jesper clement

Health and safety
ISO 14000

Mr. Clement is a world class baker, entrepreneur and industrialist. He has been affiliated with the Copenhagen based restaurant Noma, a two-star Michelin restaurant which was awarded “best restaurant in the world” in 2010, 2011, 2012 and 2014 by the world renown magazine Restaurant. Furthermore he has been affiliated with superstar chef Heston Blumenthal and his London based restaurant The Fat Duck a three-star Michelin restaurant. He has also appeared a number of times on television and written several articles for food-magazines.
Mr Clement has also been responsible for designing diets for the Danish National Football Team as well as managing industrial scale food-production. Most recently he has been affiliated with the Kuwaiti Danish Dairy Company (KDD) where he was managing the bakery and sweets manufacturing department.

, Entrepreneur and Business Owner
•Worked for and with Claus Meyer where I developed recipes, trained and taught professional.
I developed the bread in collaboration with Nordic Food Lab for the restaurant NOMA in 2014 when
they were voted the world's best restaurant.
I developed an energy bar for the Danish national team in football. In an organic energy bar, we like using
different dried berries and different sugars, so the football players could get an even supply of
energy during exercise. There are differences in the types of training and therefore also differences
in how, and how fast one's sugar intake should be.

The Hotel Chain SigNatur wanted a Nordic-style breakfast buffet so I developed a complete buffet and taught all their chefs and bakers how to get the same result every time and the philosophy behind

Among the things I developed there were different breads, buns, rye bread.
I held about 4 courses a week.


I served as an independent consultant for the bakery chain Guldbageren, which at that time was comprised of + 100 independent bakeries in Denmark.
I trained bakers and shop staff.
In cooperation with the bakery owner, I made plans and strategies to reverse businesses that struggled with earnings and how we could increase earnings for the good stores.

We had different parameters we could turn on in the production.
Production costs could be changed in different ways, for example.
Negotiate cheaper purchase prices.
Better utilization of staff (the right people, in the right place, at the right time)
Reducing discard of non-sellable products.
Reduce cost per product.
Reduce the hourly usage per product
FIFO of the finished products

In the store we could focus on sales per customer.
Sales per hour. (to know when we could use our staff best.)
Sales are high gross profit products.
Placement of the products as high gross profit products was in 'look and keep' while low gross profit products were placed below or above these
Focus on the percentage of products that were thrown out in the evening. (The art is here to hit between 8 and 12%, as studies show that if there is less than 8%, the shop looks empty for the customer who may, therefore, look for other shopping opportunities and if is over 12%, there are too many products left = profit loss for the owner)

Manager for + 80 employés.

Management and planning of the daily production in cooperation with sales.
My daily tasks.
Follow-up on orders.
Quality Check our products
Optimization
Realization of the board's goals
Staff Care
Training and education
HACCEP
Future strategy
Production planning.
Receiving commodity
Sending finished products
Ensure cooperation with other departments, such as. LEAN, environment, health and safety, maintenance, sales, Purchasing, finance and QA / QC
Follow up on changes in legislation.
We had our own brand and private label.
Egon Cakes only made production for large supermarket chains nationally and internationally.
We produced e.g. for Coop, Føtex, Aldi and ICA
Development of new products.
We had our own development bakery where we, in addition to developing new products, also
worked to ensure longer durability on our products. This could be changed by changing different
parameters in the raw material, such as water, fat, sugar, or the baking scale.

Helped them start their own production of bread and cakes and developed their breakfast buffet so it got a blend of Arabic and Nordic expressions

Manager for + 60 employés
I became the first head of bakery to be responsible for the 3 biggest Føtex supermarket bakery's in
Denmark.

As a manager of 3 productions sides, one's ability to present plans and ensure the implementation of these
are some of the keywords.

Got my leadership training through COOP's internal education system.
In 2 years I learned to lead and plan a large production.
Employee handling.
Co-expedition between different departments.
Communication skills
Calculation of cost prices
Business economics
Stock management,
Kaizen