In Beom Jeong
Cook
Seoul
Summary
Proven Sous Chef at Mangata, adept in meal preparation and food safety, showcasing exceptional team collaboration and innovative menu development skills. Achieved significant cost savings through effective inventory management. Committed to food quality and presentation, consistently enhancing customer satisfaction and loyalty.
Overview
7
7
years of professional experience
Work History
Stage
Ukiyo
01.2025 - 01.2025
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
- Passionate about learning and committed to continual improvement.
- Paid attention to detail while completing assignments.
Sous Chef
Mangata
11.2021 - 12.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Assisted with menu development and planning.
Line Cook
Konban
01.2020 - 03.2021
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
Line Cook
Locos Bbq
03.2018 - 03.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Dish Washer
Bts Catering
12.2017 - 02.2018
- Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
- Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
- Inspected dishwashing equipment and reported issues to supervisor.
- Streamlined dishwashing processes by prioritizing incoming dirty dishes based on usage needs of the kitchen staff.
Education
High School Diploma -
Hwibong High School
290 Hancheon-ro, Dongdaemun District, Seoul 04.2001 -
Bachelor's Degree in Restaurant Culinary Arts -
Kyonggi University
24 Kyonggidae-ro 9-gil, Seodaemun-gu, Seoul 04.2001 -
Skills
Meal preparation
Food quality
Food safety and sanitation
Team collaboration
Knife skills
Cooking techniques
Drinking wine
I enjoy tasting various types of wines. I also like to engage in blind tastings with others, making it a fun and interactive experience.
Timeline
Stage
Ukiyo
01.2025 - 01.2025
Sous Chef
Mangata
11.2021 - 12.2024
Line Cook
Konban
01.2020 - 03.2021
Line Cook
Locos Bbq
03.2018 - 03.2019
Dish Washer
Bts Catering
12.2017 - 02.2018
High School Diploma -
Hwibong High School
04.2001 -
Bachelor's Degree in Restaurant Culinary Arts -
Kyonggi University
04.2001 -
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