Kyungpil Jung
Hope Island,QLD
Summary
As Executive Chef in George’s paragon, I organize main seafood restaurant, cafe, pizza and wine bar.
I am a reliable, stable and responsible person. I do not avoid my tasks and challenges. I am a good team leader that I can bring all the good results from the staffs.
Thanks
Overview
13
13
years of professional experience
Work History
Executive Chef
George’s Paragon
Hope Island, QLD
10.2019 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Head Chef
Moonie Crossroads Hotel
Moonie, QLD
09.2015 - 09.2019
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Chef
Sunnybank Community Club
Sunnybank, QLD
03.2013 - 08.2015
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef
Outback Steakhouse
Seoul, Korea
02.2012 - 08.2012
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Education
Certificate IV - Cookery
TAFE Queensland
QLD05.2015
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Kitchen operations oversight
- Operations management
- Kitchen staff management
- Food prep planning
- Catering and events
- Staff training
- Hygiene policy implementation
Timeline
Executive Chef
George’s Paragon
10.2019 - Current
Head Chef
Moonie Crossroads Hotel
09.2015 - 09.2019
Chef
Sunnybank Community Club
03.2013 - 08.2015
Chef
Outback Steakhouse
02.2012 - 08.2012
Certificate IV - Cookery
TAFE Queensland