Alex Heo
Adelaide,SA
Summary
I am Alex Heo (Gwang Uk Heo), and I love cooking, so I study and research.
I have been cooking in Korea for a few years, and I came to Australia to study for more experience.
I have worked in a variety of restaurants and pop-ups in Australia, and I can particularly point to my experience with the French restaurant Mirazur, which is the World's Best Restaurant in 2019.
More than ten years have passed in the blink of an eye, and now I want to go back to Korea with my experience.
With this experience, I hope I will be able to join your restaurant, the EVETT.
Overview
25
25
years of professional experience
Work History
Senior CDP
magill estate restaurant
Adelaide , SA
11.2022 - Current
- Seasonal menu development
- Care of herbs and flowers in the garden
- Protein management
HEAD CHEF
Lakes Resort Hotel
07.2022 - 11.2022
- Placed orders to restock items and controlled Kitchen staff and checked food quality
SOUS CHEF
HARDY’S VERANDAH (CRAFERS, SA)
12.2021 - 07.2022
- Placed orders to restock items before supplies ran out
- Mentored kitchen staffs at all levels to prepare each for demanding role
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Obtained fresh, local ingredients, resulting in lower grocery costs
- Assisted the head chef in creating recipes and prepared advanced dishes
- Monitored line processes to maintain consistency in quality, quantity, and presentation
- Followed and upheld all health codes and sanitation regulations.
HEAD CHEF
BAH.B.Q. BRAZILLIAN GRILL (CROWS NEST, NSW)
01.2017 - 12.2021
- Utilized wooden fire to cook every meat (Beef, lamb, chicken, fish, and pork.) Developed and cooked memorable dishes that brought new customers into establishment
- Applied understanding of market demand and culinary trends to new dishes
- Managed the kitchen's controllable expenses including food cost, supplies, and equipment
- In charge of minimizing wastage at all stages of food production
- Instilled in staff a culture of essential hygiene practices connected with food cooking, storage, and meal preparation
- Assisted with the preparation and the serving of all meals to customers.
CHEF
LUMI DINING (PYRMONT, NSW)
06.2019 - 09.2019
- Developed recipes and menus by applying understanding of market demand and culinary trends.
CHEF
ICEBERGS DINING ROOM & BAR (BONDI BEACH, NSW)
02.2019 - 06.2019
- Directed food preparation, ordered and purchased supplies, and took stock inventories
- Ensured the kitchen is run in an efficient and profitable manner
- Ensured freshness and quality of all menu items
- Performed opening, closing, and side work duties as instructed and according to proper guidelines
- Solved problems that arise and seized control of issues in the kitchen.
HEAD CHEF
OZEKY SUSHI TRAIN (CHATSWOOD, NSW)
02.2015 - 01.2017
- Oversaw managing a busy kitchen that caters for over 200 people daily
- Was responsible for serving both local and destination diners and cooked a wide range of specialist and seasonal dishes.
CHEF
BISTRO MEME (GLADESVILLE, NSW)
02.2014 - 02.2015
- Collaborated with staffs to create meals for large banquets
- Planned promotional menus based on seasonal pricing and product availability
- Ensured proper food temperatures are maintained and stored correctly.
CHEF
DAEMYUNG HOTEL & RESORT (GANGWON, KOREA)
08.2010 - 08.2013
- Established and updated staff schedules and assignments to optimize the coverage of peak times
- Plated every dish with attractive flair to meet strict restaurant standards
- Cultivated positive relationships with vendors to source the best ingredients at the best prices.
SOUS CHEF
HOTEL NONG SHIM (BUSAN, KOREA)
11.2008 - 07.2010
- Worked closely with head chef to create banquet menus for wedding guests
- Ordered food supplies
- Kept stations clean and complied with food safety standards
- Trained new employees
- Scheduled staff shifts.
CHEF DE PARTIE
SUSHI HYO (SEOUL, KOREA)
01.2007 - 12.2007
- Ensured stocks are kept under optimum conditions
- Ensured high levels of kitchen team performances
- Maintained kitchen equipment and planted in good conditions.
CHEF DE PARTIE
PROVENCE FRENCH RESTAURANT (JINJU, KOREA)
02.2003 - 12.2006
- Prepared and cooked high-quality food according to menu guidelines and recipes
- Assisted with regular stock takes
- Deputised in the Sous Chef’s absence and took charge of the kitchen when directed to do so.
COOK
SORRENTO PASTA & STEAK RESTAURANT (JINJU, KOREA)
02.2001 - 01.2003
- Prepared and cooked high-quality food according to menu guidelines and recipes
- Helped create good communication between floor and kitchen staffs and within the kitchen
- Attended training courses and seminars as and when required.
COOK
PIZZA HUT (JINJU, KOREA)
01.2000 - 01.2001
- Prepared and made pizza dough
- Took orders from cashiers and cooked items quickly to complete order items together and served hot.
SENIOR CHEF DE PARTIE
Magill Estate Restaurant pine dinning
11.2022
- Worked with wood fire grill section and controlled every protein (seafood and meat)
Skills
- Menu Planning
- Standards Compliance
- Cost control and Budgeting
- Instruction and Delegation
- Staff Recruiting and Hiring
- Able to communicate in English
Awards
- Korea (IFK)Bronze Awards, 2012-01-01
- 2012 International food fair (WACS), 2012-01-01
- Gold Awards, 2011-01-01
- 2011 Korean food exhibition, 2011-01-01
Languages
English
Professional
Korean
Native/ Bilingual
Timeline
Senior CDP
magill estate restaurant
11.2022 - Current
SENIOR CHEF DE PARTIE
Magill Estate Restaurant pine dinning
11.2022
HEAD CHEF
Lakes Resort Hotel
07.2022 - 11.2022
SOUS CHEF
HARDY’S VERANDAH (CRAFERS, SA)
12.2021 - 07.2022
CHEF
LUMI DINING (PYRMONT, NSW)
06.2019 - 09.2019
CHEF
ICEBERGS DINING ROOM & BAR (BONDI BEACH, NSW)
02.2019 - 06.2019
HEAD CHEF
BAH.B.Q. BRAZILLIAN GRILL (CROWS NEST, NSW)
01.2017 - 12.2021
HEAD CHEF
OZEKY SUSHI TRAIN (CHATSWOOD, NSW)
02.2015 - 01.2017
CHEF
BISTRO MEME (GLADESVILLE, NSW)
02.2014 - 02.2015
CHEF
DAEMYUNG HOTEL & RESORT (GANGWON, KOREA)
08.2010 - 08.2013
SOUS CHEF
HOTEL NONG SHIM (BUSAN, KOREA)
11.2008 - 07.2010
CHEF DE PARTIE
SUSHI HYO (SEOUL, KOREA)
01.2007 - 12.2007
CHEF DE PARTIE
PROVENCE FRENCH RESTAURANT (JINJU, KOREA)
02.2003 - 12.2006
COOK
SORRENTO PASTA & STEAK RESTAURANT (JINJU, KOREA)
02.2001 - 01.2003
COOK
PIZZA HUT (JINJU, KOREA)
01.2000 - 01.2001
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