SIJUN KOO

Now 26 years old, I worked as a commis chef in the Chinese food department of Grand Hyatt Jeju for a year and internship at the Fontaine Blue Hotel in Miami, USA for a year. Now, I'm trying to get a job as a cruise chef at the Royal Caribbean Cruise.

Food hygiene, ingredient management, and teamwork are key elements in the food service industry, and I work with these values

in mind. For food hygiene, clean hands and hygiene rules are observed, and fresh ingredients are selected to provide the best taste and health to customers. Through food material management, cost reduction and food quality maintenance are realized, and efficient kitchen operation is promoted through smooth communication and collaboration with team members.

I continue to improve and strive to become a better chef, and I have aspirations to create dishes that bring joy and satisfaction to people. I want to give joy to people with excellent skills and service in the food service industry.