Jangho Choi
CDP
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Burn T Steak
Daegu, Daegu
10.2023 - 09.2024
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie
NAKHEE
02.2023 - 07.2023
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Partie
CAFE ONCE UPON A TIME
03.2019 - 04.2021
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained well-organized mise en place to keep work consistent.
Education
Advanced Diploma - Hospitality
Le Cordon Bleu
RYDE, NSW, AUSTRALIA 04.2001 -
Skills
- Proper food handling
- Counter sanitization
- Food spoilage prevention
- Recruiting and training
- Food presentation
- Kitchen organization
- Recipe creation
- Team management
- Grilling techniques
- Hospitality
- Menu development
- Sanitation practices
- Frying techniques
- Braising techniques
- Meat cookery
- Appetizer creation
- Vegetable cookery
- Entree preparation
- Steaming methods
- Poaching methods
- Cold food preparation
- Culinary arts
- Food cost control
- Garnishes
- Food allergy safety
- Dish preparation
- Safe food handling
- Workflow optimization
- Staff training
- Safe handling
Timeline
Chef De Partie
Burn T Steak
10.2023 - 09.2024
Chef De Partie
NAKHEE
02.2023 - 07.2023
Chef De Partie
CAFE ONCE UPON A TIME
03.2019 - 04.2021
Advanced Diploma - Hospitality
Le Cordon Bleu
04.2001 -
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