Inyoung Choi
Meadowbank,NSW
Summary
With over 2 years of hands-on experience, I am a skilled and adaptable kitchen professional proficient in preparing diverse dishes, from hot entrees to desserts. My culinary journey includes notable stints in Japanese, Italian, and steakhouse settings, showcasing my adaptability across various cuisines.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Demi Chef
Machiavelli
06.2022 - Current
- In charge of the fryer and dessert section
- Cooking Hot entree and making dessert such as Tiramisu and Crème brûlée and chocolate Mousse
- Trimming seafood and chicken
- Checking prep list and topping up ingredients
- Proficient in preparing handmade pastas such as ravioli, tagliatelle, pappardelle and gnocchi
- Training new chefs.
Cook
OSSO
03.2022 - 05.2022
- Working in pan and fryer section
- Cooking Hot entree, pasta and risotto
- Preparing seafood and trimming it
- Preparing side menu like a Mashed potato and jacket potato and sweet potato.
Cook
Sapporo Sushi train
12.2021 - 04.2022
- In charge of hot food section
- Trimming chicken and vegetables
- Cooking noodles tempura, fired chicken and stirred food
- Making sauces such as teriyaki Sauce and Ponzu Sauce.
Education
Diploma course in commercial cookery -
Quality College of Australia
09.2023
Skills
- Broad knowledge of food hygiene
- Fast & keen to learn in the kitchen
- Extensive food knowledge
- Handling of kitchen equipment
- Working in multiple positions"
Certification
- Food Safety Supervisor
- Certificate III in commercial Cookery
- Certificate IV in commercial Cookery
- Diploma of Hospitality Management
Personal Information
Date of Birth: 08/07/88
Timeline
Demi Chef
Machiavelli
06.2022 - Current
Cook
OSSO
03.2022 - 05.2022
Cook
Sapporo Sushi train
12.2021 - 04.2022
Diploma course in commercial cookery -
Quality College of Australia
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