Marudet Chinsukeeporn

Commis II with experience in a 1 Michelin-starred French restaurant. Strong in disciplined service, precise preparation, and organized mise en place. Passionate about pastry and bakery, with an interest in creating new recipes.

Commis II at Blue by Alain Ducasse (2024-07 – 2026-03)

• Set up and organized the station for daily service
• Prepared mise en place and refreshed sauces during service
• Portioned seafood and main proteins for service
• Received deliveries and checked product quality (meat, fish, scallops)
• Managed ordering of ingredients for sauce production (vegetables, bones, etc.)
• Maintained station cleanliness and storage standards
• Occasionally in charge of the fish station during service
• Handle full mise en place for sauces preparations
• Responsible for ordering ingredients and controlling stock levels for the sauce station
• Manage inventory, freezer checks, and event ingredient reuse

Kitchen intern at Blue by Alain Ducasse (2023-08 – 2024-04)

• In charge of canape and salad during service
• Prepare puree and garnish
• Prepare sauce jus Ingredient for infused sauce for service
• Cleaned and organized walk-in freezer
• In charge all sauce for bakery
• In charge of afternoon tea snack

Full-time commis at Breakfast story (2019-11 – 2020-03)

Managed inventory and purchased ingredients, Follow the standard recipe and SOP.

Bachelor of Science in Culinary Technology and Service – Suan Dusit University (2024)

Hotel management – Siam Durakit Technology College (2016 – 2019)