Dongho (Tony) Sung
Melbourne,VIC
Summary
Self motivated Chef with 9 plus years experience of hospitality mainly in Japanese cuisine looking for greater experiences in the industry. Able to perform in high energy, fast paced environments, with great communication and leadership skill to successfully co-ordinate with other chefs. Motivated to learn, grow and excel to provide the highest level of culinary experience.
Overview
14
14
years of professional experience
Work History
Chef De Partie
Emporio Pizza And Pasta
02.2022 - 05.2024
- Restaurant with seatings of roughly 250, the restaurant requires cooking in large masses and bulk. Fast rotations of customers and long peak service hours.
- Worked on all sections in the kitchen which includes, larder, grill, pizza and pasta section.
- Mainly working on grill and pasta section, am able to cook steak and various proteins to wanted temperature.
- Menu planning and cost calculation- Chef's special is made every week consisting of 2 to 4 items rotating through out the week and changes every week. Was able to experiment and put up various dishes on the special menu through out the year.
- Training new staffs to work on selected sections.
Sous Chef
Ichigo Cafe
03.2021 - 02.2022
- Japanese fusion Brunch restaurant
- Preparation for brunch service
- Menu planning and cost calculation
- Food safety and hazard safety
- Use of fryer and stove
- Pan section
- Stock take and managing supply
Floor Tiler
Simon Tiling
09.2020 - 12.2020
- Assistance to experienced tilers
- Grout work between tiles
Chef De Partie
Lupas Wild Wings
06.2019 - 08.2020
- American style wings restaurant
- Preparations and organizing ingredients for service
- Stock take, maintenance of supply, ordering of supply
- Handling stove and fryer
Commis Chef
Chicken V
01.2019 - 04.2019
- Korean Chicken Restaurant
- Ability to fry korean style chicken
- Station at pan and small wok for stir fry
- Organizing and preparation for service
Commis Chef, Demi Chef
Yayoi Japanese Teishoku
11.2017 - 01.2019
- Japanese Teishoku restaurant
- Preparation of sushi and sashimi
- Handling grill, stove and fryer
- Experienced in role known as controller in Yayoi which takes care of the pass.
Commis Chef
Tomodachi
07.2017 - 11.2017
- Japanese sushi train Restaurant
- Preparation for lunch and dinner
- Setting tables for service
- Sashimi and nigiri
Cook
Kenzo Ramen
04.2017 - 07.2017
- Japanese Ramen restaurant
- Making soups and stock for Ramen
- Use of noodle cooker
- Various prep for service
Waiter, Kitchen Hand, Cook
Shira Nui
11.2015 - 03.2017
- Japanese Sushi Restaurant
- Worked as a Waiter then moved to kitchen staff
- Use of cashier machine
- Preparation for Lunch and Dinner Sessions - Customer Service, Dishwashing, Cleaning
- Handling drinks
- Knife works- fish & vegetables and etc.… - Use of grill
Waiter and Kitchen Hand
Yummy Plus
02.2014 - 12.2014
- Korean and Japanese Restaurant
- Dish washing, preparing ingredients, setting plates, use of deep fryer and stove
- Use of cashier machine, serving, cleaning the hall, organizing side dishes, customer services, closing of restaurant (counting money and preparing for the next morning shift)
Crew Member
Hungry Jacks
04.2013 - 08.2013
- Service station
- Fryer
- Kept food preparation area, equipment and utensils clean and sanitary.
Retail Staff
Hankook Mart
04.2010 - 09.2014
- Family Business- Korean Supermarket
- Maintenance of stocks
- Use of cashier machine
- Organization of shelves and cleaning
Education
Certificate 3 in Patisserie -
William Angliss Institute
Melbourne, VIC06.2022
Diplome De Cuisine - Certificate 3 in Commercial Cookery
Le Cordon Bleu
Sydney, NSW2019
Food Service Business Start Up Certificate -
Hscook Cooking Academy
Jongno-gu, South Korea2017
Barista Certificate -
CBD College
Melbourne, VIC2015
High School -
Glen Waverley Secondary College
Glen Waverley, VIC2015
Skills
- Able to adapt fast to any working environment
- Ability to work long hours while maintaining high level of personal presentation and customer service
- Organization skills, sanitation and cleaning
- Able to work independently or as a team, professionally communicating with customers and co-workers
- Staff supervision and coordination to lead a crew
- Food preparation, plating and presentation
- Stock take, maintenance of supply
- Skills in preparing sashimi and sushi
- Current and up to date in culinary skills and trend
- Knowledge of use and maintenance of most kitchen equipment
- Speak both English and Korean fluently
Referees
- James Garven- Teacher, Le Cordon Bleu Culinary Art Institute, Sydney
0400 339 038
james garven@det.nsw.edu.au
- Kyumin Noh- Manager, Tomodachi
0467 679 275
bossnoh10@hotmail.com
- Ryan Duan- Restaurant Manager, Yayoi Westfield
0421 429 782
Ryan.duan@plenus-aust.com.au
- Craig Daly- Head Chef, Emporio
0421 071 223
Timeline
Chef De Partie
Emporio Pizza And Pasta
02.2022 - 05.2024
Sous Chef
Ichigo Cafe
03.2021 - 02.2022
Floor Tiler
Simon Tiling
09.2020 - 12.2020
Chef De Partie
Lupas Wild Wings
06.2019 - 08.2020
Commis Chef
Chicken V
01.2019 - 04.2019
Commis Chef, Demi Chef
Yayoi Japanese Teishoku
11.2017 - 01.2019
Commis Chef
Tomodachi
07.2017 - 11.2017
Cook
Kenzo Ramen
04.2017 - 07.2017
Waiter, Kitchen Hand, Cook
Shira Nui
11.2015 - 03.2017
Waiter and Kitchen Hand
Yummy Plus
02.2014 - 12.2014
Crew Member
Hungry Jacks
04.2013 - 08.2013
Retail Staff
Hankook Mart
04.2010 - 09.2014
Certificate 3 in Patisserie -
William Angliss Institute
Diplome De Cuisine - Certificate 3 in Commercial Cookery
Le Cordon Bleu
Food Service Business Start Up Certificate -
Hscook Cooking Academy
Barista Certificate -
CBD College
High School -
Glen Waverley Secondary College
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