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Summary

My name is YeonJu Kim, I am originally from Korea but I've grown up in Bangkok, studied french cuisine and pastry and studied restaurant management in Australia. I have a great passion for tasty, healthy and sustainable food and its industry. Also, I am very responsible for what I am doing, passionate, and patient which allows me to handle high pressure in the kitchen. My last position was Demi chef de parti at Bistro Vue in Melbourne, and I am currently looking for a similar position. I have a sufficient english language skill to be able to work in multi cultural kitchen (7.0 overall in IELTS) 

Work History

June 2016Present

Chef de Parti

Harrisons Restaurant
  • Managing stock levels of produce and mise-en-place in their section
  •  Manage their section to ensure smooth flow of service.
  • Ensure consistency in the quality of all items produced in the relevant section
  • Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation
  • Working in all areas of the kitchen depending on the daily needs of Head Chef Preparation of a whole range of food
  • Assist in product development as required
  • To set out, maintain and monitor high standards of cooking and presentation
  • Identify, investigate and resolve any issues in product quality or consistency as a matter of urgency
  • Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event
  • Maintain a clean and tidy kitchen through good working habits
  • Monitor and maintain of Food Safety and Occupational Health and Safety in the business
  • Instruct apprentice chefs in cookery technique and management of produce
  • Stock maintenance and ordering.
  • To ensure that all completed jobs are fully checked off before it leaves the unit
  • Ensuring the venue kitchen is left spotlessly clean and tidy
  • To carry out any other reasonable duties that may be requested by the manager
Feb 2015Mar 2016

Demi chef de Parti

Bistro Vue - Melbourne
  • Managing stock levels of produce and mise-en-place in their section and
    provide training and support for other team members in these functions
  • Work within set budgets and manage food costs
  •  Manage their section to ensure smooth flow of service.
  • Ensure consistency in the quality of all items produced in the relevant section
  • Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation
  • Working in all areas of the kitchen depending on the daily needs of Head Chef Preparation of a whole range of food
  • Assist in developing and monitoring systems and procedures for the smooth operation of the kitchen
  •  Assist in creating and maintaining recipe files, and ensuring all staff are following set recipes
  • Assist in product development as required
  • To set out, maintain and monitor high standards of cooking and presentation
  • To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design
  • Identify, investigate and resolve any issues in product quality or consistency as a matter of urgency
  • Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event
  • Maintain a clean and tidy kitchen through good working habits
  • Monitor and maintain of Food Safety and Occupational Health and Safety in the business
  • Instruct apprentice chefs in cookery technique and management of produce
  • Stock maintenance and ordering.
  • To ensure that all completed jobs are fully checked off before it leaves the unit
  • Ensuring the venue kitchen is left spotlessly clean and tidy
  • To carry out any other reasonable duties that may be requested by the manager
Aug 2014Jan 2015

Casual chef

Kenji's Modern Japanese Fine Dining Restaurant

Adhere to standard regarding its food quality, presentation and hygiene.

Ensuring the complete mise en place of all the food items for larder and pastry before the service.

Responsible to cooking and serving entrees and desserts to given standard.

Assist on stock taking.

Feb 2014Jun 2014

Food and beverage attendant

Grand Hyatt Melbourne

Serving guests for breakfast and lunch for both the buffet and a la cart style menu.

Help guests to satisfy their demands and resolve the problems or complaints.

Do necessary preparation for daily based service and special events.

Taking correct food and beverage order.

Ensuring the right food and beverage to be delivers at its good quality.

 

Mar 2013Jul 2013

Casual chef

Nautilus Restaurant

Adhere to standard regarding its food quality, presentation and hygiene.

Ensuring the complete mise en place of all the food items for larder and pastry before the service.

Responsible to cooking and serving entrees and desserts to given standard.

Assisting stock taking end of every shifts.

Assisting mise en place for main dishes. (vegetables, meat and seafood)

Dec 2012Jun 2013

Food and beverage attendant

Sheraton Mirage Port Douglas

Responsible for serving customers during breakfast, lunch and dinner

Responsible for prepare and serve in different events and conferences in hotel.

Making espresso coffees upon order.

End of shift cashiering up on supervisor's supervision. 

Apr 2011Sep 2011

Commis chef

EK Food - Lab 24 European Fine Dining Restaurant

Worked as first in charge of the larder section.

Responsible for ensuring the mise en place process to have the end products meet its set standard.

Ensuring the quality of all the food items  and its presentation during the service. 

Actively involve in creating new food item compliance with senior chefs.

Maintaining system regarding quality, stock control, portion control, minimizing food wastage.

Work closely and harmoniously with all the kitchen members to ensure standards and good working relationship.

Placing food orders with suppliers and ensuring food deliveries and storing in the under senior chef's supervise. 

Worked closely with the front house staffs to deliver  better customized food and service upon customer's requirements (ex. Dietary requirements, special events)

Be aware with work food and health safety 


Apr 2010Mar 2011

Commis chef

EK food - The Spice (Contemporary European Bistro)

Have gained skills and knowledge needed to be performed in the all different sections including larder, garnish, meat, fish and pastry through section rotation. 

Acted as second in charge of saucier section which the responsibility was to ensuring the production of the basic stocks, soups. purees and jus and its quality used in the entire restaurant.

Supervised and trained the duties of new staffs compliance with head chef's instruction.

Cooked and served  food items  for a la cart, course meal and some functions during busy service period.

Keeping hygiene standard of the kitchen

Responsible for stock taking and caring of the ingredients used in the restaurant. 

Adhere to all established food quality and hygiene standards (HACCP).

Worked closely with the front house staffs to deliver  better customized food and service upon customer's requirements. 

Mar 2010Apr 2010

Apprentice chef

EK Food - Eddy's Cafe

Ensuring sanitized and organized service area.

Used efficiently kitchen equipments.

Assisting on cleaning, peeling and portioning of the food ingredients for service.

Follow the head chef's order to serve the cold appetizer, soups and dessert.

Education

Feb 2016May  2016

Cert4 in Commercial cookery 

RGIT Melbourne
Jul 2012Dec 2014

Bachelors of Business Restaurant Management

Le Cordon Bleu Adelaide

This course taught me how the restaurant industry runs including food and beverage management, marketing, production and food service operation to  restaurant venue management. 

Jul 2008Jul 2009

Grand Diplome

Le Cordon Bleu Dusitani

It is the comprehensive program which teaches its students French cuisine and pastry. Through the course, I have acquired entire range of culinary techniques and genuine discipline of chef. 

Portfolio

I have created this portfolio to give you a better idea on what sort of skills I have learned and achieved through my education and career and the span of my capabilities.  Hopefully this portfolio gives you a brief idea on what kind of environment I have worked before and help you to acknowledge my further potentials and passion that could possbly lead me to become a part of your team.