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Amelie MOTTI

YORK

En résumé

Mes compétences :
Project Management
technical assistance
project coordination
problem solving
manage project risks
manage project reporting
Chocolate recipe development
Training of the operators and knowledge transfer
Training of operators and junior collaborators
Supported implementation

Entreprises

  • NESTEC - SENIOR R&D SPECIALIST & PROJECT MANAGER

    2012 - maintenant Led a chocolate process deployment project in Bulgaria (2013) and currently Russia. Responsible for estimating the work to be done, identify dependencies, critical path activities, & the resources needed for each project.
    * Manage projects, and drive the project team from start through to completion in an international environment. ;
    * Define project scope, objectives, milestones and deliverables. ;
    * Negotiate use of resources. ;
    * Pro-actively manage project risks and issues and minimise their impact on the project. ;
    * Regularly communicate project expectations to team members and stakeholders and use their feedback to optimise progress. ;
    * Coordinate and manage project reporting, project reviews and project steering meetings. ;

  • NESTEC - PRODUCT TECHNOLOGIST

    2011 - 2012

  • NESTEC - RESEARCH SCIENTIST

    2007 - 2011 Specialist in flavour analysis and flavour generation in chocolate;
    * Built a network of contact within flavour generation/ Maillard Reaction scientific community and numerous flavour houses. ;
    * Supported implementation of new chocolate recipe in a new confectionery factory in UAE (2010). Responsible for operator training and coaching on technical skills, Quality & Safety.

  • NESTEC - LABORATORY ASSISTANT

    2007 - 2007 Performed routine analysis for the R&D centre and developed new laboratory methods for chocolate and wafer volatiles analysis by Gas Chromatography - Mass Spectrometry
    * Precision and attention to detail.
    * Proactive cooperation with the customers.

  • NESTEC - PLACEMENT STUDENT

    2006 - 2007 Worked independently on the theories of heat resistance improvement for chocolate confectionery products. Opportunity to understand the chocolate process and test novel ingredients and their impact on heat resistance using experimental design approach.

Formations

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