{"id":68916,"date":"2023-09-27T14:02:15","date_gmt":"2023-09-27T12:02:15","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=68916"},"modified":"2023-10-05T17:00:07","modified_gmt":"2023-10-05T15:00:07","slug":"dapprenti-a-responsable-de-pme","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/dapprenti-a-responsable-de-pme\/","title":{"rendered":"D\u2019apprenti \u00e0 responsable de PME"},"content":{"rendered":"\n

Des premi\u00e8res odeurs s\u2019\u00e9chappant d\u2019un fournil sur le chemin de l\u2019\u00e9cole, \u00e0 la fondation de son commerce \u00e0 Haute-Nendaz Village (VS), Barth\u00e9l\u00e9my Dev\u00e8nes revient sur son parcours professionnel. Passionn\u00e9 et impliqu\u00e9, le bient\u00f4t trentenaire se veut positif, malgr\u00e9 les difficult\u00e9s qui touchent la profession.<\/strong><\/p>\n\n\n\n

Depuis tout petit, l\u2019odeur de la boulangerie se situant sur le chemin de l\u2019\u00e9cole m\u2019interpellait d\u00e9j\u00e0. D\u00e8s mes 12 ans, je m\u2019orientais vers ce m\u00e9tier en effectuant des stages aupr\u00e8s de cette derni\u00e8re. Et c\u2019est tout naturellement que j\u2019ai commenc\u00e9 mon apprentissage de boulanger-p\u00e2tissier en ao\u00fbt\u202f2008 \u00e0 Haute-Nendaz Village.<\/p>\n\n\n\n

Trois ans plus tard, mon CFC en poche, j\u2019ai pris la direction du canton de Vaud afin d\u2019enrichir mes connaissances en d\u00e9butant un compl\u00e9ment de confiseur. J\u2019ai brillamment r\u00e9ussi mon examen en terminant deuxi\u00e8me meilleur apprenti p\u00e2tissier-confiseur vaudois, en juin\u202f2013.<\/p>\n\n\n\n

Parenth\u00e8se kaki<\/h2>\n\n\n\n

A vingt ans, une parenth\u00e8se militaire d\u2019une ann\u00e9e et demie s\u2019imposa. J\u2019ai r\u00e9alis\u00e9 le service long en tant que cuisinier, puis en tant que responsable de cuisine, dans des casernes romandes et al\u00e9maniques. Durant cette p\u00e9riode, j\u2019ai eu l\u2019opportunit\u00e9 d\u2019effectuer le papier de formateur en entreprise.<\/p>\n\n\n\n

De retour \u00e0 la vie civile, j\u2019ai travaill\u00e9 une ann\u00e9e en tant qu\u2019ouvrier p\u00e2tissier sur la Riviera vaudoise. A la suite d\u2019un coup de t\u00e9l\u00e9phone de mon premier ma\u00eetre d\u2019apprentissage, j\u2019ai repris la direction de mon village d\u2019origine afin de le seconder.<\/p>\n\n\n\n

Apr\u00e8s quelques ann\u00e9es \u00e0 travailler pour lui, Eric Quartier me proposa de reprendre le flambeau. Nous avons finalement pris la d\u00e9cision de cr\u00e9er ensemble une soci\u00e9t\u00e9 \u00e0 responsabilit\u00e9 limit\u00e9e\u2009: Da Oue Boulangerie S\u00e0rl. Dans un premier temps, la collaboration fut \u00e9troite, en travaillant en duo. Puis, de fil en aiguille, il m\u2019a laiss\u00e9 g\u00e9rer l\u2019entreprise de mani\u00e8re autonome.<\/p>\n\n\n\n

Une quinzaine d\u2019employ\u00e9s, trois points de vente<\/h2>\n\n\n\n

A l\u2019aube de ma trenti\u00e8me ann\u00e9e, je suis actuellement responsable et actionnaire de Da Oue Boulangerie. Je suis \u00e0 la t\u00eate d\u2019une quinzaine de collaborateurs en boulangerie, en p\u00e2tisserie et \u00e0 la vente, ainsi que d\u2019un magasin principal et deux points de vente en station. Il est vrai que ce poste demande une implication cons\u00e9quente au niveau de la gestion du temps. A mon travail en production pendant la nuit, s\u2019ajoutent toutes les t\u00e2ches administratives \u00e0 ex\u00e9cuter pendant la journ\u00e9e. N\u00e9anmoins, j\u2019ai la chance de pouvoir compter sur mon associ\u00e9 pour m\u2019\u00e9pauler dans la gestion de l\u2019entreprise, ainsi qu\u2019en cas de probl\u00e8me \u00e0 la production.<\/p>\n\n\n\n

\u00ab\u2009En accord avec mon associ\u00e9, j\u2019aurai
l\u2019opportunit\u00e9 de reprendre enti\u00e8rement l\u2019entreprise d\u2019ici un \u00e0 deux ans.\u2009\u00bb
<\/p>Barth\u00e9l\u00e9my Dev\u00e8nes<\/cite><\/blockquote><\/figure>\n\n\n\n

