R&D Manager Food Industry
Resume:
Eric Troussard
****************@*****.***
Objective
A Research and Development position in the agro-food industry contributing
to the creation and innovation of new products for a company seeking to
increase its market share.
Profile
Gastronomic specialist with extensive experience in Research & Development,
result-oriented. Especially skilled at designing the right product mix to
maximize sales. Proven ability to significantly improve a company's product
offering. Able to produce exquisite and enticing product samples under
short notice for any kind of occasion. Always in pursuit of new culinary
ideas. Extensive experience with various international cuisines. Able to
lead cross-functional teams to success under demanding conditions. Degree
in Food Science,
Computer Skills
Word, Excel, PowerPoint.
Professional Experience
Nex-xus Distribution (Montr al, QC) July 2014 - curent
Research & D veloppement Manager
. Development and creation of synergistic gum blends for the food
industry, ice cream, Greek yogurts, puddings...
Aliments Original (Ch teauguay, QC) Ao t 2012 -
May 2014
Food and confectionery experts since 1947
Manager Research & Development
. Create new products and improve existing products
Private Chef for a family in Montreal
Aug. 2011 - Dec. 2011
. Cook and create menus, buying, search for new products.
Mr. Quality Foods - Deliveries
2010 - 2011
Atlantique Alimentaire (La Rochelle, France) 2008
- 2009
Industrial producer of quiches, pizzas and pancakes for small and large
supermarkets, fast food restaurants, and distributors in France and Europe
Manager Research & Development
. Improved a product's texture in less than 2 months, successfully
managing its launch six months later. This project was not resolved
the previous year by former management.
. Streamlined operations and reduced costs by inviting clients to
participate in their project's development.
. Improved existing products by sourcing new ingredients.
. Met samples deadlines involving several projects running
simultaneously through the effective allocation of team resources.
. Created a new range of quiches based on classical French cuisine. The
recipes were subsequently sold to another company.
. Ensured quality control through regular testing on the production line
every 2 hours.
. Improved laboratory efficiency through detailed analysis of client
requests.
Gourmet Consultants (Le Mans, France) 2005 -
2008
Product development, concepts for hotels and the food industry
Agro-Food Consultant
. Perfected 7 frozen sauce recipes in 48 hours for an emergency launch.
. Prepared culinary samples for photography; presented, defended, and
explained samples in detail to clients.
. Increased sales by 14% by creating a line of festive (Christmas)
products for one client.
. Participated in the discovery and promotion of products through
research of new market trends in Paris, Berlin, London, New York, and
Barcelona.
. Organised meetings with client suppliers for product development.
Mr. Quality Foods - (Montreal) Sale of flash frozen products
2003 - 2004
Commercial Sales Representative
. Sold products from door to door.
Doughboy Limited - (Milton Keynes, UK) Sandwich Company 2000 -
2001
Manager Business Lunches
. Supervised the production of sandwiches and salads.
. Increased sales by 30% by creating a new range of salads.
LTU & LTC - (D sseldorf, Germany) German Airline Company
1999 - 2000
Manager First Class Meals
. Planned workflow schedule of meal production for daily first class
flights.
. Developed new recipes.
Hillbrow Product Limited - (London, UK) Sale and purchase of vegetables
1998 - 1999
Buyer and Sales Representative
. Purchased, sold and negotiated vegetable prices from France and Spain
for sale on the British market.
. Increased sales by 25% by attracting 8 new customers.
Le Munch Bunch -(London, UK) Sandwich bar
1992 - 1998
Owner of 2 establishments
. Increased Net Profit by 300% in 3 years.
. In charge of the company's purchasing budget, accounting and
inventory.
. Ensured HACCP (Hazard Analysis Critical Control Point) standards were
met.
Prior to 1992
Worked as Head Chef and Second Chef in various gastronomic establishments
such as Le Ch teau de La Salle, La Belle poque. For a five year period,
worked at private functions for banks and private dinners (Rothschild Bank,
Banque Fran aise du Commerce Ext rieur).
Education
Lyc e d'Enseignement Professionnel, H l ne Boucher, France
Certificat d'Aptitude Professionnel et Brevet d' tude Professionnel de
cuisine (CAP & BEP) 2 classic French cooking exams
Professional Development
cole Sup rieure Angevine d'Informatique et de Productique, France
2002 - 2003
Certificate - International Business and Marketing
Languages
French, English
Interests
Restaurants / Walking / Reading / Golf / Travel
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