Overview
Work History
Education
Skills
Availability
REFEREES
Timeline
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Brian Kim

Brian Kim

Sydney,NSW

Overview

3
3
years of professional experience

Work History

Restaurant Waiter, Kitcken Assistant/

Kku kku dak(Part-time)
Korea
06.2022 - 12.2024
  • As a waiter, I developed my customer service and communication skills.
  • Explained menu items, describing ingredients and cooking methods upon request.
  • Completed opening and closing checklists to ensure smooth restaurant operations.
  • I communicated with the kitchen staff to prepare for, and serve, customers.
  • Communicated effectively with the team to ensure food was served promptly, and at the ideal temperature.
  • Trained new employees to perform duties.
  • Filled condiments and napkin containers during slack periods.
  • Checked identification to verify if guests meet minimum age to legally purchase or consume alcoholic beverages.
  • Collaborated with kitchen staff to ensure timely preparation and delivery of orders.
  • Managed inventory and supplies to ensure materials were available when needed.
  • Recognized by the head chef to create and manage seasonal menu additions.
  • Lunch and dinner service for approximately 100 guests daily (48-seat venue with a 4-person staff).

Kitchen Staff Member/

Soso tteokboki ( Part-time)
Korea
06.2023 - 10.2024
  • Stored perishable food items in freezer or refrigerator to protect from spoilage.
  • Operated kitchen equipment safely, including dishwashers, blenders, and food processors.
  • Peeled and cut fruit and vegetables to prepare for cooking or serving.
  • Prepared and made a simple cabbage salad (Korean snack bar style).
  • Completed HACCP, OH&S, and Food Safety training programs.
  • Labeled containers with dates indicating when food should be used or discarded.
  • Cut and served prepared menu items, such as kimbap and sundae.
  • Cover average lunch for 30 people, and dinner for 50 people (20 seats).

Education

Culinary Insitutue, Sydney Diploma of Hospitality

QCA
Sydney

Skills

  • Customer service
  • Menu knowledge
  • Food safety
  • Inventory management
  • Team collaboration
  • Order accuracy

Availability

  • Mon - Fri: After 3:30 PM
  • Sat - Sun: Full time

REFEREES

  • Head chef, boss, Yuseon Bang (KKU KKU DAK)
  • Mobile: 010-2538-0005
  • Mail: 3356544@naver.com

Timeline

Kitchen Staff Member/

Soso tteokboki ( Part-time)
06.2023 - 10.2024

Restaurant Waiter, Kitcken Assistant/

Kku kku dak(Part-time)
06.2022 - 12.2024

Culinary Insitutue, Sydney Diploma of Hospitality

QCA

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Brian Kim