Freelancer profile translated to English.

Description

After more than 10 years in kitchens and several restaurant experiences, I noticed a recurring problem in many establishments: food cost is often difficult to measure precisely.

Supplier invoices, recipes, sales, and inventory exist, but this information generally remains separate. The result: price increases go unnoticed, some recipes become less profitable, and margins decrease without clear explanation.

I now work on analyzing food costs and optimizing restaurant profitability. My approach involves structuring purchasing data, analyzing ingredient prices, recalculating recipe costs, and measuring the actual food cost of dishes.

I also developed FoodCost PRO, a platform that connects supplier invoices, ingredients, recipes, sales, and inventory to provide a clear view of a restaurant's food costs.

I assist restaurateurs with:

analysis of actual food cost

monitoring of supplier prices

optimization of dish profitability

structuring of purchasing and ingredient data

The objective is simple: to help restaurants understand their costs and protect their margins through reliable data.

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent
Romanian
Native or bilingual

Workplace preferences

Can work on-site

Cannes (up to 50km)

foodcost.fr
Founder — FoodCost.fr
January 2026 - Today (7 months)
Cannes, France
Founder of FoodCost PRO, a web platform dedicated to food cost analysis and control for restaurants.

Design and development of a SaaS application to centralize a restaurant's operational data: supplier invoices, ingredients, recipes, dishes, sales, and inventory.

Implementation of an OCR system to automatically extract products, quantities, and prices from supplier invoices, in order to structure purchasing data.

The platform allows, among other things, to:

track the evolution of ingredient prices
calculate the actual cost of recipes and dishes
analyze margins per dish
compare actual and theoretical consumption
detect food cost discrepancies and deviations
FoodCost PRO provides restaurateurs with operational dashboards to better understand their food costs and protect their margins.
Recipe costing and dish margin optimization in restaurants. Monitoring of purchases, inventory, and consumption to detect food cost discrepancies. Supplier price analysis and ingredient monitoring to control cost evolution.
Mondrian Cannes
Head Chef
June 2024 - June 2025 (1 year)
France
Head Chef at the Mondrian Cannes restaurant, responsible for the complete organization of the kitchen and operational performance.

Management of kitchen teams, supervision of production, and maintenance of quality standards and dish consistency. Development and implementation of recipes, control of technical sheets, and monitoring of raw material costs.

Management of purchases and supplier relations, monitoring of ingredient prices, and food cost optimization. Implementation of monitoring tools to analyze recipe costs, dish margins, and food expense evolution.

Coordination with management to ensure the profitability of the business while maintaining a culinary offering consistent with the establishment's positioning.
Mondrian
Junior Sous Chef
HOSPITALITY
February 2023 - June 2024 (1 year and 4 months)
Cannes, France
Management of purchases and supplier relations, monitoring of ingredient prices, and food cost optimization. Implementation of monitoring tools to analyze recipe costs, dish margins, and food expense evolution.

Coordination with management to ensure the profitability of the business while maintaining a culinary offering consistent with the establishment's positioning.