Pablo Vila is a Software Integrator in EDICOM. He joined our team over a year ago, after being awarded the IT ++ EDICOM Professional Scholarship to study a year of the Degree in Computer Engineering abroad.
In this interview, Pablo tells us what he does at EDICOM, what he likes the most about his job and the challenges he faces every day. In addition, he reveals an interesting fact about his team.
EDICOM: What does a Software Integrator do in EDICOM?
PABLO VILA: In the Consulting department, our day-to-day usually means being in constant contact with the client. We coordinate with them so that we can then take care of all the technical development. Setting up and customizing all the software services the EDICOM provides, based on what the client needs to be able to exchange documents via EDI, and integrating them into their management system.
E: What challenges do you face in EDICOM?
P: All week long, in what we call sprint, we have quite a few projects assigned to clients from all over the world and you have to contact them in different languages. Apart from that, each one uses their own system with their own specifications. You need to have in-depth knowledge of this, as all the technical development we are going to carry out is based on it.
Good atmosphere among colleagues
E: What do you like about working in EDICOM?
P: For me, the most rewarding thing about working at EDICOM is the constant learning. You are doing new things every day, you learn new things, and that enables you to develop professionally very quickly. Moreover, the atmosphere among colleagues is really good. At any time, whenever you have a doubt or query, whenever you need anything, they are there to help you as swiftly as possible. They make your day much more pleasant.
E: Any curious facts about the day-to-day in EDICOM?
P: As a curiosity, in my work group we have a notification system that we call “Chorimap”. At the beginning of the week, one person from the team receives a notification so that on Friday they bring lunch for the whole team. It’s usually a dish of chorizo or cheese, which is where the name “Chorimap” comes from, or something we’ve cooked at home.