Miles Kim
Westfield,IN
Summary
Experienced culinary professional with a strong background in training kitchen staff and developing seasonal menus. Known for exceptional food presentation and a commitment to maintaining high safety standards, driving team performance, and enhancing guest interactions.
At the end of the day, I just love to cook. Not just cooking but all the minutia that the job demands. Being clean and organized, being a great teammate.
Overview
14
14
years of professional experience
Work History
Raw Bar Chef
Earl's Premier
02.2023 - 07.2025
- In charge of all raw bar recipes, specials, oysters & ordering.
- Cleaned and stored all oysters (3-4k a week) Daily tin fish special.
- Trained cooks on techniques, plating, oyster types, history, harvesting crab, etc.
- Maintained cleanliness and organization of bar area, adhering to health and safety regulations.
- Interacted with guests on oyster & raw bar dishes.
- Provided exceptional customer service, fostering relationships that encouraged repeat business.
Sous Chef
Rye Restaurant
03.2018 - 02.2023
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Developed and implemented seasonal/ weekly special menu items, charcuterie, butchery.
- Trained junior chefs on cooking techniques, fostering skill development and teamwork within the kitchen.
- Maintained inventory control, minimizing waste through efficient stock management practices.
- Led daily briefings to communicate special menu items and coordinate team efforts effectively.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Lead Cook
Publican Restaurant
03.2011 - 01.2015
- Supervised kitchen staff to ensure adherence to safety and hygiene standards.
- Developed and implemented new menu items based on seasonal ingredients and chef feedback.
- Coordinated food preparation and cooking processes to optimize efficiency and service speed.
- Trained junior cooks in culinary techniques, presentation skills, and kitchen operations.
- Worked all stations to maintain technique and ensure quality prep from junior cooks.
Education
Culinary Arts - Culinary Arts
Cordon Bleu
Portland, OR04-2009
Bachelor of Arts - Film And Video Production
University of Kansas
Lawrence, KS06-2006
Skills
- Food safety
- Inventory management, ocd with organization
- Food presentation
- Menu planning, love working with the seasons, and showing off what Mother Nature is capable of
- Food preparation, extensive knowledge of charcuterie, butchery, and fruit/ veggie techniques Farm to table is my niche Seafood is my favorite protein, followed by game birds
- Being part of a team and bringing a positive attitude, making the job fun for those around me
- Training other cooks Really enjoy watching young cooks grow into the best versions of themselves
Timeline
Raw Bar Chef
Earl's Premier
02.2023 - 07.2025
Sous Chef
Rye Restaurant
03.2018 - 02.2023
Lead Cook
Publican Restaurant
03.2011 - 01.2015
Culinary Arts - Culinary Arts
Cordon Bleu
Bachelor of Arts - Film And Video Production
University of Kansas