Woo Park
MILPITAS,California
Summary
Responsible restaurant supervisor skilled in ingredient preparation, batch cooking and plating. Brings stamina for lifting heavy items and standing for long periods of time. Knowledgeable and precise individual committed to maintaining clean, orderly kitchen and delivering high-quality, delicious food.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Protege
Palo Alto
06.2024 - 06.2025
- Organized the daily mise en place in order to prepare meals efficiently.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
Chef De Partie
Restaurant Gish
Santa Clara, CA
03.2022 - 06.2024
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
Supervisor
Pasta Armellino
Saratoga, CA
01.2018 - 02.2022
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving
- Maintained consistent quality and high accuracy when preparing identical dishes every day
- Set up station to be ready for service
- Prepped and cooked sauces, soups, garnishes
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
- Expedited and ran food to proper tables
- Provided ongoing training to address staff needs.
- Identified and corrected performance and personnel issues to reduce impact to business operations.
- Maintained operating schedules to provide effective coverage for key areas and achieve objectives.
- Drove quality assurance and effective evaluation, modification and improvement of services and developed work plans consistent with program goals and objectives.
- Delegated work to staff, setting priorities and goals.
- Remained calm and professional in stressful circumstances and when dealing with unhappy customers, effectively diffusing situations.
Line Cook
Plumed Horse
SARATOGA, CA
01.2018 - 03.2018
- Kept stations stocked and ready for use to maximize productivity.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Set up and performed initial prep work for soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Created nutritious, visually appealing, innovative and properly prepared and flavored food.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Cooked multiple orders simultaneously during busy periods.
Server
Omeej
Santa Clara, CA
01.2017 - 01.2018
- Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed
- Clean or sterilize dishes, kitchen utensils, equipment, or facilities
- Load trays with accessories such as eating utensils, napkins, or condiments
- Take food orders and relay orders to kitchens or serving counters so they can be filled
- Total checks, present them to customers, and accept payment for services
- Prepare food items, such as sandwiches, salads, soups, or beverages
- Remove trays and stack dishes for return to kitchen after meals are finished
- Determine where patients or patrons would like to eat their meals and help them get situated
Server
Beijing Restaurant
Santa Clara, CALIFORNIA
03.2016 - 10.2017
- Recorded orders and partnered with team members to efficiently serve food and beverages
- Operated POS terminals to input orders, split bills and calculate totals
- Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances
- Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests
- Managed closing duties, including restocking items and reconciling cash drawer
- Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins
Education
Film
De Anza College
Grand Diploma in Culinary Arts - undefined
The International Culinary Center
2017
Skills
- ServSafe Certified
- Fluent in Korean
Skills
Decision Making, English, Inspect, Instructing, Listening, Personnel, Speaking, quality, Quality Control, Time Management
References
Kevin Lam
Phone: (626) 674-5745
Peter Armellino
Phone: +1 (408) 886-4206
Stan Kwon
Phone: (408) 318-2319
Timeline
Chef De Partie
Protege
06.2024 - 06.2025
Chef De Partie
Restaurant Gish
03.2022 - 06.2024
Supervisor
Pasta Armellino
01.2018 - 02.2022
Line Cook
Plumed Horse
01.2018 - 03.2018
Server
Omeej
01.2017 - 01.2018
Server
Beijing Restaurant
03.2016 - 10.2017
Film
De Anza College
Grand Diploma in Culinary Arts - undefined
The International Culinary Center
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