Eduardo De Santiago

SUMMARY

To work in a controlled and organized environment where I am able to utilize my skills and knowledge. Furthermore to establish myself in an occupation where I can thrive and grow within a promising organization.

SKILLS

Blending

Mixing

Weighing

GMP

QA

SOP

EXPERIENCE

Blender, Nor - Cal Beverage, January 2015-February 2021

CA

My responsibilities as a Blender all depended on the specific product and task of the day.

Many of my responsibilities include the interpretation of the product schedule, daily concentrate inventory, and other documents that need preparation for incoming ingredients and production blends.

Before providing QA with a sample of the product, my responsibility was to examine with great detail whatever product was on schedule.

QA was always secondary inspection, all this needed to be done in a time sensitive matter.

Many other responsibilities include setup and operation and maintain cleanliness of the pumps, lines and hose and tanks etc.

I would inspect the equipment and area for any syrup residue throughout my shift and before leaving it to the next shift.

I would ensure all record keeping, documents and SOP's are done and followed as this data needed to be entered into a tracking system.

I would transfer product from barrels and totes to salts tanks as needed.

I performed ingredient inventories

I would assist maintenance as necessary

Maintain good GMP's, inspect ingredients for foreign objects to ensure quality standards are met.

I would ensure all sanitation requirements are met and completed.

At the end of every shift, ensure efficient pass down of communication to team members and management.

Monitor acidity and PH, use math to determine how much water to add to normalize levels.

Mixer / Machine Operator, Arzyta, January 2011- December 2015

La Mirada, CA

My responsibility was to operate a mixing machine to produce dough for bread that is manufactured.

This position requires to receive detailed paper work that describes all the ingredients and quantities of those ingredients we call "recipes" and properly and efficiently follow and make sure all instructions are met.

After "batches" come out of mixer, place them in containers and make sure they're labeled with their correct times, temperatures and batch numbers.

Proceeded with moving bread in rooms where bread is kept fresh.

At the end of the day made calculations of the quantities of doe produced and scrapped.

EDUCATION AND TRAINING

High School Diploma

South Gate High School, 2003