YoungJIN KIM
Gosford,NSW
Summary
Detail-oriented Chef de Partie with experience working in several restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established restaurant.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Catering HQ
Davistown RSL CLUB
07.2024 - Current
- Complied with portion and serving sizes as per restaurant standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Provided support in all areas of the 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.
- Maintained well-organized mise en place to keep work consistent.
08.2022 - 01.2024
- Company Overview: Military Service in Korea
- Military Service in Korea
CDP Chef and Baker
Brickfields
Sydney
04.2019 - 07.2022
- Bulk Fermentation
- Final proof
- Oven processing
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Demi Chef
NOMAD
11.2019 - 05.2021
- Company Overview: Mediterranean restaurant
- Food and ingredients preparation
- Hot and Cold food section
- Stock checking, check-list ingredients
- Cooperate in the kitchen
- 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.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
Commis chef
Metro Aspire Hotel
02.2019 - 10.2019
- Cooperate in the kitchen
- Preparation ingredients
- Hot and cold foods cooking eg
- Pasta, Salad, steak, pizza and etc
- Stock checking, check-list and order ingredients
Commis chef
Yumei Japanese restaurant
04.2017 - 12.2018
- Deep fried section ex
- Tempura, seafood, meat and etc
- Hot and Cold food section ex salad and sources
- Cooperate in the kitchen
- Stock checking, check-list and order ingredients
Apprentice
Danjee Korean BBQ restaurant
03.2017 - 12.2017
- Food and ingredients preparation
- Cooking (cold serve foods, making fresh noodle, mix cold/warm salad, food decoration and etc.)
- Cooperate in the kitchen
- Stock checking, check-list and order ingredients
Education
Diploma - Commercial Cookery
QTHC
Pyrmont, NSW06.2019
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Stock making
- Staff Training
- Ordering and Requisitions
Timeline
Chef De Partie
Catering HQ
07.2024 - Current
08.2022 - 01.2024
Demi Chef
NOMAD
11.2019 - 05.2021
CDP Chef and Baker
Brickfields
04.2019 - 07.2022
Commis chef
Metro Aspire Hotel
02.2019 - 10.2019
Commis chef
Yumei Japanese restaurant
04.2017 - 12.2018
Apprentice
Danjee Korean BBQ restaurant
03.2017 - 12.2017
Diploma - Commercial Cookery
QTHC
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