JEAN-RENE MASSON
Business Develpment Manager
Singapore
Summary
I started my chef carrier in France at 16 year old, i develop my technique with the some of the best chef in France and England. I decided to move to Asia in 2006 and now i'm proud to call Singapore my home, i'm PR since 2017. I decided to change my carrier in 2011 and to open with my partner a company. We created EMLUX 13 Years ago and we distribute La Bottega Dell Albergo. After 4 years we become one of the strongest distributor of hotels amenities in Singapore which allowed La Bottega to open their own head office in Singapore. For the past year and half I've been working with Groupe GM to develop Singapore market which is very challenging due to the market situation. I'm looking for a next challenge and to develop my sales skills to all Asia market. I do have a strong leadership, a great knowledge of the hotels needs and a very large connections.
Overview
20
20
years of professional experience
2
2
Languages
Work History
Business Development Manager
Groupe GM Asia Pacific
10.2023 - Current
- Generated new business with marketing initiatives and strategic plans.
- Reached out to potential customers via telephone, email, and in-person inquiries.
- Negotiated and closed long-term agreements with new clients in assigned territory.
- Increased client base by identifying new business opportunities and cultivating strong relationships with key decision makers.
- Conducted comprehensive market research and analysis to identify emerging trends and potential areas of expansion.
- Established relationships with key decision-makers within customer's organization to promote growth and retention.
- Monitored market trends and competitor activities to identify areas of potential opportunity.
Co-Owner, Director
Emlux Pte Ltd
03.2011 - Current
- Developed sales plans, goals, strategies and objectives to achieve team goals and revenue objectives.
- Performed sales consultations and educated clients on products and services.
- Tracked monthly sales to generate reports for business development planning.
- Achieved company growth and brand development through market expansion and sales.
- Analyzed business and sales targets using critical problem-solving skills.
- Prepared sales production reports for senior management.
- Prospected for new business using databases and other strategies to generate sales.
- Maintained professional network of potential clients and business opportunities.
Executive Chef
Gourmet Plus
10.2009 - 01.2011
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained kitchen workers on culinary techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Performed financial analysis and recommended effective methods to cut costs.
- Utilized local, fresh food products to support local economies and showcase community support.
Head Chef
Les Amis Bistro
10.2009 - 10.2009
- Trained kitchen workers on culinary techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Observed food safety and sanitation protocols to reduce germ spread.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Executive Chef
CHI Residence
09.2007 - 10.2008
- Trained kitchen workers on culinary techniques.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Performed financial analysis and recommended effective methods to cut costs.
- Developed and implemented strategic marketing plans, sales plans and forecasts to achieve corporate objectives for products and services.
- Hired, led and inspired [Number]-person sales team to highest sales levels via training, modeling, support and financial incentives.
- Implemented and maintained excellent service to achieve guest satisfaction.
Executive Head Chef
La Seine Group
08.2005 - 08.2007
- Multi outlet group, 2 restaurant in Shanghai and one in Beijing
- Enhanced guest satisfaction by consistently delivering high-quality, innovative dishes.
- Collaborated with the front-of-house team to ensure seamless service and memorable experiences for guests.
- Elevated plating presentation standards across all dishes served leading to improved guest perceptions of overall dining experience.
- Maximized profit margins by negotiating with suppliers for competitive pricing on high-quality ingredients.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Consistently exceeded revenue targets through menu innovation and cost control measures.
Education
Some College -
CFA
France06.1998
BEP, CAP - Hotelerie Restauration
CFA
Rouen 04.2001 -
Skills
- Creativity and Innovation
- Budget Management
- Strategic Planning
- Organizational Development
- Leadership
- Cost Control
Timeline
Business Development Manager
Groupe GM Asia Pacific
10.2023 - Current
Co-Owner, Director
Emlux Pte Ltd
03.2011 - Current
Executive Chef
Gourmet Plus
10.2009 - 01.2011
Head Chef
Les Amis Bistro
10.2009 - 10.2009
Executive Chef
CHI Residence
09.2007 - 10.2008
Executive Head Chef
La Seine Group
08.2005 - 08.2007
BEP, CAP - Hotelerie Restauration
CFA
04.2001 -
Some College -
CFA
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