Eunji Lim

Overseeing section prep, order management, and time optimization in a high-volume kitchen, handling up to 370 covers during peak service while maintaining quality and efficiency.

Led kitchen operations in a remote café, independently managing most kitchen stuff and developing menus.

Worked in a fast-paced, vegan-friendly Asian fusion restaurant, handling special dietary options. Gained experience in fryer, larder, and dessert sections while assisting with prep and service.

Executed full menu prep for a high-turnover breakfast café, ensuring smooth daily operations.

Worked at a brunch & dinner restaurant in Korea, gaining comprehensive kitchen experience and developing fundamental cooking techniques.