Daeyoung Jung

As I am a chef, created new menu and took care of co-workers such as time schedule and how to work efficiently.

I am a hard worker and do not care about over-time working.

• Prepared diverse menu items adhering to quality standards and presentation guidelines.
• Managed food inventory, minimizing waste through efficient stock rotation practices.
• Collaborated with kitchen staff to streamline food preparation processes and enhance service speed.
• Trained new team members on safety protocols and cooking techniques to maintain consistency.

Nuri village was a new-opened restaurant.

Managed ingredients and support chef to do many kind of works

• Prepared and cooked meals according to established recipes and presentation standards.
• Maintained cleanliness and organization of kitchen workspace throughout service hours.
• Assisted in inventory management, ensuring proper stock levels of ingredients and supplies.
• Collaborated with team members to streamline food preparation processes for efficiency.

• Assisted in meal preparation and plating for high-volume service
• Collaborated with head chef to develop seasonal menu items
• Maintained kitchen cleanliness and adhered to food safety standards
• Trained junior kitchen staff on cooking techniques and best practices
• Monitored inventory levels and coordinated ingredient orders
• Resolved kitchen issues efficiently to maintain smooth operations
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.