HEE JAE KIM

• Preparing and baking croissants and mousse cakes to the highest quality standards.
• Ensuring all croissants meet premium standards in taste, texture, and presentation.
• Managing ingredient inventory, minimising waste, and optimising costs.
• Adjusting baking times and temperatures to achieve optimal texture and consistency across various products.
• Demonstrating expertise in emulsification, aeration, and setting techniques to create a light and airy texture.
• Crafting multi-layered mousse cakes with complementary textures and flavours.
• Applying proper refrigeration and freezing techniques to maintain mousse consistency and quality.
• Utilising stabilisers such as gelatin, agar-agar, and pectin to ensure structure and consistency in pastry creations.

• Preparing and baking sourdough, ciabatta, baguette, focaccia, hamburger buns, and gluten-free bread to a consistently high standard.
• Expertise in kneading, proofing, fermenting, and shaping dough to achieve optimal texture and structure.
• Strong knowledge of flour types, yeast, fermentation techniques, and leavening agents to control flavor and consistency.
• Ensuring all baked goods meet strict quality standards in taste, texture, size, and presentation.
• Managing daily production schedules to ensure efficient workflow and timely delivery.
• Monitoring ingredient inventory and stock rotation to reduce waste and maintain freshness.

[Cake section]

• Preparing and baking mousse cakes, layered cakes, cupcakes, slab cakes, tarts, cookies, and brownies to a consistently high standard
• Producing fillings, creams, meringues, and ganache with precision to enhance flavour and texture
• Skilled in frosting, piping, glazing, and intricate cake decoration
• Developing, testing, and refining recipes to optimise flavour, texture, and customer preferences
• Ensuring consistency in taste, texture, and presentation across all pastry products
• Training and mentoring junior pastry chefs, providing guidance on baking and decorating techniques
• Overseeing daily pastry operations, ensuring smooth coordination between chefs, assistants, and decorators
• Maintaining accuracy in baking times, cooling methods, and storage practices for optimal quality and freshness

[Pastry section]

• Produced a variety of baked goods, including croissants, Danish pastries, puff pastries, savoury items, pies, banana bread, and scones.
• Mastered lamination techniques, ensuring a perfectly flaky and airy texture.
• Applied precise folding methods to maintain uniformity in croissants.
• Controlled yeast activity, fermentation times, and proofing conditions for optimal dough rise.
• Adjusted oven settings to achieve even baking, golden colour, and crisp texture.
• Managed ingredients, minimised waste, and optimised production costs.
• Ensured cleanliness, adhered to HACCP standards, and maintained food safety compliance.

• Primarily responsible for the soup section, preparing and cooking a variety of soups and stews
• Assisted in stock preparation, including making broths, cutting ingredients, and seasoning dishes for consistency in flavour and quality
• Monitored cooking temperatures and times to ensure optimal taste and texture
• Maintained mise en place for efficient service during peak hours
• Occasionally supported other sections, including grill, fry, and cold prep, as required
• Ensured proper food handling, storage, and hygiene according to HACCP and restaurant standards
• Collaborated with senior chefs and kitchen staff to maintain a smooth workflow and timely service

• Managed order dockets, ensuring accurate and timely communication between front-of-house and kitchen staff
• Provided customer service, taking orders, answering inquiries, and ensuring a positive dining experience
• Assisted in training new staff, and guiding them through service procedures and operational tasks
• Operated the cash register, handling payments and balancing transactions
• Maintained clear communication with the kitchen team, ensuring smooth service flow and timely food delivery

• Expertise in handling, cooking, and seasoning rice and grains to achieve the perfect texture and consistency
• Skilled in precision knife work, including filleting fish, slicing meats, and preparing vegetables for various dishes
• Strong knowledge of seafood handling, fresh produce selection, and flavour pairings to ensure high-quality dishes.
• Experienced in hot food preparation, including grilling, frying, and sautéing to execute diverse menu items
• Trained and mentored new staff, ensuring consistency in kitchen operations and food preparation techniques
• Assisted with inventory control, stock rotation, and waste reduction for cost-efficient operations
• Adaptable all-rounder, capable of working across different kitchen stations in a fast-paced environment
• Thrived in high-pressure, high-volume settings, ensuring smooth service during peak hours

• Crafted visually appealing sushi rolls using micro herbs, edible flowers, and artistic sauce techniques
• Efficiently prepared high-volume sushi orders while maintaining top-tier quality and consistency
• Collaborated with kitchen staff, servers, and sushi chefs to ensure seamless kitchen operations
• Trained junior chefs and kitchen assistants in proper sushi-making techniques and kitchen workflow
• Maintained strict hygiene and sanitation standards in compliance with HACCP regulations
• Developed and customised sushi rolls based on customer preferences and dietary requirements
• Created and refined house-made sauces to enhance flavour profiles
• Effectively managed time in a fast-paced kitchen environment

• Designed and delivered engaging Korean language lessons to students
• Developed structured lesson plans and customised worksheets
• Utilised Microsoft Office tools for teaching materials and administrative tasks

• Ensured proper storage and handling of raw fish and perishable ingredients to maintain freshness and safety
• Managed seafood and ingredient inventory to minimise waste and maximise kitchen efficiency
• Maintained high standards of taste, texture, and presentation for every sushi roll
• Accurately portioned ingredients to ensure consistency and cost control

• Crafted visually stunning sushi rolls with precise knife skills, vibrant ingredients, and elegant presentation
• Maintained strict adherence to HACCP standards for raw seafood handling and overall kitchen hygiene
• Executed precise knife work for sushi preparation, ensuring clean cuts and optimal texture
• Assembled and prepared high-quality ingredients for efficient sushi roll production
• Managed food preparation tasks to support smooth kitchen operations