Jean-Victorien Brunher

• Kitchen hand for sandwich baker.

• Training and confirmed the white card

Responsibility Service of Alcohol training Certificate

• Without a diploma, I learned the sales profession in immersion
• Managed inventory control, cash control, and store opening and closing procedures.
• Kept orderly and accurate accounting records by monitoring sales documentation.
• Maintained a clean, safe, and inviting store environment for both customers and employees by enforcing proper safety protocols and cleanliness standards.
• Managed inventory levels for optimal product availability, resulting in fewer stockouts and increased sales.
• Implemented visual merchandising techniques to attract customers and drive sales, leading to improved store performance.
• Optimized store layout for better customer flow and product visibility, ultimately enhancing the overall shopping experience.
• Resolved customer complaints professionally and promptly, maintaining a positive brand image and enhancing customer loyalty.
• Reported issues to higher management with great detail.
• Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
• Assisted customers with product selection, ensuring their needs were met while maintaining company sales goals and inventory levels.

• After four years of apprenticeship,
  I discovered the world of collective cooking at the Saint of the military institute of the gendarmerie.
• Reduced kitchen accidents by implementing proper safety protocols and equipment maintenance routines.
• Implemented cost-saving measures by optimizing ingredient usage without compromising quality.
• Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
• Assisted with menu development and planning.
• Modified recipes to accommodate dietary restrictions and allergies.
• while respecting HACCP standards and methods
• Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
• Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
• Reduced food waste through efficient inventory management and proper rotation of ingredients.
• Maintained a clean and sanitary kitchen environment in compliance with health department regulations.

Continuation of the CAP diploma (professional aptitude certificate) at the higher level for the BP diploma (professional certificate) during two years of apprenticeship

• Self-motivated, with a strong sense of personal responsibility.
• while respecting HACCP methods
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Passionate about learning and committed to continual improvement.
• Demonstrated strong organizational and time management skills while managing multiple projects.
• Inventory and order management
• Train first and second year CAP interns and apprentices

• I discovered the traditional cooking profession until obtaining the CAP diploma (professional aptitude certificate) during two years of apprenticeship
• Learning traditional cuisine. From all its lexical fields, as well as cutting and cooking meat, fish and vegetables.
• I knew how to organize my working time diligently to be as productive as possible on time.
• Prepare starters, main courses and desserts. On the plate, in buffets or banquets.
• I learned to respect having an implementation that is always up to date.
• Teamwork and communication is a major asset in the world of cooking
• Learning and knowledge of HACCP