Summary
Overview
Work History
Education
Skills
Additional Information
Interests
Timeline
Generic

Clement Cadenet

Chef
Richmond

Summary

Dedicated and passionate chef with three years of experience in the kitchen and ten years of knowledge and expertise within the hospitality industry. Expert in European cuisine, with a focus on consistency, and delivering an amazing experience to guests.

Eager to enhance any aspect of my skill set in order to achieve my venue ownership goal.

Overview

11
11
years of professional experience
2
2
Languages

Work History

Chef De Partie

Waterfront Southgate
03.2023 - 11.2023
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Rotated stock to use items before expiration date.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

Chef De Partie

Caulfield R.S.L
01.2021 - 06.2022
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Kitchen Hand

12 Chairs
05.2013 - 06.2014
  • Followed recipes and chef instructions to prepare food correctly.
  • Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
  • Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
  • Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
  • Labeled and stored all food items correctly and checked expiration dates routinely.

Education

Hospitality Diploma - Commercial Cookery

Victorian Institute of Technology
Melbourne, VIC
04.2001 -

Training Course - Hospitality And Cocktail Bartending

George Freche
Montpellier, France
04.2001 -

Bachelor of Arts - Technician Invoice Instrumental

Fernand Leger
Bedarieux, France
04.2001 -

Skills

  • Proper food handling

  • Food spoilage prevention

  • Problem-Solving

  • Detail Oriented

  • Garnishing and Plating

  • Workflow Optimization

  • Special Diets Knowledge

  • Food allergy understanding

  • Plating and presentation

  • Culinary Trends

    • Additional Information

    Bar manager @ Leftbank, Melbourne - November 2023 to present

    Cocktail bartender @ Leftbank, Melbourne - October 2020 to March 2023

    Bar supervisor @ Mr Wow's Emporium, Fitzroy - October 2019 to March 2020

    Bartender @ El Camino cantina, Fitzroy - May to October 2019

    Cocktail/All-rounder @ Straight outta Saigon, CBD - June 2019 to September 2020

    Bartender @ Half Acre, South Melbourne - March 2019 to June 2019

    Bartender @ Le J, France - Avril to November 2018

    Junior Mixologist @ Nacarat, (Fairmont hotel) Montreal Canada - August to November 2017

    Cocktail Bartender @ Dirty Martini, London - October to June 2017

    Head bartender @ La begude st Pierre, France - June to August 2015

    Bartender @ Russel court Hotel, Dublin Ireland - November to April 2015

    Intern Bar staff @ Papa Doble, Montpellier France - June 2014

    Interests

    Music

    Mixology

    Flair Bartending

    Skateboarding

    Playing paintball

    Travelling

    Timeline

    Chef De Partie

    Waterfront Southgate
    03.2023 - 11.2023

    Chef De Partie

    Caulfield R.S.L
    01.2021 - 06.2022

    Kitchen Hand

    12 Chairs
    05.2013 - 06.2014

    Hospitality Diploma - Commercial Cookery

    Victorian Institute of Technology
    04.2001 -

    Training Course - Hospitality And Cocktail Bartending

    George Freche
    04.2001 -

    Bachelor of Arts - Technician Invoice Instrumental

    Fernand Leger
    04.2001 -

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