Michael Kuperman Email & Phone Number

California, United States

• Work in Oracle JDE to create daily production schedules based on equipment availability, capacity, demand, and material inventory.
• Set monthly and weekly production attainment goals.
• Monitor daily inventory levels and plan item allocation across SKU production.

Los Angeles, California, United States

California, United States

• Oversaw project management and master data uploads for new launches. This included daily tasks as well as migrating an entire data system for over 30 SKUs to a new system. I oversaw the verification of characteristics.
• Diagnosed root cause issues related to over/under production and identified potential BOM discrepancies. Worked in cross-functional teams with production and supply chain teams to collect production data and analyze it.
• Developed and maintained reports to track daily-monthly KPIs related to waste, production efficiencies and inventory risk, resulting in over 30% waste reduction.
• Responsible for onboarding and training new team members on daily responsibilities as well as how to use various data systems. Created a catalog of SOPs and interactive training materials.

California, United States

• Monitored SKU demand to create daily kitchen work orders. Using various Excel spreadsheets, work orders are created and sequenced to best fit kitchen needs, equipment capacity, shelf life, and forecast demands
• Diagnosed root cause issues related to over/under production and identify potential BOM discrepancies

Commerce, California, United States

• Responsible for Enterprise Resource Planning (ERP) system updates. Prior to monthly SKU launches, system had to be updated with bill of material (BOM) information and tested to ensure no system errors.
• Created daily sales orders and production orders for over 20 SKUs using Microsoft Dynamics. Created and closed out daily sales orders, utilizing bin consumption and inventory rotation strategies.
• Monitored KPIs related to production goals, waste management, inventory and donations. Archived and tracked master data related to material usage and production attainment, relaying weekly shortages/overages.
• Expanded and took over the meal donation program. Created relationships with churches, non profits and other organizations to donate excess meals to.
• Created SOP catalogue and lead new hire orientation and trainings.
• Awarded employee of the month shortly after the facility opened for eagerness and willingness to lend help across departments.

Louisville, Colorado

• Developed and executed a year-long project comprising multiple deliverables including an 80-page sustainability guide, an EMS (environmental management system), supply chain audit, and B Corp Certification application.
• Conducted multiple waste audits to measure manufacturing waste. Waste was sorted and weighed, and the data obtained were used to create a benefit-cost analysis determining whether implementing a composting program.
• Base-lined and cataloged via Measurabl, 3 years of utility data related to waste, water, and energy across 4 different buildings and meters.
• Created quantifiable SMART goals related to company sustainability goals. Each goal was then assigned to specific team members to complete and provide regular status updates on. This process required cross-department.
• Began the process of completing the B Lab B Impact Assessment. Compiling waste, water, and energy data from numerous service providers, meeting with company executives and exploring green initiatives that will increase.

Longmont, CO

• Lead a team of 3-5 employees during 100-200 person events, after creating and following a detailed timeline for the evening.
• Expedited dinner and cocktail services, utilizing key hospitality techniques to ensure an orderly and efficient process.
• Followed production orders when loading food and decorations prior to events, completing quality and quantity checks.

Boulder, Colorado, United States

• Produced materiality assessment to identify key issues to the business related to sustainability improvements.
• Analyzed utility usage of water and electricity and made recommendations for energy conservation techniques and appliances.
• Reviewed B Corp Certification application and created a detailed guide for which actions to take to improve company score. Identified how many points Innovo needed to reach B Corp certification and which actions to.

Chicago, IL

• Planned daily production schedules, based on customer orders, daily forecast, and wholesale orders.
• Developed seasonal menu specials, utilizing problem-solving skills while being creative and versatile.
• Opened the bakery weekly and completed morning production of over 200 pastries and desserts, showcasing self-management abilities.

Chicago, IL

- Conducted a large scale waste audit of local business culminating in recommendations for sorting of waste, improved purchasing habits and employee training methods.- Sustainability research leading to the creation of Resource Kit for sale to restaurants. The resource kit gave restaurants best practices for the most sustainable purchasing habits, utility.

Chicago

-Prep work including fluid gels, macarons, ganaches, compressed fruits, etc-Bread production consisting of shaping, proofing, baking 5-6 “bread basket” items fresh every morning-Creating daily prep lists, receiving deliveries and maintaining station pars-Working the line, multitasking between Pastry, Bread and Charcuterie dishes

Providence, Rhode Island Area

- Responsible for baking duties including: sheet cakes, brownies, cookies, and other general baked goods- Prepping plated dessert components for a fine dining restaurant. Tasks include: assembling and glazing tortes, making various ice creams, numerous crumbles or nougatines, making curds, etc.- Cafe style baked goods production on a daily basis. This.

Master'S Degree, Masters Of The Environment- Sustainable Food Systems

Activities and Societies: Naturally BoulderWhile attending CU Boulder for the MENV program I specialized in Sustainable Food Systems..

Bachelor'S Degree, Restaurant/Food Services Management, 3.8 Gpa

Certificate Of Completion, Pastry, Yssingeaux, France

This program was a 3 month, immersive experience in not only French Pastry but French culture. We had classes 4-5 days a week in Breads.