Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Seongmin Kim

Brisbane

Summary

Experienced in fast-paced, high-pressure kitchen environments, consistently delivering dishes with precision and quality. Detail-oriented with a strong commitment to food safety and presentation standards. Excellent communication and interpersonal skills, combined with a solid understanding of enhancing the overall dining experience for guests.

Overview

4
4
years of professional experience

Work History

Chef De Partie (Larder & Pastry)

TAMA Dining
02.2025 - Current
  • Developed innovative recipes and implemented new menu items, showcasing culinary creativity and enhancing the establishment’s reputation for exceptional dishes.
  • Applied advanced pastry techniques to deliver refined and visually appealing desserts across à la carte and function services.
  • Maintained high standards of quality and consistency in pastry preparation and presentation.
  • Provided versatile support across multiple sections, effectively multitasking during high-pressure service periods.
  • Trained and mentored junior chefs to perform various tasks under pressure.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

Pastry Chef

The Westin Brisbane
12.2023 - 11.2024
  • Streamlined pastry production workflows to improve operational efficiency and maintain consistent product quality.
  • Maintained accurate records of BEOs, function schedules, ordering, and daily production logs to ensure smooth service.
  • Managed procurement, inventory control, and storage of kitchen supplies to support seamless kitchen operations.
  • Specialised in crafting authentic Italian pastries and plated desserts for Settimo by Guy Grossi, the hotel’s signature One Hat–awarded restaurant (2024).

Pastry Chef

Cordis Auckland by Langham Hospitality Group
04.2023 - 12.2023
  • Produced high-volume pastry output for events serving up to 1,000 guests at New Zealand’s largest hotel.
  • Gained comprehensive experience across all pastry sections, including large-scale banquets, high tea, buffet, and in-room dining services.
  • Utilised creative and modern plating techniques to enhance visual presentation and elevate guest dining experiences.
  • Crafted personalised desserts and cakes for special occasions such as weddings, birthdays, and VIP events.
  • Adapted recipes and production methods to accommodate dietary restrictions and efficiently manage last-minute guest requests.

Demi Chef

Mercure Sydney
04.2022 - 04.2023
  • Assisted the Executive Chef and Sous Chef with daily mise en place, delegated prep tasks, managed inventory, and supported kitchen operations for various functions.
  • Improved service efficiency by effectively multitasking during peak periods, ensuring timely execution without compromising on food quality and presentation.

Commis Chef

Sacai Japanese Restaurant
01.2021 - 12.2021
  • Enhanced culinary skills by assisting in the preparation of various dishes under the mentorship of senior chefs.
  • Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.

Education

Advanced Diploma - Hospitality Management

Le Cordon Bleu Australia
Brisbane, QLD
10.2024

High School Diploma -

Papatoetoe High School
Auckland, NZ
12.2021

Skills

  • Proficient in pastry preparation, baking, and dessert plating
  • Skilled in menu development and recipe innovation
  • Proven ability to lead, train, and mentor junior kitchen staff
  • Strong multitasking and organisational skills under pressure
  • Effective communication and teamwork in fast-paced environments
  • Detail-oriented with a commitment to consistent quality and presentation

Languages

English
Native or Bilingual
Korean
Native or Bilingual

Timeline

Chef De Partie (Larder & Pastry)

TAMA Dining
02.2025 - Current

Pastry Chef

The Westin Brisbane
12.2023 - 11.2024

Pastry Chef

Cordis Auckland by Langham Hospitality Group
04.2023 - 12.2023

Demi Chef

Mercure Sydney
04.2022 - 04.2023

Commis Chef

Sacai Japanese Restaurant
01.2021 - 12.2021

Advanced Diploma - Hospitality Management

Le Cordon Bleu Australia

High School Diploma -

Papatoetoe High School
Seongmin Kim