Sumin Kim
Chester Hill,NSW
Summary
Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking amazing opportunities to expand skills while facilitating company growth.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Zushi
10.2022 - 02.2024
- Covered 200-300 customers in modern Japanese restaurant
- Provided support in all areas of kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Demi Chef, Chef De Partie
Mejico Restaurant
04.2021 - 04.2022
- Covered 200-250 customers in casual fine dining restaurant.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Assisted sous chef with menu developing and planning.
- Maintained high standards of cleanliness and organization, ensuring safe and efficient workspace.
Demi Chef
Sugarlane
12.2020 - 03.2021
- Covered 100-120 customers in casual fine dining.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Trained kitchen workers on culinary techniques.
- Completed side work and prep according to back of house checklist.
Chef
Café Blackbay
01.2020 - 06.2020
- Covered 30 table in busy café.
- Maintained mise en place and deliver food in fast paced kitchen.
- Receiving delivery item, check invoice properly and organize.
- Be able to keep prepping and handling dish during busiest time in cafe.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Pastry Chef
Cirrus Dining
01.2020 - 03.2020
- Covered 100 customers in busy fine dining.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Prepared dough for variety of pastries, cakes and breads.
Chef
Sugarcane Restaurant, Coogee
12.2018 - 12.2019
- Covered 200-300 people while busy service time in casual fine dining restaurant.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Rotated food stock, using up older items first and rejecting expired goods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Education
Certificate IV in Commercial Cookery And Diploma of Hospitality Management -
Global Institute
Sydney NSW 200001.2022
Skills
- Restaurant background
- Food plating and presentation
- Strong communication skills
- Team Management
- Proper food handling
- Recipe development
- Workflow optimization
- Equipment maintenance
- Pastry preparation
Current Visa
Temporary Graduate visa
REFERENCE
David Garcia
Zushi Surry Hills
Title: Sous Chef
Mobile: 0467 264 629
Duhyun Kim
Zushi Surry Hills
Title: Head Chef
Mobile: 0424 163 120
Stephen Collie
Mejico Restaurant
Title: Sous Chef(till 04.2022)
Mobile: 0406 717 030
Bilguun Bayaraa
Sugar Lane restaurant
Title: Head Chef
Mobile: 0426 573 967
Timeline
Chef De Partie
Zushi
10.2022 - 02.2024
Demi Chef, Chef De Partie
Mejico Restaurant
04.2021 - 04.2022
Demi Chef
Sugarlane
12.2020 - 03.2021
Chef
Café Blackbay
01.2020 - 06.2020
Pastry Chef
Cirrus Dining
01.2020 - 03.2020
Chef
Sugarcane Restaurant, Coogee
12.2018 - 12.2019
Certificate IV in Commercial Cookery And Diploma of Hospitality Management -
Global Institute
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