Yunho Jung

• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Korean food with a French base, mostly traditional Korean food that focuses on fermentation. We worked on adding new elements to the tone of Korean food.

At my first Michelin- French restaurant, I studied various food ingredients and techniques.

I studied basic Italian food such as pasta and steak.

• Followed recipes and chef instructions to prepare food correctly.
• Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.