María Alejandra Rodríguez Blanco

Experience

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  Restaurante Segundo Muelle

  Jan 2017 - Mar 2017

  Kitchen Assistant - Segundo Muelle
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  Alelí

  Jun 2019 - now

  Entrepreneur

  Owner and creator of a small business specialized in high end French pastries for online sales.Product development involving a blend of creativity, precision, and a deep knowledge of both traditional techniques and contemporary trends.Customer success achieved by delivering exceptional pastries that exceed expectations, giving a unique experience, and fostering lasting relationships with our clients.Budgeting, tracking expenses, and optimizing revenue to ensure profitability and sustainability. Show less

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  Universidad Francisco de Vitoria

  Oct 2019 - Nov 2020

  Research Intern - Business Department
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  Fundación Altius

  Oct 2020 - Sept 2021

  Intern, Resources Area

  Successfully obtained financial support and established collaborations to strengthen the foundation’s initiatives and expand its reach.Redesigned and enhanced the "1 Kilo de Ayuda" project, resulting in significant improvements and benefiting over 4,000 beneficiaries through increased efficiency and impact.

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  Fundación Altius

  Jun 2022 - Nov 2022

  Project Manager, 1 Kilo de Ayuda

  Led a project engaging over 25 prominent food sector organizations in Spain, focusing on collaboration and impact.Oversaw the donation and redistribution of surplus food through a solidarity supermarket, optimizing resource utilization and community support.Directed and coordinated a team of over 60 volunteers, ensuring effective project execution and efficient operations.

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  Centro de Capacitación Surí

  May 2023 - Feb 2024

  Coordinator of the Gastronomy Department

  Expanding an existing brand into the gastronomy sector by developing innovative culinary products, strategically managing finances to support growth, and implementing targeted marketing strategies to broaden market reach, all while maintaining a strong social impact and commitment to community engagement.Performed detailed cost analysis for recipes and oversaw kitchen operations to optimize resource use and maintain high service standards.Managed procurement processes and coordinated catering for external events of up to 120 peopleDelivered practical instruction in pastry, bakery, and food production. Show less