Summary
Overview
Work History
Education
Skills
Certification
Languages
References
Timeline
Generic

NAMSUN YUN

Perth,WA

Summary

Adept at blending Asian fusion and Italian cuisines, I significantly enhanced kitchen productivity and guest satisfaction at Riverbank Estate Winery. My leadership in motivational team management and expertise in high-quality ingredient sourcing drove a notable improvement in service delivery and food quality, achieving a consistent increase in daily output. Focused professional with expertise preparing meals for customers in busy establishments. Versatile professional with experience in food safety, supply management and plating. Courteous and bilingual with excellent multitasking and presentation skills. And currently I have new experience at mine site as a mining chef which is good experience for "Bulk Cooking" catering industry. It show I have both a la cart and catering experience and it would be my strengths.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Line Chef

ISS Facility Service
Perth, WA
03.2024 - Current
  • Managed multiple tasks simultaneously while maintaining speed and accuracy in production.
  • Regularly checked temperature of freezers and refrigerators to ensure food safety requirements were being met.
  • Followed established health and safety guidelines while preparing meals.
  • Maintained a high level of cleanliness and organization in the kitchen area at all times.
  • Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.
  • Communicated effectively with other kitchen personnel to coordinate meal preparation activities.
  • Prepared ingredients for cooking, including portioning, chopping, and storing food before use.
  • Stored leftovers properly so that they could be used later in the week if needed.
  • Performed daily maintenance tasks such as cleaning ovens, grills, stoves, fryers.

Chef De Partie

Post osteria & bar state building
Perth, WA
08.2023 - 02.2024
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Checked finished plates before they were served to guests, making sure all components met quality standards.
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Monitored food products, driving quality, freshness and integrity.
  • Set up work stations prior to opening to minimize prep time.
  • Prepared and cooked pasta dishes according to recipes, ensuring proper portion size and quality of food.

Sous Chef

Riverbank Estate Winery
06.2021 - 12.2022
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Collaborated with staff members to create meals for large banquets.

Chef De Partie

Derica Food Group Pty Ltd t/a NEHO
Perth, WA
08.2018 - 04.2021
  • Asia flavor and Western skill combination All round (pan, fryer and larder)Monitored and improved performance of 4 team members resulting in 60-100 meals produced daily. Sliced fruit and vegetables for various menu items and stored for later use in crisper. Safely operated kitchen equipment including industrial size grill, mixer, food processor, fryer, stove and etc tools. Prepped foods for dishes, including roasted, sautéed, fried and baked items. Abided by company standards in terms of portion and serving sizes. Managed food usage with proper stock rotation to prevent spoilage. Trained kitchen workers on culinary techniques to increase productivity and boost work flow. Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.

Commis Chef

MFG
Seoul, Korea
01.2017 - 10.2017
  • All rounder (Pizza, pasta, grill and dessert)Prepared all food items while maintaining high standards of cleanliness and sanitization.Cleaned up cooking stations and properly stored leftovers.Performed mise en place daily to efficiently prepare signature dishes.Trained kitchen workers on culinary techniques to increase productivity and boost workflow.Performed as head chef as needed to maintain team productivity and restaurant quality.Identified ingredients needed for recipes and set up workstations for Head chef.Rotated food stock, using up older items first and rejecting expired goods.

Commis Chef

Min's Kitchen
Seoul, Korea
11.2016 - 03.2017
  • Korean Cuisine Plated food according to restaurant artistic guidelines to promote attractive presentation.Performed mise en place daily to efficiently prepare signature dishes.Performed as head chef as needed to maintain team productivity and restaurant quality.

Line Chef

Zeus
Sydney, NSW
11.2015 - 08.2016
  • All round (Larder, souvlaki, and fryer)Prepared all food items while maintaining high standards of cleanliness and sanitization.Cleaned up cooking stations and properly stored leftovers.Stored food items and rotated food in freezer and refrigerator.Coordinated food preparation and timed completion to allow on-time serving of tasty, plentiful and nutritious food at correct temperature to valued customers.Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.Rotated food stock, using up older items first and rejecting expired goods.

Commis Chef

King Kong Table
Seoul, Korea
02.2015 - 09.2015
  • All round ( larder, grill, pasta and Pizza )Trained kitchen workers on culinary techniques to increase productivity and boost workflow.Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of foodRotated food stock, using up older items first and rejecting expired goods.

Education

Certificate IV - Commercial Cookery

Australian Trade College North Brisbane
Scarborough, QLD
04.2021

Associate Degree - Culinary Arts

Woosong College
South Korea
02.2015

Skills

  • High-quality ingredients
  • Inventory oversight
  • Garnishes
  • Dish preparation
  • Time management
  • Food servicee
  • Motivational team management
  • Equipment cleaning
  • Food allergy understanding
  • Asian fusion cuisine
  • Korean cuisine
  • Italian cuisine
  • Food Spoilage Prevention
  • Disciplinary action
  • Kitchen preparation
  • Guest Satisfaction
  • High-Quality Ingredients
  • Order Delivery Practices
  • Chef Assistance
  • Food Preparation Supervision
  • Line Inspection
  • Performance Improvement
  • Profit Target Achievement
  • Allergen awareness
  • Gluten-free preparations
  • International cuisines

Certification

  • Certified chef

Languages

English
Professional

References

References available upon request.

Timeline

Line Chef

ISS Facility Service
03.2024 - Current

Chef De Partie

Post osteria & bar state building
08.2023 - 02.2024

Sous Chef

Riverbank Estate Winery
06.2021 - 12.2022

Chef De Partie

Derica Food Group Pty Ltd t/a NEHO
08.2018 - 04.2021

Commis Chef

MFG
01.2017 - 10.2017

Commis Chef

Min's Kitchen
11.2016 - 03.2017

Line Chef

Zeus
11.2015 - 08.2016

Commis Chef

King Kong Table
02.2015 - 09.2015

Certificate IV - Commercial Cookery

Australian Trade College North Brisbane

Associate Degree - Culinary Arts

Woosong College

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NAMSUN YUN