robert Waitz is based in Dubai, United Arab Emirates while working with friedrich ingredients DMCC.
Robert Waitz has worked for Friedrich Ingredients Dmcc, Feinkost Böhm, Hipgroup, Frank´S Saussages, and Fleischerei Frank.
You can use AeroLeads to view verified contact signals for Robert Waitz at friedrich ingredients DMCC, including work email, phone, and LinkedIn data when available.
Robert Waitz holds Master Butcher from Erste Thüringer Meisterschule Des Fleischerhandwerks.
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