Donghun Kim
Toronto,Ontario
Summary
High-performing Chef offering seven years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Garde Manger
Alo
10.2023 - Current
- Collaborated with culinary team to create seasonal menus, showcasing fresh produce and innovative flavor combinations.
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
- Enhanced plate presentation by employing creative garnishing techniques and attractive food arrangements.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Mastered various knife skills for precise cuts and meticulous attention to detail in all aspects of Garde Manger tasks.
- Assisted with training new staff members on Garde Manger station operations, sharing knowledge and expertise for consistency across the team.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
Main Chef
Gorudoya
06.2022 - Current
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained well-organized mise en place to keep work consistent.
- Set up and broke down kitchen for service.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
Chef
K2go
12.2021 - 10.2022
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cooked memorable dishes that brought new customers into establishment.
Republic of Korea Marin Cops Food Service
Republic Of Korea, Army
03.2019 - 11.2020
- Menu Development and Ingredient Management
- Ordering and Inspection of Food Materials
- Learned other teammates' work tasks to train as backup.
- Set up and broke down food service lines quickly to maintain service flow.
- Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
- Stored food in designated containers and storage areas to prevent spoilage.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Utilized POS system to receive and process food and beverage orders.
- Leveraged hand-held trays and buffet carts to serve food and beverage items to guests.
- Observed diners to respond to additional requests and determine when meal completed.
Education
Culinary Management Program -
George Brown College
Toronto, ON06.2024
Skills
- Fine Dining Expertise
- Food Preparing, Plating and Presentation
- Sushi Preparation
- Appetizer Preparation
- Menu Planning
- Kitchen Crew Training
- Food Safety and Sanitation
- Food Inventories
- Food Spoilage Prevention
- Waste Control
Certification
- Food Handler Certificate-November 2022
- Food Safety-November 2022
- Baking-December 2019
- Western food-May 2017
- Japanese food-February 2018
- Chinese food-August 2017
- Korean food-April 2017
Timeline
Garde Manger
Alo
10.2023 - Current
Main Chef
Gorudoya
06.2022 - Current
Chef
K2go
12.2021 - 10.2022
Republic of Korea Marin Cops Food Service
Republic Of Korea, Army
03.2019 - 11.2020
Culinary Management Program -
George Brown College
- Food Handler Certificate-November 2022
- Food Safety-November 2022
- Baking-December 2019
- Western food-May 2017
- Japanese food-February 2018
- Chinese food-August 2017
- Korean food-April 2017
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