Neide Couchinho

Experience

• 

  UPAJE

  Apr 2011 - Aug 2014

  Summer Camp Counselor

  Working with children between 6-17 years old. Main goals: to provide funny, educational and experiential holidays; to provide participants with teamwork, companionship and discipline skills; to raise awareness for the importance of entrepreneurship in society.

• 

  Câmara Municipal de Loures

  Mar 2015 - Jul 2015

  Intern Nutrition

  Curricular Internship in the Education DepartmentFood education project “Nutri-Heróis” Planning;Monitoring of meals in school canteens (65);Participation in awareness-raising activities;Planning of menus and preparation of the respective technical sheets; Review of documentation (Framework conditions).

• 

  ITAU

  Dec 2015 - May 2019

  Team management (12 -62 employees) daily coordination;Monitoring, controling and managing all business indicators;Continuous improvement and optimization of processes;Cost & Invoicing control; Search for new suppliers; Stock control;Constant quest for innovative solutions suited to the client's needs - Grab & Go;To apply procedures of the Integrated Management System, from the operational unit perspective;Performing functions in the Area Quality Management (ISO 9001) and Environmental Management ( ISO 14001);Apply all the norms regarding Quality, Environment, Food and Work Safety and other integral parts of ITAU Integrated Management System through verification and performance in units; Managing suggestions and complaints;Develop commercial proposals referring to the quality; Audits of Quality, Food Safety and Environment ;Reporting;Plan and to manage corporate events;HR management (includes recruitment);Report to the client proposals of improvement and of contextualization of services; Plan for training to all members of the teams. Show less Monitor the system of the analysis of the dangers and control of the critical points (HACCP) implemented to the norms regarding Quality, Environment and Food Safety; Assess the adequacy of the served doses and the nutritional declaration of menus;Planning food menus; Develop commercial proposals referring to the quality; Make and follow hygiene/sanitary audits; Supervise the production of meals; Cooperate in training courses; Manage the treatment of complaints and client satisfaction. Show less

  • Quality technical & Unit Manager

    Jun 2016 - May 2019

  • Nutritionist Intern

    Dec 2015 - Jun 2016
• 

  Auchan Retail Portugal

  May 2019 - now

  BUSINESS UNIT: Gastronomy Market (take-away, restaurant and cafeteria) in the Lisbon Area, Margem Sul and Algarve.Team Management/Supervision: visit stores and support teams through operational, technical, behavioral training and their development; Help in the construction and development of the market under development in the company (processes, customer solution); Monitor and control processes in stores (operational and technical), analysis of management KPIs, definition of action or improvement plans with the team;Ensure the implementation of strategy and commercial policies in stores; Find solutions to satisfy customer needs;Identify, define and evaluate process solutions or pilot projects;Facilitate issues between stores and different departments of the company;Define training plans for new market managers and monitoring them;Monitor and define areas in the layout of remodeling or new stores; Plan and monitor the remodeling or openings of new stores;Streamline sales support processes, methods and tools (including the design and updating of manuals and specific training modules).Others Responsabilities: Responsible for managing a work team on a strategic company project ; Management of a commercial project Show less Market: Gastronomy (Take-away, restaurant and cafeteria) and supply platform for MyAuchanProject Management: plan and implement of a new market in the company in 2019 and through the supply platform in 2021;Definition of processes in order to satisfy customer needs;Team management and leadership - 47 employees: daily operation, training and development; Monitor, control and manage all business KPIs on a daily/weekly/monthly basis, including operational and production processes ;Stock management;Definition of action or improvement plans for management indicators; Inventories;Responsible for the training of new gastronomy market managers in the company; HR Management;Customer Complaints management; Ensure Hygiene and Food Safety processes; Others Responsabilities: Member of the Shadow Board development program; Member of the national gastronomy committee;Sponsor of a working group in the Growing2gether development program Show less

  • Operations Coordinator

    Feb 2023 - now

  • Market Manager

    May 2019 - Feb 2023