Yubin Bang
Summary
Hardworking professional coordinating high-volume orders with accuracy and precision. Educated in preparing specialty foods and safely operating baking and cooking equipment.
Skilled Line Cook with background in fast-paced, high-volume restaurant environments. Experience includes preparing meals to order, plating and presenting dishes, and maintaining kitchen cleanliness. Strengths encompass knowledge of food safety regulations, culinary techniques, and inventory management. Previous work has demonstrated ability to keep up with rush hours while maintaining quality control and efficiency.
Overview
13
13
years of professional experience
Work History
Line Cook
Gintaro
Edmonton
05.2025 - Current
- Prepared ingredients and dishes according to Japonais bistro's menu standards.
- Operated kitchen equipment, maintaining cleanliness and safety protocols.
- Assisted in training new kitchen staff on cooking techniques and procedures.
- Collaborated with team members to ensure timely meal preparation and delivery.
- Followed health regulations and maintained a clean work environment consistently.
- Cooked multiple orders simultaneously during busy periods.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Performed basic knife skills such as dicing onions or slicing meats.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Received and stored food and supplies.
Line Cook
Dorinku
Edmonton
03.2020 - 03.2021
- Prepared ingredients and dishes according to Japonais bistro's menu standards.
- Operated kitchen equipment, maintaining cleanliness and safety protocols.
- Assisted in training new kitchen staff on cooking techniques and procedures.
- Monitored food inventory, restocking supplies as necessary for daily operations.
- Cooked multiple orders simultaneously during busy periods.
- Performed basic knife skills such as dicing onions or slicing meats.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Trained new team members on proper meat and vegetable preparation techniques.
Line Cook
Kabuki
Edmonton
07.2017 - 06.2019
- Prepared ingredients and dishes according to Japonais bistro's menu standards.
- Operated kitchen equipment, maintaining cleanliness and safety protocols.
- Assisted in training new kitchen staff on cooking techniques and procedures.
- Monitored food inventory, restocking supplies as necessary for daily operations.
- Followed health regulations and maintained a clean work environment consistently.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Performed basic knife skills such as dicing onions or slicing meats.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Line Cook
Kobe
Edmonton
07.2016 - 05.2017
- Prepared ingredients and dishes according to Japonais bistro's menu standards.
- Operated kitchen equipment, maintaining cleanliness and safety protocols.
- Assisted in training new kitchen staff on cooking techniques and procedures.
Line Cook
Japonais bistro
Edmonton
06.2013 - 06.2016
- Prepared ingredients and dishes according to Japonais bistro's menu standards.
- Operated kitchen equipment, maintaining cleanliness and safety protocols.
- Assisted in training new kitchen staff on cooking techniques and procedures.
- Monitored food inventory, restocking supplies as necessary for daily operations.
- Performed basic knife skills such as dicing onions or slicing meats.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Stocked and restocked kitchen supplies as needed.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Received and stored food and supplies.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
Education
Harry Ainlay
Edmonton, ABSkills
- Food preparation
- Kitchen safety
- Inventory management
- Recipe compliance
- Quality assurance
- Time management
- Team collaboration
- Staff training
- Cleanliness maintenance
- Problem solving
- Communication skills
- Customer service
- Food safety knowledge
- Portion management
- Quality control
- Plating techniques
- Cutting and slicing techniques
- Garnishing
- Kitchen sanitization
- Kitchen organization
- Food allergen safety
Languages
Korean
First Language
English
Intermediate (B1)
B1
Timeline
Line Cook
Gintaro
05.2025 - Current
Line Cook
Dorinku
03.2020 - 03.2021
Line Cook
Kabuki
07.2017 - 06.2019
Line Cook
Kobe
07.2016 - 05.2017
Line Cook
Japonais bistro
06.2013 - 06.2016
Harry Ainlay