dimanche 22 juillet 2012

CV Haincourt Paul Alain Francois


PERSONAL DATA

Nationality                   :          Belgium
Current Location          :          Mons
Marital Status               :          Single
Languages Spoken      :          French, English
Telephone                   :          +32483588530
Email                           :          haincourt.paul@gmail.com
Linkedin                      :          paul alain francois haincourt@linkedin



  
         
CAREER SUMMARY
Ten years around the world successfully cooperating with Accor Group – one of the largest world-wide hotel chains; a few years playing the leading role in F&B Corporate Products & Development for nineteen hotels of Sahid International, Indonesia; he specialized not only in Hotel - Restaurant Pre/Soft – Openings but also in managing, meeting difficulties and new challenges by his knowledge, experience, especially his endless excitement and pleasure.

WORK EXPERIENCE

Viet Thai International Joint Stock Company (VTI), Vietnam
General Manager - Food Courts & Catering and Head of Supply Chain                        May 2010 – Present

Viet Thai International Joint Stock Company was established in 1998 and today has grown into one of the largest consumer marketing and multi-unit retail operators in Vietnam; 15 brands, 13 nationalities in organization, 2400 employees and more than 100 outlets.

In charge of
·       Intel Byte restaurant and executive lounge
·       My Mart supermarket
·       Supply Chain for the whole system with more then 100 outlets of the company, Pho24, Highland Coffee, Hard Rock Cafe, Armani Cafe, etc...
Driving the three operations successfully by the skills of team building, cost control, business development, communication with clients and suppliers in a way to reduce GOGS for all outlets, Also had a strong contribution on setting up a huge professional commissary for VTI and all of this sisters companies.


Mercure Hue Gerbera****, Vietnam
Executive Chef in charge of the F&B Department                                            Sept 2009 – Jan 2010

Successful mission of staff training, organizing, pre/post-opening and operating kitchen, F&B Department

Hotel 4* with 110 rooms, 4 outlets; conferencing facilities for up to 420 delegates, an outdoor pool, gym and spa, plus mouthwatering dining options including a lounge bar and private dining room overlooking the Perfume River.

Bruxelles restaurant traiteur ,Belgium
Executive Chef  / Proprietor                                                                           Oct 2003 - June 2009

75 seat Restaurant, Catering, Pastry, Bakery & Delicatessen gourmet shop

§   Leading a team of 7
§   Establish the layout of the restaurant and delicatessen gourmets shop
§   Set-up of Kitchen and F&B outlets according to HACCP
§   Budget, follow-up, marketing analysis,  restaurant & banquet menus
§   Recruitment, training
§   Implementation of “fusion cuisine” and various food and product for the gourmet shop
§   Average restaurant cheque 37€, delicatessen shop 19€. Food cost for restaurant and delicatessen shop 28%. Beverage cost 22%

Group Flo “ Hippopotamus restaurant Bruxelles ” ,Belgium
Restaurant Director                                                                                      April 2002 - Sept 2003

§   Restaurant & Grill, 145 seats and 80 seats in terrace, 21 collaborators, revision of budgets, reorganization, staff training and implementation of a quality circle
§   Develop marketing plans
§   Average restaurant cheque 39€, menus food cost 32 %, beverage 21 %.  Increased revenue to 23% after 4 months of operation. 

The Golden Coach Marie-Galante SARL, Guadeloupe, Caribbean
Food & Beverage Consultant                                                                      July 2000 – Feb 2002

§   Various projects – advisory services, audit and management analysis, organized with conditions of contract, re-opening of hotels, staff training, implemented new standard adapted to the structure of the company.

Group Leader " HOTELS & DES ILES ***" Pointe à Pitre, Guadeloupe, Caribbean
Executive Chef and Food and Beverage Director                                        Aug 1999 - June 2000       

Sahid International Hotels Management and Consultant, Jakarta, Indonesia
Food & Beverage Corporate, Product & Development                              March 1997 - July 1999

Group with 16 hotels in Indonesia and 3 in Saudi Arabia, properties are classified as 3, 4, 5* business hotels and resort with golf club. Total of 4512 rooms, the annual average rate of rooms occupancy for the all hotels group are 67%, food cost 33%, beverage 22%.

