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
Yann HarelYann Harel
Gérant d’une épicerie à Épicerie harel la maison du fromageGérant d’une épicerie à Épicerie harel la maison du fromage
IMRAN AHMEDIMRAN AHMED
Gérant à Le Paradis Du FromageGérant à Le Paradis Du Fromage
Eliakout BOUKENSOUSEliakout BOUKENSOUS
Contrôleur qualité à SARL LE PALAIS DU FROMAGE (Besty)Contrôleur qualité à SARL LE PALAIS DU FROMAGE (Besty)
Marius SchutteMarius Schutte
Teaching Professional à Els Performance Golf AcademyTeaching Professional à Els Performance Golf Academy
LE THI THUY LINHLE THI THUY LINH
Project Associate à IFC - World BankProject Associate à IFC - World Bank