INHO MUN
Windsor,VIC
Summary
- Adaptable and enterprising. a solid hospitality industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
- Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
- Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals.
- Motivated professional with extensive experience in customer service, sales and administrative tasks.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Sous Chef
Goodie Catering
03.2022 - 12.2023
- Supporting section leaders in supervising and training any additional staff.
- Work alongside new staff, ensuring that they, along with existing staff adhere to correct
procedures and recipes. - Adherence to all quality standards, formulas and procedures as outlined in the Recipe
folders. - Ensuring the quality, maintenance and good condition of kitchen equipment is maintained.
- Daily preparation of the relevant kitchen schedules in Populating Foodstorm( Catering Software), including adherence to dietary requests.
- Recipe creation, testing and development in collaboration with the Head Chef as required.
The control and minimisation of food wastage. - Responsible for advising and working with the Head Chef on the ordering of all Salads & Hot
Section stock ingredients through approved suppliers. - Attendance at Kitchen Meetings, printing of all reports required by their department in advance for meetings.
- Liaising with the Dispatch team to ensure orders are delivered correctly and on-time Observation of and adherence to the Daily/Weekly Schedule.
Head Chef
Roy Hammond
11.2020 - 12.2021
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Monitored food production to verify quality and consistency.
Sous Chef
Hop Temple
07.2019 - 11.2020
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Chef De Partie
The Boatbuilders Yard
10.2018 - 07.2019
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Rotated stock to use items before expiration date.
- Maintained well-organized mise en place to keep work consistent.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Chef De Partie
Goodie Catering
07.2017 - 09.2018
- Preparing a various of platter items for a group of workers in offices.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Student
IELTS
12.2016 - 06.2017
- Improving Communication skills in English, participated in a group talk and finding out a local way of speaking and writing.
- Preparing English test by The International English Language Testing System. got tested and resulted as overall 6.0.
- Completed Certi III of English as an Additional Language at St Peter Institute in Melbourne
- Completed Certi I of Business Course at St Peter Institute in Melbourne
Casual Chef De Partie
Food Rascal
10.2016 - 02.2017
- ·Preparing an individual size or A la carte catering in a lendlease building in Sydney.
- Maintained well-organized mise en place to keep work consistent.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Participated in food tastings and taste tests.
- Taking in charge of Asian food part (Japanese, Korean foods)
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Casual Chef De Partie
Bungalow 8 (Keystone Group)
10.2016 - 11.2016
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Prepared items for roasting, sautéing, frying and baking.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
The Vera (Pizzaria) By SPC Group
02.2014 - 05.2015
- ·Specialising in a wood fire pizza, being trained by a certified Italian associate.
- ·Learning to handle a dough temperature by seasons and controlling a dough consistency by hand.
- Using a proper and traditional Napoli style wood fire oven for a Neapolitan pizza and handling a wood fire oven temperature and caring.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Cook
Ristorante Kraze
11.2013 - 01.2014
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Junior Chef De Partie
The Seoulgaon( Tradition Korean Restaurant)
06.2013 - 11.2013
- Implemented proper food handling techniques, ensuring compliance with health and safety regulations.
- Assisted in inventory management, maintaining optimal stock levels and minimizing waste.
- Developed strong knife skills through consistent practice, increasing precision and reducing food preparation time.
- Demonstrated adaptability by working effectively across various stations within the kitchen as needed.
- Ensured timely delivery of all dishes by prioritizing tasks efficiently during busy service periods.
Commis Chef
D'Maris (Fusion Buffet)
12.2011 - 03.2013
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Maintained well-organized mise en place to keep work consistent.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Ordered new ingredients and supplies to meet expected needs.
- Assisted in menu development through researching new recipes and providing valuable input on dish composition.
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
Sergeant ( Food Handler)
The Republic Of Korea Army
08.2008 - 10.2010
- Improved food safety by diligently following proper food handling procedures and maintaining a clean work environment.
- Assisted in inventory management, ensuring adequate stock levels and timely reordering of supplies.
- Collaborated with team members to maintain a smooth workflow during peak service hours, contributing to an efficient operation.
- Supported kitchen staff in daily operations, including prep work, cooking, and dishwashing as needed to ensure seamless service.
- Implemented time-saving techniques for efficient food preparation without sacrificing quality or taste.
Education
Skill Assessment As Certificate III - Cookery
Victoria University
Melbourne, VIC06.2019
Certificate I - Business
St Peter Institute
Melbourne, VIC02.2019
Certificate III - EAL
St Peter Institute
Melbourne, VIC02.2018
Associate Degree - Food Industry And Food Styleing
Baekseok University
The Republic Of Korea02.2012
High School Diploma -
International Convention Senior High School
The Republic Of Korea02.2008
Skills
- Cost Control
- Employee Scheduling
- Research
- Microsoft Excel
- Microsoft Word
- Foodstorm
- Scheduling
- Staff Management
- Cost Management
Certification
- Completed First aid course on May 2018
- Completed Food safety Supervisor course on May 2019
- Full vehicle license in Victoria
Languages
Korean
Native or Bilingual
English
Full Professional
Timeline
Sous Chef
Goodie Catering
03.2022 - 12.2023
Head Chef
Roy Hammond
11.2020 - 12.2021
Sous Chef
Hop Temple
07.2019 - 11.2020
Chef De Partie
The Boatbuilders Yard
10.2018 - 07.2019
Chef De Partie
Goodie Catering
07.2017 - 09.2018
Student
IELTS
12.2016 - 06.2017
Casual Chef De Partie
Food Rascal
10.2016 - 02.2017
Casual Chef De Partie
Bungalow 8 (Keystone Group)
10.2016 - 11.2016
Chef De Partie
The Vera (Pizzaria) By SPC Group
02.2014 - 05.2015
Cook
Ristorante Kraze
11.2013 - 01.2014
Junior Chef De Partie
The Seoulgaon( Tradition Korean Restaurant)
06.2013 - 11.2013
Commis Chef
D'Maris (Fusion Buffet)
12.2011 - 03.2013
Sergeant ( Food Handler)
The Republic Of Korea Army
08.2008 - 10.2010
Skill Assessment As Certificate III - Cookery
Victoria University
Certificate I - Business
St Peter Institute
Certificate III - EAL
St Peter Institute
Associate Degree - Food Industry And Food Styleing
Baekseok University
High School Diploma -
International Convention Senior High School
Similar Profiles
ANNA KRISTINA UYANNA KRISTINA UY
Front of the House at Goodie CateringFront of the House at Goodie Catering
Darontaye Blake SrDarontaye Blake Sr
Stock Room Associate at A.L GoodieStock Room Associate at A.L Goodie
Ronisha PachecoRonisha Pacheco
Co-Owner/Operator at Goodie TreatsCo-Owner/Operator at Goodie Treats