Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
Generic

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, ON
04-2016

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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Kibong NAM