Striving to become the best craftsman I can be, while genuinely contributing to the kitchens I work in- Implementing the practices of Kaizen in my personal and work life.
Overview
9
9
years of professional experience
4
4
years of post-secondary education
Work History
Line Cook
Jungsik**
10.2023 - Current
Chef De Partie
Post House Inn
08.2020 - 10.2023
Maintained well-organized mise en place to keep work consistent.
Trained kitchen staff to perform various preparation tasks under pressure.
Taking charge of orders and daily preparation for all stations
Working on meat and fish station with various technical demands and executions.
Start various projects such as fermentation, curing and pickling to help facilitate unique dishes.
Assure that new coming staff be trained to exceptional and habitual standards of hygiene, knife skills and respect of produce
Creatively assist executive and sous chefs on weekly specials
Stagiaire
NARO
09.2023 - 10.2023
Stagiaire
One White Street *
07.2022 - 07.2022
Prep Cook
Basic Kitchen
06.2022 - Current
Prepared daily and weekly mise en place for the kitchen such as stocks , sauces and baking projects.
Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
Coordinated checklists to keep kitchen clean, stocked and sanitary.