Jasper Khin
Melbourne,VIC
Summary
Experienced Sous Chef with 5+ Years at Korean Cuisine. 3 Years at MUN Korean Kitchen and 2 years at Bbap by MUN korean Kitchen, showcasing expertise in cooking techniques and team leadership. Excelled in enhancing menu offerings and optimizing kitchen operations, significantly boosting efficiency. Demonstrated exceptional skill in food handling and fostering a culture of teamwork, ensuring high-quality service and compliance with safety standards.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Sous Chef
B.Bap by MUN Korean Kitchen
08.2022 - Current
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
- Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
Sous Chef
MUM Korea Kitchen
08.2019 - 08.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Planned menus for different events, seasons and customer requests.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
COOK
Shakahari Too
06.2018 - 07.2019
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Ensured kitchen cleanliness and hygiene standards were maintained, significantly reducing cross-contamination risks.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Monitored food temperature, discarding items not stored correctly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
ALTEC
Melbourne, VIC08.2021
Skills
- Team Leadership
- Managing Kitchen Inventory Cost
- Food Safety
- Quality Control
- Food Stock and Supply Management
- Cooking techniques
- Portion and cost control
- Allergen awareness
- Sauce preparation
- Food Preparing, Plating, and Presentation
- Order Management
- Knife Skills
Certification
Cert III of commercial cookery
Cert IV of commercial cookery
Diploma of hospitality management
Advance diploma of hospitality management
Timeline
Sous Chef
B.Bap by MUN Korean Kitchen
08.2022 - Current
Sous Chef
MUM Korea Kitchen
08.2019 - 08.2022
COOK
Shakahari Too
06.2018 - 07.2019
ALTEC
Cert III of commercial cookery
Cert IV of commercial cookery
Diploma of hospitality management
Advance diploma of hospitality management
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