Kibong NAM
Toronto,Ontario
Summary
Experienced chef with a passion for creating memorable culinary experiences seeking a challenging position in a reputable restaurant where I can utilize my skills and expertise to contribute to the success of the kitchen team.
Overview
5
5
years of professional experience
Work History
Sous Chef
KINTARO IZAKAYA
Toronto, Ontario
04.2022 - 03.2024
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Created a positive work environment by encouraging teamwork among staff members.
- Complied with all health department regulations regarding proper food handling methods.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Supervised cooks and other kitchen personnel during meal services.
Maki Chef
Gurume Sushi
Toronto, Ontario
03.2021 - 02.2022
- Prepared sushi rolls with fresh ingredients and unique recipes.
- Organized the kitchen in a clean and sanitary manner to meet health standards.
- Monitored food supplies and ordered additional supplies as needed.
- Demonstrated knife skills to properly prepare ingredients for sushi rolls.
- Ensured quality of product was consistent throughout shift.
- Collaborated with other chefs in preparing meals for large parties or events.
Chef
Michi Sushi
Toronto, Ontario
01.2019 - 12.2019
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Established portion control guidelines to reduce waste and maximize profits.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Improved performance of team members resulting in high-quality meals produced daily.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Education
College Diploma - International Business
Seneca College of Applied Arts And Technology
North York, ON04-2016
Skills
- Inventory Management
- Workflow Optimization
- Knife Skills
- Portion Control
- Team Leadership
- Safe Food Handling
- Supervising Food Prep
- Performance Improvement
- Positive and professional
- Staff Training
- Recipe creation
- Kitchen Management
- Garnishing and Plating
- Cooking techniques
- Detail Oriented
- Sanitation Procedures
Languages
Korean
Native/ Bilingual
English
Full Professional
References
References available upon request.
Timeline
Sous Chef
KINTARO IZAKAYA
04.2022 - 03.2024
Maki Chef
Gurume Sushi
03.2021 - 02.2022
Chef
Michi Sushi
01.2019 - 12.2019
College Diploma - International Business
Seneca College of Applied Arts And Technology
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