Hyungjin Jung
28harbour St,NSW
Summary
Commis Chef with 3 years of experience restaurants. Assists other chefs in food prep, ingredient measurement and station maintenance. Work well in fast-paced cooking and food prep environment.
Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 3 years of experience in busy, high-end restaurant environments.
Overview
3
3
years of professional experience
Work History
Chef De Partie
Craft Mim(casual Italian Dining)
07.2021 - 11.2022
- Worked at cold, hot section.
- Prepared daily ingredients for all section.
- Making salad, pasta, risotto, burger, pizza.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained in HACCP, OH&S, Food Safety.
- Trained in basic knife, basic fan handling skills.
- Trained in prepare ingredients skills.
Commis Chef
Goostk 528(American&Italian Dining)
02.2020 - 05.2021
- Worked at hot&cold section, grill section.
- Prepared all ingredients, stocks, sauce for all sections.
- Making salad, pasta, small appetizer, steak.
- Trained section&kitchen inventory skills.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Bachelor of Arts - Commercial Cookery
Le Cordon Bleu
Sydney, NSW03.2026
High School Diploma -
Hanyoung
Korea02.2019
Skills
- Proper food handling
- Supply Estimates
- Legume cookery
- Sanitation Practices
- Customer Retention
- Food presentation
Timeline
Chef De Partie
Craft Mim(casual Italian Dining)
07.2021 - 11.2022
Commis Chef
Goostk 528(American&Italian Dining)
02.2020 - 05.2021
Bachelor of Arts - Commercial Cookery
Le Cordon Bleu
High School Diploma -
Hanyoung
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