Juhwan Oh
Culinary
Seoul,11
Summary
I am currently a student in the senior year of the Cesar Ritz Culinary Art Academy. I have worked at an Italian restaurants and have achieved various culinary competitions. I want to help with Dining and learn a lot with my passion and effort. I am ready from July 1st, 2019 and can adjust the date.
Overview
7
7
years of professional experience
3
3
years of post-secondary education
Work History
Chef
Tatsuya
01.2024 - Current
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Baker
Richemont
02.2022 - 10.2023
- Operated and maintained bakery equipment, including ovens and mixers.
- Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
- Produced consistently high-quality baked goods for customers.
- Contributed to team success by training new employees on baking techniques, safety protocols, and equipment operation.
Commis De Cuisine
7th Door
01.2021 - 02.2022
- Participated in weekly menu planning meetings, offering valuable input on seasonal ingredients and culinary trends.
- Upheld strict personal hygiene standards to maintain a safe working environment according to local health regulations.
- Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
- Assisted in the training of new staff members, fostering a supportive team environment.
Intern
Asador Extebarri
10.2019 - 12.2019
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
Intern
Piazza Duomo
06.2019 - 09.2019
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
- Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.
- Sorted and organized files, spreadsheets, and reports.
Culinary Student
Cesar Ritz colleges
07.2018 - 12.2018
- It is a school-run Fine Dining restaurant that accommodates school students, officials and outside guests with lunch and dinner services
- I worked as a line cook.
Intern
Les Trois Verres
01.2018 - 07.2018
- It is a modern Italian cuisine restaurant in Geneva, Switzerland
- This restaurant was a small restaurant with a few of co-workers
- This restaurant gave responsible about each section for the intern
- I worked in: - Garde Manger - Pasta making - Pastry
Culinary Student
Cesar Ritz colleges
04.2017 - 01.2018
- While studying in colleges, I worked in the Lake View Restaurant part of production kitchen, making hot and cold meal for whole colleges students around 300 students and professors
- I worked in: - Production kitchen - Hot and cold kitchens - Pastry kitchen
Intern
Walking On The Cloud
5 2016 - 11.2016
- It is a restaurant belonging to 63 Hotel which is Mediterranean European cuisine
- I worked as a intern
- I worked in: -cold kitchen (organize the ingredients, a hand-to-hand help)
Education
High School Diploma -
Banpo High School
03.2014 - 05.2017
Bachelor of Arts in Culinary Arts -
Cesar Ritz Culinary Arts Academy
04.2019 - 05.2019
Associate of Arts - 2nd Division
The University Of DERBY
04.2001 -
Skills
Meal Preparation
Menu development
Kitchen Management
Food quality
Languages
Korean
English
French
Italian
References
Ms. Ruth Knoepfel, Cesar Ritz Colleges, Le Bouveret, Ruth.Knoepfel@cesarritzcolleges.edu
Extracurricular Activities
Bronze Prize, FHA Culinary Competition, 01/2015, 01/2015, Singapore, Bronze Prize - FHA Culinary Competition ( Display Dishes: Appetizer Part, Singapore) Bronze Prize, FHA Culinary Competition, 07/2015, 07/2015, Malaysia, Bronze Prize - FHA Culinary Competition (Display Dishes: Finger Food Part, Malaysia) Gold Prize, International Culinary Competition, 12/2016, 12/2016, Korea, Gold Prize - International Culinary Competition (Live Cooking: Cold Dish Part, Korea) Gold Prize, International Culinary Competition, 12/2016, 12/2016, Korea, Gold Prize -International Culinary Competition (Live cooking: Hot dish part, Korea) Minister Prize, International Culinary Competition, 12/2016, 12/2016, Korea, Minister Prize -International Culinary Competition (Team Live Competition Part, Korea)
Timeline
Chef
Tatsuya
01.2024 - Current
Baker
Richemont
02.2022 - 10.2023
Commis De Cuisine
7th Door
01.2021 - 02.2022
Intern
Asador Extebarri
10.2019 - 12.2019
Intern
Piazza Duomo
06.2019 - 09.2019
Bachelor of Arts in Culinary Arts -
Cesar Ritz Culinary Arts Academy
04.2019 - 05.2019
Culinary Student
Cesar Ritz colleges
07.2018 - 12.2018
Intern
Les Trois Verres
01.2018 - 07.2018
Culinary Student
Cesar Ritz colleges
04.2017 - 01.2018
High School Diploma -
Banpo High School
03.2014 - 05.2017
Associate of Arts - 2nd Division
The University Of DERBY
04.2001 -
Intern
Walking On The Cloud
5 2016 - 11.2016
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