For the Functional packaging, create a sustainable, agile and robust procurement strategy, synergies and opportunities in managing 4 teams in France, China, USA and India sourcing raw materials for making the best pharmaceutical desiccants for leading pharmaceutical and nutraceutical companies. Responsible for Direct & Indirect and part of innovation team. Active member of the French well being comitee.

Managing a team of 3 buyers in remote locations in charge of European contracted manufacturers for Health and Beauty, OTC and Pharma products.CIPS member and trained• CREATE SUPPLIER STRATEGIES AND OPERATING ON A TIGHT EFFECTIVE PORTFOLIO DELIVERING YEAR ON YEAR SIGNIFICANT SAVINGS• CREATE SYNERGIES AND NEGOTIATE WIN WIN PARTNERSHIPS• PUT IN PLACE A SUSTAINABLE, ETHICAL AND RESPONSIBLE SOURCING• ACTIVE MEMBER OF INNOVATION CELL• PROJECTS MANAGEMENT IN COOPERATION WITH INTERNATIONAL TEAMS• TEAM BUILDING AND DEVELOPMENT OF THEIR PURCHASING AND ORGANISATION SKILLS• QUICK PROBLEMS SOLVER TO KEEP A ROBUST AND AGILE ORGANISATION• PUT IN PLACE AND ENFORCE CONTRACTS AND CDA AGREEMENTS

Responsible for suppliers’ portfolio of 16M euros, to create and to lead purchasing strategy, to ensure a service rate of 98%, present KPI’s to board of directors.Other bench marks include:• 2M euros saving on 12 rolling month• 40 launches per year in partnership with R&D• Contract suppliers• Lead on all spent : Contracted Manufacturers – Packaging – Ingredients- Indirect - CAPEX• Implemented cost to design to marketing team for future developments

Review bids and create food and beverage contracts for Google Mountain view campus following Google sustainable rules. Promote as much as possible farm to fork with local seasonal ingredients as much as possible. Assuring Google campus gets sustainable seafood following Monterey seafood watch. Assisting relationship between chefs and vendors. Create purchase opportunities to keep Google food program on track with budgets. Sourcing and negotiating ingredients through bulk purchase.

Reorganize Purchasing Department by improving the receiving procedures, FIFO, tracking claims by making suppliers accountable,saving$1 million annually.Modify systems for increased production from 5,000 to 15,000 meals, snacks and breakfast daily.Improve fruit, meals and catering menu with a kid-friendly selection within a strict budget affordable to school districts.Working closely with the production manager and R&D team to improve yields, cost, waste, food quality and manufacturing procedures.nAssisting Director of Operation in procuring best instruments to improve and to increase productivity at lower cost.Creation of a tool currently in use with other facilities to improve daily and long lead procurement.Design “Bring the Revolution Home”; an inexpensive program available to students’ family, granting them access to fresh produce, paired with easy tips to cook a delicious and nutritious meal for the entire family.Collaborate to build procedures necessary for Oakland Culinary Center to become Green Certified.Participated in a new project to launch healthy snack vending machine across northern CA.Created procedures and follow up on how to conduct inventory and merchandise count to assure financial end of period are accurate.Support Executive Team in setting up new purchasing department in each new culinary centers (4 created in 2 years).Create training code of conduct for staff on food safety and proper way to handle food.Manage teams to assure culinary center pass food inspection with 95% or plus – Record of 98% assured last past 3 years.

Reorganization of the purchasing department by improving the receiving procedures, FIFO, tracking claims and making suppliers more responsible. Improvement of the fruit and produce rotation. Working closely with the Production Manager and R&D Team to improve yields, cost, waste, food quality and manufacturing procedures.Consistent tracking of costing to assure NCA market will respect the goal of 47% food cost or less every month.Created tracking tools that are now shared with other markets to schedule long lead items.Creation of marketing tools for the Sales Team promoting produce and fruits from our vendors. Field trip and schools program available to all the schools from our produce vendor.Always accommodating the needs of our clients and SAM's team.Creation of very tasty catering menus at low food cost.Gourmet and More; Sourced new suppliers (local and international) and secured procurement with contract of exclusivity. In charge of the specialty food culinary training of the sales team.Pareto study to get focus on the 20% of the items generating 80% of the income. Minimized the number of suppliers to improve leverage, simplified the purchasing process in cutting the number of PO's.Creation of a quality procedure for fresh products: increased tracking ability and vendor accountability.Reorganized and redesigned the company product brochure of 3200 items.Creation of marketing tool for the Sales Team: an illustrated hand book with all the items organized by family product.Organization of an Open Warehouse for the Holidays.

Import of Rare Spices

Creation of the company from start to $1 million per year in sales.Full R&D creation and packaging development of salts, gourmet items and spices lines for US market under the brand Blessac. Products distributed all around the US. One of the first vendors on Amazon.com. In the Amazon.com gourmet section for six years in raw, with a 4.8 out of 5 satisfaction rating from thousand of customers.Creation of a second division and search of investors to develop the Brand "I Can Eat It". Specialized in importing and distributing gluten and allergen free pastries. Developed sales, assured procurement of the full lines and supervised bookkeeping of the company.Became the second largest importer of saffron within two years. Managed 400 products (all imported), fifty distributors, fifteen retail chains (Whole Foods and others), and 3 employees.

In charge of electronic components budget : $20 Million per yearFound the vendor sources and created relationships with foreign manufacturers of steel

Set up fashion showrooms for Cannes Festival.In charge of bringing A List celebrities to Paris Haute Couture Fashion week. Organized Red Carpet events in Los Angeles for TV Guide. Promotion of French celebrities and fashion designers in the US.

Sales Representative for Dubai and EAU territoryIn charge of General purchases and Togo farms needs. Saving estimated at $3 million Euros out of $10 millionDevelopment of frozen vegetable line to Dubai and EAU territory +15% of sales of $500K - it was a new marketSourced spices and mushrooms - Sharing a $65 Million Budget (as a junior buyer I was in charge of $5M of it)