Antoine Devay

creation of the brand in the united states, (investment plan, marketing communication, sourcing product etc)

creation and set up of the commissary kitchen,

creation and development of the whole menu, and the standard operations process,

recruitment, training of the team

management of labor and food cost,

opening of one pastry shop ( june 2023) and one restaurant in miami march (2024)

menu creation,

master class over the world with the chef,

management of all type of event, (lollapalooza paris, 50 best talk, 4 hands dinner (flocon de sel *** megèves)

management of a kitchen of 35 peoples 24/24

reporting to the executive chef and ownership

follow the standard operation process

quality and quantities control

management of a teams of 6 pastry chefs,

sales training

prepare the daily production, pastries, viennoiserie, chocolates, ice cream,

learn the different techniques

learn how to work with a team,

discovery of creation