Jinu Jun

Started as a line cook, went through multiple head chefs and worked up each station to a supervisor position. Set up sanitization and cleaning routines to maintain overall safety and establish proper food handling. Took part in menu development and created feature menu items. Retained consistent quality when preparing identical dishes every day. Managed and trained staff, setting priorities and goals. Oversaw kitchen operation working closely with staff and management to improve performance, service quality, and productivity.

Worked on the appetizer station running deep fryers, plating dishes, and assembling burgers on the cold station. As the kitchen was also connected to a pub, learning to cook in big volumes and timing bills & items were crucial. This was a first in working in a fast-paced corporate style kitchen in which a lot was learned in terms of hustling & working efficiently.

As a grill cook, prepped and cooked food while following food safety protocols. Seasoned and cooked food according to the recipes. Exercised proper sanitation practices to prevent spoiling or contamination. Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.

Worked with a small crew and collaborated closely with project managers and clients to stay on task and satisfy their needs. Learned to prep and organize sites for coworkers to finish projects more efficiently.