Olivier Chard

During my professional catering and retail career, I have worked in a number of different positions where customer service was a big part of my role.

For example, as an assistant manager at The Harrods Food Halls, part of my duties were to assist with customer queries and requirements and to ensure that me and my team always went above and beyond to meet their high expectations. During my time in the Food Halls, I gained great experience in the management of bakery goods, dairies, frozen foods, fruit & vegetables, and many dry items from our Pantry department.

In the last couple of years I have been managing my own bakery business, home delivering fresh bread and also selling my produce at a couple of local farmers markets. I really enjoyed engaging with my customers, listening to their feedback and making adjustments to my products and services to help deliver the best possible customer experience.

Jan 2024 – Bread Bread Bakery ltd: Market Manager 

• To identify new market opportunities
• Optimisation of sales, review of sale mix
• Ongoing training and review of staff and their sales skills 
• Optimisation of drivers routes and timings of deliveries to sites. 
• Manging sales of good at Farmers Markets

 

 

Sep 2022 – to Present Pain d’Amis Bakery. Home Baking 

• Set up and management of Pain d’Amis Bakery 
• Responsible for the Marketing, Production, Sales, and Distribution 
• Management of inventory, cost and fulfilment. 
• Liaising directly with customers to gain feedback 
• Manging sales of good at Farmers Markets 
• Bread Baking and Pastry Workshop

 

Aug 2007 – to Sep 2020 Food &Beverage Warehouse Manager, Harrods

• Management of goods in, put away, pick and goods out
• Supervising a team of 20 people 
• Meeting KPI targets and budgeting payroll
• Stock integrity, stock rotation
• Risk assessment and health and safety administration
• Motivating and mentoring staff including completing annual appraisals
• Responsible for ongoing staff development and training
• Liaising with sales department to help exceed sales targets and customer satisfaction

June 2005 - Aug 2007 General Merchandise Warehouse Assistant Manager 

• Management, supervision and training of a team of 18 
• Responsible for the day to day running of the General Merchandise and China Warehouse
• Management of picking and put away process 
• Updating stock levels using SAP

May 2004 - June 2005 Shop Floor Retail Assistant Manager

• Management of a team of 35 people 
• Responsible for all the retail operations for the charcuterie, traiteur, frosted food and pre-pack department
• Tasting, marketing and promotion of new products
• Working under weekly financial targets, stock and waste control
• Dealing with customer complaints and queries
• Dealing with all area of administration such as: payroll, commission reports, rota schedules, holiday and lieu time requests, staff training, chairing departmental meetings, housekeeping, sales analysis and stock control

April 2003 - April 2004 - Food Order and Food Advisor Assistant Manager

• Management of a team of 16 
• Management of all areas of the Harrods food order department, including: the customer ordering, customer queries and the Customer Service System process 
• Packing and dispatch of customer orders using different delivery methods (Van, Post, Export)
• Dealing with the Chairman’s orders

Aug 1998 - March 2003 Food Promoter, Sous Chef Baker, Senior Chef de Party in Pastry and Food Production 

• Management of a team of 10 
• Leadership and motivation of staff in order to meet production deadline
• Production, development and promotion of food, as well as quality control of food production
• Ordering and stock control via an Adecco ordering system
• Applying, controlling and monitoring health and safety regulations

Sept 1994 - May 1998 Assistant Manager SALLY CLARKE RESTAURANT &BAKERY - London 

• Management of a team of 10 
• Interviewing, training and supervision of staff
• Stock control, ordering and dealing with suppliers
• Responsible for the production of cakes, petit-fours and vienoiserie

Feb 1991- Feb 1993 Pastry Chef NADELL PATISSERIE - London

• Production of cakes, petit four and vienoiserie

EDUCATION

1. Thames Valley University-London

HND in Hospitality Catering & Food Management

1. Westminster College –London 
   1. International Study Centre- London

Advanced Certificate in English

Diploma in Hotel & Catering Management and Supervision

1. Active Language Learning College- London

First Certificate in English

1. Francois Rabelais College- Paris 

CAP- Professional Certificate

Pastry & Bakery, Flour Confectionary & Chocolate and Cake Decoration.