Ali Achille Traoré
Newark
Summary
Dynamic Sous Chef with extensive experience in artisanal French bread and viennoiserie production at Bread Story NYC. Proven track record in cost control and team mentorship, enhancing operational efficiency and reducing waste. Skilled in dough formulation and HACCP compliance, committed to delivering exceptional quality and fostering a collaborative kitchen environment.
Overview
7
7
years of professional experience
Work History
Sous Chef - Bread & Viennoiserie Production
Bread Story NYC
New York
10.2022 - Current
- Company Overview: French Artisan Bakery
- Produce an average of 2,500 units of baguettes, sourdough loaves, croissants, and signature pastries daily for Bread Story cafés and wholesale partners across NYC.
- Mix, ferment, shape, and bake doughs following traditional French methods, ensuring consistent crumb structure and crust quality.
- Coordinate and fulfill B2B orders, liaising with procurement and logistics teams to guarantee on-time delivery and product integrity.
- Implement daily QC checks for weight, temperature, and bake profile, reducing product waste by 12%.
- Determine next-day production volumes using detailed planning sheets, guaranteeing accurate par levels for retail and wholesale orders.
- Maintain digital inventory and production logs, alerting purchasing to stock replenishment needs.
- Mentor and schedule a team of 12 bakers, introducing SOPs that cut shift changeover time by 15%.
- Partner with executive chef on seasonal product development, launching three new viennoiserie lines that increased café revenue by $8 k/month.
- French Artisan Bakery
Bread Sous Chef - Production
Maison Kayser USA
New York
08.2018 - 09.2022
- Company Overview: French Artisan Bakery
- Spearheaded bread production processes for flagship location, standardizing recipe sheets and scaling procedures to support brand expansion.
- Conducted inventory audits and negotiated with suppliers to lower flour costs by 7% without compromising quality.
- Enforced health & sanitation protocols, achieving 'A' ratings on all NYC Department of Health inspections.
- French Artisan Bakery
Education
Bachelor of Applied Science - Information Technology (Logistics & Materials Management)
OCT, Burkina Faso10.2015
Skills
- Artisanal French bread production
- Viennoiserie production
- Dough formulation
- Fermentation
- Lamination
- Production planning
- B2B order fulfillment
- Cost control
- Hiring
- Training
- HACCP compliance
- OSHA safety compliance
- Sanitation compliance
- Customer service excellence
- Attention to detail
Additional Information
Willing to relocate domestically or internationally., Experienced in high-volume, 24-hour bakery operations and start-up launches., Flexible to work early-morning or overnight shifts to meet production demands.
Languages
- French, Native/Bilingual
- English, Full Professional Proficiency
- Bambara, Native/Bilingual
Timeline
Sous Chef - Bread & Viennoiserie Production
Bread Story NYC
10.2022 - Current
Bread Sous Chef - Production
Maison Kayser USA
08.2018 - 09.2022
Bachelor of Applied Science - Information Technology (Logistics & Materials Management)
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