Freelancer profile translated to English.

Description

Do you spend hours each week on your invoices and bank reconciliations? Is your accounting taking up valuable time you'd rather spend on your restaurant?

I will handle your accounting entries so you can focus on your passion.

Why trust me:

Ex-chef with 20 years of experience: I know your constraints (rush, margins, seasonality)

PennyLane Expertise: invoice entry, bank reconciliations, reconciliations

Recent technical training: full-stack developer to create your custom tools

My accounting services:

Complete monthly entry: supplier invoices, customer invoices, expense reports

Bank reconciliations: automatic and manual reconciliation

PennyLane food cost configuration: specific setup for restaurants

Team training: your employees autonomous on PennyLane

Food cost: calculation of margins per dish, profitability analysis of the menu

Cash register-accounting integrations: automatic synchronization of your sales

Custom reporting: restaurant KPIs adapted to your business

Usual deliverables:

Monthly updated accounting

Excel/web dashboards for financial monitoring

Digitized procedures and team training

Administrative process optimization

Result: -70% administrative time, clear vision of your profitability.

Services in PACA region and remotely - Billing La Consulterie

Industry field of expertise

Languages

Italian
Native or bilingual
French
Fluent
English
Fluent

Workplace preferences

Can work on-site

Cannes (up to 50km)

Restaurant Gardenia (Caluso)
Digital & Restaurant Accounting Consultant
June 2024 - July 2024 (1 month)
• L'Entente (Paris) - Invoice entry, bank reconciliations, PennyLane data transfer
• Digitalization of kitchen processes, team training (May June 2024)
Saisie de factures Saisie comptable Pennylane Analyse de données
Bistro du Clos,
Head Chef
July 2018 - August 2024 (6 years and 1 month)
Le Rouret, France
• Complete management of a brigade of 8 people
• Cost control and food cost optimization
• Implementation of HACCP procedures
• Continuous training of the team on best practices
Restaurant Gardenia (1 étoile Michelin),
Sous Chef
June 2010 - January 2016 (5 years and 7 months)
10014 Caluso, Metropolitan City of Turin, Italy
• Responsible for the second chef role in a Michelin-starred restaurant
• Collaboration in the creation of new dishes
• Order management and quality control
• Expertise in HACCP control and traceability
• Complete mastery of haute cuisine standards