• Keanu Hyunwoo C
  • Chef
  • Last/current workplace: Courgette and Water's Edge restaurant
  • 41 years old from Turner, ACT

Introduction

I have been working as a chef for 7 years in many places for example, French fine dining, Turkish fine dining, 4 star and 5 star hotels, breakfast cafe restaurant, pub bistro, Japanese and Korean restaurant. I am looking for chef de partie, junior sous or sous chef position. I am very skilled at fish and meat preparation and service with grill and pan cooking

Employment History

  • Courgette and Water's Edge restaurant

    • Jun 2013 - Jan 2015
    senior chef de partie Courgette and Water's Edge restaurant - hatted French fine dining - Canberra ACT - June 2013 to January 2015 a la carte and degustation Service and prep: all sections Menu: stuffed courgette flower, pan fried scallop, rabbit roulade in prociutto, confit baby snapper, rib eye steak, confit salmon with beurre blanc, duck breast steak with duckstock gastrik jus, 24 hours sous vide pork belly, kingfish carpaccio with roasted jerusalem artichoke, lemon curd foam, cream brulee foam, coffee parfait Ordering ingredients Training kitchen staff and induction Menu planning and designing Observing OH&S and Hygiene
  • logo

    Hilton hotel - 5 star hotel

    • Jun 2012 - Mar 2013
    commis chef Hilton hotel - 5 star hotel - Sydney NSW - June 2012 to March 2013 breakfast, room service and banquet Service and prep: all sections Menu: buffet(scrambled egg, semi dried tomato, handmade smoked salmon, pancake, waffle, poached egg), pastas(napolitana, bolonese, carnonara), sirloin steak, omelettes, rib eye with fine mashed potato and sauteed spinach, snapper with braised vegetables, chocolate tart Ordering Observing OH&S and hygiene procedure
  • Nielsen Park - cafe restaurant

    • Jan 2012 - Jun 2012
    chef de partie Nielsen Park - cafe restaurant - Sydney NSW - January 2012 to June 2012 breakfast, lunch and functions Service and prep: entree and main Menu: breakfast(egg benedict, spanish omelette, French toast), lunch(pan fried barramundi, sword fish, salmon, sirloin steak with cafe de paris, mashed potato, chicken schnizel, handmade Thai fish cake, handmade mayo, tartar, caesar dressing, aioli) Menu planning, Ordering Observing OH&S and hygiene procedure
  • Ottoman Cuisine

    • Jan 2011 - Jan 2012
    demi chef Ottoman Cuisine - hatted Turkish fine dining - Sydney NSW - January 2011 to January 2012 a la carte and degustation Service and prep of entree, dessert and main Menu: dips(handmade hommus, beetroot, carrot, spinich), salmon dolma, pan fried king prawn, whiting, snapper in paper, lamb kofta, wagyu sirloin with spiced beans, chicken skewer, lamb skewer, baklava, kasandibi(baked mastica custard), lindt chocolate slice, semolina orange cake, sorbets, ice creams(pomegranate, apricot) Stocktaking: perishable, semi and non Observing OH&S and hygiene procedure
  • Realm Hotel

    • Jun 2010 - Dec 2010
    commis chef Realm Hotel - 5 star hotel - Canberra ACT - June 2010 to December 2010 casual Italian and French fine dining Service and prep: entree and dessert Menu: pizzas(margheritta, calabrese, funghi, gamberetto), tapas(dips, lamb cutlets, grilled chorizo, chicken skewer), burgers(wagyu beef, steak sandwich), cold prawn with wasabi puree, bococini carpaccio salad, chocolate fondant, cheese plate Stocktaking: perishable, semi and non Observing OH&S and hygiene procedure
  • Redpepper bistro

    • Apr 2009 - Jun 2010
    cook Redpepper bistro - Sydney NSW - April 2009 to June 2010 pub bistro a la carte Service and prep: cold and hot lardar Menu: salads(Greek, Caesar, Green), pastas(Napolitana, Bolonese, Carbonara), deepfryers(Schnitzel, fish&chips, wedges, calamari) Stocktaking: perishable, semi perishable, non-perishable Observing OH&S procedure and hygiene Cleaning, opening and closing the kitchen
  • Reeho hotel - 4 star hotel

    • Jan 2008 - Oct 2008
    wedding banquet Service and prep : cold and hot lardar Menu : salads(Greek, Caesar, Green, Nicoise), sushi, shasimi, cold platter(prawn, octopus, crab, oyster), hot platter(schnitzels, deepfried seafood) Stocktaking : perishable, semi perishable, non-perishable Observing OH&S procedure and hygiene Cleaning, opening and closing the kitchen

Skills

  • Menu Planning
  • French Food
  • Italian Food
  • Pizza Making
  • Food Handling and Preparation
  • Staff Management and Supervising
  • Chef De Partie
  • Sous Chef

Certificates

  • White Card / OHS
  • Certificate in Hospitality (Commercial cookery)
  • Workplace Hygiene Procedures Certificate

Education History

  • Le cordon bleu

    • Apr 2009 - Aug 2011
    French culinary school Diploma in hospitality management
  • Chungbuk University

    • Mar 1997 - Mar 2005
    Bachelor in Chinese history

Personality Type

The Guardians

Extroverted
Introverted
Sensing
iNtuitive
Thinker
Feeler
Judger
Perceiver