Jangho Choi
Lidcombe
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Overview
6
6
years of professional experience
Work History
Sous Chef
Burn T Steak
10.2023 - 09.2024
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure
- Plated meals paying special attention to garnishes and overall presentation
- Proper food handling
- Counter sanitization
- Food spoilage prevention
- Recruiting and training
- Food presentation
- Kitchen organization
Sous Chef
NAKHEE
02.2023 - 07.2023
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace
- Assisted in staff training, developing strong teamwork and consistency in dish preparation
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Recipe creation
- Team management
- Grilling techniques
- Hospitality
- Menu development
- Sanitation practices
- Frying techniques
- Braising techniques
- Meat cookery
- Appetizer creation
- Vegetable cookery
Chef De Partie
Fire Stone Hornsby
08.2020 - 05.2021
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
CAFE ONCE UPON A TIME
03.2019 - 04.2021
- Rotated stock to use items before expiration date
- Prepared items for roasting, sautéing, frying, and baking
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly
- Maintained well-organized mise en place to keep work consistent
- Entree preparation
- Steaming methods
- Poaching methods
- Cold food preparation
- Culinary arts
- Food cost control
- Garnishes
- Food allergy safety
- Dish preparation
- Safe food handling
- Workflow optimization
- Staff training
- Safe handling
Education
Advanced Diploma - Hospitality
Le Cordon Bleu
RYDE, NSW03.2021
Skills
- Proper food handling
- Counter sanitization
- Food spoilage prevention
- Recruiting and training
- Food presentation
- Kitchen organization
- Recipe creation
- Team management
- Grilling techniques
- Hospitality
- Menu development
- Sanitation practices
- Frying techniques
- Braising techniques
- Meat cookery
- Appetizer creation
- Vegetable cookery
- Entree preparation
- Steaming methods
- Poaching methods
- Cold food preparation
- Culinary arts
- Food cost control
- Garnishes
- Food allergy safety
- Dish preparation
- Safe food handling
- Workflow optimization
- Staff training
Languages
English
Professional Working
Timeline
Sous Chef
Burn T Steak
10.2023 - 09.2024
Sous Chef
NAKHEE
02.2023 - 07.2023
Chef De Partie
Fire Stone Hornsby
08.2020 - 05.2021
Chef De Partie
CAFE ONCE UPON A TIME
03.2019 - 04.2021
Advanced Diploma - Hospitality
Le Cordon Bleu
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