Won Yurim
Jeju-si
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Grand Hyatt Jeju
10.2020 - Current
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
Assistant Chef
My Little Spanish Place
02.2016 - 04.2017
- Assisted head chef in cooking dishes according to ingredients.
- Checked food inventory and ordered ingredients.
- Followed recipes and instructions to achieve quality and presentation standards.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Trainer
Fish & Co
10.2014 - 12.2015
- Mentored new hires, resulting in stronger staff development and increased productivity.
- Monitored and reported trainee progress, introducing new learning tools to address individual needs.
- Established and maintained quality control standards.
- Placed orders to restock items before supplies ran out.
Education
Associated Degree - Hotel Culinary Arts
Korea Tourim College
Icheon-si, South Korea02.2020
High School Diploma -
Busan Tourim Higschool
Busan, South Korea02.2015
Skills
- Proper Food Handling
- Plating and Presentation
- Inventory Oversight
- Food Allergy Understanding
- Food Preparation
- Menu Development
- Staff Training
Timeline
Chef De Partie
Grand Hyatt Jeju
10.2020 - Current
Assistant Chef
My Little Spanish Place
02.2016 - 04.2017
Trainer
Fish & Co
10.2014 - 12.2015
Associated Degree - Hotel Culinary Arts
Korea Tourim College
High School Diploma -
Busan Tourim Higschool
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