Jungwoo Kim
Cook
Seoul
Summary
Driven by an early passion for gastronomy, I established a rigorous technical foundation across Western, Asian, and Pastry disciplines at Korea Culinary Arts Science High School, the nation’s premier culinary institution. To discover my specific calling within the industry and master the management and service facets of hospitality, I pursued a degree in Hotel Management at Kyonggi University. Through diverse hands-on experiences—from navigating high-volume corporate kitchens to independently managing a specifically designated pastry section—I have cultivated operational adaptability and a deep appreciation for culinary detail.
Driven by a thirst to look beyond the local F&B landscape, I traveled to Singapore to immerse myself in its globally integrated hospitality hub. Experiencing its world-class fine-dining ecosystem firsthand transformed my initial interest into a definitive career objective. I am not seeking a classroom to simply learn; rather, I am driven by a strong desire to become an active part of this dynamic industry. I am fully prepared to leverage my comprehensive culinary background, WSET Level 2 certification and Level 3 coursework, and operational grit to be an immediately effective and contributing asset to your culinary team.
(Status: Current senior university student; officially authorized by the university for immediate full-time employment without academic schedule conflicts.)
Overview
2
2
Languages
3
3
Certifications
4
4
years of professional experience
Work History
Line Chef (Hot Kitchen)
Louis Town
07.2023 - 01.2024
- Operated high-paced hot kitchen line, specializing in American BBQ, grill stations, and Western cuisine menu execution.
- Coordinated with front-of-house teams to manage ticket times and ensure precision in order execution during peak weekend services.
- Planned and executed a special 3-course Christmas menu, successfully adapting the casual kitchen workflow to manage a structured multi-course service.
Culinary Intern (Hot & Cold Kitchen)
AC Hotel by Marriott Seoul Gangnam
12.2025 - 02.2026
- Supported daily buffet operations by preparing ingredients and ensuring timely replenishment of food stations during busy service hours.
- Completed assigned mise en place for hot and cold sections, accurately following standard recipes and instructions from senior chefs.
- Adapted quickly to the fast-paced hotel kitchen environment, maintaining a clean workstation and basic hygiene practices.
- Assisted in the preparation and assembly of premium Seollal (Lunar New Year) party packs, learning to handle high-volume special orders accurately during peak holiday seasons.
Military Kitchen Squad Leader / Cook
Republic of Korea Army (50th Infantry Division)
01.2022 - 07.2023
- Led a culinary team to execute daily high-volume meal production for 1,200+ personnel under strict operational timelines and rigorous hygiene standards.
- Managed kitchen logistics, bulk ingredient procurement, and inventory rotation.
- Spearheaded the successful establishment and procurement process for an on-base cafe facility, managing vendor relations and stock ordering.
F&B Project Operations Specialist
Wine King & Regional F&B Festivals
07.2024 - 06.2025
- Assisted in the overall management of wine pop-ups, taking responsibility for on-site staff training and task delegation.
- Facilitated communication with external F&B vendors in the food court, aligning operational needs during event hours.
- Handled and categorized a diverse inventory of wines, building practical knowledge that directly supported the achievement of my WSET Level 2 certification and progression into WSET Level 3 coursework.
Pastry Chef - Section Lead (Old Fashioned & Cinnamon Roll)
Knotted World (Flagship Location)
08.2025 - Current
- Operated the Old-Fashioned donut and Cinnamon roll section, focusing on accurate dough handling and maintaining proper temperature control.
- Leveraged operational speed and adaptability built from previous hot kitchen and high-volume buffet experiences to seamlessly execute end-to-end pastry production during extreme flagship traffic.
- Managed daily prep, ingredient scaling, and visual consistency for section, demonstrating high attention to detail in mass-production environment.
Education
High School Diploma - Culinary Arts
Key Focus: Classical Culinary Techniques, Food Safety & Sanitation, Kitchen Management Fundamentals.
Bachelor of Arts - Hotel Management
01-2027
- Approved for University Early Employment Program; fully eligible for full-time overseas corporate commitment from July 2026
- Key Focus: Hospitality Finance, F&B Operations, Strategic Management.
- Activities: Financial Committee Member of the Student Council (Managed annual budget auditing and allocation for the department).
Skills
Kitchen operations
Inventory management
Wine
Food preparation
Knife skills
Hot kitchen techniques
Menu Development
Food safety compliance
Certification
WSET Level 3 Award in Wines (Candidate) | Wine & Spirit Education Trust (Expected Jul 2026)
Timeline
Culinary Intern (Hot & Cold Kitchen) - AC Hotel by Marriott Seoul Gangnam
12.2025 - 02.2026
Pastry Chef - Section Lead (Old Fashioned & Cinnamon Roll) - Knotted World (Flagship Location)
08.2025 - Current
F&B Project Operations Specialist - Wine King & Regional F&B Festivals
07.2024 - 06.2025
Line Chef (Hot Kitchen) - Louis Town
07.2023 - 01.2024
Military Kitchen Squad Leader / Cook - Republic of Korea Army (50th Infantry Division)
01.2022 - 07.2023
Kyonggi University - Bachelor of Arts, Hotel Management
Korea Culinary Arts High School - High School Diploma, Culinary Arts
HONORS & AWARDS
Grand Prize (1st Place / Presidential Award) | Kyonggi University Entrepreneurship Competition, Recognized for developing an innovative F&B business model focused on regional market revitalisation and financial feasibility.
ADDITIONAL INFORMATION
- Languages: English (Fluent/Bilingual, 2 years of residence in the U.S.), Korean (Native).
- Availability: Available for full-time employment and relocation from July 2026 (Academic authorization secured for full-time employment).