DONG GWAN KIM

• Assisted clients in setting and achieving personal and professional goals.
• to adjust training strategies as needed.
• Explained and demonstrated basic tennis techniques to team members.
• Assisted in developing marketing materials to promote coaching services.
• Developed and delivered presentations to educate clients on topics related to coaching.
• Analyzed client feedback to adjust coaching sessions accordingly.

Main chef

Sashimi part

Hot cook part

Collect client data bases

Contact and make offer or suggest

Make a deals , pass to an head agent

• Launched new menu items to keep the offerings fresh and appealing, resulting in increased sales.
• Collaborated with culinary team members to develop seasonal menus that catered to diverse tastes while maximizing profit margins.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
• Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
• Boosted restaurant revenue by implementing innovative marketing strategies and promotions.
• Verified prepared food met standards for quality and quantity before serving to customers.

• Managed food inventory effectively, reducing waste and minimizing food costs
• Enhanced team morale by fostering a collaborative work environment that promoted creativity and continuous improvement.
• Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
• Coordinated with team members to prepare orders on time.
• Ensured timely delivery of meals by coordinating efficient transportation methods and logistics.
• Increased customer satisfaction by consistently delivering high-quality catering services for various events.

• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Modified recipes to accommodate dietary restrictions and allergies.