Skills
Knife skills - cutting, chopping, carving, and dicing.
Able to communicate in English and Korean.
Possess interpersonal skills and abilities.
Capable of performing multiple tasks efficiently.
Competent in handling different sections and operations of restaurants.
Proven ability to work under pressure.
Capable of reading and understanding basic cooking procedures
Knowing how to work in a team environment.
Experiences
HOLIDAY INN NORTH VANCOUVER (PANTRY) October 2017 to Present
Chef de Partie
October 2017 to Present
HAWKSWORTH RESTAURANT Vancouver, BC
Practicum Student
June 2018 to September 2018
MORAK RESTAURANT (ASIAN FUSION) Burnaby, BC
Sous Chef
May 2015 - September 201
KAMAMARUI RAMEN & DON RESTAURANT
Supervisor
August 2013 to April 2015 Burnaby, BC
MOMO SUSHI RESTAURANT February 2012 to August 2013 Vancouver, BC
Dishwasher / Prep Cook / Line Cook
Education
Culinary-arts Diploma