Demand Generation• Responsible for driving sustainable business growth via independent operators in a hybrid team (online and F2F)• Accountable for delivering business targets (Turn Over, Reach & Penetration), Digital Engagement, with both Operators and Distributor Trade Partners & Market Place Compra Food Service• Responsible to execute Multi touchpoint contact strategy online and face to face for generating demand for Food Solutions Products & deliver great customer experience• Provide culinary consultation/demonstration to Farmer and Closer clients• Execution of Digital Funnel attending leads on chatbot online• Conduct F2F and Virtual Sampling, Ideation, Cooking Demos using culinary knowledge to secure new opportunities or increase volume usage by new menu applications or into existing dishes• Use relevant selling stories to help deliver the revenue savings and or efficiency improvements from UFS solutions• Drive conversion of leads• Accountable for penetration strike rate target achievement based on automated Accounts & SKU prioritization• Strategic Online Selling skills• Impactful F2F and Virtual Customer Engagement• Full understanding of all operators & UFS solutions

• Lead Chef for Brazil and South Latin America, managing seven chefs and interns in B2B culinary projects globally and domestically• Defining and driving culinary strategy in all operator groups through gastronomic consulting, training and developing new concepts, menus and final products• Structuring Chefs team with defined gastronomic agenda, quarterly OKRs and generating incremental turnover in all channels• Supporting Marketing and R&D teams with new concepts, skus claims, video scripts and execution for website and social media• Chefmanship Training on all internal and external sales team weekly• Developing content in Instagram and Facebook account focusing on innovation launches, Killer Recipes and one on one talk/lives with clients• Creating an inclusive environment that fosters food creativity, analytical mindset and design thinking with a solution outcome to our customer´s operation and goal• Created DemoCooking training programs for internal teams and external customers through online presentation of innovation products and how to cook them• Developing new concepts according to client´s needs with innovation for caterings, supermarkets, rotisseries, global and local chains, dark kitchens and industries.• Presenting annual Food Services Food Trends that guide, educate and base all innovative developments on taylor made skus, menu and recipes in all channels• Delivering value with positive effect on operator´s business as a purpose• Stablishing Chefs team as an strategic unit working for clients, with focus on cost-wise innovative solution and as an inspiration for food and sustainability

PT#FairKitchens é um movimento que luta por um setor de serviços de alimentação e hospitalidade mais resiliente e sustentável, exigindo mudanças ao mostrar que uma cultura mais saudável resulta em um negócio mais saudável. Ele se esforça para tornar o setor um lugar mais justo, mais inclusivo e mais feliz para manter os talentos que temos hoje e atrair os talentos de que precisamos para o futuro.*EN#FairKitchens is a movement fighting for a more resilient and sustainable foodservice and hospitality industry, calling for change by showing that a healthier culture makes for a healthier business. It strives to make the industry a fairer, more inclusive and happier place to be to keep the talent we have today and attract the talent we need for the future.

• Developed new concepts and menus (onboard and retail) according to customer specifications in costwise and quality focused manner. • Focus point for client strategy. Streamlined production and process on daily kitchen based on concepts menu presentations. • Developed and adapted menus for Brasil, Mexico, Chile, Portugal, Italy, South Africa and New Zealand operations, trainning kitchen staff on perfect execution and pattern in presentation and flavour.

• Managed 10 cooks in preparation of all menu• Implemented hygine polices and procedures• Planned production • Trainnef and schedule staff • Standardized production and food quality• Prepared all dessert/bakery items• Supervised daily production for all savory (stocks, all fermented items, sauces)• Managed all ordering and acceptance of daily deliveries• Purchased food/produce with focus on cost and quality, choosing best suppliers• Controlled inventory and food costs by monitoring and reporting food waste and cost• Streamlined kitchen operations through accurate prep sheets, standardizing recipe files and product-rotation systems• Developed menu and recipes, as well technical/costs spreadsheets• Planned, produce and execute events

Food Trends and Innovation Consultant Chef• Food services market research (restaurant and menu, product launches, new venues, gastronomic symposiums)• Data synthetization in food trends reports (providing analysis and commentaries to internal clients – Branding, R&D and Marketing sectors)• Collaboration with Innovation sector on product creation and development (Innovation and brainstorming sessions)• Product development collaboration with R&D (concepts, product test in kitchen, consumer tests, internal testing)• Concepts and product tasting in kitchen• Support to R&D and Marketing providing insights, food market analysis and product/recipe technical sheetsEvents and Food Fairs Chef• Menu/recipes development focused on branding/marketing approach pre-event• Logistics support • Presentation, plating, service organization, time table on production and service on event/stand• Food demonstration/testing• Cooking show/classes• Chef do Futuro Sadia 2015 and 2016: National Gastronomic Contest (Support to Marketing and Branding, Gastronomic consulting on product and recipes as well finalists concepts, development of information to website, final event management from beginning to end).

Global Accounts Chef • Client prospecting on global food chains• Menu/Recipe development according to client´s needs/demands• Concept/product testing and tastings• R&D support on taylor made products• Marketing and Branding support on new concepts based on food trends and market/client analysis• Tasting and creative food presentations to narrow client´s relationship and enhance selling• Active participation on client´s innovation pipeline and marketing calendar activities

• Food quality inspections to ensure that all food items conform to hygiene standards• Production, menu planning (establishing size of food portions, estimating food requirements and costs, and ordering supplies)• Operation of all kitchen equipment (performing preventative and general maintenance on kitchen equipment)• Menu/recipe testing and tasting according to season and produce

La Palette Restaurant• Food quality inspections to ensure that all food items conform to hygiene standards• Production, menu planning (establishing size of food portions, estimating food requirements and costs, and ordering supplies)• Operation of all kitchen equipment (performing preventative and general maintenance on kitchen equipment)• Back of the house training• Menu/recipe testing and tasting according to season and produce