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Clement MICHEL

NAGOYA

En résumé

Interested in baker / chief position in Japan, Australia, Canada.

Mes compétences :
Manual and mechanical shaping
Analog and digital microelectronics
Computer sciences
Advanced mathematics / statistics
Office software
Kneading, shaping, baking of the different breads
Vienoisserie preparation

Entreprises

  • Gontran Cherrier - Baker

    2015 - maintenant Preparation (kneading, shaping, baking) of breads and viennoiseries.

  • Le quartier du pain, Paris, France - Baker

    2014 - 2015 Fréderic Lalos' bakery (MOF 1997)
    Preparation (kneading, shaping, baking) of breads and viennoiseries for the shop but also several palaces and restaurants in Paris.

  • Le Grenier à Pain, Vanves, France - Baker (internship)

    2014 - 2014 With "Best Baguette Hauts de Seine" 2013 second prize.

  • STMicroelectronics, Tokyo, Japan - Marketing engineer

    2010 - 2013 Responsible of marketing, for Japan, the biggest semiconductor consumption region, for several products portfolio (Protections, rectifiers, Triacs, Noise filtering) for 10 to 20M$/y. In charge of business increase and strategies in order for Japan region to reflect more ST WW leading position on a highly competitive environment saturated by local players.
    Facilitating communication between French technical division and local sales by adding local technical value and relying on the good contact with French division.

  • STMicroelectronics, Tours, France - Application lab engineer

    2010 - 2010 Training in application lab on computer and mobile conception (high speed data buses). Marketing training on Japanese semi-conductor market.

  • Mon cher, Brussels, Belgium - Pastry assistant

    2010 - 2010 « Monde Selection » competition for « Mon Cher » (Japanese pastry brand). Grand Gold Award.

  • STMicroelectronics, Tours, France - Microelectronics designer

    2007 - 2010 Design of electrical surge protection on silicon for the worldwide leader of this segment. Digital and analog design on MOS, Bipolar and dedicated technologies.
    Physical and electrical simulations in 2D and 3D.

Formations

  • EBP - Ecole De Boulangerie Et De Pâtisserie De Paris

    Paris 2014 - 2014 Certificate of Professional Aptitude in Bakery

  • Primarte

    Tokyo 2013 - 2013 None

    100h with Mr Kimura. Bread, brioche, croissants, baguettes and Japanese breads.

  • Groupe ESEO

    Angers 2002 - 2007 Engineer diplome

    Specialization : microelectronics and signal processing (First of my year during the 5 years).
    Followed in parallel : Master MARS, Rennes, France (Microtechnologies, Architecture, Networks and communication Systems) Specialization : « Architecture and Microtechnology » at Rennes University (with distinction : Very Good).

  • Lycée A&J Renoir

    Angers 1999 - 2002 Baccalaureate Degree

    Equivalent to the Higher Level Certificate specialized in sciences, Lycée Renoir, Angers, France (with distinction : Very Good)

Réseau

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