Sophie Cabaset

Project leader in supply chain process optimization: Sales, Procurement and Inventory management processes improvement through optimization of the ERP use (SAGE) and increase of user proficiency Responsible for product development and scientific studies

Areas of research: -Vitamin D status and determinants of vitamin D deficiency in pregnant women living in Switzerland, -Ambulatory oncological rehabilitation in Switzerland

Coordinated and monitored the global demand forecasting (seventeen countries) for Tassimo coffee capsules system segment (0.6 Billion $ NR in 2013). Quantified risks & opportunities vs. agreed business plans, initiated corrective actions, captured market dynamics and deviation drivers.

Led international cross-functional teams throughout conceptualisation, product development and commercialisation phases of innovative new products, complex packaging changes and productivity on beverages as well as on Tassimo appliances. Business size: 3.4 Billions $ NR in 2013.

Headed project management team of 3 direct reports covering global commercialization initiatives for World Travel Retail and European Export (300M$ NR) linking across four different business sectors.

Managed the intercompany business service in Lörrach (chocolate factory - 120.000 tons/year): service composed of a team of four people responsible for the implementation in production of international development projects in close cooperation with manufacturing, engineering, R&D and Marketing.

Supervised a production section composed of 6 production lines and the logistic department, managing a team of 18 direct reports and ca. 200 employees in Strasbourg (chocolate factory -12.000 tons/year).

Led logistic department and oversaw export of finished goods, import of raw materials, inbound/outbound transportation and warehousing for Kraft foods Strasbourg, factory with very limited storage capacity and high seasonality.

Managed manning, maintenance and continuous improvement initiatives within one of Strasbourg’s chocolate plant production units (120 employees, 3 production lines).

Following the end of chocolate mass production in Strasbourg, developed relationships between supplier, forwarder and Strasbourg’s factory, optimized planning and adapted raw material call of

MAS NH graduates are trained to identify and understand problems of nutrition and the interrelationship between diet and health. Emphasis is on the role of diet in the prevention of chronic disease in industrialized countries, and on preventing malnutrition in the developing world.