Myeong Jin Sung
Ottawa,Canada
Summary
Dynamic culinary professional with extensive experience at Raon Kitchen Inc., excelling in recipe development and event catering. A passionate team player, I thrive under pressure, showcasing adaptability and efficiency. Committed to exceptional food presentation, I successfully expanded retail contracts, increasing outlets by over 700%, while consistently delivering innovative dishes. Skilled 2nd Cook with background in diverse culinary environments, from upscale restaurants to high-volume catering events. Strong understanding of food preparation techniques, kitchen sanitation protocols, and menu planning. Known for creative approach to recipe development and ability to work effectively under pressure. Significant contributions made in improving kitchen efficiency and enhancing overall dining experience in previous roles.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Second cook
National Art Center
Ottawa, Canada
04.2024 - Current
- Work as a line cook(entrement, grill, suacier) in a fast-paced environment at the 1 Elgin restaurant
- Prep and excute at various Banquet events
General manager
Raon Kitchen Inc.
Ottawa, Canada
10.2022 - 03.2024
- Made different kinds of kimchi and fermented Korean sauces
- Jarred and packaged fermented food
- Prepared bibimbap and worked at various Ottawa farmers' markets
- Catered for 500-600 people, preparing and plating bibimbap at uOttaHack at the University of Ottawa (March 2023, 2024)
- Managed employees
- Made new retail store contracts (increased from four to over 30 outlets)
- Demonstrated Korean food at stores and various events, including VegTO Fest in Toronto
Recipe developer
Instant Brands
Kanata, Canada
12.2018 - 08.2022
- Worked with product managers to test the functions of different products
- Worked with different departments to develop products and recipes
- Tested and tuned for each function of products with product managers and engineers with different kitchen products from the initial stages to the final stages before manufactured production
- Created recipes and carried out food styling and photography for over 200 recipes for the main company website and catalogues of products
Line cook
Mercadito
Ottawa, Canada
12.2018 - 12.2019
- Worked as a line cook in a fast-paced environment
Line cook, main dessert team
Dinner With a View
Toronto, Canada
04.2019 - 05.2019
- Company Overview: Pop-Up dining event
- Trained and worked with Chef Rene Rodriguez and Chef Matt Bertolino
- Pop-Up dining event
Line cook, Bistro cuisine
C2 Montreal
Montreal, Canada
05.2019 - 05.2019
- Recruited to work at a major international event by Chef Matt Bertolino
Prep cook
Thyme and Again
Ottawa, Canada
04.2018 - 12.2018
- Company Overview: catering service
- Prepared high-end food and worked at on-site events, including gala shows, weddings, music festivals, and cocktail parties
- Worked in a fast-paced environment
- Developed recipes for production at the retail shop
- Catering service
Prep, line cook
The Observatory
Ottawa, Canada
01.2018 - 04.2018
- Company Overview: Algonquin College
- Responsible for food preparation, cooking, grilling, and deep frying
- Learned different styles of food and plating menus
- Assisting the head chef in preparing a new seasonal menu
- Plated menu items for photoshoot
- Algonquin College
Cook, food sales
Raon Kitchen Inc.
Ottawa, Canada
01.2017 - 04.2018
- Prepared and sold food in a busy food cart on Bank Street (100-150 lunch orders per day) and nearby restaurant site
- Sold and promoted Korean food products at local farmers’ markets
Education
Bachelor of Arts - Early Childhood Education
Korea University
Seoul, Republic Of Korea12.2014
Bachelor of Arts - Drama And Film
Seo Kyeong University
Seoul, Republic Of Korea12.2002
Some College (No Degree) - Culinary Management
Algonquin College
Ottawa, ONSkills
- Outgoing
- Positive
- Hardworking
- Flexible
- Cooperative team player
- Passionate about cooking
- Committed to excellent food preparation and presentation
- Developing diverse and new cuisines and dishes
- Responsible
- Efficiency under pressure
- Culinary techniques
- Banquet service
- Equipment operation
- Quality control
- Adaptability and flexibility
- Attention to detail
- Food spoilage prevention
- Food plating and presentation
- Foodservice sanitation
- Menu development
Certification
- Smart Service
- WHMIS
- Food Handler’s Certificate
- OWHSA, Certified Yoga Teacher (200 hours training in Chiang Mai, Thailand, including nutrition classes)
- Vegan Thai Cooking School (Chiang Mai)
- TESL certificate (2007)
Volunteer Experience
- Prep and Assistance, National Arts Centre, Ottawa, Ontario, 12/01/17 - 01/01/18, Served food at federal/provincial government events, weddings, New Year’s party, Assisted executive chef in assembling dishes for 700+ people at New Year’s party
- Prep and Assistance, Fairouz Cafe, Ottawa, Ontario, 11/05/18 - 11/06/18, Prince Edward County wine pairing table testing events, Assisted the executive chef and the team, executing the final preparations, dishes and garnishes, and plating
References
Chef David Fairbanks (Prof, Algonquin College)
- Email: fairbad@algonquincollege.com
- Phone: (613)-727-4723
Chef Rene Rodriguez (The Albion Rooms at Novotel Ottawa)
- Email: renerodrigueztcc@gmail.com / Renerodriguez@thealbionrooms.com
- Cell: (613) 402-5393
Chef Elina Olefirenko (Elina Patisserie)
- Email: Elina.olefirenko@gmail.com
- Cell: (778) 558-9995
Additional References
Available upon request.
Other Experience
- Extensive management and promotion experience in Seoul, Korea, including managing English language academies
- Government project for Korean elementary school teachers, University of Sydney, Australia
- Pacific India Chakraa (restaurant and connected seafood import company)
- A decade of experience in the education field, teaching English as a second language
Accomplishments
- Awarded Les Toques Blanches Scholarship (2019)
- Represented Algonquin College at Breaking Bread Breaking Stigma, Stars of the City (Algonquin team won People’s Choice Award)
- 2019 College Day Culinary Showcase at Queen’s Park in Toronto
- Dean’s list in the final two semesters
Languages
English
Full Professional
Korean
Native/ Bilingual
French
Limited
Timeline
Second cook
National Art Center
04.2024 - Current
General manager
Raon Kitchen Inc.
10.2022 - 03.2024
Line cook, Bistro cuisine
C2 Montreal
05.2019 - 05.2019
Line cook, main dessert team
Dinner With a View
04.2019 - 05.2019
Recipe developer
Instant Brands
12.2018 - 08.2022
Line cook
Mercadito
12.2018 - 12.2019
Prep cook
Thyme and Again
04.2018 - 12.2018
Prep, line cook
The Observatory
01.2018 - 04.2018
Cook, food sales
Raon Kitchen Inc.
01.2017 - 04.2018
Bachelor of Arts - Early Childhood Education
Korea University
Bachelor of Arts - Drama And Film
Seo Kyeong University
Some College (No Degree) - Culinary Management
Algonquin College
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