Seongju Lim

Forward-thinking professional offering more than 8 years of experience working in 20 seats fast-paced kitchens. Worked alone in kitchen. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven cooking skills.

Talented cook, successful at maintaining productivity in high-volume, fast-paced operations. Experienced with cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Korean skills.

Reliable employee seeking any position. Offering excellent communication and good judgment.

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Experienced one man chef with over 8 years of experience in Korean and Japanses cuisine. Excellent reputation for resolving problems and improving customer satisfaction.

• The start-up book, 'A bowl of life you ordered' has been published(The publishers full burden) in Oct. 2022
• 1st place in table rotation in commercial district during store operation. ( More than twice the average of commercial districts )
• Teaching and open to more than 10 stores
• Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.

Specialist in aging meats and seafood.

Can make all the sauces and mass-produce them.

Ran the kitchen alone in a 20-seat bistro and served all the food in less than eight minutes. (6 menus of Donburi and ramen)

Specialist of raw mackerel sashimi and shimesaba.

It is very difficult to manage mackerel, so in Korea, we put the live mackerel in the tank and serve it to customers. But I can. So we are the only one restaurant in Korea that sells raw mackerel sashimi without a water tank.

As a refrigeration expert, I have the skill to keep the original color without changing to white even if we defrost the shimesaba after freezing it. The color of the shimesaba changes even with the super-frozen method. I can freeze other fish fillets in better quality than Super Frozen.

Can make a sterilized product in the form of a retort pouch because you have a good understanding of Korean and Japanese food.

Currently, many Korean-run restaurants contact me to hire, but I am interested in the chain business and looking for an employer or investor who can use my technology.

I'm a small restaurant expert with less than 20 seats that can be run by two or three people.