Experience

DOLCERIA ALBA S.p.A.

• Italy
• Food and Beverage Manufacturing
• 1 - 100 Employee

• • Mar 2021 - Present

  - Improvement of the product performance and coordination of the new products development;- Market analysis: study of consumer needs, assessment of market areas and potential customers;- Predict and manage the competitors actions;- Identification of new business opportunities;- Collaboration with the main company functions: management, plant manager, sales manager, quality manager;

• • Aug 2018 - Present

  Main duties and responsibilities: - Customer support activities- Creation of product specifications, setting of artworks according to market rules- Packaging specifications and recyclability- Management and analysis of non-compliance- Management of export documents: veterinary certificates and free sale certificates- Management of external audits- Application of the Quality System and the HACCP system- Maintenance of voluntary certifications: BRC, IFS, HALAL, RAINFOREST, BIO. Show less

• • Jun 2017 - Aug 2018

  I focus on the creation and development of frozen desserts, from the initial stages to the industrial scale, with the aim of meeting customer demands or business needs. This job allows me to expand my knowledge, practical and theoretical, about ingredients (thanks to direct contact with suppliers) and on the technological processes of the Food Industry.

• • Jul 2015 - Jun 2017

  Quality Control at "Dolceria Alba Spa ', a company working in the field of frozen pastry. My duties include process control and production parameters, the improvement of the same, supplier analysis, management and treatment of non-compliance. I deal also of the laboratory tests on semi-finished and finished products, and the various procedures related to manual HACCP, certification BRC, IFS and HALAL.



DIAGEO OPERATIONS ITALY SPA

• Santa Vittoria d'Alba

• Research and Development

  • Nov 2014 - May 2015

  Stage at “Diageo Operations Italy”, where I worked in the “Brand Change Team” which is responsible for development, production and management of new alcoholic products and wines. My job was mainly related to back office activities and laboratory support: mostly I was involved in the production and execution of the activities related to the products marketing. Every day in Diageo there was the opportunity of increase my knowledge about food ingredients as additives and flavorings, about production processes used for wines and alcoholic products manufacturing, about data analysis and other methods related to the Quality Control area. Furthermore, I had the chance to improve my laboratory skills, especially concerning the accuracy and the proper use of the equipments. Show less



Monge Spa

• Monasterolo di Savigliano

• Training Cycle

  • Jul 2014 - Jul 2014

  Training cycle to become shift manager at the company "Monge Spa", with regard to the production of "wet food" for the world of pet food. The different positions he held and pursue growth has allowed me to know and analyze the various production departments: receiving goods, materials processing of raw materials, sterilization department, packaging department, shipping department, and so on. Training cycle to become shift manager at the company "Monge Spa", with regard to the production of "wet food" for the world of pet food. The different positions he held and pursue growth has allowed me to know and analyze the various production departments: receiving goods, materials processing of raw materials, sterilization department, packaging department, shipping department, and so on.



Cascina Fontanacervo

• Italy
• Dairy Product Manufacturing
• 1 - 100 Employee

• Trainee

  • Sep 2013 - Oct 2013

  During the period the company I followed the process of transformation of the milk, in particular on the heat treatment and sterilization of the active substance before being packaged and then sold. A careful analysis of the system of the company and the sequence of procedures for the processing of milk, have allowed me to create a "Manual for milk production" together with a P&ID (Piping and Instrumentation Diagram) of the process itself. During the period the company I followed the process of transformation of the milk, in particular on the heat treatment and sterilization of the active substance before being packaged and then sold. A careful analysis of the system of the company and the sequence of procedures for the processing of milk, have allowed me to create a "Manual for milk production" together with a P&ID (Piping and Instrumentation Diagram) of the process itself.



DECATHLON FRANCE

• France
• Retail
• 700 & Above Employee

• Local Sales

  • Apr 2012 - Aug 2012