Woosung Kim
Kangaroo Point,Queensland
Summary
With 3 years of culinary experience, I bring a strong sense of responsibility and a commitment to giving my best in every task. Growing up, my parents' business instilled in me the value of prioritizing people, and my early years as an athlete contributed to the development of leadership and a courteous demeanor.
The turning point in my culinary journey came during a period of reflection following a sports injury. Dining at a Michelin-starred restaurant with my parents, I was captivated by the passionate efforts of the chefs and the collaborative spirit among the team members. This experience sparked a deep interest in the world of cooking, leading me to pursue my dream of becoming a fine dining chef.
My personality is characterized by perpetual humility and an unwavering dedication to continuous learning. Leveraging my specialized experience in the field of Cookery, I strive to facilitate efficient and high-quality operations in the kitchen through seamless communication with team members.
Overview
3
3
years of professional experience
Work History
Causal Chef
Same Same
05.2022 - 12.2023
- 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.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Commie Chef
Lunacielo
04.2021 - 03.2022
- 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.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
Education
Certificate III,IV - Cookery
Le Cordon Bleu
Brisbane06.2024
Skills
- Workflow Optimization
- Staff Coordination
- Equipment Maintenance
- Banquets and Catering
- Bulk Food Preparation
- Fine Dining
- High Hygienic Standards
- Ingredient knowledge
- Pasta cooking
- Meat cooking
- Knife skills
- Staff Training
Timeline
Causal Chef
Same Same
05.2022 - 12.2023
Commie Chef
Lunacielo
04.2021 - 03.2022
Certificate III,IV - Cookery
Le Cordon Bleu
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