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

SEUNGHYUN (Logan) NAM

Macquarie Park,NSW

Summary

Experienced and passionate chef with experience in various concept of restaurant and company settings, striving to serve the best dish possible. Recognized as a visionary chef with knowledge of food trends. Hardworking chef with several years of experience working in fast-paced kitchens. Adept in working with other culinary professionals to achieve goals and ensure customer satisfaction. Committed to using safe and sanitary cooking practices, and maintaining an organized and clean section. Experienced in operating various pieces of cooking equipment and tools. Bringing forth advanced food preparation techniques and the ability to serve wonderful food in a timely manner.

Overview

3
3
years of professional experience

Work History

Chef

PADO Poke
07.2020 - 11.2020
  • Prepare, cooked, and served dishes while maintaining high quality standards
  • Hot section and Cold larder
  • Cold Section: Trim and portion salmon, prep veggies, making sauces, stocks
  • Handled chicken and beef
  • Serving and plating dishes according to the High standard performance
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Seasoned and marinated cuts of meat, poultry and fish.

Commis Chef

Mordeo Bistro And Bar
12.2020 - 07.2021
  • Prepare, cooked, and served hot dishes while maintaining high quality standards
  • Hot section and Pizza section, pasta
  • Handled chicken and beef
  • Serving and plating dishes according to the High standard performance
  • Deep fryer, grill, familiar to use combi oven and pizza oven or even woodfire.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Prepped daily menu items to quickly deliver upon request.

Chef

Cafe W
10.2021 - 03.2022
  • Placed orders to restock items before supplies ran out.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.

Chef

The Balmain Hotel
03.2022 - 06.2022
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

Chef

Beau
01.2023 - 03.2023
  • Prepare, cooked, and served dishes while maintaining high quality standards
  • Hot Section: Pizza making, weigh,roll dough
  • Cold Section: Trim and portion seafoods, prep veggies, making sauces, stocks, salads, dessert prep
  • Handled chicken and beef
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated through all prep stations to learn different techniques.
  • Prepped daily menu items to quickly deliver upon request.

Chef

Porteno Group
03.2023 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

Education

Advanced Diploma of Hospitality And Management - Hospitality And Management

Le Cordon Bleu
Sydney, New South
12.2022

Skills

  • Verify Food Quality
  • Supply Estimates
  • Dietary Restrictions
  • Hospitality Management
  • Production Preparation
  • Food Preparing, Plating and Presentation

Accomplishments

  • April 2017 - Attainment of Western Cuisine Certificate in Commercial Cookery


  • May 2017 - Seoul food and Hotel International Culinary Challenge Competition (WACS Accreditation International Cooking Competition Winning Record)


  • Silver: Perfect Steak & Omelette
  • Silver: Pasta Cooking Contest
  • Bronze: U.S.A Pork Cooking Contest

Additional Information

Temporary Graduate (subclass 485) - Full working rights in Australia

Languages

Korean
Native or Bilingual
English
Full Professional
Japanese
Professional Working

Timeline

Chef

Porteno Group
03.2023 - Current

Chef

Beau
01.2023 - 03.2023

Chef

The Balmain Hotel
03.2022 - 06.2022

Chef

Cafe W
10.2021 - 03.2022

Commis Chef

Mordeo Bistro And Bar
12.2020 - 07.2021

Chef

PADO Poke
07.2020 - 11.2020

Advanced Diploma of Hospitality And Management - Hospitality And Management

Le Cordon Bleu

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SEUNGHYUN (Logan) NAM