Profil professionnel
Vue d'ensemble
Expérience
Formation
Compétences
Informations complémentaires
Langues
Entraînement
Projets réalisés
Chronologie
Generic
GUILLAUME GUERTIN

GUILLAUME GUERTIN

Commercial Agent Export/ Technico Commercial Export
HANOI

Profil professionnel

Experienced sales person with 15 years of experience in the food industry. Passionate and driven by a taste for challenge, I strive to develop and retaincustomers by demonstrating the essentialtenacity. Thanks to my analyticalskills, I implementsuccessfulstrategies to contribute to the company's performance.

Vue d'ensemble

18
18
years of professional experience

Expérience

Technico Commercial / Chef Secteur

Fromage du Moulin
La Croix en Touraine
07.2021 - Actuel
  • FamilyCompany, 3 generations in Cheese,
    Development of commercial proposalstailored to specificcustomer and marketneeds.
    In charge of the Central Loire Valley; Paris and NormandySector
    Increase of 10% sales
    Management of customerrelationships by ensuringpersonalized and responsivefollow-up of requests.
    Analysis of industry trends to optimize sales and promotionalstrategies.
    Coordination with internal teams to ensureproductquality and availability.
    Participation in trade shows to promoteproducts and expand the sales network.
    Technical guidance for customers in productselection.
    Monitoring of sales and orders, ensuringcustomer satisfaction throughout the purchasing process.
    Development and monitoring of customerrelationships to ensurecustomer satisfaction.

National Sales Vietnam

Reprtoire Culinaire Vietnam
Hanoi
09.2020 - 06.2021
  • Executeassignedtasksquickly and efficiently.
    Organizework by prioritizingtaskswhile meeting expectations and deadlines.
    Be adaptable and efficient in learning new concepts.
    Communicate anomalies or difficultiesencountered to management to ensurerapidresolution.
    Formulateimprovementproposalsbased on feedback from the field.
    Demonstrate leadership skills by managingprojects from design to delivery.

Business DevelopementNorth Vietnam

Repertoire Culinaire Vietnam
Hanoi
10.2016 - 09.2020
  • Prompt and efficient execution of assignedtasks.
    Completeassignedtasks by followinggivenprocedures and instructions.
    Maintainorder and cleanliness in the workspace.
    Manage time effectively to complete all taskswithin the givendeadlines.
    Adaptquickly to different people and situations.
    Collaborate as a team by communicating, sharingideas, and pooling efforts.
    Contribute to dailyoperations by workingefficiently and productively with all team members.
    Be adaptable and efficient in learning new concepts.
    Transmit and communicate information to employeesclearly to facilitate business continuity.

Commercial Food Supplyer

Vina Siam Food Vietnam/underMakro
Hanoi
02.2014 - 09.2016
  • Prompt and efficient completion of assignedtasks.
    Completeassignedtasks by followinggivenprocedures and instructions.
    Manage time effectively to complete all taskswithingivendeadlines.
    Organizework by prioritizingtasks to meet expectations and deadlines.
    Collaborate as a team by communicating, sharingideas, and pooling efforts.

Executive Chef

PRESS CLUB
Hanoi
06.2013 - 06.2014
  • Mr. Kurt Walter, CurrentGeneral Manager, LRC Hong Kong
    Responsible for new projects for the company, including the re-opening and opening of new properties.
    Managed food budgets, optimizingcostswhilemaintaining high quality standards.
    Developedcreative and seasonal menus, respectingcurrentgastronomic trends.
    Trained staff, changed menus, and implemented HACCP regulations.
    Managedculinaryoperations to ensureexceptionalquality of the dishesserved in the restaurant.
    Supervised the kitchen team, fostering a collaborative and efficient workenvironment.

