Hugo MERDRIGNAC
La cote saint andré
Summary
Organic farmer and permaculture for over 7 years. I've lived in different countries and adapt to different cultures and climates. I learned permaculture techniques on my own, through books and by working with professionals. I'm passionate about nature and organic environment. I managed a vegan restaurant in Montréal, Canada, with a team of 8 people. I'm willing to use all those skills in a new project.
Overview
11
11
years of professional experience
Work History
Organic Farming and Permaculture
Les légumes d'Auré, les Amanins
06.2017 - 03.2025
- Self-motivated, with a strong sense of personal responsibility.
- Enforced proper storage of crops, fertilizers and materials used in agricultural production.
- Improved overall farm efficiency with the adoption of modern agricultural technology and equipment.
- Ensured timely planting and harvesting schedules for maximum productivity and minimal waste.
- Trained and supervised farmhands in proper use of farm equipment and safety protocols.
- Enhanced soil quality through regular testing, targeted fertilization, and proper crop rotation practices.
- Optimized livestock health through effective feeding programs, vaccination schedules, and regular check-ups from veterinarians.
- Assisted in development of sustainable agricultural practices and policies to reduce waste.
- Developed farm-to-table supply chain, strengthening relationships with local restaurants.
- Educated community on sustainable farming practices through workshops and farm visits.
- Budgeted equipment purchases and regular repairs.
- Used skills to grow new plants from seeds, clippings, bulbs and clone-cubes.
Manager Vegan Restauration
Crudessence
01.2014 - 12.2016
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Developed and maintained relationships with customers and suppliers through account development.
- Improved marketing to attract new customers and promote business.
- Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
- Developed comprehensive risk management plan, minimizing potential disruptions to business operations.
- Enhanced team productivity by implementing agile methodologies, leading to more efficient project completion.
- Developed detailed plans based on broad guidance and direction.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
Education
Master 2 - Entrepreneurship And Sustainable Marketing
ESC PAU
Pau2014
DUT - Commercial And Advertising Art
IUT
Nice2008
Baccalauréat - Social Economy
Lycée Carnot
Cannes, France2006
Skills
- Crop management
- Sustainable practices
- Risk management
- Project management
- Team building
- Employee training
- Time management
- Multitasking
Additional Information
Art
Ecology
Social skills
Travelling
Music
Languages
French
Bilingual or Proficient (C2)
English
Advanced (C1)
Spanish
Upper intermediate (B2)
Timeline
Organic Farming and Permaculture
Les légumes d'Auré, les Amanins
06.2017 - 03.2025
Manager Vegan Restauration
Crudessence
01.2014 - 12.2016
Master 2 - Entrepreneurship And Sustainable Marketing
ESC PAU
DUT - Commercial And Advertising Art
IUT
Baccalauréat - Social Economy
Lycée Carnot
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