Freelancer profile translated to English.
Back to original languageAbout Mohamed Amine
I am a consultant specializing in business ERP and methods for the agri-food industry, with an approach rooted in operations and digital transformation. My goal: simplify tools, optimize workflows, and support teams in skill development.
I have supported companies like Vitalrest, API Restauration, and New Food on major projects: implementation of Winrest, Uniges, and Menu App, team training (80% of sector managers trained), and revision of processes for ISO 9001 certification.
✅ My expertise:
ERP configuration & deployment
Implementation of tools and methods (LEAN MANAGEMENT)
User training (production, management, purchasing, dietetics)
Monitoring of digitalization ROI (time saved, error reduction, traceability)
Connecting ERP to ISO requirements and HACCP regulations
🎯 Results achieved:
+80% adoption of the Menu App tool in 6 months
Standardization of menu management & costs
Reduction of food waste through data
🎓 Industrial engineering graduate + Master's in collective catering, I combine business expertise, process vision, and practical sense. Highly responsive (reply < 1h), I prioritize clarity, impact, and efficiency.
French
Native or bilingual
English
Fluent
Can work on-site
Paris (up to 50km)
Experience
- PHI-CONSEILCEOCONSULTING AND AUDITSSeptember 2025 - Today (11 months)Paris, FranceI support players in collective catering, catering, and the food industry in structuring their operations, optimizing their processes, and ensuring the reliability of their business tools (ERP, production, logistics, data).My role: transforming organizations that run "on instinct" into manageable, profitable, and scalable systems.I undertake missions such as:✅ Operational audit & field diagnosis✅ Process mapping and optimization (ordering → production → logistics → invoicing)✅ Structuring and configuring business ERPs✅ Data reliability (costs, margins, stocks, purchasing)✅ Performance management & dashboards✅ Team support & change management
- VITALRESTCentral Kitchen ManagerMay 2024 - Today (2 years and 3 months)Paris, France-Management of meals for the health sector: 800 covers per day-Launch of a new kitchen with a capacity of 1200 covers per day (recruitment, menu costing, software implementation...)-Management of a budget of €180k per month.-Staff training (Hestia - EPack- Adoria)
- API restaurationOperations ManagerSeptember 2022 - November 2023 (1 year and 2 months)Lyon, France– Manage a team of 20 people, including scheduling, leave, and replacements– Delivered catering: corporate, healthcare, and home delivery (central kitchen)– Menu development with 70% fresh products. Vegetables, fish, and meat– Knowledge of specific health diets and modified texture meals.– Management of merchandise orders, raw materials, and inventory stocks– Revenue €140K– Business development, client billing, and ensuring their satisfaction– Staff recruitment, training, and annual skills assessment
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Education
- Master 2 (M2), Management and Engineering of Collective CateringISTHIA - University Toulouse - Jean Jaurès2021Master 2 (M2), Management et ingénierie de la restauration collective
- Engineering Degree, Industrial Systems ManagementInternational Institute of Technology2017Diplôme d'ingénieur, Management des systèmes industriels