Young's Story

Young started his culinary career with exceptional academic record at Haejeon Culinary college in South Korea. In 2005, he decided to study in Australia because he wanted to extend his culinary skills and knowledge. After accomplished all the academic qualification as a Dux of the school, he builded up his career in various area. There were a breakdown of failure and also delight of achievement. Before he came to Tasmania, he worked in Stamford hotel in Adelaide as an executive sous chef for 4 years.
After being a father of daughter, he considered to change his career goal. At that time, his sister has moved to tasmania and she needs help for opening a cafe in Battery Point. After settling the Devils Kitchen Cafe, Young would like to open his own small restaurant which is serving authentic Korean food to share with friends and neighbours. Finally, Young’s Table was launched May 2021 in Kingston by the owner chef Young Kim.

Awards & Achievements

The Diego Awards – Appreciation Award 2014

Top 25 dishes of the year 2012 (SamHap)

Dux of international student – Tafe SA 2009

President of the Korean community of the Le Cordon Blue in Australia between 2007 and 2008

Awarded Gold Medal in the hot dishes, cold dishes and overall result category in the International Food Expo in South Korea in 2003

Awarded Silver Medal in the category of Korean traditional dishes in the International Food Expo in South Korea in 2002

Obtained the western-style food logic company qualification in South Korea in 2001

chef

Academic qualification

2009 TAFE SA, Adelaide, South Australia
Nov 2009 Commercial Cookery Certificate III

2006 – 2008 Le Cordon Bleu, Adelaide, South Australia
BA Business (International Restaurant & Catering Management)

2005 – 2006 International College of Hotel Management, Adelaide, South Australia
International Hotel Management Certificate III

2002 – 2004 Heyjeon College, South Korea
Diploma of Hotel Culinary Art

Employment History

  • Food preparation
  • Control food cost
  • Developed new menus
  • Management of Banquet, Breakfast and IRD kitchen
  • Meat preparation 
  • Control labour and food cost 
  • Communicated to other kitchens
  • Organised events and functions
  • Supervised staff and the activities of cooks
  • Demonstrated new menus and trained staff
  • Ordered kitchen supplies and equipment
  • Punctual and flexible to work varied shifts, days and weekends
  • Produced and maintain standards of food preparation and presentation
  • Provided leadership to all team members to ensure the high standard service
  • Hired, trained, and supervised the work of food and staff.
    Developed new menus
  • Planed menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
  • Conducted regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations.
  • Ensured that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
  • Establishes controls to minimise food and supply waste and theft.
  • Developed and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimise food costs; exercise portion control over all items served and assist in establishing menu selling prices.
  • Prepared necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure that financial goals are met.
  • Consulted with catering staff about food production aspects of special events being planned.
  • Cooked and directly supervised the cooking of items that require skilful preparation.
  • Evaluated food products to ensure that quality standards are consistently attained.
  • Hired, trained, and supervised the work of food and staff.
  • Trimming meat for preparation
  • Prepared & cooked Korean style meat products
  • Conducted regular physical inventories of food supplies, and assess projected needs; order all food and supplies.
  • Establishes controls to minimise food and supply waste and theft.
  • Cooked and directly supervised the cooking of items that require skilful preparation.
    ensure the high standard service
  • Hired, trained, and supervised the work of food and staff. 
  • Planed menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. 
  • Conducted regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations. 
  • Ensured that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times. 
  • Consulted with catering staff about food production aspects of special events being planned. 
  • Cooked and directly supervised the cooking of items that require skilful preparation.
  • Prepared ingredients and supported to breakfast service
  • Put into practice any skills learned in class
  • Assisted and apprenticed with Chef
  • Successful catering experience (800+ people)
  • Assisted and apprenticed with Head Chef
  • Put into practice any skills learned in class
  • Cleaned kitchen and trimming meat for preparation
  • Successful catering experience (800+ people)
  • Assisted and apprenticed with Head Chef
  • Put into practice any skills learned in class
  • Cleaned kitchen and trimming meat for preparation

2003      Assistant chef, Seoul Kim-Chi Festival, Seoul

  • Prepared of Kim-Chi and Korean dishes
  • Assisted and apprenticed with master chef  of Korean cuisine
  • Learnt Team work skills and Time Management

 

2002, 2003 Head chef of Hye-jeon College Cooking Team, Seoul World Food Expo, Seoul  

    • Responsible for all aspects of the kitchen including management of five team members. 
    • Developed new menus 
    • Maintained food cost analysis, inventory, budgeting and purchasing.

Channel Court Shopping Centre, Shop 58.1, 29 Channel Hwy, Kingston TAS 7050

0493 040 096

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