Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Clément Madic

Audierne

Summary

Talented chef and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with french cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles, conversational English skills.

Overview

8
8
years of professional experience

Work History

Chef

Chez Tonton
11.2022 - Current
  • Collaborated with restaurant manager to create a new meat specialty restaurant.
  • Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
  • Learned how to cut out and cook rack of beef
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Sous Chef

Le Comptoir De L'Iroise
06.2021 - 10.2022
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Improved my cutting skills by filleting different type of fishes.


Sous Chef

Le Crychar
07.2020 - 08.2020
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.

Chef de Partie

Le Crychar
12.2019 - 03.2020
  • Operated all kitchen equipment safely to prevent injuries.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Collaborated with sous chef to create daily specials, showcasing culinary creativity and diversity.

Chef

Le Ty Nadan
05.2019 - 10.2019
  • Managed a team of student to set up different preparations.
  • Assisted with menu development and planning.

Assistant Manager

Les Airelles
12.2018 - 04.2019
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized hotel environment to enhance the customer experience.
  • Creation of a breakfast buffet

Sous Chef

Le Ty Nadan
05.2018 - 10.2018
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Set up and broke down kitchen for service.

Head Waiter

Les Airelles
12.2017 - 04.2018
  • Creation of cheese board
  • Learned how to set table seating
  • Learned to take customer orders in French and English


Chef De Partie

Le Thon Qui Rit
06.2017 - 09.2017
  • Rotated stock to use items before expiration date.
  • Prepared items for roasting, sautéing, frying, and baking.

Education

Brevet De Technique Supérieur -

Centre De Formation D'Apprentis
Vannes, France
06-2017

Baccalauréat Professionnel: Cook -

Lycée Hôtelier St-Marc
Tregunc, France
06-2015

Brevet Des Collèges -

Collège Ste-Barbe
Le Faouet, France
06-2011

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Kitchen management
  • Grilling techniques
  • Sauce preparation
  • Sanitation practices

Languages

French
Bilingual or Proficient (C2)
English
Intermediate (B1)
Spanish
Elementary (A2)

Timeline

Chef

Chez Tonton
11.2022 - Current

Sous Chef

Le Comptoir De L'Iroise
06.2021 - 10.2022

Sous Chef

Le Crychar
07.2020 - 08.2020

Chef de Partie

Le Crychar
12.2019 - 03.2020

Chef

Le Ty Nadan
05.2019 - 10.2019

Assistant Manager

Les Airelles
12.2018 - 04.2019

Sous Chef

Le Ty Nadan
05.2018 - 10.2018

Head Waiter

Les Airelles
12.2017 - 04.2018

Chef De Partie

Le Thon Qui Rit
06.2017 - 09.2017

Brevet De Technique Supérieur -

Centre De Formation D'Apprentis

Baccalauréat Professionnel: Cook -

Lycée Hôtelier St-Marc

Brevet Des Collèges -

Collège Ste-Barbe

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Clément Madic