{"id":10469,"date":"2019-08-14T10:45:00","date_gmt":"2019-08-14T08:45:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10469"},"modified":"2022-05-20T15:35:38","modified_gmt":"2022-05-20T13:35:38","slug":"de-refugie-a-responsable-de-production","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/de-refugie-a-responsable-de-production\/","title":{"rendered":"De r\u00e9fugi\u00e9 \u00e0 responsable de production"},"content":{"rendered":"\n<p><strong>Maies Zakaria est arriv\u00e9 en Suisse \u00e0 l\u2019\u00e2ge de dix ans en tant que r\u00e9fugi\u00e9 iranien. Il y a accompli l\u2019unde ses r\u00eaves\u2009: effectuer un apprentissage dans le secteur des denr\u00e9es alimentaires. Les difficult\u00e9s ne l\u2019ont jamais d\u00e9courag\u00e9. Il est aujourd\u2019hui chef de production dans une entreprise de boulangerie.<\/strong><\/p>\n\n\n\n<p><strong>Vous \u00eates entr\u00e9 dans la vie active apr\u00e8s une formation professionnelle initiale de boulanger-p\u00e2tissier\u2009; pourquoi cette profession<br>en particulier\u2009?<\/strong><br>La production de denr\u00e9es alimentaires m\u2019int\u00e9resse depuis toujours. Je trouve fascinant de fabriquer du pain ou d\u2019autres choses \u00e0 partir de mati\u00e8res premi\u00e8res comme la farine et la levure. C\u2019est la raison pour laquelle j\u2019avais envie de faire un apprentissage de boulanger ou de cuisinier. La recherche d\u2019une place d\u2019apprentissage a \u00e9t\u00e9 compliqu\u00e9e\u2009: j\u2019avais le statut de r\u00e9fugi\u00e9 et mon allemand \u00e9tait loin d\u2019\u00eatre parfait. Finalement, j\u2019ai eu de la chance. Mon patron actuel m\u2019a propos\u00e9 de commencer un apprentissage de boulanger-p\u00e2tissier.<\/p>\n\n\n\n<p><strong>Apr\u00e8s la r\u00e9ussite de l\u2019examen professionnel, vous poss\u00e9dez depuis juillet un brevet f\u00e9d\u00e9ral de chef boulanger-p\u00e2tissier-confiseur. Qu\u2019est-ce qui vous a motiv\u00e9\u2009?<\/strong><br>Apr\u00e8s avoir termin\u00e9 ma formation professionnelle initiale, je suis rest\u00e9 dans l\u2019entreprise. J\u2019ai rapidement assum\u00e9 davantage de responsabilit\u00e9s\u2009: d\u2019abord responsable de la biscuiterie, puis chef de production, j\u2019ai pris en charge la formation des apprentis. Afin de me pr\u00e9parer pour ces t\u00e2ches, j\u2019ai continu\u00e9 \u00e0 me former. J\u2019ai obtenu les brevets f\u00e9d\u00e9raux de sp\u00e9cialiste de la conduite d\u2019\u00e9quipes et de chef boulanger-p\u00e2tissier-confiseur.<\/p>\n\n\n\n<p><strong>Quels obstacles avez-vousd\u00fb surmonter durant votre parcours de formation\u2009?<\/strong><br>Le plus important d\u00e9fi \u00e9tait de trouver une place d\u2019apprentissage malgr\u00e9 mon statut de r\u00e9fugi\u00e9 et mes lacunes en allemand. J\u2019ai n\u00e9anmoins pers\u00e9v\u00e9r\u00e9. Je voulais absolument apprendre un m\u00e9tier. J\u2019ai commenc\u00e9 par un stage d\u00e9couverte chez mon employeur actuel. Lors de l\u2019appr\u00e9ciation de mes prestations, j\u2019ai demand\u00e9 \u00e0 mon chef d\u2019\u00e9valuer mes qualit\u00e9s sans se laisser influencer par mon statut de r\u00e9fugi\u00e9. C\u2019est alors qu\u2019il m\u2019a propos\u00e9 l\u2019apprentissage\u2026 J\u2019\u00e9tais tr\u00e8s motiv\u00e9. J\u2019ai termin\u00e9 la formation professionnelle initiale avec de tr\u00e8s bonnes notes.<\/p>\n\n\n\n<p><strong>Qu\u2019avez-vous appris d\u2019essentiel durant votre formation initiale qui vous sert aujourd\u2019hui dans votre activit\u00e9\u2009?