JACKSON KIM
Lidcombe,NSW
Summary
Hi, it's Jackson. I am educated with a certificate and diploma in cookery school. I have been working in various different styles of hospitality. I am a pretty curious person who is interested in learning new cuisines. I consider myself a passionate, responsible, and orderly person. I am looking forward to my new experience in the kitchen.
Overview
4
4
years of professional experience
Work History
Demi Chef
Nazimi Japanese Restaurant
04.2020 - 12.2020
- Section in charge of larder and trimming seafood for sushi and sashimi
- Placed orders to restock items before supplies ran out
- Handled and stored food to eliminate illness and prevent cross-contamination
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Chef De Partie
Restaurant Hubert
10.2022 - 10.2023
- Section in charge of law bar/ make and service signature entrée
- Maintained well-organized mise en place to keep work consistent
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
Chef De Partie
Lana Dining & Martinez Restaurant
10.2023 - Current
- In charge on hot line/ learned knowledge of proteins and grilled, cooked, and fried foods such as main dishes and hot entrees.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Grill Chef
Charcoal Fish
10.2023 - Current
- In charge of charcoal grill/ learned seafood knowledge, grilled seafood to customer specifications.
- Checked freshness and quality of ingredients.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Checked each food item for freshness and provided feedback to the kitchen supervisor for removal.
Brunch Chef
Meet Mica
08.2023 - Current
- Cooked Asian styles' dishes based on Australian brunch.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Education
Diploma - Hospitality
Quality College of Australia
Sydney, NSW07.2023
Certificate IV: Cuisine -
Le Cordon Bleu
Sydney, NSW07.2021
Skills
- Culinary Arts
- Contamination Prevention
- Verify Food Quality
- Attention to Taste
- Dietary Restrictions
- Food Stock and Supply
- Management
- Food Spoilage Prevention
Timeline
Chef De Partie
Lana Dining & Martinez Restaurant
10.2023 - Current
Grill Chef
Charcoal Fish
10.2023 - Current
Brunch Chef
Meet Mica
08.2023 - Current
Chef De Partie
Restaurant Hubert
10.2022 - 10.2023
Demi Chef
Nazimi Japanese Restaurant
04.2020 - 12.2020
Diploma - Hospitality
Quality College of Australia
Certificate IV: Cuisine -
Le Cordon Bleu
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