Summary
Overview
Work History
Education
Skills
Hobbies and Interests
Accomplishments
Languages
Timeline
Generic

Madison Egon Coudert

5136 30th Av, Woodside ,NY

Summary

In the restaurant industry, I was lucky to practice different kinds of cuisines: gastronomic, traditional, brasserie, catering.

My trips allowed me to adapt and open up me to enriching new cuisines.

Overview

9
9
years of professional experience

Work History

Cheffe De Partie

Blue Box Cafe By Daniel Boulud
09.2023 - 09.2024
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.

Catering Assistant

Feast & Fêtes
09.2023 - 09.2024
  • Provided friendly, courteous service to create memorable moments for guests.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Collaborated with team members to execute seamless catering events for clients.
  • Coordinated closely with other staff members during events for smooth service delivery.

Sous-Cheffe

La Folie Douce
11.2022 - 04.2023
  • Creation of menus with the head chef to use on originality
  • Staff training: technique culinary, new recipes
  • Service management.

Cheffe De Partie

Hotel Christopher
10.2021 - 08.2022
  • Opening Rivyera concept by Arnaud Faye, chef 2" of restaurant La Chèvre d'Or
  • Cooking Mediterranean, French Riviera cooking specialty
  • I worked at meat, fish and breakfast post.

Cheffe De Partie

Le Piment
11.2021 - 08.2022
  • Snack bar, management of starter and main course dish.

Junior Sous-Cheffe

Brasserie Irma Paul Bocuse
09.2020 - 08.2021
  • New brasserie Paul Bocuse group
  • Cooking brasserie traditional French and Lyon.

Sales assistant

Maison Reignier
12.2020 - 01.2021
  • Sale of products in caterer's department, caviar, salmon, foie gras, cheese, cooked meats
  • Recommendation client, food and wine paring.

Head Cheffe

Rotisserie Keijuan
09.2019 - 11.2019
  • Stock and order management
  • Creation of menus
  • Service management
  • Using of fresh and local products.

Commis Cheffe

Hotel Marinca & Spa 5
07.2019 - 11.2019
  • Jean-Luc Lhourre's cooking, French craftsperson of the year 2000
  • Combination Corsica and Breton cooking
  • I worked at meat and fish post.

Cook

Renaud Traiteur
04.2015 - 06.2019
  • Service on the track of 24h for several events.

Education

Advanced BTEC higher national diploma -

Ferrandi
06.2020

Skills

  • Workplace first-aider training - 2021
  • Hygiene science training - 2021
  • Fire training - 2022

Hobbies and Interests

  • Backpack trips
  • Languages
  • Culinary discoveries

Accomplishments

Creation of an association during the Covid period.

Collect of funds for the production of culinary dishes and delivery for the hospital to city of Le Mans.

Instagram : unsourirepourlessoignants

Languages

French
Native or Bilingual
English
Full Professional
Spanish
Professional Working

Timeline

Cheffe De Partie

Blue Box Cafe By Daniel Boulud
09.2023 - 09.2024

Catering Assistant

Feast & Fêtes
09.2023 - 09.2024

Sous-Cheffe

La Folie Douce
11.2022 - 04.2023

Cheffe De Partie

Le Piment
11.2021 - 08.2022

Cheffe De Partie

Hotel Christopher
10.2021 - 08.2022

Sales assistant

Maison Reignier
12.2020 - 01.2021

Junior Sous-Cheffe

Brasserie Irma Paul Bocuse
09.2020 - 08.2021

Head Cheffe

Rotisserie Keijuan
09.2019 - 11.2019

Commis Cheffe

Hotel Marinca & Spa 5
07.2019 - 11.2019

Cook

Renaud Traiteur
04.2015 - 06.2019

Advanced BTEC higher national diploma -

Ferrandi

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Madison Egon Coudert