Hyeongju Ban

- Completed an intensive culinary program at one of South Korea's most renowned culinary academies, specializing in Korean and Chinese cuisine, mastering both traditional and contemporary cooking techniques.

- Developed a strong expertise in ingredient selection, flavor profiling, and presentation, highlighting the unique characteristics of each culinary tradition.

- Collaborated with diverse teams to create multi-course meals, enhancing teamwork and communication skills in a high-pressure environment.

- Participated in hands-on workshops led by acclaimed chefs, gaining valuable insights into authentic cooking methods and the cultural significance behind various dishes.

- Conducted in-depth research on regional variations of Korean and Chinese cuisine, contributing to class discussions and enriching the overall curriculum.

- Successfully executed a capstone project that showcased innovative dishes, earning commendations from instructors and peers for creativity and execution.

• Trained new employees on proper boning techniques, contributing to workforce development and overall productivity.
• Increased production efficiency by skillfully boning beef cuts according to customer specifications.
• Exercised strong attention to detail when trimming excess fat from beef cuts, improving product appearance and customer satisfaction levels.
• Participated in continuous improvement initiatives aimed at enhancing overall plant performance metrics related to boning processes.

• Contributed to waste reduction efforts by utilizing all usable parts of the carcass during the boning process.
• Trained new employees on proper boning techniques, contributing to workforce development and overall productivity.
• Supported quality control initiatives by inspecting beef cuts for defects or inconsistencies before packaging them for sale.
• Increased production efficiency by skillfully boning beef cuts according to customer specifications.

- Developed and executed a unique menu that blended traditional Korean and Chinese cuisines, resulting in a 25% increase in customer engagement and satisfaction.

- Prepared and cooked a variety of dishes, maintaining consistency and quality while adhering to established recipes and presentation standards.

- Supervised 2 kitchen staff, fostering a collaborative environment and ensuring smooth operations during busy service periods.

- Managed inventory and ordered supplies, effectively reducing food costs by 10% while maintaining high standards of freshness and quality.

- Ensured adherence to health and safety regulations, achieving top scores during health inspections and promoting a safe kitchen environment.

- Played a key role in planning and executing special events and promotions, successfully showcasing the restaurant’s offerings and attracting new clientele.

- Assisted in the preparation of ingredients and dishes, ensuring all meals were cooked to perfection and met the restaurant's quality standards.

- Collaborated closely with the head chef and kitchen staff to maintain a smooth workflow, helping to expedite orders during peak service hours.

- Helped track inventory levels, preparing orders for necessary supplies to ensure the kitchen was well-stocked and reducing food waste by 15%.

- Maintained cleanliness and organization in the kitchen, adhering to health and safety regulations to ensure a safe working environment.

- Assisted in the development and testing of new recipes, providing feedback on flavors and presentation to enhance the overall menu offerings.

- Mentored new kitchen staff on food preparation techniques and safety protocols, fostering a team-oriented environment.