<\/strong><br>La pr\u00e9cision et la fiabilit\u00e9 sont fondamentales dans mon m\u00e9tier. Il faut suivre les recettes \u00e0 la lettre pour que la qualit\u00e9 des produits de boulangerie soit irr\u00e9prochable. D\u00e8s que j\u2019ai commenc\u00e9 l\u2019apprentissage, je me suis employ\u00e9 \u00e0 travailler de mani\u00e8re pr\u00e9cise et autonome. La ponctualit\u00e9 est aussi importante dans une boulangerie. Les produits doivent \u00eatre en magasin lorsque les premiers clients arrivent. Outre le savoir-faire, j\u2019ai appris \u00e0 m\u2019int\u00e9grer au sein d\u2019une \u00e9quipe.<\/p>\n\n\n\n<p><strong>Pourquoi la formation continueen vaut-elle la peine\u2009?<\/strong><br>Elle m\u2019a permis d\u2019assumer davantage de responsabilit\u00e9s et d\u2019\u00e9largir mes connaissances. J\u2019ai aussi connu beaucoup de gens formidables. Aujourd\u2019hui, je peux faire appel \u00e0 eux pour des questions qui concernent le c\u0153ur de notre m\u00e9tier. Ma formation continue a aussi \u00e9t\u00e9 un plus sur le plan personnel\u2009: j\u2019ai appris \u00e0 mieux me conna\u00eetre et ai acquis des comp\u00e9tences qui me sont par ailleurs utiles dans ma vie priv\u00e9e. C\u2019est une grande chance d\u2019avoir eu la possibilit\u00e9 de continuer \u00e0 me former.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p><strong>Maies Zakaria<\/strong>, 29 ans, est originaire d\u2019Iran. Il a fui en Suisse, il y a environ 20 ans. Il a suivi un apprentissage de boulanger-p\u00e2tissier avec CFC chez Back-Caffee AG \u00e0 Grenchen (SO). Apr\u00e8s deux ans de formation continue, il a r\u00e9ussi l\u2019examen professionnel en juin.<br>Il a obtenu son brevet f\u00e9d\u00e9ral de chef boulanger-p\u00e2tissier-confiseur. Maies Zakaria est \u00e0 ce jour responsable de la production dans son entreprise formatrice&nbsp;<a href=\"http:\/\/back-caffee.ch\/\" target=\"_blank\" rel=\"noreferrer noopener\">Back-Caffee AG<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maies Zakaria est arriv\u00e9 en Suisse \u00e0 l\u2019\u00e2ge de dix ans en tant que r\u00e9fugi\u00e9 iranien. Il y a accompli l\u2019unde ses r\u00eaves\u2009: effectuer un apprentissage dans le secteur des denr\u00e9es alimentaires. Les difficult\u00e9s ne l\u2019ont jamais d\u00e9courag\u00e9. Il est aujourd\u2019hui chef de production dans une entreprise de boulangerie. Vous \u00eates entr\u00e9 dans la vie active apr\u00e8s une formation professionnelle [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6152,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47],"tags":[],"class_list":["post-10469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formation-releve"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>De r\u00e9fugi\u00e9 \u00e0 responsable de production | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/de-refugie-a-responsable-de-production\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"De r\u00e9fugi\u00e9 \u00e0 responsable de production\" \/>\n<meta property=\"og:description\" content=\"Maies Zakaria est arriv\u00e9 en Suisse \u00e0 l\u2019\u00e2ge de dix ans en tant que r\u00e9fugi\u00e9 iranien. Il y a accompli l\u2019unde ses r\u00eaves\u2009: effectuer un apprentissage dans le secteur des denr\u00e9es alimentaires. Les difficult\u00e9s ne l\u2019ont jamais d\u00e9courag\u00e9. Il est aujourd\u2019hui chef de production dans une entreprise de boulangerie. 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