I gained valuable experience in analyzing monthly quality KPIs, reviewing and reporting on supplier documentation, and writing GMP audit reports based on on-site visit. I also supported the Consumer Contact Team with technical knowledge to obtain better complaint data and corrected customer complaint indicators. In addition, I helped organize events and polls to support the day-to-day work of the Quality Team and supported the Sales team with technical requirements. I contributed to the implementation of Barilla's Good Distribution Practices and Container Loading and provided a summary of import/export requirements for different countries around the world. Finally, I played a role in spreading and increasing awareness of the Culture of Quality in the Barilla organization.

Overseeing day-to-day operations of the establishment, managing employee recruitment and training. I also managed hygiene supervision, supply chain management, and procurement, defined sale prices for meals in the restaurant, and organized personnel education about health and safety at work and food hygiene.

I provided personalized nutritional advice and guidance to patients. I conducted nutritional analysis of hospital menus for different health conditions and created personalized menus for out-patients based on their genetic test results. I defined food allergens in restaurant meals and educated personnel about food hygiene and nutrition.

I played a key role in ensuring the quality and safety of meals. I implemented the HACCP plan and I was part of JCI standards implementation. I conducted hygiene supervision, and managed the supply chain, including quality control of received supplies, procurement, and inventory control. I also conducted financial and qualitative analyses on offers for kitchen equipment, food, work uniforms, and cleaning products. I defined sale prices for meals in the restaurant, instructed personnel about the correct use of cleaning products, and organized personnel education about health and safety at work, food hygiene, and kitchen inventory manipulation.

I gained valuable experience in creating specific menus for in-patients and providing nutritional advice and personalized menus to out-patients. I also had the opportunity to write nutrition recommendations for patients with specific health conditions and guidelines for the organization of the hospital kitchen and clinical nutrition. In addition, I was responsible for writing informative posts about nutrition for the clinic's website, and I also contributed to the procurement process by conducting qualitative and financial analysis on offers for kitchen equipment, food, and cleaning products.

My responsibilities included tempering chocolate and creating chocolate decorations and pralines, as well as decorating cookies for special occasions.

I gained hands-on experience in determining the rheological properties of dough using instruments such as extensographs, amylographs, and farinographs. I also learned how to determine the quantity of gluten in flour, as well as the mineral and moisture amounts.

I gained experience in identifying microorganisms in patient samples using methods such as Gram staining and cultivating microorganisms on culture medium. I also conducted antimicrobial susceptibility testing to determine the most effective treatments for different types of infections. Through this experience, I developed a strong foundation in laboratory techniques and procedures, as well as a thorough understanding of microbiology and infectious diseases.

I had the opportunity to observe the various stages involved in the production of beer. Through this experience, I gained a deeper understanding of the equipment, techniques and processes used to create beer. This training provided me with valuable exposure to the beer industry and a foundation for my understanding of the production process.