Jason (Jungseok) Oh
Summary
Adept Senior Chef De Partie with a proven track record at Salthouse, I excel in grill mastery and leading teams under pressure. Leveraging tenacity from military service and exceptional multitasking abilities, I've significantly enhanced food preparation and presentation, ensuring compliance with health standards and boosting kitchen efficiency.
Overview
9
9
years of professional experience
Work History
Senior Chef De Partie in Grill Section
Salthouse
09.2023 - Current
- Check and modify a preparation list, recipes and order list for the section, supervise the section,
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and Organise high-volume food preparation in fast-paced environment and special function (canapes, 3 courses menu)
Junior Chef De Partie in Larder Section
Salthouse
01.2022 - 08.2023
- Implemented proper food handling techniques, ensuring compliance with health and safety regulations.
- Prepared visually appealing plating presentations, enhancing the overall dining experience for guests.
- Supported team members during high volume periods, consistently maintaining focus under pressure.
Commis Chef (Larder, Bar, Stove and Pizzeria)
Salthouse
10.2020 - 01.2022
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Maintained well-organized mise en place to keep work consistent.
Cook (Japanese and Korean Hot Meal, Sushi)
Bento Paradise
03.2019 - 07.2020
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Prepared food items in compliance with recipes and portioning control guidelines.
Cook (meat Preparation, Make Pasta and Salad
Outback Steakhouse
02.2016 - 11.2016
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
Diploma - Hospitality Management
TAFE (Far North Queensland Campus)
Cairns, QLD07.2022
Certificate IV - Commercial Cookery
TAFE (Far North Queensland Campus)
Cairns, QLD12.2021
Skills
- Tenacity based on military service
- Reliability
- Performance Improvement
- Multitasking Abilities
- Teamwork and Collaboration
- Grill Mastery
- Butchery skills
- Portion Control
- Food Preparing, Plating, and Presentation
- Supervising Food Prep
Languages
Korean
Native or Bilingual
English
Full Professional
Timeline
Senior Chef De Partie in Grill Section
Salthouse
09.2023 - Current
Junior Chef De Partie in Larder Section
Salthouse
01.2022 - 08.2023
Commis Chef (Larder, Bar, Stove and Pizzeria)
Salthouse
10.2020 - 01.2022
Cook (Japanese and Korean Hot Meal, Sushi)
Bento Paradise
03.2019 - 07.2020
Cook (meat Preparation, Make Pasta and Salad
Outback Steakhouse
02.2016 - 11.2016
Diploma - Hospitality Management
TAFE (Far North Queensland Campus)
Certificate IV - Commercial Cookery
TAFE (Far North Queensland Campus)
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