BYUNGKAK KANG
Mansfield,QLD
Overview
8
8
years of professional experience
1
1
Certification
Work History
Chef De Partie
The Middle Pub
07.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Rotated stock to use items before expiration date.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
Chef De Partie
The Willow Hotel
02.2024 - 07.2024
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Rotated stock to use items before expiration date.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Participated in food tastings and taste tests.
Chef De Partie
Lucky Tree Turvern
03.2024 - 04.2024
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Rotated stock to use items before expiration date.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Operated all kitchen equipment safely to prevent injuries.
Demi Chef
Pacific Hunter
07.2023 - 02.2024
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
COMMIS CHEF
The Manely Hotel
01.2023 - 06.2023
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Maintained well-organized mise en place to keep work consistent
- Prepped daily menu items to quickly deliver upon request
- Rotated through all prep stations to learn different techniques
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Chef
Wona Sushi
04.2022 - 11.2022
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
COMMIS CHEF
Otto Restaurant
01.2022 - 04.2022
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Maintained well-organized mise en place to keep work consistent
- Prepped daily menu items to quickly deliver upon request
- Rotated through all prep stations to learn different techniques
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Chef
Sushi Shou
08.2021 - 01.2022
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
COMMIS CHEF
Port Office Hotel
05.2017 - 01.2019
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Maintained well-organized mise en place to keep work consistent
- Prepped daily menu items to quickly deliver upon request
- Rotated through all prep stations to learn different techniques.
Education
Commercial Cookery of Diploma
QAT
4/333 Adelaide St, Brisbane City QLD 400012-2022
Skills
- Portion standards
- Recruiting and training
- Garnishes
- Counter sanitization
- Proper food handling
- Cold food preparation
- Pizza making
- Grilling Techniques
- Soup preparation
- Sanitation Practices
- Food allergy understanding
- Food presentation
- Ingredient Sourcing
- Knife Skills
- Sushi preparation
- Recipe creation
- Food cost control
- Menu development
- Special Events
- Sauce preparation
- Kitchen Organization
- ChefTec
- Entree Preparation
- Salad preparation
- Culinary arts
- Plating and presentation
Certification
- Certified [Job Title], [Company Name] - [Timeframe]
Timeline
Chef De Partie
The Middle Pub
07.2024 - Current
Chef De Partie
Lucky Tree Turvern
03.2024 - 04.2024
Chef De Partie
The Willow Hotel
02.2024 - 07.2024
Demi Chef
Pacific Hunter
07.2023 - 02.2024
COMMIS CHEF
The Manely Hotel
01.2023 - 06.2023
Chef
Wona Sushi
04.2022 - 11.2022
COMMIS CHEF
Otto Restaurant
01.2022 - 04.2022
Chef
Sushi Shou
08.2021 - 01.2022
COMMIS CHEF
Port Office Hotel
05.2017 - 01.2019
- Certified [Job Title], [Company Name] - [Timeframe]
Commercial Cookery of Diploma
QAT