Ana B.

Experience

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  EOL Group Diet-Avenue

  Mar 2007 - Oct 2007

  Nutririonist

  Department for Dietetics, Nutrition and New Products Development. Weekly menus scheduling; design for nutritional treatment of remote patients with different physiological conditions; projects development for dietary program launch in the Spanish market.Achievements. Creation of a shared database for all dietitians; development and adaptation of French recipes for the launching of the Diet Plan on the Spanish market.

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  Grupo Arturo Cantoblanco

  May 2008 - Jul 2008

  Dietitian

  Dietitian. University Hospital Infanta Leonor. Menu organisation; review and modification with the Chef de Cuisine of hospital menus before set-up; attention to set-up area.Experience acquired. Team work and staff organisation to perform service progress; cross-department communication to settle common agreements.

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  BGB S.A. Cold storage and cutting plant. Communities provider

  Jul 2008 - Oct 2008

  Quality Technician

  Quality Technician Manager. HACCP modification; handler coaching and training. As a poultry provider for communities and restaurants, special attention to product health and quality was a must.

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  MEDITERRANEA DE CATERING Y HOSTELERIA SL

  Jan 2009 - Sept 2010

  Dietitian

  Dietitian. University Hospital Puerta de Hierro Majadahonda. Monitoring the plating in Cook & Chill production; sample collection and temperature recording; verification of proper functioning of the kitchen and its facilities; training staff in Human Nutrition and Dietetics Diploma internship.Achievements. Personnel organisation; troubleshooting in both kitchen and hospital staff situations; resolution of patient claims.

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  Sodexo

  Sept 2010 - Dec 2017

  Menu Planning according to OP defined by the company: optimum Food Cost to increase sales; Selection of Sku’s tailored for each offer; Analysis of the culinary offer of loss-making centres according to contract; Nutritional calibration adjusted to budget and customer satisfaction. Among the most important accomplishments achieved are:Standardised Menus• Reduction in the number of purchasing references• Reduction in the cost of raw materials• Functional Menus• Nutritional balance according to current legislation• Organoleptically appealing recipes• Diet Therapy according to pathology• Food Allergies and IntolerancesDevelopment and Innovation• Development together with external companies and the IT Department of own software for the daily work of the department• Quality test on samples of raw materials• Texture-modified products and menus designed for people with swallowing, chewing and lack of appetite problems• Nutritional improvements in patients with cancer or Alzheimer's disease• The Mediterranean Diet as one of the fundamental pillars of healthy eatingSupport and Collaboration• Development of commercial offers and strategic competitions• Nutritional support according to requests from the sites• Response to health incidents according to legislation• Internal nutrition training• Display of Gastronomic and Economic offers to directors of schools and nursing homes for the achievement of the contract.• Close collaboration with Purchasing, IT and Marketing departments Show less

  • Food Offer Manager Healthcare & Seniors

    Jan 2013 - Dec 2017

  • Menu Manager Education

    Sept 2010 - Jan 2013
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  Sodexo

  Oct 2019 - Feb 2020

  Food Offer Manager – Education

  Educational project called “Nutrition in the Classroom and Sustainability”. Talks about Health and Sustainability.New eating patterns based on scientific evidence that balance healthy eating and sustainable production of raw materials. Small changes in the way we eat will represent one of the biggest impacts to guarantee the environmental sustainability of the planet. Global vision of an adequate lifestyle: food, hydration, sport, activities in nature, social relationships and commitment with the environment.Within the project itself, encouraging children to increase portions of raw vegetables on school menus by creating a new concept called “Raw Salads. Feed your guts”.This project was developed in Spanish and English languages. Show less

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  ESTO ES COMER COMER

  Jun 2021 - Sept 2021

  Nutrition Manager

  Company specialized in the production and delivery of homemade and traditional food.Main responsibilities: Creating traditional, healthy and tasty recipes. Menu planning and design of healthy and balanced routes. Calculating the nutritional information of each dish. Creation of content with nutritional information, aimed at consumers, in order to provide quality nutritional and gastronomic information on culinary processes, health and company values.

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  Sodexo

  Feb 2022 - now

  Menu planning and costing support. Nutritional calibration, to comply with nutritional standards. Customer service to internal and external clients regarding nutrition, special diets and allergens.The most important project undertaken during this period was the design and implementation of the menus for the Liceo Francés school in Madrid. Preparation in the center for the opening of the school canteen (3000 diners per day) and organization of all the menus for students with food allergies and intolerances, of all ages. The volume of students with allergies is 10%. In addition, personalized care of diabetic debuts in children and adolescents, taking special care in the design of menus for carbohydrate portions, coordinated with the school's medical team. Show less

  • Nutrition Account Manager

    Dec 2022 - now

  • Food Offer Manager – Healthcare & Seniors & Educaction

    Feb 2022 - Nov 2022