§   Reports to the Vice President & Deputy CEO of Quality Product & Services (Operation Division).  Implemented F&B standards for the groups according to ISO 9002 standards
§   Develop manual of pre-opening for the various classifications and capacities of hotels, application of these with training in all of the hotels in collaboration of the corporate DRH.
§   Analyze monthly various results & audit three times a year all of the properties
§   Implementation of new concepts and products
§   Standardize basic recipes
§   Annual training plan
Reason to move on:  Resign due to the Asian stock-exchange crack

Group Accor Asia Pacific “Novotel Manado”, Manado Indonesia
Executive ChefPre-Opening                                                          Dec 1995 - March 1997

4* deluxe City Hotel, 268 rooms, 3 restaurants offering Continental, Chinese & French Gastronomic, average rooms occupancy  87 %, banquet facilities for up to 1,400 guests

§   Leading a team of 47
§   Establish the pre-opening and opening of the hotel, budget, create kitchen manual , training, menu standardization

Group Accor “Hotel Mercure Benakutaï”, Balikpapan, Indonesia
Executive Chef             (temporarily while waiting to be assigned in Indonesia)            August 1995 – Dec 1995

Group ELF Gabon “Sogara Club”  Port-Gentil, Gabon, Africa
Site Manager                                                                                                 Feb 1994 - July 1995

Hotel & Gardens “Savana Cap Skiring, (Affiliate Pullman WL) Senegal, Africa
Executive Chef                                                                                  Jan 1992 – Jan 1994

Hôtel “ Altéa Niort ** ” (Affiliate Pullman WL) Niort, France
Chef de cuisine                                                                                  Sept 1991 – Jan 1992

Golf Club of Barbaroux’s “Club House the Green’s” Brignoles, France
Exécutive chef / Proprietor                                                                Aug 1988 - July 1991

Group Pullman WL “Hotel Pullman Ferney Voltaire ****” Ferney-Voltaire, France
Chef de Cuisine                                                                                             Feb 1987 -  Aug 1988

Marriott Corp " Santa Barbara Biltmore Hotel, California, USA  (5-Diamond hotel)
Pastry Chef                                                                                        Jan 1986 - Feb 1987

Hotel “El Encanto Garden and Villa , Santa Barbara, California, USA  (5-Diamond hotel)
Pastry Chef
Assistant Pastry Chef                                                                          Dec 1984 – Jan 1986


Belgian Maritime Company, Naval officer  and  various restaurants with Stars
Commis, Chef de Partie, Sous Chef, Asst Pastry Chef                           Jan 1979 - Dec 1984 


EDUCATION

Hotel School" City and Guild of London Institute " UK 1976-1978
Graduate in Food and Beverage “Kitchen, Pastry and services”

Apprenticeship production area " Training school of Mons  " Belgium 1973-1975
Certificate of 2nd years (Made two years instead of four)

Trainings
§  Method HACCP (Jet tours Callinago),Guadeloupe, on 2000
§  The seven habits of highly effective people, ( Sahid International ) Jakarta, on 1997
§  How to manage guest complain ( Sahid International ) Jakarta, on 1998
§  Train the trainers (Accor Asia pacific), Manado, on 1995
§  Team leadership (Accor Asia pacific), Manado, on 1995
§  Technique of cooking under vacuum method Pralus ( Pullman), Paris, on 1992

Others
§  Distinction Hôtelympia London, gold medal, “ Desserts serve by plate”, on 1978
§  Distinction Hôtelympia London, silver medal, “ Entremets de cuisine ”, on 1978
§  Member of the association of the chef’s of the department of Gex, Ferney Voltaire, France on 1987 / 1998
§  Member of " Santa Barbara Country Chef Association , CA. USA.1984 /1987
§  Member of the European community of the Cooks " Euro Toque "  1988 /2009
§  Diving certification with five speciality

SYSTEMS

MS Office (Excel, Word, Power Point, Publisher, Access), Restaurant & Hotel software F&B control and recipes net of EGS, Fidelio, Micros, Smile, internet

INTERESTS

Diving, bike, golf, computer, cooking, wines, reading,