Experience

Woosong University

• South Korea
• Education Administration Programs
• 100 - 200 Employee

• Visiting Professor

  • Jan 2020 - Present

  - Teach practical and online classes for students at Woosong University- Manage the student run cafe operation class for Staricco and Al la Carte Dining- Develop course material for Western Cuisine and Modern Techniques. - Teach practical and online classes for students at Woosong University- Manage the student run cafe operation class for Staricco and Al la Carte Dining- Develop course material for Western Cuisine and Modern Techniques.



Taverna Laguna Beach

• Executive Sous Chef

  • Jan 2016 - Jun 2017

  - Made contacts with local meat, fish, and produce vendors- Ordered all small ware items for the kitchen- Did orientation for kitchen employees- Weekly schedule for BOH with a 9% labor cost- Monthly inventory with food cost control between 11-14%- Responsible for making daily specials - Portion and butcher all proteins including pork belly, tenderloins, salmon, Bronzino, monkfish, swordfish, albacore tuna, ahi tuna, whole chickens, veal chops, octopus- Familiar with all stations and trained new staff



Boom Noodle

• United States
• Restaurants

• Sous Chef

  • Oct 2012 - Dec 2014

  - High volume Japanese restaurant with over $2.5 million in food sales- Responsible for hiring and training kitchen staff- Oversaw the line for lunch and dinner service- Worked wok station, salad, soup, and grill- Daily purchasing and receiving along with weekly inventory for BOH - High volume Japanese restaurant with over $2.5 million in food sales- Responsible for hiring and training kitchen staff- Oversaw the line for lunch and dinner service- Worked wok station, salad, soup, and grill- Daily purchasing and receiving along with weekly inventory for BOH



Joule

• Norway
• Consumer Services
• 1 - 100 Employee

• Sous Chef

  • Nov 2010 - Dec 2011

  - Oversaw the day to day operations of the restaurant- Purchasing and receiving for the BOH- Trained staff on all stations and maintained standards of the chef.- Worked sauté, grill, salad, and dessert stations - Oversaw the day to day operations of the restaurant- Purchasing and receiving for the BOH- Trained staff on all stations and maintained standards of the chef.- Worked sauté, grill, salad, and dessert stations



Noma

• Denmark
• Restaurants
• 1 - 100 Employee

• Stagier

  • Mar 2010 - Sep 2010

  - Prepared mis en place for garnish station and plated during dinner service- Worked 3 and a half months on the research and development boat - Prepared mis en place for garnish station and plated during dinner service- Worked 3 and a half months on the research and development boat



Comerc 24

• Spain
• Restaurants
• 1 - 100 Employee

• Stagier

  • Jan 2010 - Mar 2010

  - Baked assorted snacks for snack station and pastry- Assisted with Garde Manger and Pastry - Baked assorted snacks for snack station and pastry- Assisted with Garde Manger and Pastry



Valentino

• Italy
• Luxury Goods & Jewelry
• 700 & Above Employee

• Line cook

  • Feb 2007 - Jan 2008

  - Worked on fish, garde manger, pasta, and pasta prep.- High volume fine dining Italian restaurant- Experience with making pizza dough and rolling out dough by hand- James Beard award-winning Chef. - Worked on fish, garde manger, pasta, and pasta prep.- High volume fine dining Italian restaurant- Experience with making pizza dough and rolling out dough by hand- James Beard award-winning Chef.



Nobu 57

• United States
• Restaurants
• 1 - 100 Employee

• Internship

  • Apr 2006 - Feb 2007

  - Internship at a 3-star High Volume New York restaurant- Prepared family meals and worked Garde Manger Station- After completing my internship I was put onto soup and sauté station - Internship at a 3-star High Volume New York restaurant- Prepared family meals and worked Garde Manger Station- After completing my internship I was put onto soup and sauté station