Summary
Overview
Work History
Skills
Timeline
Generic

Sungkyu Kwon

100 E Warm Springs Rd #426

Summary

Dynamic Head Chef with a proven track record at Samurai, renowned for developing innovative seasonal menus that enhanced customer satisfaction. Expert in food safety and kitchen management, I foster team collaboration while optimizing operations. Successfully trained junior chefs, elevating culinary standards and driving repeat clientele through exceptional meal presentation and quality.

Overview

2026
2026
years of professional experience

Work History

Chef

Osaka
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.

Chef

In Japan
08.2023 - 05.2025
  • Assisted in food preparation, following recipes and maintaining quality standards.
  • Maintained cleanliness and organization of kitchen workstations to ensure safety compliance.
  • Supported team during service by efficiently plating dishes and managing orders.
  • Learned proper handling techniques for kitchen equipment and utensils to enhance efficiency.
  • Collaborated with staff to restock ingredients and supplies, ensuring uninterrupted workflow.
  • Participated in daily inventory checks, aiding in the accurate assessment of kitchen resources.
  • Adapted quickly to fast-paced environment while maintaining attention to detail in food presentation.
  • Engaged in ongoing training sessions to improve culinary skills and knowledge of food safety practices.
  • 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.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Headchef

Samurai
06.2022 - 07.2023
  • Developed innovative seasonal menus, enhancing customer satisfaction and restaurant reputation.
  • Supervised kitchen staff, ensuring adherence to food safety standards and efficient workflow.
  • Managed inventory control, minimizing waste while maintaining quality ingredient availability.
  • Trained junior chefs in culinary techniques and kitchen operations, fostering skill development.
  • Collaborated with front-of-house teams to create cohesive dining experiences for guests.
  • Implemented cost-effective practices, optimizing budget allocation without compromising meal quality.
  • Evaluated supplier performance, negotiating contracts to secure high-quality ingredients at competitive prices.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.

Headchef

Otani
06.2014 - 07.2021
  • Led culinary team in executing large-scale events, ensuring seamless service and execution under pressure.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
  • Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Food presentation
  • Meal preparation
  • Kitchen operations
  • Team collaboration
  • Kitchen equipment operation and maintenance
  • Frying techniques
  • Kitchen equipment operation
  • Food pairing

Timeline

Chef

In Japan
08.2023 - 05.2025

Headchef

Samurai
06.2022 - 07.2023

Headchef

Otani
06.2014 - 07.2021

Chef

Osaka

Similar Profiles

CREATE PROFILE
Sungkyu Kwon