KYLE JEONG
Sydney
Summary
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Lumi Dinning
02.2024 - 02.2025
- 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.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Chef De Partie
Ormeggio At Spit
10.2021 - 02.2024
- Monitored and controlled food and labor costs to support profitability
- Developed and maintained systems to ensure food quality and freshness
- Estimated production needs and communicated to kitchen personnel
- Supervised and coordinated activities of cooks and workers engaged in food preparation
- Prepared and cooked foods of all types for special guests or functions
- Guided kitchen personnel in line cooking, food preparation and dish plating
- Checked quality of raw and cooked food products to meet standards
- Checked inventory and ordered supplies as needed
- Assisted head chef in creating new dishes and menu items
- Operated and maintained equipment and reported malfunctions
- Assisted in presenting and creating decorative food displays
- Prepared ingredients and cooked meals according to established recipes
- Assisted with staff recruitment and training for kitchen stations and supporting roles
- Monitored inventory levels and enforced best practices, reducing waste
- Trained cooks and food preparation workers in cooking techniques and kitchen processes
- Enforced sanitation practices to safeguard
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
Chef De Partie
Fika Swedish Kitchen
01.2019 - 03.2021
- Contribute to planning menus and set up workflow in the kitchen
- Consult with managers, dieticians, and other staff members regarding food preparation issues
- Assist in the preparation, cooking, and presentation of food in the highest standard
- Report any problems to the senior chef on duty and to the maintenance department
- Assist in training new staff & manage team members
Commis Chef
Otto Ristorante
01.2018 - 01.2019
- Adhered to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations
- Prepared, cooked and served any dish as required
- Sanitized food preparation and storage areas, and ensured that any equipment was clean and maintained
- Assisted the kitchen in the preparation of meals
- Ensured the security of stores, kitchen premises and equipment
Chef
The Honest Kitchen
01.2017 - 04.2017
Education
Diploma of Management -
01.2022
Advanced Diploma (Certificate 4) -
Le Cordon Bleu
01.2022
Skills
- Recipes
- Contamination
- Restaurant Operation
- Prioritization
- Planning
- Presentations
- Foods
- Hygiene
- Food Preparation
- Cooking
- Communications
- Workflows
- Sanitation
- Food Quality
- Kitchen organization
- Kitchen leadership
- Team management
- Food safety
- Knife skills
- Inventory management
- Food presentation
- Team leadership
Languages
English
Korean
Timeline
Chef De Partie
Lumi Dinning
02.2024 - 02.2025
Chef De Partie
Ormeggio At Spit
10.2021 - 02.2024
Chef De Partie
Fika Swedish Kitchen
01.2019 - 03.2021
Commis Chef
Otto Ristorante
01.2018 - 01.2019
Chef
The Honest Kitchen
01.2017 - 04.2017
Advanced Diploma (Certificate 4) -
Le Cordon Bleu
Diploma of Management -
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