Soyoung Lee
Kingston,ACT
Summary
High-performing Chef offering 5 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
8
8
years of professional experience
Work History
Chef
Grease Monkey in Woden
12.2021 - Current
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation..
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef
Sushi nori, takeaway
08.2021 - 01.2022
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef
The realm hotel, Lilotang
04.2021 - 01.2022
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- 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.
Apprentice Chef
Brindabella winery: sweet pea
04.2021 - 06.2021
- Collaborated with senior chefs to develop innovative menu items, attracting new clientele.
- Assisted in inventory control, ensuring optimal levels of ingredients and supplies were available for daily operations.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Prepped daily menu items to quickly deliver upon request.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Chef
SUSHI MUSA TRAIN
08.2020 - 03.2021
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef & Area manager(supervisor)
Hero Sushi Take Away & Train
10.2015 - 02.2017
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
- Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
- Managed staff scheduling to ensure optimal coverage during peak service hours without compromising quality or efficiency.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Supported cost control initiatives through careful monitoring of ingredient usage and portion sizes, reducing overall expenses.
Education
DIPLOMA OF HOSPITALITY MANAGEMENT
CBTC
ACT10.2022
Skills
- Cost Control
- Workflow Optimization
- Regulatory Compliance
- Meal Preparation
- Menu Development
- Pantry Restocking
- Food Plating and Presentation
- New Hire Training
- Food Quality
- Operations Management
Introduction
Skilled chef with 5 years of experience in the culinary industry. Possesses a strong ability to quickly and adeptly learn new techniques and methods in the kitchen. Known for exceptional kitchen management, recipe development, and team leadership skills that deliver memorable dining experiences for customers. Adept at maintaining a high level of attention to detail and using only the freshest ingredients. Committed to fostering a positive and supportive work environment that emphasizes teamwork and mutual respect, while also prioritizing customer satisfaction.
Timeline
Chef
Grease Monkey in Woden
12.2021 - Current
Chef
Sushi nori, takeaway
08.2021 - 01.2022
Chef
The realm hotel, Lilotang
04.2021 - 01.2022
Apprentice Chef
Brindabella winery: sweet pea
04.2021 - 06.2021
Chef
SUSHI MUSA TRAIN
08.2020 - 03.2021
Chef & Area manager(supervisor)
Hero Sushi Take Away & Train
10.2015 - 02.2017
DIPLOMA OF HOSPITALITY MANAGEMENT
CBTC
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