De plus, cette responsabilit\u00e9 m\u2019a amen\u00e9 \u00e0 \u00e9tudier des connaissances \u00e9l\u00e9mentaires en restauration et \u00e0 passer l\u2019examen de commerces et patentes du Valais. Ce nouveau r\u00f4le m\u2019a \u00e9galement amen\u00e9 \u00e0 m\u2019int\u00e9grer dans l\u2019Association valaisanne des artisans boulangers-p\u00e2tissiers-confiseurs. Gr\u00e2ce \u00e0 cette proximit\u00e9 avec les repr\u00e9sentants des diverses enseignes du canton, je peux \u00e9changer sur des sujets vari\u00e9s et sur les probl\u00e9matiques qui touchent notre profession telles que la difficult\u00e9 \u00e0 trouver de nouveaux collaborateurs.<\/p>\n\n\n\n

Reprise en vue<\/h2>\n\n\n\n

En accord avec mon associ\u00e9, j\u2019aurai l\u2019opportunit\u00e9 de reprendre enti\u00e8rement l\u2019entreprise d\u2019ici un \u00e0 deux ans. Je continuerai \u00e0 m\u2019investir afin de faire prosp\u00e9rer ce commerce et notre profession. Pour ce faire, chaque ann\u00e9e, j\u2019accueille une ou un apprenti afin de l\u2019accompagner dans sa formation professionnelle. J\u2019ai bon espoir que le nouveau projet pilote cantonal de formation dual mixte attire plus de jeunes dans notre artisanat. Le m\u00e9tier de boulanger-p\u00e2tissier ne s\u00e9duit plus autant la jeunesse. Les horaires de nuit et les week-ends les d\u00e9couragent rapidement.<\/p>\n\n\n\n

Ces derni\u00e8res ann\u00e9es ont \u00e9t\u00e9 difficiles pour les boulangeries-confiserie et les tea-rooms. La pand\u00e9mie ainsi que les augmentations de prix des mati\u00e8res premi\u00e8res et de l\u2019\u00e9nergie ont fortement impact\u00e9 le mode de consommation de la client\u00e8le. Ces probl\u00e9matiques nous demandent de plus en plus d\u2019adaptation et de cr\u00e9ativit\u00e9 afin de fid\u00e9liser les consommateurs. Toutefois, je veux rester optimiste quant au futur de la profession.<\/p>\n\n\n\n

Pour conclure, je souhaite remercier toutes les personnes qui m\u2019ont soutenu tout au long de mon parcours professionnel. Et j\u2019encourage les jeunes passionn\u00e9s \u00e0 r\u00e9aliser leurs r\u00eaves. <\/p>\n\n\n\n

Barth\u00e9l\u00e9my Dev\u00e8nes<\/em><\/p>\n\n\n\n

\n\n\n\n

Barth\u00e9l\u00e9my Dev\u00e8nes<\/h3>\n\n\n\n
    \n
  • 2008 – 2011\u2009: apprenti boulanger-p\u00e2tissier \u00e0 la boulangerie du Village, Haute-Nendaz (VS)<\/li>\n\n\n\n
  • 2011 – 2013\u2009: compl\u00e9ment de p\u00e2tissier-confiseur \u00e0 la confiserie chez Yves Hohl, Lille (VD)<\/li>\n\n\n\n
  • 2013 – 2014\u2009: service militaire et formation de formateur en entreprise<\/li>\n\n\n\n
  • 2014 – 2015\u2009: ouvrier p\u00e2tissier \u00e0 la p\u00e2tisserie Pour vos beaux yeux, Lonay (VD)<\/li>\n\n\n\n
  • 2015 – aujourd\u2019hui\u2009: ouvrier, puis responsable \u00e0 Da Oue Boulangerie S\u00e0rl, Haute-Nendaz<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Des premi\u00e8res odeurs s\u2019\u00e9chappant d\u2019un fournil sur le chemin de l\u2019\u00e9cole, \u00e0 la fondation de son commerce \u00e0 Haute-Nendaz Village (VS), Barth\u00e9lemy Dev\u00e8nes revient sur son parcours professionnel. Passionn\u00e9 et impliqu\u00e9, le bient\u00f4t trentenaire se veut positif, malgr\u00e9 les difficult\u00e9s qui touchent la profession.<\/p>\n","protected":false},"author":5,"featured_media":68913,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-68916","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"acf":[],"yoast_head":"\nD\u2019apprenti \u00e0 responsable de PME | SBC<\/title>\n<meta name=\"description\" content=\"Depuis tout petit, l\u2019odeur de la boulangerie se situant sur le chemin de l\u2019\u00e9cole m\u2019interpellait d\u00e9j\u00e0.\" \/>\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\/dapprenti-a-responsable-de-pme\/\" 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