Tommy Kyoungwan Kim
Levittown
Summary
Dynamic Head Chef skilled in culinary operations management, team training, and food safety compliance, dedicated to enhancing menu design and optimizing kitchen efficiency. Dedicated professional offering over 18 years of experience, overseeing restaurant operations and the preparation of food at a well-known Korean restaurants in New York City. Passionate about food and hospitality.
Overview
13
13
years of professional experience
Work History
Head Chef
H Mart NYU
Manhattan, NY
06.2019 - Current
- Led kitchen operations, ensuring timely meal preparation and quality control.
- Developed seasonal menus, incorporating fresh ingredients and culinary trends.
- Trained and mentored kitchen staff, enhancing team skills and performance.
- Streamlined food inventory management, reducing waste and optimizing supply chain efficiency.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
Executive Sous Chef
Samwon Garden Korean BBQ Restaurant
Manhattan, NY
03.2018 - 05.2019
- Supervised kitchen operations, ensuring timely meal preparation and adherence to quality standards.
- Developed and implemented new menu items, enhancing guest satisfaction and culinary variety.
- Collaborated with front-of-house staff to optimize service flow and enhance dining experiences.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
Executive Sous Chef
Take 31
Manhattan, NY
10.2014 - 02.2017
- Led culinary team in menu development, enhancing seasonal offerings and customer satisfaction.
- Collaborated with kitchen staff to streamline food preparation processes, improving kitchen efficiency.
- Prepared and cook foods of all types, either on a regular basis or for special guests or functions.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Head Chef
K-Town Food Gallery 32
Manhattan, NY
01.2013 - 10.2014
- Coordinated with front-of-house staff to ensure seamless service execution.
- Implemented health and safety standards, maintaining compliance with local regulations.
- Managed inventory control, ensuring optimal stock levels and cost management.
- Developed seasonal menus that showcased fresh, locally sourced ingredients for an elevated dining experience.
Education
Bachelor of Arts - Culinary
Young San University
Busan, South Korea08-2004
Skills
- Food safety compliance
- Culinary operations management
- Team management
- Culinary menu design
Accomplishments
- Selected to create and prepare unique dishes for executive military officials.
Served over 2 years in Republic of Korea Army.
Timeline
Head Chef
H Mart NYU
06.2019 - Current
Executive Sous Chef
Samwon Garden Korean BBQ Restaurant
03.2018 - 05.2019
Executive Sous Chef
Take 31
10.2014 - 02.2017
Head Chef
K-Town Food Gallery 32
01.2013 - 10.2014
Bachelor of Arts - Culinary
Young San University