For four years, I have led projects that transform businesses in the food and beverage sector. My experience includes coordinating operations in industrial kitchens, supervising teams, strategically planning menus, controlling costs, and implementing Good Manufacturing Practices and food safety.With extensive experience in different markets — from restaurants and bakeries to fast-food chains — I have specialized in business strategies that enhance results, always focusing on market analysis and excellent customer service.With my company Organo Vegano, I nurture my passion for gastronomy and advocate for vegetarian eating. I lead projects that help companies adopt sustainable practices, make plant-based foods accessible, and promote a positive impact on the environment.My vision goes beyond managing processes: I believe in empowering teams, optimizing operations and creating innovative solutions for the food market. My goal is to ensure that each client is successful and stands out in today's competitive market.