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Stephan DREES

AUBAGNE

En résumé

After 27 years’ experience in pastry industry I turn to management and leading career. I like to challenge myself to reach new height. I do believe that's is not what you got but what you do with it that's why I like to pass on my skills and knowledge keeping in mind that we learn from each other at any level of an organization.
Strong point:

Planning in new facility, organizing flow, problem solving, products efficiency, labour efficiency, research new equipment's, managing, products development, skill development, introduction to Lean Manufacturing, leading and coaching.

Mes compétences :
Managing skills
Assembly Plants
Problem solving
Responsibilities Scheduling
Quality Control
Manage weekly management
Internal Training
Restaurants
Lean management

Entreprises

  • nibblybits - From production manager

    2003 - maintenant Company Name Nibbly bits
    Responsibilities Running of the all operation for 2 factory snack factory and biscuit factory
    Key activity Ensure that operation run according to customer requirement
    Set up production plan
    Ensure that order are send out full and in quality require
    Ensure facility is clean and up to standard
    Supervise operation of laundry
    Ensure smooth communication between department ,

  • Le Quarter deck - Pastry chef

    2003 - 2004 Responsibilities Redo the all buffet of pastry and trained the staff (help in cooking dept)
    Reason for Leaving Better position offer

  • Au trou gourmand - Head chef

    2000 - 2003 Position Running the all kitchen
    Company Name Restaurant le trou gourmand (Nice France )
    Responsibilities Responsible to run the all kitchen from preparing the menu of the day do the service and the pastry section

    Reason for Leaving End of contract return to south Africa

  • Au trou Gourmand - Chf de cuisine

    2000 - 2003 Position running the all kitchen
    Company Name Restaurant le trou gourmand (Nice France )
    Responsibilities Respondible to run the all kitchen from preparing the menu of the day do the service and the pastry section

    Reason for Leaving End of contract return to south Africa

  • head chef - Pastry chef & Head chef

    1999 - 2000 Company Name Head chef (catering company for the movie industry )
    Responsibilities All pastry section developed pastry to be serve on set
    Reason for Leaving End of contract

  • Au petit croissant - Bakery manager & pastry chef

    1998 - 1999 Reason for Leaving Maturity of investment /sale of share

  • la brioche - Pastry chef & bakery production manager

    1996 - 1997 Responsibilities Oversee production and scheduling of bakery products
    Develop new products (bread and pastry)
    Identifying and solving production problem /quality control
    Managing staff

    Reason for Leaving Personal growth

  • La brioche - Pastry chef & bakery production manager

    1996 - 1997 Responsibilities Oversee production and scheduling of bakery products
    Develop new products (bread and pastry)
    Identifying and solving production problem /quality control
    Managing staff

    Reason for Leaving Personal growth

  • Panidor - Chef

    1994 - 1996 Company Name Panidor (Responsibilities Scheduling the production /Backer/ pastry /opening and closing of the shop
    Reason for Leaving End of contract

  • Le Trou Gourmand - Sous chef de cuisine

    1992 - 1994 Responsibilities Running the desert section and the sauce departement
    Reason for Leaving End of contract

  • La foret noir - Pastry chef

    1990 - 1991 Responsibilities In charge of the pastry section for the shop and special order
    Reason for Leaving End of the contract

  • L african queen - Cooking formation

    1989 - 1990 Position Cooking formation
    Company Name L African Queen (beaulieu sur mer /France )
    Responsibilities Learning the different technique in cooking from different position
    Start at the cold (salad , sea food)
    Pizza , sauce , hot corner meat and fish ,grill and then pass

    Reason for Leaving End of contract

  • La Madeliene - Pastry chef

    1988 - 1989 Responsibilities Running the pastry section on my own
    Adapt recipes with the local raw material
    Cake for special occasion

    Reason for Leaving End of contract

  • Au pavet d argent - Pastry

    1984 - 1988 Position Pastry
    Company Name Au pavet d argent (NICE,France)
    Reason for Leaving End of the contract
    Responsibilities Carry the production of pastry for the shop
    From cake to croissant , chocolate , variety of pastry and confectionary

  • Au pavet d argent - Apprentice

    1982 - 1984 Learn and practice old technique of pastry with a master pastry chef
    Learn and practice old technique of chocolate ,manufacture of chocolate interior
    Learn and practice old technique of sugar, cooking , pooling , and master piece
    Learn and practice old technique of confectionary manufacture of fresh marzipan, modelling of fruit in marzipan and painting with pipette
    Learn and practice old technique of manufacturing different cream

    Reason for Leaving End of contract

Formations

  • CFA Carros

    Carros 1982 - 1984 Certificate of Professional Aptitude

    Pastry /confectioner/chocolate /ice cream

    Institution C.F.A Carros nice
    Subjects

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