Hi, I’m
Hong Josefine Aarnio
Vantaa
Summary
Detail-oriented and analytical professional with solid experience in operational management, financial monitoring, and process optimization. Skilled in maintaining accurate records, improving workflows, and supporting daily operations in fast-paced environments. Bringing strong discipline, problem-solving ability, and a genuine interest in finance, technology, and structured operations. Well-prepared to contribute to the company by ensuring reliable, precise, and scalable operational execution.
Overview
2026
years of professional experience
Work History
Hans Välimäki (Bouchon Careme & Brasserie Lionne)Helsinki
Sous Chef
2024 - Current (1 education.year_Label & 11 education.months_Label)
Job overview
- Collaborated with chefs to design seasonal menus and optimize ingredient use.
- Trained and mentored junior staff in food preparation and presentation techniques.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
Hills Dumplings+LoiLoiHelsinki
Chef de Cuisine
2022 - 2024 (2 education.years_Label)
Job overview
- Completed day-to-day duties accurately and efficiently.
- Coordinated special events and catering services for diverse clientele.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
Taqueria El Rey Helsinki
Kitchen Manager
2021 - 2022 (1 education.year_Label)
Job overview
- Managed daily kitchen operations to ensure efficient food preparation.
- Supervised staff to maintain high standards of food safety and hygiene.
- Coordinated inventory management to optimize stock levels and reduce waste.
- Performed weekly inventories of food items stored in refrigerators or freezers.
Sushibar+WineHelsinki
Head Chef
2013 - 2018 (5 education.years_Label)
Job overview
- Managed inventory and ordered supplies to maintain optimal kitchen functionality.
- Trained and mentored junior chefs to improve culinary skills and teamwork.
- Collaborated with front-of-house staff for seamless service during peak hours.
- Implemented cost control measures to optimize ingredient usage in menu items.
- Oversaw kitchen operations and ensured compliance with health and safety standards.
Education
Laurea University of Applied Sciences Finland
BBA from Business Administration
12-2014
CourseraOnline
Some College (No Degree) from User Experience Design
Ho Chi Minh National University Vietnam
Some College (No Degree) from English Language and Literature
ISSAU.S.A (Online)
Some College (No Degree) from Health And Physical Fitness
Skills
- Operational process management
- Operations support
- Inventory management
- Financial tracking and cost control
- Data organization and reporting
- Workflow and efficiency optimization
- Analytical and structured problem solving
- Team coordination and clear communication
- Documentation and compliance mind-set
- Rapid learning and adaptability
Languages
English
Proficient (C2)
C2
Vietnamese
Native
Native
Finnish
Intermediate (B1)
B1
Swedish
Beginner (A1)
A1
Timeline
Sous Chef
Hans Välimäki (Bouchon Careme & Brasserie Lionne)
2024 - Current (1 education.year_Label & 11 education.months_Label)
Chef de Cuisine
Hills Dumplings+LoiLoi
2022 - 2024 (2 education.years_Label)
Kitchen Manager
Taqueria El Rey
2021 - 2022 (1 education.year_Label)
Head Chef
Sushibar+Wine
2013 - 2018 (5 education.years_Label)
Laurea University of Applied Sciences
BBA from Business Administration
Coursera
Some College (No Degree) from User Experience Design
Ho Chi Minh National University
Some College (No Degree) from English Language and Literature
ISSA
Some College (No Degree) from Health And Physical Fitness