Freelancer profile translated to English.
Back to original languageAbout Mohamed Amine
I am a consultant specializing in ERP for the collective catering industry, with an approach rooted in operations and digital transformation. My goal: simplify tools, optimize workflows, and support teams in upskilling.
I have assisted companies like Vitalrest, API Restauration, and New Food on major projects: implementing Winrest, Uniges, and Menu App, training teams (80% of sector managers trained), and revising processes for ISO 9001 certification.
✅ My expertise:
ERP implementation, configuration & deployment
User training (production, management, purchasing, dietetics)
Monitoring digital 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 degree + 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 (9 months)Paris, FranceI assist players in collective catering, catering, and food industries in structuring their operations, optimizing their processes, and ensuring the reliability of their business tools (ERP, production, logistics, data).My role: transform organizations that run on 'gut feeling' into steerable, profitable, and scalable systems.I undertake missions in:✅ Operational audit & field diagnosis✅ Mapping and process optimization (order → production → logistics → invoicing)✅ Structuring and configuring industry-specific ERPs✅ Data validation (costs, margins, inventory, purchasing)✅ Performance management & dashboards✅ Team support & change management
- VITALRESTCentral Kitchen ManagerMay 2024 - Today (2 years and 1 month)Paris, France-Management of meals for the healthcare 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 creation with 70% fresh produce. Vegetables, fish, and meat– Knowledge of specific health diets and modified texture meals.– Management of merchandise orders, raw materials, and inventory counts– Turnover €140K– Business development, client billing, and ensuring client satisfaction– Staff recruitment, training, and annual skills assessment
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Education
- Master's degree (M2), Management and Engineering of Collective CateringISTHIA - University of 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