JUNGWON MOON

Was part of the pre-opening team for W Sydney.

• Restaurant commis chef(BTWN), Handle Larder, Prep, Grilled section.
• Have an Overnight Experience
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.

• Responsible for Breakfast section ordering and indenting on daily basis.
• Provide appropriate training to the other team members working in Egg section
• Handle, prepare and cook eggs, farinaceous and vegetables for pans and assist dessert section during very busy service.
• Cross train within different sections such as dessert, grill and fryers to be able to multi-task effectively under the guidance of Sous chefs and Head chef.
• Mise-en-place for the section, organising and maintain optimum hygiene standards.

• Discharged as a sergeant from the South Korean military for 1year and half
• Responsible for managing ingredients inventory, inspecting ingredients, and repairing meat and fish ingredients
• Experience in mass cooking for more than 300 people. Cooking experience in various sections such as stir-fry, fried food, barbecue, and brunch

• Finished School internship program for 6months as Commis chef. worked at the breakfast, Larder, Dessert section.