Cédric Bricnet
Melbourne / Bendigo,VIC
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
21
21
years of professional experience
Work History
Head Chef
Ms Batterhams
Bendigo, Australia
01.2023 - 11.2024
- 7 staffs in the Kitchen including the Executive Chef
- Mediterranean food with A La Carte, Set Menu and Private Function, open 7 days a week
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Trained kitchen workers on culinary techniques.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Supervised food preparation staff to deliver high-quality results.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Monitored food production to guarantee quality standards were met.
Chef Owner
Table et Terroir
Maldon, Australia
10.2020 - 10.2022
- Company Overview: Castlemaine / Maldon, Consulting / Pop Up / Bistro
- Created my own business in Covid / Post Covid
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Checked quality of raw materials before use.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Exercised portion control for items served, eliminating waste.
Chef - Farm Hand
Mount Gnomon Farm
Penguin, Australia
11.2019 - 02.2020
- Company Overview: Penguin, Tasmania
- Penguin, Tasmania
Chef De Partie
Restaurant Zion
Saint Barthélémy, France
06.2019 - 10.2019
- Company Overview: Saint Barthélémy, France
- Engaged for the opening of this fine dining restaurant on the island of Saint Barthelemy
- We were doing a la carte and set menu
- Averaging 100 people per day
- French Bistronomic style
- 4 Chefs in the Kitchen
- Open 6 days/week, lunch and dinner
- Saint Barthélémy, France
Chef De Partie
Restaurante Lasai
Rio de Janeiro, Brazil
01.2019 - 06.2019
- Rio de Janeiro, Brazil
- In charge of the hot section, mainly Protein on my side but also in charge of some snacks
- 9 and 12 courses degustation menu, with a capacity of 50 people
- Everything was cooked at the order and essentially on the Hibachi
- Opened only for dinner
- Abided by company standards in terms of portion and serving sizes.
- Organized the daily mise en place in order to prepare meals efficiently.
Chef De Partie
Restaurant Rozo
Lille, France
08.2018 - 12.2018
- Internship done during my Culinary Arts Diploma at Alain Ducasse school
- Commis first, I quickly evolved to chef de partie after a few weeks
- Small Team, 4 in the kitchen, catering on average for 100 people per day
- Open for Lunch and Dinner 5 days a week, A la carte and set menu on offer
- The executive Chef has worked for Alain Ducasse and produce a Modern French food with some Asian Fusion into it
Taxi driver
Taxi driver
Lille, France
11.2011 - 12.2017
- Company Overview: Licence Owner
- Operated a taxi in a safe and responsible manner, adhering to all traffic laws and regulations
- I pride myself in delivering an exceptional customer service, ensuring passengers reach their destinations comfortably and on time
- Maintained a clean and presentable vehicle at all times
- Respond promptly to dispatch calls and efficiently navigate to pick up and drop off locations
- Licence Owner
Brink's Paris
Paris, France
04.2009 - 10.2011
- Company Overview: Cash In Transit, Road Crew, Armed Security
- Transport of high end assets to and from Client's premises and ensure safety standards are being adhered to
- Assist in the loading of vehicles and ensure vehicles are maintained and secured daily
- Set up a delivery - pick up schedule in order to lower delivery costs, optimising delivery performance and a better utilisation of delivery resources
- Cash In Transit, Road Crew, Armed Security
Gendarme
Gendarmerie Nationale
03.2004 - 03.2009
- Company Overview: French army
- French army
Education
Food Safety Supervisor -
Australian Institute of Food Safety
09-2020
Culinary arts diploma -
Alain Ducasse cooking school
Paris, France08.2018
Vocational high school diploma - cooking
Lille, France06.2003
Vocational training - cooking
Lille, France06.2001
Skills
- Plating and presentation
- Heat control
- Ingredient sourcing
- Food and beverage pairing
- Kitchen operations
- Fine-dining expertise
- Dish preparation
- Menu design
- Menu supervision
- Purchasing
- Staff training
- Recipe creation
- Sustainable practices
- Food science
- Signature dish creation
- Budgeting and cost control
Hobbies and Interests
- Travelling
- Skiing
- Surfing
- Kitesurfing
- Running
- Cycling
- Cooking
- Bush walking
- Gardening
- Fishing
- Camping
Languages
- French native
- English
Affiliations
kite surf, cycling, running, hiking, fishing, bushwalking, mushroom foraging
Timeline
Head Chef
Ms Batterhams
01.2023 - 11.2024
Chef Owner
Table et Terroir
10.2020 - 10.2022
Chef - Farm Hand
Mount Gnomon Farm
11.2019 - 02.2020
Chef De Partie
Restaurant Zion
06.2019 - 10.2019
Chef De Partie
Restaurante Lasai
01.2019 - 06.2019
Chef De Partie
Restaurant Rozo
08.2018 - 12.2018
Taxi driver
Taxi driver
11.2011 - 12.2017
Brink's Paris
04.2009 - 10.2011
Gendarme
Gendarmerie Nationale
03.2004 - 03.2009
Food Safety Supervisor -
Australian Institute of Food Safety
Culinary arts diploma -
Alain Ducasse cooking school
Vocational high school diploma - cooking
Vocational training - cooking
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