Minjun Shin

Grab the meat on floor

Help to packing

After finish the work, Clean the room

Prepare the ingredients

Cook the Teppanyaki food

Deep-fry the food

Cut and sous-vide the meat

Clean the kitchen

Order the ingredients

Decorate the food

Sometimes Help the Hall task

Prepare the ingredients

Deep-fry the food

Cook the donburi

Clean the kitchen

Check and Order the ingredients

Assist for chef ( Prepare the ingredient, Give the prep when chef cook)

When the restaurant is busy, Help to cook on teppan

Cook the noddle food (teppanyaki, udon, soba)

Clean the kitchen

Welcome and explain the food to customer

Deep-fry the foods

Make the sauce for Kimbap

Roll the kimbap

Make the Tteokbokki

Pack the food for delivery

Prepare the ingredients for breakfast to dinner

Make the food (rice, soup and some foods) for 100 peoples (bulk cooking)

Clean the kitchen

1~3 months (Roll maker) - Make the roll, Put toppings on sushi and Finish the decorate, Manage the ingredients, Tidy up the rail

4~6 months (Hot food section) - Make the rice, Deep-fry the food, Make the chicken katsu, Make the ready to open, Prepare the ingredients for salad