SVEN-OLAF BOHN

One Bruce Circle Randolph, MA ****8 781-***-**** acq6bw@r.postjobfree.com

PROFILE

Highly organized Procurement Professional with more than 7 years of experience in all phases of the procurement field. Expertise in negotiations, analyzing, inventory, E-procurement, Oracle Business, BirchStreet, FoodTrak, PeopleSoft Financial, food cost, budgeting, forecast, Quality Assurance, Avendra, MSDS, and MS Office. Outstanding management and interpersonal skills and adept in implementing policies and procedures.

PROFESSIONAL EXPERIENCE

Director of Purchasing

LE CORDON BLEU CULINARY SCHOOL - Cambridge MA 2008 - 2014

Controlled a food cost budget over $1Million.

Attended weekly meeting with the Business Operation Manager

Obtained comparable bids on food products weekly to ensure competitive pricing is achieved; compared with list of approved vendors through Avendra; and updated inventory food prices weekly.

Entered and submitted invoices daily in the finance expense report.

Contracts negotiations and management vendors in the Oracle Enterprise application

Responsible for weekly Financial Analysis

Accounts receivable,processing invoices weekly

Managed weekly discrepancy and or variance

Coordinated student uniform and supplies through PeopleSoft E- Procurement system.

Ordered all office supplies and other supplies for the school and kitchen.

Primary contact for all vendors and contractors for the facility; called for repairs of equipment when necessary, using the online work order system to keep track for all regular maintenance of equipment such as hood cleaning, grease trap cleaning, kitchen cleaning and pest control as well as all other repairs.

Arranged fire drills and reviewed safety rules, policies and procedures with staff.

Director of Food Service

ATRIA TRADITIONS OF DEDHAM - Dedham, MA 2007

Supervised 16 employees.

Took physical inventory monthly, and placed all orders for bread, produce, dairy and meats.

Logged and confirmed invoices to ensure accurate payment to vendors.

Oversaw the dining area and coordinated weekly schedule.

Responsible for menu creation; organized corporate functions, and created special menus.

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PROFESSIONAL EXPERIENCE CONTINUE

Executive Chef

SODEXHO - Boston, MA 2003 - 2007

Supervised 10 employees for two locations.

Ensured all HACCP codes were in compliance.

Coordinated the weekly labor schedule.

Organized corporate functions and created menus.

Arranged for return and credit of product as needed.

Trained new chefs and ensured sanitation procedures were followed.

Prepared meals for 600 people daily.

Corporate Sous Chef

FLIK INTERNATIONAL - Norwood, MA 2000 - 2002

Supervised 10 employees

Ensured all HACCP codes were in compliance.

Coordinated the weekly labor schedule.

Daily and or weekly food ordering

Organized corporate functions and created menus.

Arranged for return and credit of product as needed.

Trained new chefs and ensured sanitation procedures were followed.

Prepared meals for 1600 people daily

EDUCATION

International Culinary School - Luebeck, Germany

Bachelor of Arts; Hotel & Restaurant Management

Certified Culinary Cook

TRAINING & CERTIFICATION

Supply Management Certificate – SPSM Next Level Purchasing (2015) in process

Servsafe Certificate - HACCP (2014)

Entrepreneur Business School JVS School (2008)

Introduction to Business Management; Northeastern University - Dedham MA (2002)

Introduction to Computers; Randolph Adult Education Program - Randolph, MA (2001)

Certificate of Wine & Spirit - Frankfurt, Germany (1989)

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