Freelancer profile translated to English.

Description

International pastry and bakery professional with proven experience in luxury hospitality, gourmet dining, and premium concept development. Demonstrated ability to structure and grow multi-site organizations, build high-performing teams, drive product innovation, and support international brand expansion. Strategic vision combining artisanal excellence with economic performance.

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent
Spanish
Conversational

Workplace preferences

Can work on-site

Paris (up to 50km)

FRAPPE BOULANGERIE
CO-FOUNDER
February 2022 - Today (4 years and 4 months)
Paris, France
Creation and development of two premium bakeries in Paris
Operational management of two companies with a turnover of €2,500,000
Management and structuring of teams (30+ employees)
Creation and implementation of bakery, pastry, viennoiserie ranges, and snacking options
Structuring of production processes, supply chain, and inventory management
Consulting mission in Canada
Author of the book "Dingue de rolls"
Craftsmanship Team Management R&D Operational Excellence Adaptability
ERIC KAYSER
R&D Manager and Deputy Production Site Director
AGRICULTURE
February 2019 - January 2022 (2 years and 11 months)
Paris, France
Creation of pastry and bakery ranges
International brand development
Management of the organization of different production teams
Development of technical sheets, allergen information, and manufacturing costs
Production site management
Opening of stores and training of employees in France and abroad
Eric Kayser
Baker
ARTS AND CRAFTS
March 2018 - February 2019 (11 months)
Paris, France
Kneading, shaping, and baking sourdough breads and viennoiseries
Monitoring orders from restaurateurs
Inventory management