{"id":9879,"date":"2018-06-05T17:17:00","date_gmt":"2018-06-05T15:17:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9879"},"modified":"2022-05-13T09:53:27","modified_gmt":"2022-05-13T07:53:27","slug":"le-plan-de-depart","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-plan-de-depart\/","title":{"rendered":"Le plan de d\u00e9part"},"content":{"rendered":"\n

En visitant la boulangerie de son village, Markus Walser a su qu\u2019il voulait devenir boulanger-p\u00e2tissier. Quatre ans plus tard, il y d\u00e9bute un apprentissage. Beaucoup d\u2019autres activit\u00e9s professionnelles ont suivies.<\/strong><\/p>\n\n\n\n

Lors de la visite de la boulangerie de mon village, alors que j\u2019\u00e9tais \u00e0 l\u2019\u00e9cole primaire, j’ai eu une r\u00e9v\u00e9lation: voil\u00e0 le m\u00e9tier que je voulais apprendre. R\u00e9sultat: quatre ans plus tard, je revenais dans cette m\u00eame boulangerie pour mon apprentissage de boulanger-p\u00e2tissier. J\u2019y ai \u00e9t\u00e9 tr\u00e8s bien form\u00e9. Le p\u00e2tissier de la maison, \u00e2g\u00e9 de 80 ans, m\u2019a v\u00e9ritablement transmis sa passion. J\u2019ai d\u00e9cid\u00e9 d\u2019apprendre le m\u00e9tier de p\u00e2tissier-confiseur par la suite.<\/p>\n\n\n\n

L\u2019amour du m\u00e9tier<\/h2>\n\n\n\n

Aujourd\u2019hui, je suis responsable de production de la Confiserie Speck, \u00e0 Zoug. A c\u00f4t\u00e9 de mon activit\u00e9 de cr\u00e9ation de p\u00e2tisseries, de tartes fines et de produits de confiserie, je dirige une \u00e9quipe de 20 collaborateurs qui travaillent dans diff\u00e9rents services. Au quotidien, j\u2019organise les processus de production, l’achat de mati\u00e8res premi\u00e8res et de produits semi-finis. Je coordonne le travail des personnes.<\/p>\n\n\n\n

Cette gestion du quotidien exige une forte dose de flexibilit\u00e9. Quand on doit classer les t\u00e2ches qui tombent selon leur importance et leur degr\u00e9 d\u2019urgence, il n\u2019y a pas de place pour les conflits. Il n\u2019y a qu\u2019ainsi que nous pouvons r\u00e9pondre aux demandes de derni\u00e8re minute. C\u2019est un beau d\u00e9fi que de ravir nos clients au quotidien avec des produits d\u2019excellence. Les multiples facettes de mon m\u00e9tier, comme les possibilit\u00e9s illimit\u00e9es de cr\u00e9ations qu\u2019il m\u2019offre contribuent \u00e0 me faire aimer mon travail au quotidien.<\/p>\n\n\n\n

Le client au c\u0153ur<\/h2>\n\n\n\n

Le client prime! Quand il vient frapper \u00e0 la porte avec des v\u0153ux sp\u00e9cifiques, et souvent une id\u00e9e bien pr\u00e9cise de ce qu\u2019il recherche, ma mission consiste \u00e0 lui montrer ce que je peux faire et \u00e0 le conseiller. S\u2019il am\u00e8ne des images, je peux lui donner une id\u00e9e du travail que cela impliquera, ainsi qu\u2019une estimation du prix. La plupart du temps, il est pr\u00eat \u00e0 payer. La satisfaction totale de la client\u00e8le, c\u2019est ce qui m’apporte le plus de joie au jour le jour. Quand l\u2019exp\u00e9rience positive prend le pas sur les parties les plus compliqu\u00e9es, et rend mon quotidien plus l\u00e9ger.<\/p>\n\n\n\n

Le besoin de se r\u00e9aliser<\/h2>\n\n\n\n

Au cours des six derni\u00e8res ann\u00e9es, j\u2019ai suivi un certain nombre de formations. J\u2019ai pass\u00e9 l\u2019examen professionnel de sp\u00e9cialiste en gestion d\u2019entreprise et l\u2019examen professionnel sup\u00e9rieur d\u2019\u00e9conomiste d’entreprise.<\/p>\n\n\n\n

En tant que jeune professionnel, je m\u2019interroge r\u00e9guli\u00e8rement sur la fa\u00e7on de faire \u00e9voluer mon m\u00e9tier. O\u00f9 est-ce que je me vois dans cinq ans? Quelles autres opportunit\u00e9s mon poste actuel m\u2019ouvre-t-il? Pourrais-je concr\u00e9tiser mon r\u00eave d\u2019ind\u00e9pendance?<\/p>\n\n\n\n

