Doo Hyun Kim
Line Cook
Seoul,11
Summary
Skilled in kitchen operations and ingredient preparation, enhancing kitchen productivity and customer satisfaction at Sushi Sankou by mastering food safety and presentation. The leadership in training staff at Sushi Sankou and innovative approach to reducing food waste at Babsabu demonstrate the adaptability and commitment to excellence.
Overview
5
5
years of professional experience
4
4
years of post-secondary education
2
2
Languages
Work History
Line Cook
Rolling Pasta
Eunhaeng , 30
09.2024 - 12.2024
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Lead Line Cook
Myeon Sabu
Yeoksam-dong, Seoul
08.2022 - 12.2022
- Prepared food items such as meats, poultry, and noodle dough for cooking purposes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Received and stored food supplies, raw materials and other ingredients.
- Used kitchen equipment safely and reduced risk of injuries and burns.
Line Cook
Sushi Makase
Yeoksam-dong, Seoul
06.2022 - 08.2022
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as fish, shellfish, hard shell squid/soft shell squid for Sashimi and Sushi.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Checked food temperature regularly to verify proper cooking and safety.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
Line Cook Trainer
Sushi Sankou
Abgujeong, 11
01.2022 - 06.2022
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as fish, shellfish, hard shell squid/soft shell squid for Sashimi and Sushi.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Checked food temperature regularly to verify proper cooking and safety.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
Line Cook Intern
Oasis
Itaewon, 11
12.2021 - 01.2022
- Streamlined meal preparation processes for faster service to customers.
- Practiced various cooking techniques to become proficient in multiple culinary styles.
- Developed knife skills through precise cutting and chopping techniques that reduced food waste and increased efficiency.
- Learned the importance of proper food handling procedures, maintaining compliance with health regulations at all times.
Assistant Sous Chef
Babsabu
Yeoksam-dong, Seoul
01.2020 - 04.2021
- Proactively identified potential bottlenecks in the cooking process, implementing solutions to maintain smooth workflow.
- Increased efficiency by delegating tasks to appropriate staff members based on their skill sets and workload capacity.
- Reduced food waste by implementing inventory control measures and utilizing leftover ingredients creatively.
- Continuously improved culinary techniques through ongoing professional development courses and workshops.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Participated in food tastings and taste tests.
- Assisted in the development of new recipes, keeping up-to-date with industry trends and guests'' preferences.
Education
High School Diploma -
Korea Culinary Arts Science High School
Siheung-si, South Korea 01.2017 - 01.2021
Skills
Ingredient preparation
Food presentation
Food safety
Kitchen operations
Food plating
Portioning
Kitchen organization
Cleaning and organization
Customer service
Food storage
Kitchen station setup
Meat cutting
Frying techniques
Knife skills
Ingredient stocking
Kitchen sanitization
Boxing, Kyokushin karate
I have trained Kyokushin karate since i was 10 and i still train basics until now. I also started to learn Boxing since i was 13 for my cardio and reflex.
Timeline
Line Cook
Rolling Pasta
09.2024 - 12.2024
Lead Line Cook
Myeon Sabu
08.2022 - 12.2022
Line Cook
Sushi Makase
06.2022 - 08.2022
Line Cook Trainer
Sushi Sankou
01.2022 - 06.2022
Line Cook Intern
Oasis
12.2021 - 01.2022
Assistant Sous Chef
Babsabu
01.2020 - 04.2021
High School Diploma -
Korea Culinary Arts Science High School
01.2017 - 01.2021
Similar Profiles
Jieun ShimJieun Shim
Restaurant Server at Rolling PastaRestaurant Server at Rolling Pasta
Juhwan ParkJuhwan Park
SERVER at ROLLING PASTA RESTAURANTSERVER at ROLLING PASTA RESTAURANT
Brittany Hall-GalbraithBrittany Hall-Galbraith
Payroll Specialist at Rolling Hills Clinic, Paskenta Band of NomlakiPayroll Specialist at Rolling Hills Clinic, Paskenta Band of Nomlaki