Dongmin Moon

-Worked at Pan, Larder section

-Section preparation( Seafood, Vegetables, Dry stuffs, Sauces, Meats)

Entree( Roasted mushrooms, Oysters, Deep fried calamari, Aged wagyu tartare, Tuna tartare, Lamb tartare, Scallop ceviche, Grilled octopus, Market greens, Prawn starter, Bruschetta)

Salad( Greek salad, Wedge salad, Farm garden salad, Tomato salad)

Main( Barramundi, Chicken breast, Duck breast, Egg plant(Vegetarian)

Managed Inventory, Section organizing, Food waste, Food safety, Train employees, Deal with customers as they need.

Cover- lunch 120~200/ Dinner 300~600 / seats 220

-Worked at cold section

-Room service Preparation

(Sandwich, Fruits, Salad, Sauces)

-Banquet Preparation

(Vegetables, Meats, Seafood, Sauces, stock)

-In charge of Sky lounge(afternoon tea)

-Deal with customers as they need, serving prepared food

-Managed Inventory, section organizing, food safety, train employees

Cover- lunch 50~100/ dinner 150~200

Section preparation( Meats, vegetables, sauces, seafood)

-Worked at cold, hot, main sections

Cold( Korean side dishes such as salad, cold soup)

Hot( Deep fried dishes, Hot soups)

Main( Stir fried dishes, Meats, Seafood, Rice)

-In charge of Main section

-Managed section organizing, food waste, food safety, inventory

-Cover- Three meals a day / seats 120

-Worked as Slicer

-Slicing all the parts of a pork( Leg, shoulder, belly)

-Removing a bone, Removing the tenderloin from the meat

-Removing fat on the boneless meat

-Cut the meat as customer needs before packing