Summary
Overview
Work History
Education
Skills
Additional Information
Certification
Languages
Timeline
Generic

Seunghyun(Erica) Lee

Perth,WA

Summary

Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Chef De Partie

Lucy Luu
10.2022 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared large volume of service and worked at fast-paced environment
  • Operated all kitchen equipment safely to prevent injuries.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prepared items for roasting, sautéing, frying and baking.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed and cooked memorable dishes that brought new customers into establishment.

Demi Chef

Market Grounds
07.2022 - 10.2022
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Prepared large volume of service and worked at fast-paced environment
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Collaborated with staff members to create meals for large banquets.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff to prepare each for demanding roles.

Commis Chef

Emily Taylor
01.2021 - 07.2022
  • Prepared large volume of service and worked at fast-paced environment
  • Collaborated with staff members to create meals for large banquet
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Prepped daily menu items to quickly deliver upon request.
  • Rotated through all prep stations to learn different techniques.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Placed orders to restock items before supplies ran out.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Measured high demand spices and commonly used ingredients to prevent overages and waste.
  • Utilized culinary techniques to create visually appealing dishes.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Monitored food production to verify quality and consistency.

Chef

Ramen Boy
11.2018 - 08.2020
  • Support head chef and prepped daily menu items to quickly deliver upon request.
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared large volume of service and worked at fast-paced environment
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Junior Chef

East Fremantle Yacht Club
08.2018 - 03.2020
  • Collaborated with staff members to create meals for large banquets.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Utilized culinary techniques to create visually appealing dishes.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Prepped daily menu items to quickly deliver upon request.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Set up and broke down kitchen for service.

Education

Kingston College
Perth, WA
02.2020

Canadian Community Institute
Toronto, CA
06.2016

Soongsil University
Seoul, South Korea
02.2005

Skills

  • Preservation Methods
  • Attentive Service
  • Guest Observations
  • Verify Food Quality
  • Timely Food Delivery
  • Portion and Cost Control
  • Food Preparing, Plating and Presentation
  • Cleaning and Sanitation
  • Temperature Control
  • Restaurant Operation

Additional Information

  • A friendly, cooperative and hardworking employee
  • Having excellent communication skills

Certification

  • Driver's Licence in WA, Australia
  • Covid-19 Hygiene Course Certification
  • Basic Barista Course Certification

Languages

Korean
Native or Bilingual
English
Professional Working

Timeline

Chef De Partie

Lucy Luu
10.2022 - Current

Demi Chef

Market Grounds
07.2022 - 10.2022

Commis Chef

Emily Taylor
01.2021 - 07.2022

Chef

Ramen Boy
11.2018 - 08.2020

Junior Chef

East Fremantle Yacht Club
08.2018 - 03.2020

Kingston College

Canadian Community Institute

Soongsil University

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Seunghyun(Erica) Lee