Le passage \u00e0 l’ind\u00e9pendance comporte toujours des risques. Avant de prendre un nouvel engagement, j\u2019\u00e9value les avantages et les inconv\u00e9nients de mani\u00e8re subjective, au cas par cas: charge de travail, prise de d\u00e9cisions strat\u00e9giques et op\u00e9rationnelles, bien-\u00eatre des collaborateurs, r\u00e9solution des probl\u00e8mes\u2026 Pour moi, l\u2019enjeu le plus important est d\u2019utiliser au mieux le peu de temps libre dont je dispose, pour pouvoir consacrer du temps \u00e0 ma famille et aux amis. Le passage du statut de salari\u00e9 \u00e0 celui d\u2019entrepreneur engendrera de nouvelles responsabilit\u00e9s.<\/p>\n\n\n\n

Les cl\u00e9s de la r\u00e9ussite<\/h2>\n\n\n\n

La qu\u00eate constante de r\u00e9ussite peut brider l\u2019exp\u00e9rience. Peut-on encore se contenter \u00abde peu\u00bb?<\/p>\n\n\n\n

Pers\u00e9v\u00e9rance, ambition et int\u00e9r\u00eat pour le sujet guident mes choix de formation. En tant que collaborateur, je peux grandement contribuer \u00e0 la r\u00e9ussite de mon entreprise. Pendant mes formations, je savoure aussi mes r\u00e9ussites personnelles: l\u2019un des plus grands d\u00e9fis personnels que j\u2019ai relev\u00e9s a \u00e9t\u00e9 de suivre une formation alors que c\u2019\u00e9tait la haute-saison.<\/p>\n\n\n\n

Mon quotidien de travail n\u2019a rien de reposant. Je suis constamment \u00e9valu\u00e9. Mais pour r\u00e9ussir, j\u2019ai aussi besoin de temps de pause. La r\u00e9ussite ne se r\u00e9sume pas uniquement \u00e0 des \u00abtroph\u00e9es\u00bb!<\/p>\n\n\n\n

Parcours:<\/h2>\n\n\n\n

2001 \u2013 2004 : Apprentissage en boulangerie-p\u00e2tisserie; Boulangerie Brunner, Dietikon<\/p>\n\n\n\n

2004 \u2013 2005 : Apprentissage; Boulangerie Brunner, Dietikon<\/p>\n\n\n\n

2006 \u2013 2007 : Apprentissage p\u00e2tissier-confiseur; Confiserie Speck, Zoug<\/p>\n\n\n\n

2007 \u2013 2008 : Voyage autour du monde et exp\u00e9rience \u00e0 l\u2019\u00e9tranger; Boule, Los Angeles<\/p>\n\n\n\n

2008 \u2013 2009 : Direction de la Confiserie Speck, Zoug<\/p>\n\n\n\n

2009 \u2013 2011 : Direction de la Confiserie Suteria, Soleure<\/p>\n\n\n\n

2011 \u2013 2012 : Direction de la p\u00e2tisserie Monnier, Morat<\/p>\n\n\n\n

2012 : Direction de la p\u00e2tisserie Hug, Littau<\/p>\n\n\n\n

2012 \u2013 2013 : Formation Sp\u00e9cialiste en gestion de PME (SIU)<\/p>\n\n\n\n

Depuis 2013 : Responsable de production; Confiserie Speck, Zoug<\/p>\n\n\n\n

Depuis 2014 : Activit\u00e9 d\u2019expert, apprentissage professionnel p\u00e2tissier-confiseur<\/p>\n\n\n\n

2014 \u2013 2015 : Examen professionnel de Chef p\u00e2tissier-Confiseur<\/p>\n\n\n\n

2016 \u2013 2017 : Examen professionnel sup\u00e9rieur d\u2019\u00e9conomiste d\u2019entreprise (SIU)<\/p>\n\n\n\n

Depuis 2017 : Expert, examen professionnel<\/p>\n\n\n\n

S\u00e9rie Our Future<\/h2>\n\n\n\n

Notre branche peut compter sur des jeunes remarquables et prometteurs. \u00abpanissimo\u00bb veut leur donner une place particuli\u00e8re en 2018.<\/p>\n\n\n\n

Toutes les contributions des professionnels sont disponibles en ligne sur le site internet www.swissbaker.ch\/panissimo > Our Future.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

En visitant la boulangerie de son village, Markus Walser a su qu\u2019il voulait devenir boulanger-p\u00e2tissier. Quatre ans plus tard, il y d\u00e9bute un apprentissage. Beaucoup d\u2019autres activit\u00e9s professionnelles ont suivies. Lors de la visite de la boulangerie de mon village, alors que j\u2019\u00e9tais \u00e0 l\u2019\u00e9cole primaire, j’ai eu une r\u00e9v\u00e9lation: voil\u00e0 le m\u00e9tier que je voulais apprendre. R\u00e9sultat: quatre ans […]<\/p>\n","protected":false},"author":1,"featured_media":6677,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-9879","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"acf":[],"yoast_head":"\nLe plan de d\u00e9part | 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\/le-plan-de-depart\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le plan de d\u00e9part\" \/>\n<meta property=\"og:description\" content=\"En visitant la boulangerie de son village, Markus Walser a su qu\u2019il voulait devenir boulanger-p\u00e2tissier. 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