Executive Chef

JACKSON STEACKHOUSE – AL FRESCO'S GROUP
Hanoi
09.2011 - 05.2013
  • Kitchen management, ensuring the quality of dishes and compliance with strict hygiene standards.
    Creation of seasonal menus, incorporating local produce to offer a unique culinaryexperience.
    Supervision of the kitchen team, fostering a collaborative and dynamicworkenvironment.
    Rigorousinventory control to optimizecosts and limitwaste.
    Development of the restaurant's menus, food, and winelists.

Executive Sous-Chef promoted Chef

LE PONANT AUSTRAL – YACHT OPENING
03.2010 - 02.2012
  • Supervise the kitchen team to ensure the quality and presentation of dishesserved.
    Developinnovative menus usingfresh, local ingredients to satisfycustomers.
    Manage inventory and procure food products to optimizeoperationalcosts.
    Collaborate with the Chef to developadvancedculinary techniques and improverecipes.
    Continuously train staff on hygiene and food safety standards in the kitchen.
    Developcreative and innovative menus in collaboration with the Head Chef.
    Develop menus, food, and winelists for the restaurant.

Executive Chef

PRINCESS, OCEANIA, DISNEY CRUISE LINE
USA/WORWILD
02.2003 - 03.2010
  • Supervise the kitchen team to ensure the quality and presentation of dishesserved.
    Developinnovative menus usingfresh, local ingredients to satisfycustomers.
    Manage inventory and procure food products to optimizeoperationalcosts.
    Collaborate with the Chef to developadvancedculinary techniques and improverecipes.
    Continuously train staff on hygiene and food safety standards in the kitchen.
    Developcreative and innovative menus in collaboration with the Head Chef.
    Develop menus, food, and winelists for the restaurant.

Formation

CAP - ETUDE PROFESSIONELLE

CFA JOUE LES TOURS
TOURS
1995 - 1997

Compétences


  • Autonomie professionnelle
  • Croissance du chiffre d'affaires
  • Mise en place d'actions promotionnelles
  • Organisation et planification
  • Capacité à travailler sous pression
  • Négociation avec fournisseurs
  • Motivation personnelle

Informations complémentaires

  • Photography
    Wines and Spirits
    Passion for Rugby
    Gastronomy
    Travel: Asia
    Cinema
    Oenology
    Passion for World Cuisines

Langues

French: Mothertongue
English: Full professionalproficiency

Entraînement

  • From 1995 to 1997 :
  • Apprentice center / JOUE-LES-TOURS (France)
  • Certificat d’Aptitude Professionnelle Cuisinier
  • Certificat d’Aptitude Professional Pâtissier
  • Training : USPH (United State Public Health), HACCP Standard
  • Option : Base of pastry

Projets réalisés

  • Sales - Increased sales by 15% in twoyears.
    Project Development - Collaborated with the Hanoi team to develop the Repertoire Culinaire Hanoi office openingproject.
    Reporting - Documented and resolvedcustomer issues, resulting in improved tracking.

Chronologie

Technico Commercial / Chef Secteur

Fromage du Moulin
07.2021 - Actuel

National Sales Vietnam

Reprtoire Culinaire Vietnam
09.2020 - 06.2021

Business DevelopementNorth Vietnam

Repertoire Culinaire Vietnam
10.2016 - 09.2020

Commercial Food Supplyer

Vina Siam Food Vietnam/underMakro
02.2014 - 09.2016

Executive Chef

PRESS CLUB
06.2013 - 06.2014

Executive Chef

JACKSON STEACKHOUSE – AL FRESCO'S GROUP
09.2011 - 05.2013

Executive Sous-Chef promoted Chef

LE PONANT AUSTRAL – YACHT OPENING
03.2010 - 02.2012

Executive Chef

PRINCESS, OCEANIA, DISNEY CRUISE LINE
02.2003 - 03.2010

CAP - ETUDE PROFESSIONELLE

CFA JOUE LES TOURS
1995 - 1997

Profils similaires

CRÉER UN PROFIL
GUILLAUME GUERTINCommercial Agent Export/ Technico Commercial Export