Alex Anderson

East Petersburg, PA

717-***-****

Education

Certificate in Culinary Arts (2 years)

Instituto Argentino de Gastronomía – Buenos Aires, Argentina 2009 Ecole le Notre – Paris, France 2010

Training

Conflict and Group Management – Universidad Nacional de Asuncion, Paraguay ISO 9001/2008 Quality Certification for Auditors – 2013 HACCP

SAP Quality Management – Enviromaps – Sharepoint – Microsoft Office Languages

English – fluent (read – write – speak)

Spanish – fluent (read – write – speak)

Italian – advanced

Work Experience

FROM 2016 IN THE UNITED STATES

TreeHouse Foods – July 2018 - Present

QA Coordinator

• Quality Management Library, maintaining, revising, reviewing, creating and archiving documentation according to facility and corporate standards

• FSQRA projects: food safety and quality risk assessment projects, working alongside project managers and affected department managers to analyze food safety/quality risks for production during construction or demolition work

• Creation of Microbiology testing plans and maps for projects

• Preventive Control Qualified Individual (PCQI): verification of all production documentation containing critical control points (HACCP)

• Lab training in food quality testing: color, humidity, water activity, ph, salt and dimensions

• CAR Log management: Creation, revision and tracking of Corrective Actions found during internal and external audits

• Audit management, experience handling external auditors (Kosher, Customer, Federal) and preparing for audits.

• Food Safety and Quality training for all new hires and current employees on a monthly basis The Spice and Tea Exchange December 2017 – July 2018 Assistant Manager

• Manage and Train all new employees • Quality Control for all products, make blends.

• Operate POS system and Manage monetary transactions

• Organize and Order inventory

Wild Meadow Farms November 2016 – January 2018

Order Fulfillment/Quality Control

• Trained personnel for fulfillment duties

• Assessed quality of each product

• Fulfillment Specialist

• Used proprietary software for Fulfillment process INDUSTRIAL AND CULINARY

Goddard Catering Group June 2015 – December 2015

Production Manager – Airline and Industrial cafeteria production

• Oversaw food production (various departments) for various airlines (American Airlines, United, etc.)

• Followed all HACCP guidelines

• Assisted with standardizing the processes and ran quality control checks on food according to airline standards

http://www.goddardcatering.com.py/

Convair Hotel – Ciudad del Este, Paraguay(330km from Asuncion) March 2015 – July 2015 Restaurant and Event Consultant – temporary position

• Worked as a consultant for the hotel

• Instructed Food and Beverage department on ISO 9001, set up manuals and procedures to start certification process for the entire hotel.

• Restructured department and expanded it to allow for larger events and several satellite kitchens. Consorcio COMEPAR y Alimentos – Asunción, Paraguay June 2013 – January 2015 Plant / Production Manager – Fresh food production for 33,000 school children daily.

• Manufactured 8-9 tons of fresh hot and cold foods daily for a government program to provide lunch for all school children in the greater Asuncion area.

• Reported to COO

• Began with managing the night shift of 24 people and acquired the management of the day shift (mise en place shift) of another 50 to 75 people, employee numbers varied according to the production calendar.

• Performed quality control of all meat, produce and dry products (beans, rice, starches, additives etc) to be purchased and received at the plant along with Quality department techs.

• Performed swab testing of food, equipment and employee’s hands along with Quality department techs.

• Communicated needs with suppliers and ensured they were following product specs and quality.

• Led the implementation of HACCP, ISO 9001 (certified both 2013) and ISO 22000 (2014) thoughout the manufacturing process.

• Used Microsoft Office and proprietary software to program production and project purchase needs. http://www.comepar.com.py/

Hotel De La Trinidad (4 stars)

Encarnación, Paraguay (360km from Asuncion) December 2012 – June 2013 Executive Chef, Consultant – temporary position

• Responsible for starting up a new restaurant and tea room.

• Recruited and hired teams for both locations, Chef, Sous Chef and parties.

• Ordered all products and equipment for the kitchen, as well as trained Purchasing department on restaurant products and stock management.

http://www.hoteldelatrinidad.com.py/

Hotel Guarani April 2012 – December 2013

Head Chef – 4 star Hotel, Asunción-Paraguay

• Managed kitchen crew of 20-25 people, and a 24/7 operation.

• Reported to Food and Beverage Manager

• Managed hotel restaurant Yasyretá, Casino restaurant (24/7), room service (24/7) and event kitchens.

• Followed food safety guidelines compliant with governemnt and Fën Hotel Chain standards

• Catered events for up to 2,500 people. A normal weekend would have 90% occupancy and various events simultaneously. http://www.hotelguarani.com.py/en-gb MIRAZUR Restaurant – Menton, France

Chef Mauro Colagreco (2 Michelin stars) June 2010 – November 2010 Seasonal internship

• Started as Garde Manger assistant or‘comis’

• Tasks included: cleaning station, picking fresh vegetables, flowers and lobsters for restaurant production from restaurants garden and harbor

• Garde Manger production and dispatch.

• Stock and concasse tomat production

• Cleaning and portioning of fowl and seafood.

http://www.mirazur.fr/

2007 (1st year of College) to 2010 acquiring experience at a variety of places in Buenos Aires, Argentina, including L`Orangerie at Alvear Hotel (5 stars).

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