{"id":29918,"date":"2022-06-02T10:58:26","date_gmt":"2022-06-02T08:58:26","guid":{"rendered":"https:\/\/swissbaker.ch\/panissimo-news\/der-kontakt-im-mittelpunkt\/"},"modified":"2022-06-10T09:18:23","modified_gmt":"2022-06-10T07:18:23","slug":"der-kontakt-im-mittelpunkt","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/der-kontakt-im-mittelpunkt\/","title":{"rendered":"Le contact au centre de tout"},"content":{"rendered":"\n

Diego Cayrol est gestionnaire du commerce de d\u00e9tail (GCD) en premi\u00e8re ann\u00e9e d\u2019apprentissage \u00e0 la Tarterie du Littoral \u00e0 Neuch\u00e2tel. Avec les questions de sa formatrice Marie Perriard, il revient sur cette ann\u00e9e passionnante et r\u00e9fl\u00e9chit entre autres sur lui-m\u00eame.<\/strong><\/p>\n\n\n

\n
\"Diego
Diego Cayrol<\/figcaption><\/figure>\n<\/div>\n\n\n

Qu’est-ce qui vous pla\u00eet dans la m\u00e9tier de GCD en boulangerie-confiserie ?<\/strong>
Le contact avec la client\u00e8le, instaurer une ambiance amusante, qui am\u00e8ne \u00e0 des ventes suppl\u00e9mentaires. R\u00e9aliser des ventes additionnelles. La fiert\u00e9 de vendre de mani\u00e8re efficace, de proposer et convaincre le client. Amuser le client pour vendre, trouver les bons arguments.<\/p>\n\n\n\n

Qu’est-ce qui vous motive \u00e0 vous former dans cette branche ?<\/strong>
La branche a toujours \u00e9t\u00e9 attirante pour moi, depuis l\u2019enfance, elle paraissait plus attractive que les autres. La possibilit\u00e9 de cr\u00e9er un lien particulier avec les gens, que l\u2019on voit r\u00e9guli\u00e8rement.<\/p>\n\n\n\n

Qu’est-ce que vous aves appris sur vous-m\u00eame ?<\/strong>
J\u2019ai vu que mes comp\u00e9tences se d\u00e9veloppaient, que j\u2019arrivais bien \u00e0 r\u00e9aliser des ventes suppl\u00e9mentaires, \u00e0 cr\u00e9er un lien avec les gens. Je craignais de prendre des commandes au t\u00e9l\u00e9phone, et je peux le faire aujourd\u2019hui de mani\u00e8re autonome. Je suis capable d\u2019\u00eatre convaincant et comp\u00e9tent.<\/p>\n\n\n\n

Qu’est-ce qui vous a \u00e9tonn\u00e9 en d\u00e9couvrant cette branche ?<\/strong>
La complexit\u00e9 du processus de fabrication de certains produits, avant la mise en vente au magasin. Par exemple, petits fours, amandines. L\u2019\u00e9tendue des connaissances n\u00e9cessaires pour la bonne pratique du m\u00e9tier.<\/p>\n\n\n\n

Quels sont les bons c\u00f4t\u00e9s du m\u00e9tier ?<\/strong>
Le contact avec la client\u00e8le est au centre de tout.<\/p>\n\n\n\n

Quels en sont les aspects plus compliqu\u00e9s ou d\u00e9sagr\u00e9ables ?<\/strong>
Le c\u00f4t\u00e9 r\u00e9p\u00e9titif de certaines t\u00e2ches : remplissages des boissons, remplissage du papier.<\/p>\n\n\n\n

Qu’est-ce que vous garderez de votre formation ?<\/strong>
Le fait que le contact avec le client est le plus important pour une future carri\u00e8re.<\/p>\n\n\n\n

