Saeyoung Min
Toronto,Canada
Summary
Passionate about the culinary arts and driven to continuously learn and thrive in a fast-paced kitchen environment. Possesses comprehensive knowledge of kitchen hygiene and food preparation techniques, complemented by exceptional knife skills and a meticulous approach to following recipes. Eager to utilize and further develop culinary expertise while contributing to a collaborative team dynamic as a line cook.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Line Cook
Anitta Pasta
04.2022 - 05.2023
- Developed menus and handled allergic issues from customers
- Prepared fresh pasta and gnocchi daily
- Prepared stock, pickles, sauces, dressings, and garnishments by ourselves
- Checked and managed the inventory
- Butchered chuck flap tail and handled octopus and abalone
- Modified dishes as customers’ request
- Served 5 types of pasta dishes and steak dishes
Line Cook
Wooyukmi
03.2020 - 11.2020
- As an open member, developed menus and constantly reflected customers’ feedback
- Checked and managed the inventory
- Butchered T-bone steak, tenderloin, pork belly and shoulder
- Managed the timing and flow of the course
Education
Culinary Management (Integrated Learning)
George Brown College
Toronto, ON12-2025
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Knife skills
- Quality control
- Food preparation
Certification
Smart Serve
Food Handling
First Aid & CPR level C
WHMIS
Timeline
Line Cook
Anitta Pasta
04.2022 - 05.2023
Line Cook
Wooyukmi
03.2020 - 11.2020
Culinary Management (Integrated Learning)
George Brown College
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