Natalia Rios

Being the link between the commercial area and Research and Development team, through contact with potential and current clients to determine their needs and attend to them in the shortest possible time. Support the Refined Value Market Growth Management Strategy. Implement new market trends by developing new products as well as optimizing existing ones.

In charge of developing projects requested for the industrial sales, mass consumption and cocoa business. * Follow up of 56 projects during 2018, developing products for leading companies in the industry, among others. * Approval and execution of 14 projects for the client portfolio in industrial sales, incorporating 6 new clients in 2017. Development and approval of 7 new products, following the trends required by the market. * Implementation of a scoreboard for monitoring the objectives involved in the sale of oils and shortenings that are to be increased. * Development of tenders for the leading companies in the market. * Reduction of 30% of the execution time of the projects, maintaining constant communication with the areas involved in the process (planning, production, R&D, quality, marketing, logistics, among others).

Lead the quality assurance team for canned products and frozen products for Direct Human Consumption (CHD). • Expansion of the portfolio of frozen products with the lines of Squid, Mahi Mahi and Pota, resulting in the creation of 20 different presentations. • Support in the design and development of 3 new products from the Bayovar Salad line. • Obtaining first place (out of 7 competitors) in the “Marine Products” category in the 5th Innovation Contest at the Expoalimentaria, with the line of Bayovar Salads.

Responsible for product quality in a 100-person factory. Managed team of 2 Quality Technicians. Collaborated with Production Dept. * Performed cost/defect, 5Ys, fishbone and root cause analyses on quality claims, reducing claims by 58%. * Supervised and trained 100 production staff on sanitation standards, improving GMP AIB classification from 805 to 860 points and receiving highest possible score on factory maintenance certification. * Led Safety and Health Program. Implemented all 8 top-level procedures (according to Hazards Identification and Risk Assessment), in less than 2 months. * Update and reassess all HACCP Plan of all production lines, including a new production line of quinoa. * Ensures effective training program related to quality, focusing on all factory personnel. Training all personnel. * Managed all internal and external inspections/regulatory visits. Led audit preparation activities, accompany inspector, complete necessary reports and posting, Perform follow-ups to non-conformances found and provide responses as appropriate. * Ensured processes, documentation and others forms were ready to assure the success of a new project.

Responsible for updating QA procedures in a 5,000 person plant. * Updated over 100 procedures and instructions according to Bimbo’s Standard Products & Services Regulations. * Monitored tasks and reported progress to management on 6 projects across Sales, Marketing, Operations, and Human Resources. Earned “Good Performance Recognition”. * Management of 1 crisis generated within the company, achieving satisfactory recall of products. * Led the continuous improvement team, making weekly projects which objective was to improve the process. I was able to work with different teams involving all areas of the company. We analyzed the issue, created plans, solved the problem, and implemented lasting solutions. I used tools as TPM, Lean Implementation, Six Sigma, Kaizen, involving all areas of the company.

Intern in the commercial area in COPEINCA . * In my daily work daily I reviewed the stock of fishmeal that was located on the different factories. Also I was monitoring the quantity and quality of the piles of fishmeal. * I proceeded to distribute the piles of fishmeal for customers

Intern of new products in the Givaudan Peru S.A.C. * In the Laboratory of drinks and sweets products I could develop different kinds of juices ready to drink, soda, ice cream, among others. * In the Laboratory of salted and baked product I participated in the development of products such as dehydrated soups, ready for blending, cookies and muffins; I further worked in the line of flavored canned fish. * In addition I participated in the preparation and participation of different sensory tests (focus groups).

* Analysis of protein, moisture, weight, hardness, color and texture in various grains such as wheat and barley. * Determine the progress of different samples of cereals according to the growth conditions, treatments, types of seeds, among others. This allowed to know which were the best conditions for a seed to grow, in terms of quality.