Soyoung Chon

A welcoming pub-style casual dining restaurant located in Main Beach, featuring highly experienced chefs. Cherished by local patrons for its diverse menu offerings, ranging from regular selections, daily specials, to banquet.

Key responsibilities

• Received orders and stored delivered items in their designated place.
• Prep for upcoming service.
• Set up and broke down workstation.
• During service, performed various roles depending on the roster by using combi oven, pizza oven, hot-plate, and deep-fryer.
• After service, checked stocks, requested additional orders, and made a to-do list for the next day.

Achievements

• Proficient in pizza preparation, from defrosting and stretching dough to handling the pizza shovel.
• Experienced with menu planning and plating.
• Proficient in interpreting recipe cards, following instructions, and cooking dishes according to recipes.

5-star hotel located in Surfers Paradise. Did placement and worked mainly at the breakfast buffet.

Key responsibilities

• Provided guests with information about the buffet.
• Assisted guests with special request.
• Replenished food and presented it in an attractive manner.
• Broke down buffet station and prep for the next day.
• After breakfast shift, assisted senior chefs in various sections including larder, banquet, and pastry.

Achievements

• Acquired knowledge of various dietary restrictions and allergy alert, enhancing guest satisfaction and safety.
• Recognized the importance of effective communication and collaboration by actively sharing ideas and opinions with the team.

A buffet-style shop, with a daily consumption of 60kg of chicken thigh during the peak season, located in Pacific Fair.

Key responsibilities

• Solo running the kitchen; no other chef/cook during the service.
• Anticipated current levels at the counter ensuring there was always plenty of food ready to be served.
• Cooked a la carte menu upon request while cooking buffet dishes.

Achievements

• Served an average of 250 satisfied customers for rice bowls and an additional 50 guests for a la carte menu daily.
• Found out the fastest and the most efficient way to open the shop.
• Documented opening, closing and full daily service manual.
• Created a detailed recipe book for future chefs.
• Altered kitchen layout and certain processes to ensure hygiene was kept impeccable and top priority.