QHSE Assistant – Work-Study Program    

• Consolidated safety data at business unit level

• Conducted food fraud analysis to ensure compliance with IFS standards

• Led the standardization of supplier quality across the business unit based on IFS and BRC criteria (ongoing project).

• Optimization of production processes

• Drafting of standard operating procedures

• Task time measurement and statistical analysis of performance. 

• On-site support on the production line to drive continuous improvement.

• Created and updated standard operating procedures (SOPs)

• Coordinated supplier audit reception

• Onboarded new temporary workers

• Provided hands-on support on the production line and ensured continuous updating of operating procedures.

• Contributed to the continuous improvement of cleaning and disinfection procedures in production areas 

• Supported general quality, hygiene, and safety (QHS) activities.

• Handled cashier operations 

• Provided day-to-day supervision of checkout staff (equivalent to a line supervisor role). 

• Verified pricing in case of disputes and managed solutions to common checkout-related issues. 

• Three-year work-study program covering food biochemistry, food microbiology, key operations in the food processing industry, the physics of cooking, mass transfer, technical English, management theories, and accounting. 

• Bachelor’s degree in Biology, with coursework and hands-on experience in European and French regulations, pasteurization and filtration pilot systems, spray-drying, cheese and pizza production, and implementation of Food Safety Plan and HACCP.

• Specialized in Industrial Sciences with a strong foundation in mathematics, physics, chemistry, English, French, and philosophy. This high school diploma also included studies on sustainable development and its challenges.