Coordinate and define all the activities related to the production centre of Breakfast Cereals. Manage a team of 130+ colaborators. Improve efficiency of existing assets. Increase yearly prduction by 10% to over 16000 ton.

Coordinate the technical and process improvements in the Breakfast Cereals plant.

- Project Management;- Support dairies in optimisation and continuous improvement projects;- Statistical Process Control (SPC) and Advanced Process Control (APC) implementation being thecountry lead on this initiative - Stourton dairy implementation of SPC as "pilot" for UK and coordinationbetween site, external partners (NWA), IT and SPC central team;- Support NPD and Marketing teams on projects by being the expert in process and product;- SCE-PPTO team lead on the "salt reduction" initiative on Cheddar - improve sampling and analysiswith statistical significance to allow fulfilling of government guidelines on salt levels;- Kick-off project to review and reduce the number of chemical and physical analysis in Stilton cheesedelivering a immediate saving of over 60 k£/year;- Member of the Calcium team (business transformation program) in Aylesbury to identify wastes andpotential saving using AGILE methodology and working closely with BCG - implementation of CIactivities to eliminate waste;

Lead and manage DMAIC Green belt projects. Participate in pillar activities. Coach people ineveryday problem solving activities and tools. Use the DMAIC methodology to develop people skills.

Manage a team of 28 people in a confectionery production line ensuring that safety, compliance, planattainment and budget. Coach and develop people. Labour planning and utilisation in an efficientmanner. Use and promote Go See Think Do methodology as structured approach to problem solving.

End-to End Project Management in confectionery; CAPEX management (build financial justifications, P&L's, BOM's, CST, involvement in CIAT submissions,etc); Concept, develop, industrialization, launch of new products in factories around the world; Line Layout design (using AutoCAD if needed); training of new staff; stakeholder's communication management; project risk assessment; deployment of complete confectionery lines;Member of the Focused Improvement team trained on DMAIC white, yellow and green belt - recently was part of the training team that delivered yellow belt training in PTC;I lead the 5S implementation on the part processed warehouse in PTC with very good feedback from the LT (leadership team);

Implementing new manufacturing technologies where there was no expertise available; installation of new equipment to modernize the industrial facilities and increase the capacity; management of a team of people that began with 9 elements and increased to more than 90; supervision of expansion works and installation / startup / commissioning of new production lines; enlargement of a production center that in 2003 produced 600 tons / year and in 2011 produced over 12000 tons per year; supervise the various departments needed for the proper functioning of the production center (maintenance, production, logistics / distribution, recruitment and selection of staff, management of supplies, training of employees), technical manager of all the manufacturing processes of breakfast cereals within the company;

Management of the various production centers; team coordination; new technologies implementation and development (pre-baked bread and pre-leavened); development of new recipes; optimization of the distribution of production between the various production centers in order to adjust the points of manufacture to points demand

Team coordination of several shifts (about 60 people) to meet the pre-defined objectives; daily planning composition; human resources management regarding team optimization; coordination of the lines supply; process optimizations; supervision and installation of new lines and equipment;