Objective
Group of restaurants seeking to move upmarket in terms of desserts and achieve greater consistency in quality. Increase volumes and profitability.
Executive Pastry Chef Consultant pour La Folie Douce
Val D'isere - Les Arcs
France
October 2022
May 2023
Actions
Development of high-quality desserts using local productsTeam structuring, training and supervisionManagement of stock, orders and lossesWorking with the communications department on the filming of promotional videosCreation of artistic pieces for special eventsImplement paperless processes for all restaurants in the groupCommunicate with the marketing department about new trends to develop.Results
Significant increase in turnover for the dessert sectionImprovement in restaurant ratingsLess waste and better turnover (fresher products)Significant margin increaseReduction in staff turnover within teams
