Cost Control
Hyunjin Lee
Gwangju
Summary
Enthusiastic chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Sous Chef
Massimo Regina (Full-time)
10.2022 - 03.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering collaborative work environment that improved overall team performance.
Head Chef
Tilt Ryde (Full-time)
11.2021 - 08.2022
- Hired, managed, and trained kitchen staff.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Arranged for kitchen equipment maintenance and repair when needed.
- Coordinated employee schedules and developed staff teams to boost productivity.
Chef De Partie
Tilt-forestville&ryde (Full-time)
03.2020 - 11.2021
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Operated all kitchen equipment safely to prevent injuries.
Commis Chef
The Butcher's Block (Full-time)
11.2019 - 02.2020
- Prepped daily menu items to quickly deliver upon request.
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Cook
Dazed (Part-time)
10.2017 - 01.2018
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
Diploma - Diploma of Hospitality Management
William Angliss Institute
Melbourne 04.2001 -
CertifiacteIII - Certifiacate in Commecial Cookery
Le Cordon Bleu
Sydney 04.2001 -
Skills
Food Safety
Recipes and menu planning
Recipe creation
Certification
Food Safety Supervisor certificate Number: FO178184
Timeline
Sous Chef
Massimo Regina (Full-time)
10.2022 - 03.2024
Head Chef
Tilt Ryde (Full-time)
11.2021 - 08.2022
Chef De Partie
Tilt-forestville&ryde (Full-time)
03.2020 - 11.2021
Commis Chef
The Butcher's Block (Full-time)
11.2019 - 02.2020
Cook
Dazed (Part-time)
10.2017 - 01.2018
Diploma - Diploma of Hospitality Management
William Angliss Institute
04.2001 -
CertifiacteIII - Certifiacate in Commecial Cookery
Le Cordon Bleu
04.2001 -
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