Sang Hyub Jung

• Scheduled shifts for kitchen staff according to restaurant needs.
• Conducted regular tastings to evaluate flavor profiles of dishes.
• Resolved conflicts among team members quickly and effectively.
• Ensured compliance with food safety regulations.
• Ordered supplies and equipment when necessary.
• Monitored inventory levels and placed orders as needed.
• Developed and implemented new menu items to meet customer needs.
• Created recipes that kept customers coming back for more.
• Reviewed customer feedback and identified areas for improvement.
• Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
• Planned menus based on seasonal availability of ingredients.
• Assisted with preparation of meals during peak periods.
• Maintained a clean and organized kitchen environment.
• Determined portion sizes for all dishes served in the restaurant.
• Analyzed financial statements to identify cost-saving opportunities.
• Trained new hires in proper kitchen procedures.
• Provided guidance and direction on plating techniques for staff.
• Managed staff of cooks, dishwashers, and other kitchen personnel.
• Developed strategies to increase efficiency in the kitchen.
• Supervised food production to ensure quality standards were met.
• Evaluated employee performance regularly and provided feedback.
• Tasted and modified recipes for menu at establishment.

• Assisted in menu development and recipe testing.
• Contributed to the successful execution of catered events from start to finish.
• Performed weekly inspections of all equipment for safety compliance.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Complied with all health department regulations regarding proper food handling methods.

2017.09~ 2017.11 – Catering in charge for CHANEL-L'instant RDV,

2018.02~ 2018.04 – Catering in charge for Saint Laurent, MIUMIU

2019.03~ 2019.04 –Catering in charge for GUCCI, BURBERRY

2019.05~ 2021.11 - Catering in charge for Van clef, Moncler, Tiffany, Royal Salute, Vacheron Constantin, PRADA

2022.04 - 2022 Chain Dinner menu operation

• Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
• Checked finished plates before they were served to guests, making sure all components met quality standards.
• Determined schedules and staff requirements necessary to prepare and plate food.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Supervised food preparation staff to deliver high-quality results.
• Checked quality of food products to meet high standards.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Monitored temperatures of prepared food and cold-storage areas.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

• Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
• Supervised and trained kitchen staff to ensure quality standards of food production.
• Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
• Checked finished plates before they were served to guests, making sure all components met quality standards.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
• Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
• Purchased ingredients from local farms to benefit environment and reduce costs.
• Managed food usage with proper stock rotation to prevent spoilage.

• Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
• Communicated effectively with the team regarding menu changes or special requests from customers.
• Rotated food stock, using up older items first and rejecting expired goods.
• Purchased ingredients from local farms to benefit environment and reduce costs.
• Checked food portioning for optimal presentation and cost control.

• Set up banquet tables according to event requirements.
• Checked quality of raw materials before use to ensure freshness.
• Cleaned and sanitized work areas, utensils, and equipment used for cooking.
• Controlled usage of all products to reduce wastefulness.