Christine Herelle-Lewis

• Directed team operation
• Handled high-traffic customers, the coffee shop was providing breakfast to a hotel—200 to 300 according to season.
• Team training.
• Streamlined supply chain processes and maintain inventory accuracy.
• Crafted and prepared high-quality beverages to meet customer preferences.

• Baked under stress!
• Enjoyed a new environment
• Created bond within great bakers

• Gave classes to amateur people, trained them on various french pastry recipes

• Created the whole menu with another co-founder, and created tools to track the cost of products.
• Found the niche that would create profits in catering for the business
• Built a clientele
• Networked with other businesses and customers to increase sales opportunities and contacts.
• Recruited, interviewed, and hired new staff members and developed employee training materials.

• Replaced the pastry chef on his days off ensuring the smooth operation of the pastry section
• Prepared and baked desserts, pastries, baked goods
• maintained the pastry kitchen cleaned, organized, and stocked with necessary supplies.

• Baked and prepared desserts
• Developed new recipes
• managed ingredients and inventory
• Maintained kitchen standards

• The company was providing receptionist and mail/package distributors to different companies

checked that they were on time everyday and was replacing them if absent and communicated with the client.

• payroll preparation
• Employee work hours collection, overtime, bonuses, absences, paid leave, sick leave.
• data submission

Handled calls from beneficiaries in difficulty, in France or abroad, for technical or medical issue by assessing the urgency of the request.