Madisen Taylor
Port Macquarie
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in sourcing and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
10
10
years of professional experience
Work History
Chef
Sandbox
11.2022 - Current
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Operated grill and pan section.
Sous Chef
Mercure Hotel
10.2019 - 11.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Running service and overlooking apprentices tasks
Chef
Beantree Cafe
11.2018 - 10.2019
- Line cook
- Ordering stock and supples for the next day
- Maintained well-organized mise en place to keep work consistent.
Chef
Farncombe Estate
11.2017 - 04.2018
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef De Partie
Town Green Inn
10.2014 - 03.2017
- 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.
Education
No Degree - Animal Studies Certicate 2
TAFE NSW
NSW12-2018
No Degree - Certificate 3 Commercial Cookery
TAFE NSW
NSW10-2013
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Attention to detail
- Recipes and menu planning
Timeline
Chef
Sandbox
11.2022 - Current
Sous Chef
Mercure Hotel
10.2019 - 11.2022
Chef
Beantree Cafe
11.2018 - 10.2019
Chef
Farncombe Estate
11.2017 - 04.2018
Chef De Partie
Town Green Inn
10.2014 - 03.2017
No Degree - Animal Studies Certicate 2
TAFE NSW
No Degree - Certificate 3 Commercial Cookery
TAFE NSW
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