Gyun Hyuk (Kun) Kim
Haymarket,NSW
Summary
Knowledgeable [Desired Position] with solid foundation in restaurant management and business operations. Successfully led team to deliver exceptional dining experiences and streamline back-of-house processes. Demonstrated expertise in staff training and inventory management, ensuring high standards of quality and service.
Overview
11
11
years of professional experience
Work History
Restaurant Owner/Chef
The Rocks, Pub & Bistro
03.2022 - 07.2024
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Coordinated with team members to prepare orders on time.
Kitchen Supervisor
Dinning Factory (a Franchisor Company)
06.2020 - 01.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
- Directed food preparation and cooking activities to meet health and safety standards.
- Monitored food preparation, production, and plating for quality control.
Chef (Mains & Grill)
Mobius Bar & Grill (Pullman Sydney Airport)
10.2018 - 09.2019
- Coordinated with team members to prepare orders on time.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Evaluated food products to verify freshness and quality.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Assistant Chef (in Charge of Larder, Etc.)
Barbuto Restaurant
07.2017 - 12.2017
- Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Assisted head chef in cooking dishes according to ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef (during Korean Compulsory Military Service)
Republic of Korea Army
02.2015 - 11.2016
- Worked in a team to prepare meals for the Army General
Chef (Larder & Hot Kitchen)
Ibis Ambassador Myeongdong
01.2014 - 01.2015
- Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Assisted head chef in cooking dishes according to ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
Education
Diploma of Hospitality Management - Quality Training & Hospitality
Quality College of Australia
Sydney03-2020
Certificate III in Hospitality (Cuisine) - Hospitality
Le Cordon Bleu
Sydney, NSW10-2018
Intensive English Course (High Intermediate Level) -
Kaplan International
Manly, NSW12-2017
High School Diploma -
Korea Culinary Science High School
South Korea02-2014
Skills
- Menu development
- Staff supervision
- Business planning
- Customer engagement
- Staff management
- Inventory management
- Food quality
- Cooking techniques
- Knife skills
- Customer service
- Food safety and sanitation
- Food presentation
- Meal preparation
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Recognized for [Reason for recognition].
- Created signature dish which generated high-interest and became best-selling dinner entrée for [Timeframe].
- Prepared [Number] meals, including appetizers and desserts, for high-volume catering event.
- Designed whole new menu, including meal selections, beverages and pricing.
Languages
Korean
Native or Bilingual
English
Professional Working
Timeline
Restaurant Owner/Chef
The Rocks, Pub & Bistro
03.2022 - 07.2024
Kitchen Supervisor
Dinning Factory (a Franchisor Company)
06.2020 - 01.2022
Chef (Mains & Grill)
Mobius Bar & Grill (Pullman Sydney Airport)
10.2018 - 09.2019
Assistant Chef (in Charge of Larder, Etc.)
Barbuto Restaurant
07.2017 - 12.2017
Chef (during Korean Compulsory Military Service)
Republic of Korea Army
02.2015 - 11.2016
Chef (Larder & Hot Kitchen)
Ibis Ambassador Myeongdong
01.2014 - 01.2015
Diploma of Hospitality Management - Quality Training & Hospitality
Quality College of Australia
Certificate III in Hospitality (Cuisine) - Hospitality
Le Cordon Bleu
Intensive English Course (High Intermediate Level) -
Kaplan International
High School Diploma -
Korea Culinary Science High School
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