Ismaël Levac

Dynamic professional with solid experience in inventory management, customer service, food production, and direct and indirect labour. Seeking a stimulating position within a company that values efficiency, teamwork, and expertise.

Inventory Manager - CACAO BARRY - DISTRIBUTION ALIMENTAIRE - Montréal, QC

(2022-01 - 2025-12)

• Tracking and updating stock levels using software and manual audits.
• Forecasting future inventory needs based on sales trends and seasonal demand.
• Organizing and optimizing warehouse layout. Forklift operation.
• Inventory software used (Avantage PME, ERP, Excel)
• Compliance with safety standards and deadlines.
• Professional response to customer inquiries by email, providing product information and personalized recommendations to support purchasing decisions.
• In-person visits to bakeries and food service establishments to present product samples, explain offerings, and drive sales conversion.

Sous-Chef Supervisor - UNIVERSITÉ CONCORDIA - Résidence Gray Nuns - Montréal, QC

(2019-01 - 2022-12)

• Supervising batch preparation, food presentation, and service logistics for breakfast, lunch, and dinner in residential and university dining rooms.
• Managing inventory, procurement, and supplier relationships to maintain cost-effective operations.
• Training and supervising staff, including cooks, prep workers, and dishwashers.
• Implementing food safety protocols, allergen management procedures, and hygiene standards.
• Collaborating with nutritionists and food service managers to meet dietary and sustainability goals.
• Acting as a key liaison between culinary operations and administrative teams, contributing to strategic planning, event coordination, and special accommodations.
• Fostering a collaborative and respectful work environment.

Sous-Chef - COZY CAFÉ - Hudson, QC

(2016-01 - 2019-12)

• Food preparation and assistance with menu creation.
• Assisting the head chef in daily kitchen operations for lunch and dinner service.
• Substituting in the kitchen in the absence of the executive chef.
• Contributing to inventory control, supply ordering, and expiration date verification to minimize food waste.
• Supervising kitchen staff, delegating tasks, and maintaining a clean and organized workspace.
• Assisting with scheduling, payroll entry, and performance evaluations.

AEC - Business Management - Collège Marie-Victorin

Certificate - Food Hygiene and Safety - MAPAQ

DEP - Culinary Arts - CFP Jacques-Rousseau

Diploma - Secondary Studies - Centre Nouvel-Envol