Summary
Overview
Work History
Education
Skills
Timeline
Generic

CHEWON KANG

Melbourne ,VIC

Summary

I am always on time, organized, responsible for my job, fast leaner and loyal.

Overview

7
7
years of professional experience

Work History

Chef

LUI BOSS
08.2023 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Implemented food cost and waste reduction initiatives to save money.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.

Demi Chef

HER BAR
11.2022 - 06.2023
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Developed close relationships with suppliers to source best ingredients.

Demi Chef

Spice Temple
01.2022 - 10.2022

- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals

- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities

- Monitered stock levels of both ingredients and seasonings, notifying head chef to low levels to support prompt ordering.

- Plated every dish with attractive flavor to meet strict restaurant standards and maintain business reputation.

Chef De Partie

The Kettle Black
05.2021 - 05.2022
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Rotated stock to use items before expiration date.
  • Complied with portion and serving sizes as per restaurant standards.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Placed orders to restock items before supplies ran out.

Commis Chef

Staple
03.2021 - 05.2022
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.

Waitress

Matsuri
10.2020 - 05.2021
  • Greeted new customers, discussed specials and took drink orders.
  • Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.

Chef

Cafe 34
01.2019 - 03.2020


  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Education

Commercial Cookery - Cookery/ Hospitality Management

William Angliss Institute Of TAFE
Melbourne, VIC
12.2020

Skills

  • Beverage preparation
  • Dining area maintenance
  • Food and beverage pairings
  • Hospitality service expertise
  • Cash Handling
  • Food running
  • Tableside Service
  • Upselling techniques

Timeline

Chef

LUI BOSS
08.2023 - Current

Demi Chef

HER BAR
11.2022 - 06.2023

Demi Chef

Spice Temple
01.2022 - 10.2022

Chef De Partie

The Kettle Black
05.2021 - 05.2022

Commis Chef

Staple
03.2021 - 05.2022

Waitress

Matsuri
10.2020 - 05.2021

Chef

Cafe 34
01.2019 - 03.2020

Commercial Cookery - Cookery/ Hospitality Management

William Angliss Institute Of TAFE
CHEWON KANG