Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

SUMIN LEE

Lidcombe

Summary

Detail-oriented and adaptable professional with a proven track record in maintaining stringent standards across diverse kitchen roles. Adept at excelling in fast-paced environments, ensuring top-notch quality in food preparation, hygiene, and presentation. Leveraging extensive experience gained in esteemed culinary establishments, including Hornsby RSL Club and Tomodachi Broadway Restaurant, to transition seamlessly into a new challenge.

Demonstrates expertise in HACCP standards, showcasing meticulous attention to detail in kitchen equipment maintenance, and successfully supervising kitchen staff. Seeking a dynamic role that capitalizes on transferable skills, specifically machine operation in a factory and proficient warehousing duties. Eager to contribute a strong work ethic, adaptability, and a commitment to excellence to drive success in a new professional journey.

Overview

16
16
years of professional experience

Work History

Chef De Partie

Hornsby RSL Club
03.2016 - Current
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Operated all kitchen equipment safely to prevent injuries.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Commis Chef

Park Hyatt
10.2015 - 03.2016
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
  • Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Disciplined and dedicated to meeting high-quality standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Sous Chef

Kobe Steakhouse
11.2011 - 10.2015
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed close relationships with suppliers to source best ingredients.

Room Service and Minibar Attendant

Stanford Plaza Hotel
12.2010 - 10.2011
  • Enhanced customer satisfaction by providing efficient and courteous service.
  • Maintained a clean and safe environment for guests through regular inspection and cleaning tasks.
  • Assisted with inventory management to ensure adequate stock levels were maintained for smooth operations.
  • Handled cash transactions accurately, ensuring proper documentation for financial records.

Commis Chef

Tomodachi Restaruant
11.2007 - 10.2010
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Placed orders to restock items before supplies ran out.
  • Assisted with menu development and planning.

Education

Advanced Diploma - Hospitality Management

AICL College
02.2008

Certificate IV - Commercial Cookery

TAFE NSW
12.2007

Skills

  • Accuracy in Tasks: Known for precise work in portion standards and food handling; brings attention to detail to ensure accuracy in warehouse tasks
  • Inventory Control: Skilled in keeping track of supplies, ensuring organized and efficient inventory management
  • Safety Awareness: Adheres to safety guidelines to maintain a secure work environment
  • Task Coordination: Efficiently organizes and coordinates tasks for optimal workflow
  • Detail-Oriented: Strong attention to detail, ensuring thoroughness in all aspects of work
  • Cleanliness and Hygiene: Maintains cleanliness standards; adaptable to hygiene requirements in different work settings
  • Equipment Care: Takes care of tools and equipment, applying maintenance skills to keep machinery running smoothly
  • Team Player: Collaborates effectively with team members to achieve common goals
  • Time Management: Efficiently manages time to meet production goals and deadlines
  • Problem Solver: Demonstrates problem-solving skills to address challenges and improve operational efficiency

References

References available upon request.

Timeline

Chef De Partie

Hornsby RSL Club
03.2016 - Current

Commis Chef

Park Hyatt
10.2015 - 03.2016

Sous Chef

Kobe Steakhouse
11.2011 - 10.2015

Room Service and Minibar Attendant

Stanford Plaza Hotel
12.2010 - 10.2011

Commis Chef

Tomodachi Restaruant
11.2007 - 10.2010

Advanced Diploma - Hospitality Management

AICL College

Certificate IV - Commercial Cookery

TAFE NSW

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