Myslejovice, Olomouc, Czechia
After success with my dream cook for 150+ people on festivals, due to pandemic (may 2020), I have to change work. In Amazon I got the opportunity launch first Robotic FC in Kojetín. It was good opportunity to create and manage new core team as Inventory Control and Quality Assurance (ICQA) Team Lead. Then I promote to the role ICQA Data Analyst which was another dream. I like the job more than cooking. How I can save time when I change the manual reports into automated ones using ETL, Power BI, Power Query and VBA. I am looking for continues improvement as Python or AI.
Daily, Weekly, Monthly reporting of inventory moves, quality of departments, SOX, Redshift+ANSI SQL coding, automate reporting with ETL, VBA, Power Query, Pivot functions in Excel. Cooperation with Loss Preventions on research on "missing" units. Adhoc reports, quality audits, training new DA.
I launch first Amazon Robotics FC in Czech - BRQ2 as ICQA Lead with 40 people on shift. Creating reports about quality and productivity. Creating manuals on process. Intern quality audits.
Working on Inbound (Stow, Receive department). On 2/21 I started work as Problem solver - Zone, Reaktiv, FUD, IOL, Receive sweeper. On 09/22 I started as proxy Team Lead on Inbound Stow for 40 to 160 people on shift.
Cooking on festivals, caterings and making cooking course Colours of Ostrava (main preparation cca 150l day + other preparation) Povaleč (main preparation cca 80l day + other preparation) Hlavice (full service 3x day for 40-60 people, 5 times a year for 5-8 days) Beránkův mlýn (full service 3x days for 12 people, 4days)
Branch managment (operation 5 people) in shopping floor center in Prague. Plan shift, order supplies, service and using GS store system. With problem of Covid pandemy, me as in trial period fired on probation during downsizing. Shopping floor center was closed that time and also for long time.
Employment and supervision of mentally ill person and other cook helpers (3 person). Drawing up menu, managing kitchen, buying supplies, finding new suppliers. Cooking A la carte, daily menu, caterings.
Supervision on other chefs. Drawing up menu, managing kitchen, order supplies, finding new supliers. Cook cooking for comunity and on festivals (20-200 people). I was also trained in restaurant managment.