Freelancer profile translated to English.
Back to original languageAbout Jean Pierre
I support local authorities, restaurant groups, and delivery restaurant operators in optimizing their central kitchens, with recognized expertise in cost reduction and plastic elimination.
I work across the entire value chain: production organization, purchasing, packaging, logistics, flow management, and operational performance. My hands-on approach enables the rapid deployment of concrete solutions adapted to economic, regulatory, and environmental constraints.
Objectives:
durable reduction of operating costs,
diminution of waste and plastic packaging,
optimization of production and delivery processes,
improvement of profitability and service quality,
support for teams in operational transformation.
Accustomed to complex and multi-site environments, I assist organizations in their transformation, reorganization, or continuous improvement projects, with an operational, strategic, and sustainable vision.
French
Native or bilingual
English
Basic
Spanish
Basic
Can work on-site
Toulouse (up to 50km), Bordeaux (up to 50km), Montpellier (up to 50km), Marseille (up to 50km), Paris (up to 50km)
Experience
- StradiConsultingConsultant, Trainer, Interim ManagerRESTAURANTS AND FOOD SERVICEOctober 2024 - Today (1 year and 8 months)Toulouse, FranceSpecialist in organizations and performance in catering and agri-food.Stradi Consulting acts as a consultant for collective catering and agri-food, while Ren-table, its dedicated brand, helps independent restaurateurs achieve greater profitability.We provide interim management and project owner assistance to catering companies, private organizations, and local authorities.
- INGAGEDGeneral Manager - Partner - Interim ManagerCONSULTING AND AUDITSOctober 2024 - July 2025 (9 months)Toulouse, FranceSteering the strategy and development of INGAGED, an interim management firm. Structuring the offering, managing the network of managers, and supporting executives in complex contexts: transformation, recovery, growth, and crisis situations. Results-oriented, with a focus on operational impact and sustainable value creation.
- Institut Supérieur du Tourisme de l'Hôtellerie et de l'AlimentationBoard Member - Employer Representative - SNRCEDUCATION AND E-LEARNINGJanuary 2018 - January 2025 (7 years)Participation in the Institute's governance, representing the interests of employers in the sector. Contribution to strategic orientations, adaptation of training to field needs, and sustainable bridging between education and the professional world.
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Education
- International Certificate in Corporate FinanceHEC2025Finance d'entreprise
- CPA (General Management & Strategy)TBS Education2020CPA (Direction générale