▪ Maintaining high standards for customer service and quality assurance.▪ Keeping areas clean and tidy to ensure that space usage was maximized.▪ Received and processed payments in cash, check, credit card and automatic debit.▪ Tracking inventory and place orders to replenish stock.

▪ Acted as project lead for introduction and scale-up of Quality and Management of Food Safety Programs including HACCP, GMP and 5’S, traceability Systems and auditing.▪ Implemented process improvements to increase yields, improving quality and reducing downtime.▪ Provided training to more than 30 staff members of the production team on quality standard operating procedures.▪ Guaranteed quality standards and specifications were maintained according to legislation, resolutions and standards (Brazilian and European) for exports. ▪ Provided Food Security on receipt of goods, shipping and finished product.▪ Management of production, inventory, logistics and distribution of products.Achievements:▪ Guaranteed the monthly sale of 500 tons of industrial spices to one of the main customers.▪ Development of the traceability process for the investigation of allergenic products, solving all production problems.▪ Worked with a security engineer to develop and improve HACCP products and certify the training of employees in order to guarantee the best quality of products and food preparation, resulting in 92% approval in internal and external audits.

▪ Ordered and distributed office supplies.▪ Handled finance business including invoices, accounts payable and receivable also PPE purchases for the company.▪ Organized and presented financial data, and quarterly billings reports.▪ Filed documents to maintain an organized and efficient office environment.Achievements:▪ Due to outstanding performance, was promoted to a Production Engineer position.

▪ Ensured compliance to all regulatory GMP, Safety and Environmental requirements, meeting the company and legal standard.▪ Performed HACCP reviews of high risk and food processing firms.▪ Performed on-site inspections and evaluations in the areas of food safety, sanitation, and brand protection.▪ Determined root cause and provide training for best practices in order to overcome problematic areas.Achievements:▪ Creation of the Quality Management System and Haccp manual, training employees resulting in a score of 85% in the external audit.