Junseok Kang
Summary
Dynamic culinary professional with extensive experience in high-pressure environments, including a Michelin-starred kitchen at Jungsik. Proven expertise in meal preparation and inventory management, complemented by strong culinary training and exceptional knife skills. Recognized for enhancing kitchen efficiency and maintaining high standards in food quality and presentation.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Military Chef
Republic of Korea Army
01.2024 - 07.2025
- Prepared and managed three meals a day for 240 personnel, totaling over 700 servings daily
- Led team in culinary competition and daily meal service
- Trained non-culinary teammates from how to grab a knife to actual cooking
- Managed ingredient requisitions and inventory for large-scale meal production
- Supervised pre-preparation (mise en place) and ensured kitchen hygiene compliance
- Maintained overall efficiency and cleanliness of the cooking facility
Line Cook
Jungsik
New York
12.2022 - 12.2023
- Company Overview: Michelin-starred kitchen
- Worked in a Michelin-starred kitchen preparing modern Korean fine dining dishes
- In charge of Garde Manger as a CDP for 6 months
- Ensured all cold dishes were prepared and plated with precision and maintained high, consistent standards
- Provided allergy-aware modifications for guests and communicated necessary recipe adjustments to the team
- Mastered proper cooking methods and ingredient handling based on ingredient characteristics
- Demonstrated advanced knife skills to cut ingredients with accuracy, consistency, and efficiency
- Michelin-starred kitchen
Intern
Ravello, Gaylord Opryland Resort
Tennessee
10.2021 - 01.2022
- Assisted in Italian cuisine preparation and banquet service
- Learned high-standard kitchen operations in a large-scale hospitality setting
- Fabricated and grilled approximately 70 portions of salmon and rib-eye steaks daily
- Prepared hot sides such as polenta, risotto, and sautéed beans to accompany main dishes
- Supported kitchen team in a high-volume environment serving up to 500 covers per day
- Developed speed and precision under pressure while maintaining consistency in plating and flavor
Volunteer
Nur Hospital
Seoul
07.2019 - 11.2019
- Started as a dishwasher volunteer and was promoted to the soup section.
- Improved seasoning techniques in high-volume production by handling 30 soup portions.
Education
Associate of Arts - Culinary Arts
Culinary Institute of America (CIA)
Poughkeepsie, NY12.2022
Graduated -
Korea Culinary Arts Science High School
Siheung01.2021
Skills
- Meal preparation
- Inventory management
- Culinary training
- Kitchen hygiene
- Cold dish preparation
- Knife skills
Culinary Experience
Culinary Institute of America, 05/21 - 12/22,
Modern Banquet, Studied large-scale cooking techniques and recipes tailored for buffet service and off-site catering operations. Gained experience in production planning and high-volume execution.
Caterina de’ Medici (On-campus Italian Restaurant), Worked in a fully operational, customer-facing restaurant serving 80–100 covers daily over the course of three months. Rotated through the following stations: Garde Manger, Pasta, Grill, Risotto, Wood-fired Pizza, Dessert.
Meat ID & Fabrication, Butchered beef, hog, chicken, and lamb, trussed chicken, and tied beef and pork for roasting. Ground 10 pounds of usable pork trim twice and made 40 Italian sausages. Vacuum-sealed and labeled 10 packs of fabricated meat each session. Learned to cut 1oz cubes from usable trims and 4oz or 6oz portion cuts from loins.
Seafood ID & Fabrication, Reduced fabrication time by understanding fish structures (bone type and body shape). Understood sustainability and developed a menu using arctic char. Identified fish characteristics to select appropriate cooking methods. Achieved the highest grade among students that semester.
Culinary Fundamentals, Learned and practiced precision and production cuts, improving knife skills. Developed time management by creating game plans for multiple dishes.
Certifications And Awards
- Western Cuisine Cooking License, 2020
- Court of Master Sommeliers (CMS) Introductory Certificate, 01/23
- 3rd Place, National Military Culinary Competition, 01/24
- 2nd Place, Create healthy recipe using chicken competition, 2018
- ServSafe Food Protection Manager Certification, 07/21, 07/26
Accomplishments
3rd Place, National Military Culinary Competition, 2024
2nd Place, Create healthy recipe using chicken competition (2018, Korea Culinary Arts & Science High School)
Languages
Korean
First Language
English
Advanced (C1)
C1
Certification
ServSafe Food Protection Manager Certification (Valid: July, 2021–July, 2026)
Court of Master Sommeliers (CMS) Introductory Certificate, 2023
Western cuisine cooking license, 2020
Timeline
Military Chef
Republic of Korea Army
01.2024 - 07.2025
Line Cook
Jungsik
12.2022 - 12.2023
Intern
Ravello, Gaylord Opryland Resort
10.2021 - 01.2022
Volunteer
Nur Hospital
07.2019 - 11.2019
Associate of Arts - Culinary Arts
Culinary Institute of America (CIA)
Graduated -
Korea Culinary Arts Science High School
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