BENEO
Food Engineer
Master in Business Administration
1. 2022 -Current: Cytecsa, Account Manager: Commercial manager for the dairy industry in western Mexico. Annual budget of 100M MXN. Develop the market for stabilizers and raw materials for the dairy industry.
2. 2019 – 2022 Mixes Divisional Manager, Pochteca: Responsible for business development: Texture systems for the food industry, hydrocolloid mixes and functional systems for the dairy and bakery industry, Healthy Salt, reduced sodium salt to comply with the NOM051.
3. 2018-2019 Key Account Manager, Dicoisa: Responsible for Grupo Bimbo and Pepsico accounts. Responsible for obtaining bids and participation in Brief for the development of new products or improvements to customer line products. I obtained 3 Color Briefs for Grupo Bimbo and a tender for 600 MT of natural colors for Pepsico.
4. 2016-2018 Operations Manager, Blendhub: Responsible for the Production, Maintenance and Purchasing areas. Weekly, monthly and annual planning of production and purchases. Follow-up on compliance with the production plan and preventive maintenance. Responsible for the approval of new raw materials, price negotiations, shipping conditions, delivery and credit with national and international suppliers.
5. 2013 to 2016 Career at Grupo Altex: with the following responsibilities:
• Operations Supervisor, Altex Group. Manufacturing Management with specific projects in production plants:
• FREXPORT (Tepic, Nayarit): Development and implementation of the control system for the production of fresh mango packaging for export (USA and Canada); improvements to the mango selection process; audits of the supply chain and the production process of frozen mango cubes for export.
• CITREX (Martínez De La Torre, Veracruz): Improvements to the production process (glasses with segments and grape juice for export to Japan), through the balance of process lines and with supervisor coordination. Development of quality customs in process to ensure compliance with the selection of the finished product.
• RIOXAL (Xalapa, Veracruz): Audits of the manufacturing process of canned mushroom, corn and chile poblano creams. Redesign of the cream making process. Validation of thermal processes and improvement of the vegetable sanitization process.
• XTRA (San Francisco del Rincón and Juventino Rosas, Guanajuato): Management of the quality study at the reception of Broccoli, and development of a standard method to be implemented in the three plants of the group.
• Technical Support in Baking Fillings, Grupo Altex: Center for Research, Innovation and Development of New Products, where the main objective was to carry out the industrial scaling of the new products in the Grupo Altex plants and validate the functionality in the client’s plants. , mainly Grupo Bimbo. Scaling of zero-sugar strawberry jam for the Gansito cupcake, bakeable blackberry jam for the Barrita cookie. Audits of the Strawberry and Pineapple Jam process used in the Barita biscuits and Strawberry Filling used in the Sponch Biscuit, with the aim of attending and responding to customer complaints. Technical support to the Bimbo customer to apply the fillings in the Barritas, Sponch and Pastelito Gansito cookies and attention to complaints related to the functionality of the product; for which he accessed the plants: Marinela in Mexico City, Marinela in Zapopan, Jalisco, Marinela Monterrey, Nuevo León, Marinela Villahermosa, Tabasco, Suandy Toluca, Edo. Mex, Aunt Rosa Toluca, Edo. max
• Production Supervisor, Frexport SA de CV, Grupo Altex. (Zamora, Michoacán) Supervisor of 8 production lines: Jams in jars, bread fillings, Yogurt bases, simple and concentrated purees. Management of unionized personnel, 32 people. Compliance with productivity indicators using Lean Manufacturing tools. Development and implementation of a DMAIC project to reduce shrinkage and increase performance in Smuckers jam jar lines.
6. 2012 Production Supervisor, Bimbo S.A. de C.V. (Puebla, Puebla). Supervision of categories of box bread, salty and sweet pastries, bakery, toast and donuts. Management of unionized personnel, 38 people. Proposal for recovery of sanitization water for reuse in primary washes.
EDUCATION
Tecmilenio University (2015-2016) Master’s Degree in Business Administration with a Specialty in Quality and Productivity.
Technological University of the Mixteca (2006-2011) Food Engineering.
CERTIFICATIONS
International Purchasing and Supply Chain Management Institute
2017 Certified Manager of Production Operator (CMPO)
American Institute of Baking
FEB 2018 Course: How to Solve Technical Problems in Baking, Mexico City. FEB 2018 Course: Effective Management and Design of a Bakery Plant, Mexico City
NOV 2014 Course: Solving Technical Problems in Cookies. Toluca, Edo. Mex. JUL 2014 Course: Technology in Biscuit Processes. Guadalajara Jalisco.
AUG 2014 Course: Cake Production. Jalisco Guadalajara, Mexico.
MAY 2014 Course: Technology in the Function of Ingredients in Biscuits. Toluca, Edo. Mex.
ABRI 2014 Course: Production of Sweet and Laminated Doughs. Guadalajara Jalisco. FEB 2014 Course: Baking Industry 101, Jalisco Guadalajara, Mexico.
Institutional Formations:
SEP 2016 Course: How to coordinate my team. Altex Group, Tepic, Nayarit.
NOV 2015 Course: Modules for the exercise of Headquarters. Altex Group, Zamora, Michoacán.
OCT 2014 Course: Labor Relations. Altex Group, Zamora, Michoacán.
SEP 2014. Course: Effective communication of the chief leader. Altex Group, Juventino Rosas, Guanajuato.
SEP 2012 Course: Lean- Process Excellence, Grupo Bimbo, Federal District, Mexico
COURSES
SEP 2014-2019: Congress: Food Technology Summit & Expo Mexico, Mexico City, Mexico.
AUG 2016 Congress: Institute of Food Technologists: Annual meeting & Food Expor, Chicago, USA.
SEP 2015 Course: Food Technology Summit & Expo Mexico, Mexico City, Mexico.
MAR 2012 Course: “Innovation in dairy and meat products”. University of Leon. Leon, Spain.
FEB 2012. Participation in the conference “Antidiabetic activity in vitro and total flavonoids content in Persea americana (avocado) leaves and Colubrina elliptica bark”. Advanced Technologies and Treatments for Diabetes 2012. Barcelona, Spain.
MAR 2011. Design and construction of belt dryer at the pilot plant level. Technological University of the Mixteca. Huajuapan de Leon, Oaxaca, Mexico.
MAY 2009. Participation in a colloquium “Preparation of Mexican chorizo with two types of Oaxacan cheeses”. Autonomous University of Mexico. Federal District, Mexico.