Gregoire Jeanselme

Passionate about the restaurant industry, I support professionals in the sector through comprehensive culinary expertise. As a culinary advisor, I analyze and optimize the performance of establishments to guarantee a quality gastronomic experience. In culinary consulting, I help create and improve menus and concepts to enhance the culinary offering as well as the entire technical operational side of cuisine.

I also provide culinary styling services, with the possibility of working with culinary photography professionals.

•Conception:

-Design menus, and set dish prices

-Provide taste and olfactory assessment

•Quality:

-Control Quality, Hygiene, Safety, Health, and Environment (QHSE) regulations

•Inventory Management:

-Check stock levels

-Define supply needs

•Development Strategy:

-Develop dashboards

-Have an overview of the establishment's operations

-Evaluate the implementation of a project, action plan

•Commercial Development:

-Promote a culinary establishment

Production, Manufacturing

-Plate dishes for service

-Supervise food preparation

-Implement technical processes and operating procedures

•Customer Relations:

-Cost control and management

-Identify and select suppliers, subcontractors, service providers

•Administrative Management

Organize and plan a restaurant opening