Freelancer profile translated to English.

Description

Your kitchen is losing money — I'll tell you exactly where and how to stop the bleeding.

Pastry chef & culinary consultant with 15 years of experience in fine dining, hospitality, and event catering, I work with businesses that want to transform their kitchen into a real profit center.

What I bring concretely:

✦ Food cost audit & identification of hidden losses

✦ Menu restructuring to maximize net profit

✦ Creation and standardization of recipes (technical sheets)

✦ Training of kitchen & pastry teams

✦ Product R&D & development of new concepts

Typical clients: fine dining restaurants, hotel groups, caterers, dark kitchens, restaurant investors.

Each mission begins with a precise diagnosis. Result: decisions based on numbers, not intuition.

📩 Available for audit, short-term mission, or long-term support.Kitchen audit, Profitability optimization, Menu creation, Inventory management, Technical sheets, Food Costing, F&B Consultant.

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent

Workplace preferences

Can work on-site

Paris (up to 50km)

Youssouf Traore freelance
R&D Food Consultant & Recipe Creation
RESTAURANTS AND FOOD SERVICE
December 2023 - Today (2 years and 6 months)
Paris, France
Development of custom clean label recipes for coffee shops, brunch spots, and dark kitchens. Creation of signature waffles, natural sauces, toppings, and mini-ranges adapted to the operational constraints of sales points. Production of technical sheets and standardization of production processes.
Recipe creation Menu engineering
Sodexo & Sogeres Cuisine
Assistant Chef & Pastry Chef
RESTAURANTS AND FOOD SERVICE
January 2021 - Today (5 years and 5 months)
Paris, France
Brigade management, mass culinary production, and creation of refined dishes. Supervision of the pastry section, development of technical sheets, and food cost control.
Food cost calculation & technical sheets
Korian Maison de Retraite
Cook & Pastry Chef
RESTAURANTS AND FOOD SERVICE
January 2019 - December 2021 (2 years and 11 months)
Paris, France
Development of various desserts and fine pastries. Production quality management, supervision of pastry teams, and compliance with HACCP standards.
French Pastry