Chemical Engineering Food Safety

Rafael Specht

858-***-**** *******@****.*** linkedin.com/in/rafaelspecht

Education

Master of Business Administration - MBA, Rady School of Management GPA: 3.519 06/2020 University of California, San Diego

Relevant Classes: Customer Analytics, Experiments in Firms, Consumer Behavior, Pricing, Operations and Technology B.S., Chemical Engineering – Food and Science Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil 08/2010 Experience

Teacher Assistant, Urban Social Planning Department at UC San Diego 10/2019 - 06/2020

• Coordinated additional introductory Excel classes for the Real Estate Development classes, online platform maintenance, grading, review sessions and lately performed all the previous activities remotely Product Development/ Management Consultant, Brazil 05/2016 - 12/2017

• Optimized data analysis of KPI’s at Barbarella Bakery by remodeling production control indicators for the new production line and presented data to the CEO of the company

• Led a food safety mentoring program at Brazil Bakery, a food manufacturing company with operations throughout Brazil, which resulted in opening contracts with Walmart in Southern Brazil Trainee Program – Supply Chain Manager, Kallopoli Food and Beverage, Porto Alegre/RS, Brazil 12/2013 - 03/2016

• Coordinated full operational functions for 4 McDonalds restaurants with 450 employees as part of the trainee program

• Developed integrated procurement strategies, remote inventory management among the restaurants to decrease waste by 11%

• Successfully decreased negative financial impact during 2014 truckers’ strike in Brazil, by using certified local supply rather than traditional (blocked) channels

Technical Consultant, Márcio Rodrigues, and Associates, Belo Horizonte, Minas Gerais, Brazil 04/2012 - 03/2013

• Performed initial financial evaluation of a range of bakery establishments, identifying bottlenecks and profit optimization opportunities and creating an action plan for further steps of consultancy

• Created and implemented routines and procedures focused process improvement, according to previous bakery’s environmental analysis

• Led different production teams in 8 bakeries for product line expansion provided strategic recommendations for product diversification leading an increase in sales

• Assigned on project development for about 80 bakeries, through the Baking Support Program – PROPAN; promoted and recruited team responsible for client management, especially in cities up to 50,000 inhabitants Restaurant and Bar Owner, Baru Bistro, Porto Alegre, Rio Grande do Sul, Brazil 03/2011 - 03/2012

• Excelled at recognizing, analyzing, and presenting solutions to business development

• Planned and directed sale promotions and created community partnerships Projects

Substitute Teacher, Gastronomy Department, Federal University of Health Sciences of Porto Alegre 06/2017 - 06/2018

• Bakery classes and undergrad students’ final evaluation Voluntary Researcher, Chemical Engineering Laboratory, Federal University of Rio Grande do Sul 12/2009 - 02/2011

• Performed rheology tests of gluten-free dough varying hydrocolloids amounts for volume-optimized gluten-free bread Specialized Skills

• Programming Languages: R, Microsoft Office (Excel Advanced), SQL, Tableu, Python

• Languages: Portuguese – native, English – fluent, Spanish – Intermediate Professional Affiliations & Leadership

• RadyQ Club (President), GSA Representative, Rady’s Supply Chain Club (member), Rady Consulting Club (member)

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