KIHYUN KIM
TORONTO,ON
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
17
17
years of professional experience
Work History
Executive Chef
Ultra Restaurant & Supper Club
Toronto , Canada
2023.02 - 2024.05
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Controlled labor costs through effective use of staff scheduling techniques.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Executive Chef
Akira Back Toronto
Toronto , Canada
2022.07 - 2023.01
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Sushi Chef
Akira Back Toronto
Toronto , Canada
2017.08 - 2022.07
- Overseeing daily operations of kitchen, Handling of Manger duties
- Prepared sushi rolls with fresh ingredients and traditional recipes.
- Cleaned, cut, and prepared fish for sushi dishes.
- Organized the kitchen in a clean and sanitary manner to meet health standards.
- Monitored food supplies and ordered additional supplies as needed.
- Trained new employees on food preparation techniques and safety procedures.
Sous Chef
Akira Back Jakarta
Jakarta , Indonesia
2014.06 - 2017.04
- Coordinated ordering, receiving, storage, and distribution of food items.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- 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.
Sous Chef
Crazy Roll
Incheon , Korea
2013.04 - 2013.11
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Monitored food products, driving quality, freshness and integrity.
- Coordinated ordering, receiving, storage, and distribution of food items.
Sous Chef
Muscus
Seoul , Korea
2013.01 - 2013.04
- Cleaned, cut, and prepared fish for sushi dishes.
- Prepared sushi rolls with fresh ingredients and traditional recipes.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Master Sushi Chef
Yellowtail Japanese Restaurant & Lounge
Las Vegas , Nevada
2011.07 - 2013.01
- Prepared sushi rolls with fresh ingredients and traditional recipes.
- Followed proper food handling techniques to ensure safety of customers.
- Cleaned, cut, and prepared fish for sushi dishes.
Chef De Partie
Millennium Seoul Hilton
Seoul , Korea
2009.02 - 2011.06
- Organized the daily mise en place in order to prepare meals efficiently.
- Set up and stocked service area with sushi ingredients such as seaweed, fish, rice and vegetables.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
Cook
Korean Army Kitchen
Gangwon-do , Korea
2007.02 - 2009.02
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
Education
High School Diploma -
Mapo High School
South Korea2006-02
Some College (No Degree) -
Chungwoon University
South KoreaSkills
- Menu Planning
- Kitchen Staff Management
- Budgeting and cost control
- Hiring, Training, and Development
- Food Stock and Supply Management
Accomplishments
- Received a participation prize in the Black Box Culinary Challenge in Seoul, South Korea (September 2010)
Timeline
Executive Chef
Ultra Restaurant & Supper Club
2023.02 - 2024.05
Executive Chef
Akira Back Toronto
2022.07 - 2023.01
Sushi Chef
Akira Back Toronto
2017.08 - 2022.07
Sous Chef
Akira Back Jakarta
2014.06 - 2017.04
Sous Chef
Crazy Roll
2013.04 - 2013.11
Sous Chef
Muscus
2013.01 - 2013.04
Master Sushi Chef
Yellowtail Japanese Restaurant & Lounge
2011.07 - 2013.01
Chef De Partie
Millennium Seoul Hilton
2009.02 - 2011.06
Cook
Korean Army Kitchen
2007.02 - 2009.02
High School Diploma -
Mapo High School
Some College (No Degree) -
Chungwoon University
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