Freelancer profile translated to English.

Description

Boost your creations, train your teams, and optimize your performance!

I am Stéphane Ollivier, a freelance consultant specializing in bakery and viennoiserie, with over 15 years of experience, including 7 years as head baker at the Ritz Paris. My expertise is for those who wish to achieve excellence and stand out in an increasingly demanding market.

Here's what I can do for you:

Train and perfect your teams in bakery, viennoiserie, and snacking, to enhance know-how and creativity.

Create or adapt unique recipes, perfectly aligned with your customers' expectations.

Optimize your production processes, to combine artisanal quality and profitability.

Support your international development, with a keen understanding of foreign markets.

I regularly collaborate with prestigious schools (École Lenôtre) and renowned companies in Europe, Asia, and beyond. Based in Finistère, I am ready to travel wherever your projects call me.

Together, let's make your bakery an essential reference. Contact me to discuss your ambitions!

Industry field of expertise

Languages

French
Native or bilingual
English
Conversational

Workplace preferences

Can work on-site

Paris (up to 50km), Rennes (up to 50km), Lyon (up to 50km), Lille (up to 50km), Quimper (up to 50km)

stephane Ollivier EI france
Bakery/Viennoiserie Consultant
March 2023 - Today (3 years and 3 months)
École Lenôtre (several interventions for diverse audiences, professional and amateur within the school but also externally). Coach for the Greek bakery team at the Mondial Iba Cup Munich (5th place). Consulting for an Italian restaurant (Paris). Several masterclasses in Greece and also in France.
Hotel Ritz Paris Paris
Head Baker
June 2016 - February 2023 (6 years and 8 months)
Consulting for a Michelin-starred restaurant (Parisian palace)
Head Baker
From June 2016 to February 2023 Hotel Ritz Paris Paris
Implementation and creation of bread/viennoiserie ranges for the hotel's various points of sale, including the Michelin-starred restaurant. Recruitment of bakery staff. Schedule management. Sourcing new suppliers. Inventory management. Participation with Chef François Perret in numerous projects (Netflix series "the chef in the truck", writing the book "instant gourmand", opening of the boutique in June 2021 "le comptoir Ritz Paris" notably with the development of a unique range of viennoiseries and sandwiches.
Hotel Metropole Monaco
Head Baker
July 2015 - June 2016 (11 months)
Implementation of bread ranges for the hotel's various points of sale, including the starred gastronomic restaurant Joël Robuchon. Recruitment and training of staff. Schedule and inventory management. Training apprentices/interns.