Kyungmo Han

- Solely responsible for seafood preparation during service
- Prepared seafood for 200–280 guests (lunch) and 470–580 guests (dinner)
- Handled oysters, lobster, king crab and premium seafood in high-volume buffet
- Maintained consistency and quality during peak service periods
- Supported cold section and breakfast service when required
- Followed strict food safety standards including FIFO and stock rotation

- Managed wok and deep-fry section during busy service
- Prepared high-volume dishes in fast-paced kitchen environment
- Supported prep and multi-section kitchen operations
- Maintained speed and consistency under pressure

- Prepared Korean dishes including stews, hot pots, and main dishes
- Worked in high-pressure, fast-paced service environment
- Assisted with prep, portioning, and kitchen efficiency

• Prepared approximately 700 meals daily across breakfast, lunch, and dinner
• Worked in a high-pressure, large-scale kitchen environment
• Maintained consistency, efficiency, and hygiene standards

- Prepared approximately 700 meals daily across breakfast, lunch, and dinner
- Worked across grill, pasta, pizza, and salad sections
- Cooked steak and handled grill section during service
- Maintained consistency in high-volume kitchen environment