Youngwoong Jeong
Rhodes,NSW
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
7
7
years of professional experience
Work History
Head Chef
Daisys By The Park
Dundas Valley, NSW
06.2023 - Current
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Established portion control guidelines to reduce waste and maximize profits.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
Sous Chef
Daisys By The Park
Dundas Valley, NSW
01.2021 - 11.2022
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Maintained accurate records for cost analysis purposes.
- Supervised cooks and other kitchen personnel during meal services.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
Commis Chef
Daisys By The Park
Dundas Valley, NSW
06.2020 - 12.2020
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Ensured all food was stored properly in accordance with safety regulations.
- Monitored stock levels of ingredients and kitchen supplies.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Checked quality of raw materials before use to ensure freshness.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
Chef De Partie
Daisys By The Park
Dundas Valley, NSW
12.2019 - 05.2020
- Organized the daily mise en place in order to prepare meals efficiently.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
Apprentice Chef
Auvers (Cafe Rhodes)
Rhodes, NSW
09.2018 - 10.2019
- Prepared variety of foods according to exact instructions and recipe specifications.
- Prepared, cooked and served meals according to recipes and menus.
- Organized workstations with necessary ingredients and cooking equipment.
- Cleaned dishes, pots, pans and other kitchen utensils using appropriate cleaning products.
- Monitored stock levels of ingredients to ensure availability for service periods.
- Carried out basic knife skills including dicing, slicing and chopping vegetables.
Apprentice Chef
Mobius Bar & Grill (Pullman Mascot)
Mascot, NSW
01.2018 - 08.2018
- Organized workstations with necessary ingredients and cooking equipment.
- Trained in proper food handling procedures while adhering to health codes.
- Checked quality of raw materials before use to ensure freshness of product.
- Communicated effectively with other kitchen staff during meal preparation times.
- Prepared, cooked and served meals according to recipes and menus.
- Helped experienced chefs prepare dishes for customers.
Apprentice Chef
Glass Brasserie (Hilton Sydney)
Sydney, NSW
08.2017 - 12.2017
- Organized workstations with necessary ingredients and cooking equipment.
- Trained in proper food handling procedures while adhering to health codes.
- Checked quality of raw materials before use to ensure freshness of product.
- Communicated effectively with other kitchen staff during meal preparation times.
- Prepared, cooked and served meals according to recipes and menus.
- Helped experienced chefs prepare dishes for customers.
Education
Advanced Diploma of Hospitality Management - Hospitality Administration and Management
QTHC (Quality Training & Hospitality College)
Pyrmont, NSW06-2019
Diploma of Hospitality Management - Hospitality Administration And Management
TAFE
Ultimo, NSW03-2019
Certificate 3 & 4 Commercial Cookery - Chef Training
TAFE
Ultimo, NSW08-2017
Skills
- Budgeting and cost control
- Food preparation techniques
- Food presentation
- Menu Planning
- Team Management
- Kitchen Management
Languages
English
Professional
Korean
Native/ Bilingual
Timeline
Head Chef
Daisys By The Park
06.2023 - Current
Sous Chef
Daisys By The Park
01.2021 - 11.2022
Commis Chef
Daisys By The Park
06.2020 - 12.2020
Chef De Partie
Daisys By The Park
12.2019 - 05.2020
Apprentice Chef
Auvers (Cafe Rhodes)
09.2018 - 10.2019
Apprentice Chef
Mobius Bar & Grill (Pullman Mascot)
01.2018 - 08.2018
Apprentice Chef
Glass Brasserie (Hilton Sydney)
08.2017 - 12.2017
Advanced Diploma of Hospitality Management - Hospitality Administration and Management
QTHC (Quality Training & Hospitality College)
Diploma of Hospitality Management - Hospitality Administration And Management
TAFE
Certificate 3 & 4 Commercial Cookery - Chef Training
TAFE
Similar Profiles
KATHLEEN CALDERONKATHLEEN CALDERON
Receptionist at Daisys Income Tax ServicesReceptionist at Daisys Income Tax Services
Mason SpadaroMason Spadaro
Chef at DaisysChef at Daisys
Joshlyn Bell-SandersJoshlyn Bell-Sanders
Direct Care Worker at Daisys Supportive Living ServiceDirect Care Worker at Daisys Supportive Living Service