Settimo Joaquin

Co-founded and operate a small craft brewery, managing production, raw materials, recipes, purchasing and cost control.
Applied Google Sheets, Excel and AI-assisted tools to improve operational processes and cost tracking.
Developed an AI-assisted workflow to retrieve supplier pricing from Cibart, update raw-material and recipe costs, and compare purchasing alternatives.
Built practical automation

Completed a six-month international culinary internship in France, working as part of a professional kitchen team.
Adapted to a new country, workplace and multicultural environment while supporting daily kitchen operations and service.
Strengthened teamwork, communication, adaptability and problem-solving skills through hands-on international work experience.

Worked in the daily operations of a family-owned restaurant, supporting kitchen production, preparation planning and service execution.
Managed operational priorities in a fast-paced environment, solving day-to-day issues and coordinating tasks to maintain an efficient workflow.
Developed extensive hands-on experience in small-business operations, teamwork, organization and problem solving.

Completed culinary training focused on professional kitchen operations and food preparation. Studies discontinued during the second year after obtaining an international culinary internship opportunity in France.

Completed the entrance program and began first-year coursework in Systems Engineering.