Hyunseo No
Seoul
Summary
Energetic and highly adaptable culinary professional with extensive experience in high-volume luxury hotel kitchens and international environments. Proven track record of executing seamless tasting menus and large-scale buffet operations across Cold, Hot Appetizer, and Banquet sections. Skilled in precise mise en place, rigorous inventory control, and mentoring junior staff. Eager to bring a strong work ethic, technical precision, and passion for gastronomy to the kitchen team at noma.
Upbeat and positive with strong analytical and multitasking skills. Knowledge of culinary techniques and food safety standards, paired with ability to execute precise knife skills and ingredient preparation. Poised to contribute creativity and efficiency to deliver memorable dining experiences.
Overview
1
1
Certification
4
4
years of professional experience
Work History
Commis Chef (Culinary)
SUT_the butchers edge (Conrad Seoul)
Seoul, South Korea
09.2025 - Current
- Execute daily high-volume operations for multi-course tasting menus, à la carte services, and bar menus.
- Manage complex weekend buffet and dinner operations under intense pace, maintaining high presentation standards.
- Oversee daily mise en place, food ordering, and inventory control tailored for special events and catering services.
- Lead by example by arriving 1-2 hours early; onboard and train new culinary staff to foster team collaboration.
Cook
US Air Force Base Dining Facility
South Korea
04.2024 - 09.2024
- Managed daily mise en place and stock control within a high-security, fast-paced international military environment.
- Demonstrated exceptional adaptability by flexibly coordinating work schedules and multitasking under changing demands.
- Operated large-scale banquet services, menu development, and independently prepared high-quality staff meals.
Culinary Intern
Walking on the Cloud
Seoul, South Korea
12.2023 - 02.2024
- Prepared and plated delicate amuse-bouche, appetizers, and desserts within a high-standard fine-dining Cold Kitchen.
- Maintained rigorous food safety, hygiene, and kitchen sanitation standards during peak holiday seasons.
Part-time Cook
Premium Brunch Cafe &Bistro
Seoul, South Korea
08.2022 - 01.2023
- Supported high-volume brunch service, managing precise knife prep work, final plating, and daily stock taking.
Education
Associate Degree - Hotel &Culinary Arts
Kookje University
02-2025
High School Diploma - Culinary Arts
Korea Global Chef High School
02-2023
Skills
- Hygiene practices
- Work under pressure
- Food preparation
- Mise en place
- Food presentation
- Cooking techniques
- Ingredient knowledge
- Cleanliness and sanitation
Certification
- Craftsman Cook (Western Cuisine)
- Craftsman Confectioner
- Barista (2nd Class)
- Driver’s License (Type 2 Ordinary)
INTERNATIONAL &NATIONAL COMPETITIONS
Gold Medal | TASFED International Culinary Championship (Istanbul, Türkiye) | 2022, Award of Excellence (4th) &National Finalist | Gyeong-gi Provincial Skills Competition (WorldSkills Korea) | 2023, Bronze Medal | Battle of the Chefs (Penang, Malaysia) | WACS Approved | 2022, Silver &Bronze Medals | Philippine Culinary Cup (Manila, Philippines) | WACS Approved | 2019
Timeline
Commis Chef (Culinary)
SUT_the butchers edge (Conrad Seoul)
09.2025 - Current
Cook
US Air Force Base Dining Facility
04.2024 - 09.2024
Culinary Intern
Walking on the Cloud
12.2023 - 02.2024
Part-time Cook
Premium Brunch Cafe &Bistro
08.2022 - 01.2023
High School Diploma - Culinary Arts
Korea Global Chef High School
Associate Degree - Hotel &Culinary Arts
Kookje University