Food Science Engineer

STEFANÍ CAMPOS WOOD

Brazilian, Married, ** years old (born: 10/14/1984)

***** ******* *** – 90505 Torrance CA Cel: 310-***-**** e-mail: adml01@r.postjobfree.com Intended Position

Food Science Engineer, R&D Position, Production Manager/ Supervisor/ Coordinator. Education

• Bachelor’s Degree in food science engineering - PUC PR (Catholic University of Brazil – Parana /Brazil) - finished in 2008.

• Bachelor’s Degree in research and development of new food products - PUC PR (Catholic University of Brazil – Parana /Brazil) - Finished in 2010.

• Bachelor’s Degree in Food, medicine and cosmetics production quality management in PUC PR (Catholic University of Brazil – Parana /Brazil) - Finished in 2011.

• Chocolate and confectionary Production and Innovation Management (ABICAB – SP - Brazilian Chocolate, Peanut and Candy Industry Association)

• Chef Patisserie & Boulangerie (Positivo University – Parana / Brazil) – 2017.

• High Performance Executive 2016.

• Project Management - CORECON (Regional Economy Council – Parana / BR) Professional Experiences:

USA

• CRÈME DE LA CREPE – French Cuisine (06/2018 – 03/2021) Position – Account Manager - Responsible for the payroll, payment of the suppliers, management of payments and QuickBook System. Administration and management of the suppliers also as a manager of the process and services. Employees training and quality assurance on the 7 units. Development of desserts and new menu’s, having direct access to the CEO. BRAZIL

• DIVINO PALADAR Catering – Pastries 2017

Position - Owner - Principal Chef, development of special products in Confectionary, Pastry, Chocolates and Breads. Event supplier, Buffet services.

• BARION Industry and Food Trade S.A.- (Nov / 13 - Jan / 17) – Chocolate and wafer factory, with an average production of 2,300 tons / year Position: R & D Supervisor Management of all products development, shelf-life and all the process involving cost reduction, new formulas and tests of new products. Development of new suppliers, development of packaging in accord of each necessity. Easter project header, responsible for 40% of the factory income. Involved with all the Innovation system, new processes coordination and production training, lean manufacturing. Handling of new projects and opportunities for new products. Straight communication with the CEO.

• A LASANHERIA - (Oct / 12 - Oct / 13) – Italian Cuisine Restaurant and Catering Position – Owner

Italian cuisine related focused on lasagna and gourmet pasta. Research, development, testing, sensorial analytics as well as production management.

• TATIBANA Japanese Cuisine - (Aug / 12 - Oct / 12) - Position: Food Process Engineer Reduction of food waste during the process; Evaluation and renewal of food suppliers; Food Quality Control, mainly fish; Evaluation, control and suggestion of equipment maintenance, utensils and structure; Reduction and separation of organic and recyclable waste; Deployment of cleaning and sanitation systems; Process management; Implantation and confection of Technical Sheets; Development of new products.

• GRUPO ANGELONI - (Apr / 11 - Aug / 11) - Supermarket, the 4th largest in the South of Brazil and the 10th of Brazil, with 27 stores and 10 thousand employees. Position: Trainee in the Development of New Products for Bakery and pastry

Research, development and training of the production crew, managing all the supplies for all the stores and keep tracking of the product quality. Insertion of the packaging label on the system, as well as Nutrition facts and legal writing for the packaging. Boulangerie and Patisserie related.

• SEAMIX PERSONALITÉ (Jan / 10 - Dec / 10) – Fish and Seafood Processing. Position: Food Engineer - Production Coordinator

Quality control and production Coordinator; Responsible for returns inspections; Coordination and analysis at the delivered raw products; Coordination of outsourced activities; ensure compliance with the standards for final products; Implementation of wasting reduction program.

• PUC (Catholic University of Brazil) – Parana / Brazil – Position Baking Laboratory Intern Daily productions of breads and other bakery products for the University Campus, as well as helping the teachers and professors on their activities for classes preparations and tracking of the experiments of the students. Orientation of the students processes and laboratory use. Languages

• Portuguese

• English

• Spanish.

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