Nayeong Park
Sunnybankhills,QLD
Summary
Punctual chef experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. Well-rounded Chef offering 9 years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
14
14
years of professional experience
Work History
Chef
Roofcafe
08.2023 - Current
- 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.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
Headchef
Littleforestcafe
05.2023 - 07.2023
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- 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.
Head Chef
Bakeit
02.2022 - 04.2023
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Established controls to alleviate supply and food waste.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
Chef De Partie
buthers cut
08.2017 - 11.2018
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Trained kitchen workers on culinary techniques.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Managed food usage with proper stock rotation to prevent spoilage.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Improved performance of team members resulting in high-quality meals produced daily.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Chef De Partie
dangol627
05.2015 - 05.2016
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Trained kitchen workers on culinary techniques.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Chef De Partie
cabinet
05.2013 - 05.2015
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Trained kitchen workers on culinary techniques.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Abided by company standards in terms of portion and serving sizes.
- Improved performance of team members resulting in high-quality meals produced daily.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Monitored food products, driving quality, freshness and integrity.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Chef De Partie
The pan
11.2011 - 04.2013
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Trained kitchen workers on culinary techniques.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Abided by company standards in terms of portion and serving sizes.
- Improved performance of team members resulting in high-quality meals produced daily.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Chef's Assistant
rama&babana
04.2010 - 10.2010
- Verified freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
- Prepared salads, soups and sandwiches according to customer's orders or supervisor's instructions and approved procedures.
- Used manual or electric appliances to clean, peel, slice and trim food.
- Stored food in designated containers and storage areas to prevent spoilage.
- Recorded temperatures on appropriate logs and reports to notify supervisor of discrepancies.
- Planned and organized daily work schedules in accordance with established menus, special events, seasons and special requests.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Prepared salads and meats according to recipes, chopping and storing items for later use.
Education
High School Diploma -
Busan Tourism High Shcool
03.2007
Skills
- Portion and cost control
- Dish preparation
- Budgeting and cost control
- Meal preparation
- Kitchen equipment and tools
- Waste control
- Cleaning and sanitizing methods
- Customer service oriented
- Company safety standards
- Food preparation techniques
- Grilling and deep frying skills
- Resource management
- Pantry restocking
Languages
English
Limited
Timeline
Chef
Roofcafe
08.2023 - Current
Headchef
Littleforestcafe
05.2023 - 07.2023
Head Chef
Bakeit
02.2022 - 04.2023
Chef De Partie
buthers cut
08.2017 - 11.2018
Chef De Partie
dangol627
05.2015 - 05.2016
Chef De Partie
cabinet
05.2013 - 05.2015
Chef De Partie
The pan
11.2011 - 04.2013
Chef's Assistant
rama&babana
04.2010 - 10.2010
High School Diploma -
Busan Tourism High Shcool
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