Ballester Jérémy

Running all the operation of the school Ecole du Pain.

• Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
• Trained and motivated employees to perform daily business functions.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Managed day-to-day business operations.

Teaching french bakery program to the students.

Bakery teacher at the Spc Culinary Academy.

• Creation of a whole bakery training program.
• Teaching french bakery in Korean language

• In charge of the quality control and the development of new product.

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative breads.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

• Assisted in the development of staff training programs, improving overall consistency and efficiency within the bakery environment while fostering professional growth among junior team members.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Operated and maintained bakery equipment, including ovens and mixers.
• Produced consistently high-quality baked goods for customers.
• Contributed to team success by training new employees on baking techniques, safety protocols, and equipment operation.

• Produced consistently high-quality organic baked goods for customers.
• All bread production using sourdough and organic ingredients

• Developed strong time management skills to efficiently produce high-quality baked goods under tight deadlines.
• Increased efficiency by effectively multitasking during periods of high demand or limited staff availability.