Sukhun Lee
Sydney,NSW
Summary
With experience managing a team of 30 employees in a two Michelin-starred restaurant as a Head Chef, I bring a profound passion for food and an insatiable curiosity for ingredients. I believe a chef should be more than an artist; they should also be a skilled technician. Drawing from this philosophy, I have trained myself and my team to operate in an organized and systematic kitchen environment. I have strived to create a kitchen where every detail is in place, enabling us to adapt to unforeseen circumstances and challenges.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Sous Chef
Flying Fish
05.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Owner Chef
Ordinary pleasure
08.2021 - 01.2024
R&D chef
Tartine bakery seoul
10.2017 - 05.2021
- Company Overview: 2 michelin stars restaurant
- 2 michelin stars restaurant
Head Chef
Mingles
03.2014 - 09.2017
- Preparation for various events and collaborations, as well as special menu creation
- Established and maintained high standards of food quality, hygiene, and safety in the kitchen
- Developed and implemented innovative recipes to enhance customer experience
- Standardized recipes and portion sizes to improve consistency in food quality
- Collaborated with restaurant managers and front-of-house staff to ensure seamless service
Chef de Partie
a voce columbus
10.2011 - 11.2012
- Demonstrated expert knowledge of international cuisines by creating dishes from various cultures
- Makes everything perfect
- Established and maintained high standards of food quality, hygiene, and safety in the kitchen
- Assisted Head Chef with training new team members on standard operating procedures within the kitchen area
- Supervised junior chefs in the preparation, assembly and presentation of meals
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements
- Developed recipes and techniques for preparing, cooking and presenting foods according to restaurant standards
Education
bachelor's degee - Culinary Arts
woosog universty
08.2011
Skills
- Staff Leadership
- Menu Planning
- Cost Control
- Cost Reduction
- Problem Solving
- Kitchen leadership
- Food Safety
Certification
- Korean Cookery Culinary Certificate
- Western Cookery Culinary Certificate Advanced
- Western Cookery Culinary Certificate
- Hygienist's License
References
References available upon request
Timeline
Sous Chef
Flying Fish
05.2024 - Current
Owner Chef
Ordinary pleasure
08.2021 - 01.2024
R&D chef
Tartine bakery seoul
10.2017 - 05.2021
Head Chef
Mingles
03.2014 - 09.2017
Chef de Partie
a voce columbus
10.2011 - 11.2012
bachelor's degee - Culinary Arts
woosog universty
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