SANGHWA CHUNG
Sunshine Coast,QLD
Summary
A seasoned chef with a proven track record at variety of kitchen, I excel in kitchen management and food safety, enhancing customer satisfaction through innovative culinary creations. Mentored staff, significantly high quality skills, and mastered both cooking and customer service, showcasing a blend of hard and soft skills.
High-performing Chef offering almost 18years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
19
19
years of professional experience
Work History
Chef
Hanami Asian Street Food
07.2024 - Current
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
Chef De Partie
Brunch Bean Cafe
09.2022 - 03.2024
- Ensured compliance with food safety regulations by maintaining proper storage protocols.
- Rotated stock to use items before expiration date.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Prepared items for roasting, sauteing and frying.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Cook
Cherry Bean
12.2017 - 01.2019
- Prepared and served various food items in fast-paced kitchen environment.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained food safety and sanitation standards.
Intern
Sofitel Brisbane Central
04.2018 - 09.2018
- Honed knife skills, becoming proficient at various cuts and techniques for efficient food prep.
- Gained hands-on experience by participating in the creation of daily specials and menu items.
- Enhanced cooking techniques by assisting in the preparation of a diverse range of dishes.
- Read through recipes and set up ingredients for chef de partie
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Cook in Hot Food Section
Kingyo Sushi
06.2016 - 09.2017
- Prepared and served various food items in fast-paced kitchen environment.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained food safety and sanitation standards.
Cook in Hot Food Section
Brown Rice Sushi
10.2015 - 03.2016
- Prepared and served various food items in fast-paced kitchen environment.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Chef Manager
DoniBurger
06.2012 - 10.2014
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Enhanced customer satisfaction by creating innovative and high-quality dishes tailored to diverse dietary preferences.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Pitched in to work line during busy periods or in place of sick employees.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Assistant Cook Manager
VIPS Restaurant
06.2010 - 05.2012
- Participated in routine equipment maintenance checks for optimal performance, minimizing downtime due to malfunctions.
- Improved overall kitchen productivity with well-organized workstations and streamlined cooking procedures.
- Reduced food waste by implementing proper storage techniques and regularly monitoring inventory levels.
- Maintained high standards of cleanliness and sanitation by enforcing strict adherence to food safety guidelines within the kitchen staff.
- Assisted with employee training initiatives for new hires, sharing knowledge on essential cooking techniques and kitchen protocols.
- Supported head chef in managing daily operations, including scheduling, budgeting, and purchasing necessary supplies.
Cook
Mapo Garden Hotal
02.2010 - 06.2010
- Prepared and served various food items in fast-paced kitchen environment.
- Maintained food safety and sanitation standards.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Cook in Hot Food Section
Tomodachi Japanese Restaurant
11.2006 - 11.2009
- Prepared and served various food items in fast-paced kitchen environment.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Kitchen Hand
Crown Plaza Hotel
03.2006 - 06.2006
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and maintained work areas, equipment and utensils.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
Kitchen Hand
Vibe Hotel
11.2005 - 02.2006
- Supported chefs in food preparation tasks such as plating food.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and maintained work areas, equipment and utensils.
Education
Diploma of Hospitality Management - Commercial Cookery And Hospitality Management
Queensford College
Brisbane, QLD09-2019
Certificate III - French Commercial Cookery
Le Cordon Bleu
Sydney, NSW06-2007
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Grilling techniques
- Frying techniques
- Sauce preparation
- Made-to-order meals
- New hire training
- Time management
Languages
Korean
Native or Bilingual
English
Professional Working
Timeline
Chef
Hanami Asian Street Food
07.2024 - Current
Chef De Partie
Brunch Bean Cafe
09.2022 - 03.2024
Intern
Sofitel Brisbane Central
04.2018 - 09.2018
Cook
Cherry Bean
12.2017 - 01.2019
Cook in Hot Food Section
Kingyo Sushi
06.2016 - 09.2017
Cook in Hot Food Section
Brown Rice Sushi
10.2015 - 03.2016
Chef Manager
DoniBurger
06.2012 - 10.2014
Assistant Cook Manager
VIPS Restaurant
06.2010 - 05.2012
Cook
Mapo Garden Hotal
02.2010 - 06.2010
Cook in Hot Food Section
Tomodachi Japanese Restaurant
11.2006 - 11.2009
Kitchen Hand
Crown Plaza Hotel
03.2006 - 06.2006
Kitchen Hand
Vibe Hotel
11.2005 - 02.2006
Diploma of Hospitality Management - Commercial Cookery And Hospitality Management
Queensford College
Certificate III - French Commercial Cookery
Le Cordon Bleu
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