Dae Joo Jeong
Professional Korean Cuisine Chef
Incheon
Summary
- A dedicated and detail-oriented Korean sous chef with a proven track record in five hotel restaurants, specializing in authentic Korean cuisine. Highly skilled in the creation and execution of traditional and contemporary dishes, with deep expertise in fermentation and aging techniques. Adept at developing seasonal menus and specialty items while consistently upholding the highest standards of flavor, presentation, and kitchen operations. Passionate about preserving the essence of Korean food culture within a modern fine dining context.
Overview
10
10
years of professional experience
2
2
years of post-secondary education
1
1
Certification
2
2
Languages
Work History
Chef De Partie
Grand Hyatt Incheon
01.2020 - 01.2025
- 5 stars Business & Leisure hotel, 1024 rooms
- Fully in charge of Korean Main kitchen at Restaurant 8
- Cover 410 seats at Restaurant 8
- Special Korean breakfast, Lunch, Dinner buffet menu development and production managing
- Seasonal promotion menu development, reached high revenue
: Leading Summer "Bok" promotion menu
- Started as a commis chef, Promoted to Chef de partie, About to promote as Sous chef, resigned because of Family issue.
- Leading Korean menu promotion at Bangkok with different country people : training and teaching Korean menu in easy way to absorb.
- Handling Korean set menu, Hamper for VIP
Chef De Tournant
E-Land Eats
11.2014 - 12.2015
- Company Overview: Korean Style Buffet Restaurant
- Daily buffet kitchen operation
- Management for food and hygiene at kitchen
- Training to staff for improving cooking skill and hygiene
- Korean Style Buffet Restaurant
Education
Hotel culinary art
Korea Tourism College
03.2016 - 01.2018
Skills
Authentic cooking Korean food
Hygiene
Commercial kitchen management
Korean menu development
Seasonal, Local menu creation
Work with team work
Korean menu training
Certification
Mentoring & Leadership Junior Manager course, Hyatt
Work References
- Randy Joung, Executive Sous Chef, Grand Hyatt Incheon, Korea, He was my senior manager, 1 year, +82 10 2031 5953, Randyjoung@gmail.com
- Hyunbin Lim, Captain, E-land Eats, Korea, He was my immediate manager, 1 year, +82 10 8447 9788, hyunbin.lim@eland.co.kr
Key Career Achievements
Chef De Partie, Grand Hyatt Incheon, Successfully finished the Korean food promotion held in Hyatt Regency Bangkok, Added 12 Korean ala carte menu in lounge, Added 20 Korean buffet menu in buffet, Developed a signature menu, special menu for the Grand Hyatt Incheon, Development of Korean style hand-made fermented sauce (Nuruk, Gochujang, etc), In charge of Korean food in hotel, Responsible for the Mongolian president's Korean course menu and VIP course menu, Handled ‘Chuseok’ VIP gift set including hand-made beef jerky and red pepper paste, Built a stable team that operates project related to Korean food without trouble
Timeline
Chef De Partie
Grand Hyatt Incheon
01.2020 - 01.2025
Hotel culinary art
Korea Tourism College
03.2016 - 01.2018
Chef De Tournant
E-Land Eats
11.2014 - 12.2015
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