Qu’est-ce que \u00e7a fait d’\u00eatre un homme dans une \u00e9quipe de femmes ?<\/strong>
Pas de diff\u00e9rences particuli\u00e8res, peut-\u00eatre un lien privil\u00e9gi\u00e9 avec certaines personnes de la vente. \u00c7a fait une diff\u00e9rence pour le client. \u00c7a cr\u00e9e un contexte diff\u00e9rent des \u00e9quipes de vente majoritairement f\u00e9minines. Je pense aussi que je fonce droit au but sans trop me poser de questions, je tente les ventes suppl\u00e9mentaires dans l\u2019optique \u00ab qui ne tente rien n\u2019a rien \u00bb. En revanche c\u2019est important pour moi d\u2019\u00eatre reconnu en tant qu\u2019homme et pas assimil\u00e9 au personnel f\u00e9minin. Je pense en tant qu\u2019homme.<\/p>\n\n\n\n

Quelles sont les qualit\u00e9s que vous avez d\u00e9velopp\u00e9es en vous formant ?<\/strong>
Plus d\u2019assurance, plus d\u2019efficacit\u00e9 et de rapidit\u00e9. Plus de pr\u00e9cision dans le conseil.<\/p>\n\n\n\n

Quelles sont les qualit\u00e9s dont il faut disposer au d\u00e9part ? <\/strong>
\u00catre souriant, avoir de la volont\u00e9 d\u2019apprendre, hygi\u00e8ne personnelle irr\u00e9prochable. Avoir le feeling avec les gens.<\/p>\n\n\n\n

Comment se passe la relation client-gestionnaire ?<\/strong>
Super bien, je m\u2019entends tr\u00e8s bien avec tous les clients.<\/p>\n\n\n\n

Comment se passe la relation production-vente ?<\/strong>
\u00c9galement bien, je m\u2019entends tr\u00e8s bien avec tous et je peux me permettre de leur poser toutes les questions utiles aux commandes.<\/p>\n\n\n\n

Quelle est la meilleure partie de la semaine ? <\/strong>
Fin de semaine, vendredi et samedi parce qu\u2019il y a beaucoup de commandes et les journ\u00e9es sont stimulantes.<\/p>\n\n\n\n

Quelle est votre p\u00e9riode de l’ann\u00e9e pr\u00e9f\u00e9r\u00e9e ? <\/strong>
Le jour de No\u00ebl (24 d\u00e9cembre). L\u2019ambiance est festive, c\u2019est une journ\u00e9e particuli\u00e8re, qui change de tous les jours. <\/p>\n\n\n\n

Pourquoi l’apprentissage plut\u00f4t que les \u00e9tudes ?<\/strong>
Le monde des \u00e9tudes ne m\u2019attirait pas plus que \u00e7a, j\u2019ai donc privil\u00e9gi\u00e9 une formation duale.<\/p>\n\n\n\n

Pourquoi \u00eates-vous important au sein de l’\u00e9quipe de la Tarterie ?<\/strong>
Car je suis toujours l\u00e0 pour rendre service. <\/p>\n\n\n\n


Votre conclusion…<\/strong>
Il ne faut pas se fier aux apparences, il faut essayer avant de juger. M\u00eame si le m\u00e9tier de GCD en boulangerie-confiserie semble connot\u00e9 f\u00e9minin, un homme y a \u00e9galement sa place et peut y amener ses propres forces et qualit\u00e9s.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Diego Cayrol est gestionnaire du commerce de d\u00e9tail (GCD) en premi\u00e8re ann\u00e9e d\u2019apprentissage \u00e0 la Tarterie du Littoral \u00e0 Neuch\u00e2tel. Avec les questions de sa formatrice Marie Perriard, il revient sur cette ann\u00e9e passionnante et r\u00e9fl\u00e9chit entre autres sur lui-m\u00eame. Qu’est-ce qui vous pla\u00eet dans la m\u00e9tier de GCD en boulangerie-confiserie ?Le contact avec la client\u00e8le, instaurer une ambiance amusante, […]<\/p>\n","protected":false},"author":4,"featured_media":26767,"comment_status":"open","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-29918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"acf":[],"yoast_head":"\nLe contact au centre de tout | SBC<\/title>\n<meta name=\"description\" content=\"Diego Cayrol ist Detailhandelsfachmann im ersten Lehrjahr in der Tarterie du Littoral in Neuch\u00e2tel und blickt auf sein 1. 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