HYEONBIN BAE
Sydney,NSW
Summary
Dynamic culinary professional with expertise as a Third Chef at Kaizen Dining Group - Kabuki, adept in food safety and sanitation. Demonstrated ability to innovate recipes while optimizing kitchen workflows, fostering effective teamwork. Recognized for elevating food presentation and upholding high-quality standards that enhance customer satisfaction and reduce waste.
Overview
4
4
years of professional experience
1
1
Certification
Work History
JAPANESE FOOD THIRD CHEF
KAIZEN DINNIG GROUP - KABUKI
USA, CA
01.2022 - 09.2022
- Collaborated with front-of-house personnel to ensure smooth service flow throughout shift hours.
- Established controls to alleviate supply and food waste.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Checked quality of raw materials before use.
- Prepared high-quality dishes according to established recipes.
- Exercised portion control for items served, eliminating waste.
- Checked quality of food products to meet high standards.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Worked with cross-functional teams to achieve goals.
Assistant Chef
NAMUS Banquet restaurant
KOREA, SEOHYEON
09.2018 - 02.2019
- Responded quickly to requests from customers or colleagues.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
- Cleaned and organized kitchen equipment, appliances, and utensils.
- Assisted Chef in preparing ingredients for various dishes.
- Checked freshness of food products prior to use.
Education
Advanced Diploma - The Culinary Department
CHUNGKANG COLLEGE
KOREA02-2022
EXCHANGE STUDENT - Hotel Management
VANWEST COLLEGE
CANADA01-2022
Skills
- Knife use
- Time management
- Made-to-order meals
- Food presentation
- Team collaboration
- Attention to detail
- Effective communications
- Ingredient knowledge
Accomplishments
Awarded the first prize at the World food Championship, in live part, Seoul, 2020
Awarded the gold medal at the World food Championship, in live part, Seoul, 2020
Awarded the Silver medal at the International culinary exhibition, in exhibition part, Seoul, 2020
Languages
English
Professional
Affiliations
- Member of Chungkang Meat processing club, 2019
Certification
- English speaking ability (Opic-test) IM2 - 2021
- Domestic Travel Guide Certificate – 2018 (KOREA)
Personal attributes
- I have already lived abroad several times, so I am confident that I will be able to adapt better than anyone else.
- I am a person who knows how to respect all customers and co-workers. I am a person who communicates with everyone with a kind and beautiful smile because I am a person who values manners.
- I've never bumped into a co-worker before,
Because I'm a person who knows how to solve everything through conversation. - Seeking a position in a fast-paced invironment where i can contribute my customer survice expertise and reliable nature
- Available for immediate start with 10 months remaining on my working holiday visa
- I'm a punctual person, and I'll promise you that an accident that suddenly doesn't come to work won't happen.
References
References available upon request.
Timeline
JAPANESE FOOD THIRD CHEF
KAIZEN DINNIG GROUP - KABUKI
01.2022 - 09.2022
Assistant Chef
NAMUS Banquet restaurant
09.2018 - 02.2019
Advanced Diploma - The Culinary Department
CHUNGKANG COLLEGE
EXCHANGE STUDENT - Hotel Management
VANWEST COLLEGE
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