Experience

Épicerie Boulud

• United States
• Restaurants
• 1 - 100 Employee

• Sous chef baker

  • Jul 2021 - Present



Patisserie Chanson

• Restaurants
• 1 - 100 Employee

• baker

  • Nov 2020 - Jun 2021



Le Pain Quotidien

• Belgium
• Restaurants
• 700 & Above Employee

• head baker

  • Nov 2019 - Mar 2020



Mille-feuille Bakery

• United States
• Food and Beverage Services
• 1 - 100 Employee

• head baker

  • Jan 2019 - Nov 2019



Maison Kayser USA

• United States
• Food and Beverage Services
• 100 - 200 Employee

• sous chef baker

  • Feb 2018 - Jan 2019



The Modern NYC

• Main baker and Pastry cook

  • Jul 2016 - Feb 2018



Maison Kayser USA

• United States
• Food and Beverage Services
• 100 - 200 Employee

• Baker, Sous Chef Baker

  • Sep 2015 - Jul 2016



Jungsik

• United States
• Restaurants
• 1 - 100 Employee

• Quality Controller, Quality Developer

  • Aug 2015 - Dec 2015



Bien Cuit LLC

• United States
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Bread Shaper

  • May 2015 - Sep 2015



Costata

• United States
• Restaurants
• 1 - 100 Employee

• Pastry Chef de Partie, Demi sous chef

  • Oct 2014 - Apr 2015

  Making professionally all of production in restaurant. Checking and ordering all of inventory in restaurant. Responsible for service with best quality. Teaching co-worker in restaurant for service and system, also skill. Keeping best condition of Mise en Place with cleanliness. Making professionally all of production in restaurant. Checking and ordering all of inventory in restaurant. Responsible for service with best quality. Teaching co-worker in restaurant for service and system, also skill. Keeping best condition of Mise en Place with cleanliness.



Jungsik

• United States
• Restaurants
• 1 - 100 Employee

• Pastry chef de partie, Demi sous chef

  • Oct 2011 - Sep 2014

  Baking all the bread, cookie and cake sheet. Having baking knowledge of Natural fermentation (Levain and Dou’h) and Dough’s Method. Making all the cold dessert and Quenelling the ice cream and sorbet. Doing all the production of the restaurant and Maintain a consistent with good quality. Making Macaron professionally. Creating and Ideate for new bread, plate of dessert, and combinations of New flavor. Plating the dessert and responsible for service. Checking the allergies, customer’s anniversary, also V.I.P.. Keeping best condition of Mise en Place with cleanliness. Managing our colleague’s work time, condition and schedule and when chef is absent, I take all of his role. Responsible for checking, ordering the ingredients and Managing the best condition of our stuff. Show less



Kirin bakery

• Assistant Baker

  • Aug 2009 - Feb 2010