Summary
Overview
Work History
Education
Skills
Websites
Certification
Languages
Timeline
Generic

Elly Taeim Eom

Port Moody,BC

Summary

Detail-oriented Red-seal certified Chef. Formal training and education in culinary studies (2 year diploma of Culinary Management.) Clear understandings of the importance of nutrition, ingredients, and flavors. Experienced in both fine dining and large scale kitchen operations working with Michelin 3 starred chef and staged 2 michelin starred restaurant in Belgium, and South Korea. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Canadian cotemporary cuisine, French cuisine, Fermentations, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Executive Chef

On & Off Kitchen + Bar
07.2022 - 07.2024
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.

Chef de partie

Aritzia Head office (A-OK commissary)
11.2020 - 07.2022
  • Created weekly feature food items incorporating seasonal ingredients for innovative dishes.
  • In charge of the main station.
  • Prepared retail food items such as foie gras parfait, salmon rillette, pesto, ragu, dressings, bone broth
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

First Cook

Noble restaurant, Prince of Wales Hotel & Spa
04.2017 - 07.2020
  • Organized and prepared dishes for a-la-carte/prix-fixe fine dining courses (ranging from 3 to 8 courses)
  • Contributed to successful catering events by efficiently preparing large quantities of food while maintaining quality standards.
  • Enhanced team performance through regular debriefing sessions, discussing areas of improvement and celebrating shared successes.
  • Showcased culinary expertise in various styles of cooking, adapting techniques to accommodate unique ingredients and evolving menu offerings.
  • Collaborated with the culinary team to develop creative and seasonal menus, keeping up-to-date with industry trends.

Apprentice Cook

Noble restaurant, Prince of Wales Hotel & Spa
04.2015 - 04.2017
  • Experienced catering events such as weddings, off-site wineries, Business corporate; Brunch buffet; Holiday feast menu
  • Created and produced Amuse-Bouche
  • Cooked various items, including steaks, fish, pasta, Pâté, providing customers unforgettable culinary experience

Prep cook

Churchill lounge, Prince of Wales Hotel & Spa
04.2014 - 04.2015
  • Experienced as a pastry cook
  • Prepared mirepoix for soup and stock
  • Assisted apprentice cooks

Education

2 year Diploma - Culinary Management(co-op)

Niagara College
06.2016

4 year Bachelor - Department of Music - Violin

Donga university
02.2003

Skills

  • Cost Control
  • Menu Planning
  • Strong Work Ethic
  • Kitchen Operations Oversight
  • Menu development
  • Food Safety

Websites

Certification

  • Certificate of Qualification: RED SEAL COOK
  • Wine Council of Ontario
  • Food handler (Ontario)
  • Food safe level 1 (BC)


Languages

English
Full Professional
Korean
Native or Bilingual
Japanese
Elementary

Timeline

Executive Chef

On & Off Kitchen + Bar
07.2022 - 07.2024

Chef de partie

Aritzia Head office (A-OK commissary)
11.2020 - 07.2022

First Cook

Noble restaurant, Prince of Wales Hotel & Spa
04.2017 - 07.2020

Apprentice Cook

Noble restaurant, Prince of Wales Hotel & Spa
04.2015 - 04.2017

Prep cook

Churchill lounge, Prince of Wales Hotel & Spa
04.2014 - 04.2015

2 year Diploma - Culinary Management(co-op)

Niagara College

4 year Bachelor - Department of Music - Violin

Donga university

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Elly Taeim Eom