Tae Won Kwon

Hello, My name is Tae won Kwon from south korea.  I started my chef life in Australia. I went culinary college to learn commercial cookery and hospitality management.

I would describe myself as a passionate, confident and creative chef who can skillfully plan menus, prepare outstanding food, support a team of people to deliver quality of service to your customers.

Over the years, I worked for 4years as a Commis chef in ladder section through stake house, fine dining hotels and Korean Army. Especially, I have been interested in creating french cuisine such as cured salmon, foie Gras and confit duck. I have gained the relevant academic qualifications, I always ensure the applicable safety and hygiene procedures are followed.
 

I have learnt a various cultural cuisine like Italian, Australian and French through working in fine dining restaurants and hotels. I worked for three years as a commis chef in Australia and I am confident in course menu, buffet and a la carte (entrée and dessert).

Especially, I had a big opportunity to plan 7course Korean menu as a promotion with my team and it successfully affected 15% of income increasing. Furthermore, I have enormous understanding of team work, allergic requirements and communication.

As a national duty, I have joined as a kitchen police in Republic of Korea Army. I have learnt a variety of Korean cuisine from priority chefs. Therefore, I have a capacity to create a range of fusion cuisine. 

Overall, I have 4~5 years experience as a chef.

I majored in Commercial Cookery at TAFE college in Australia and achieved a diploma of hospitality. The certificates take 2years to get it and it includes food safety supervision, hygiene, general food procedure and hotel service food.