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Bonjour, je suis
Susana ████████
Nationalité : Espagnol
Age : 22
Etudes : Licence en Hôtellerie / Restauration
Ecole : Universidad de Castilla La Mancha
Statut : Diplomé
Téléphone : ████████████
Email :
CV : ████ ████████ ████████
Disponible
Recherche Emploi jeune diplômé débutant en septembre 2019 pour 5 à 6 mois
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A propos de moi

My name is Susana Camazón Pérez, I have studied Biochemistry and I have been working in Campofrio Food Group for 6 months. I have gained a lot of experience and knowledge during this period and now I want to continue my education, and I think it would be perfect to gain experience working abroad.

I have been abroad before. Last year I was studying in Milan, in the Università degli Studi di Milano – Bicocca, doing an Erasmus. This experience has allowed me to develop my skills in a more challenging environment. I realise that going abroad is a great opportunity to face new challenges and learn about other people and countries. That’s why I want to work or do an internship in another country, because I consider it a very valuable experience, both personally and professionally.

I am very interested in learning and putting in practice all the laboratory techniques I have previously studied. Research is something that is constantly evolving, and I am fascinated about the latest developments and interested in knowing different techniques and methodologies. I am open to other offers, also in quality departments.

I also speak fluent English and Italian; I like to work as a team, and I consider myself an extroverted and hardworking person.

Thank you for considering my application,

Susana Camazón

Compétences

Communicatif
Excel
Facebook
Instagram
Organisé
Patience
Pinterest
Prezi
Résolution des conflits
Travail d'équipe
Tenacité
Gestion du temps
Twitter
Word

Intérêts

Cinéma
Pharmaceutique
Musée/Exposition
Musique
Lecture
Course à pied
Voyager
Volontariat

Langues

Anglais :
Avancé

Expériences professionnelles

Mars 2019 - Septembre 2019
Campofrio Food Group :
Quality Department. Development of HACCP programme and Prerequisites for cooked products and cured ham. Quality indicators and objectives. Traceability exercises (SAP). GMP audits, operational and preoperative controls. Collaboration in external audits (IFS, BRC, USA, Spanish ham Consortium, ETG).

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