Service Customer

Location:

South Korea

Posted:

January 20, 2017

Contact this candidate

Resume:

Vidal Jeong Hun Song

Contact: +82-10-941*-****(cell) *********@*****.***

Address:WoosungApt #106-705, Daesungdong, Cheongju City, Korea Republic

Nationality: Korea Republic

Gender: Male

Date of Birth: October 5, 1988

PROFILE

I am very excited to have an opportunity to apply to company where I’ve dreamed about since I was young. The reason that I have applied is that the position seems to match with my goals, and my qualifications are quite nicely. I am eager to have an opportunity to display my abilities and begin an exciting career. I always exert myself for acquisition of knowledge, and what is more, I’m delight to deliver valuable information to other people as well as good at talking. I adapt myself to new things very well with my positive, energetic character, and I do my works with strong sense of responsibility.

EXPERIENCE

Lotte Hotel

Intern June 26 2012 to Aug 20 2012 Jeju Island, Korea Republic

As an intern, I provide 3 different types of menu(Italian, Japanese, Korean) and I am responsible for achieving to help top 3 sales restaurant in Lotte Hotel’s kitchen.

Successfully organize and operate Customer Management with great service

Work out maintenance features along with necessary cash and inventory control.

Take essential measure for coordination particular events and promotions.

Formulate daily and weekly sales and activities reports.

Building strong relationship with customers by following up on every transaction and provide the needs they need to make them become extremely loyal customer.

Being an only bilingual in the store to manage non-English speaking customers.

Education customers with their new mobile devices.

Noble House - Ocean Key Resort & Spa

1st Cook May 20 2013 to May 20 2014 Key West FL, United States

As a1st Cook, I prepare ingredients and provide food for banquet restaurant, other two restaurants include fine dining restaurant on the line as 1st Cook.

Prepare fabrication of meats, poultry, fish, vegetables, bakery and sauce for each restaurant.

Daily Inventory control and update prep list on every day.

Organize the ingredient and set up the appetizers and stations for the banquet.

Promote the relationship between each cook, chef even server and food runner for better service.

Translate and explain to foreign customer to make sure about the menu.

Supervise few stations on a two different type of restaurant lines (Hot-Tin Roof & Sun Set Pier), Pass the cuisine to the window quickly and consistently and reports any about issues to the head chef.

Train and help new employee up for adjusting the new work place.

Serve Noble house Special menu on holidays.

Costa Cruise

Demi Chef Nov12 2014 to Jul 21 2014 Genoa, Italy

As a Demi Chef, I manage a small team for charter(European, Japanese, Korean) which are responsible for keeping organized so that meals go out on time. Also the work area remains clean and orderly and responsible for all culinary dishes that are prepared in the section.

Confirm an order list and food requisition, prepare and check the quality all of ingredients for my station.

Write and check the daily logs.(Thermometer functionality Check Log, Cooling monitoring record log, Freezer temperature record log, Food display monitoring log and so on)

Inform to the sous chef the quantity and quality before the service time with show-plate

Supervise each station and do order to the in order to serve good quality of the food on the charter.

Improve and change the menu flexibly while check the inventory status.

Train and help new employee up for adjusting the new work place with appropriate procedure.

Check out to the restaurant and inform to the maître as well as do recommend to them how to serve better way.

Make sure On board order list correspond to the Inventory system.

Be prepare to the regularly sanitation inspection.

Successfully organize and operate Customer Management with great service

Get time to show the presentation different foods every cruise in front of the customer and make it together.

Make some special order and promotion items for specific customer and VIP.

Do parade of each department at the restaurant s at Gala Dinner.

EDUCATION

Association degree at Culinary Arts

Chung Cheong Culinary Academy Jul 2010 to Jan 2011 CheongJu City, Korea

Bachelor of Business Administration in Hotel Management

CheongJu University Mar 2007 to Feb 2013 CheongJu City, Korea

Association degree at English and Tourism

English Language Institute of California State University Jan 2011 to May 2011 Sacramento, CA

PRIZE& ACTIVITY

Win a 3RD prize in Korean Academic Society of Hospitality Administration

Korean Academic Society of Hospitality Administration Jun 2012 Seoul, Korea

Submit a treatise, Ideas and business plan to an Award regards to the role of Hospitality Industryin order to improve and continue Korea Hospitality.

Participate in Busan International Boat Show

Busan Bexco Exhibition Center 2015 Busan Korea

Attend to Exhibition, Purchase and Management of Boat & Yacht.

Open Seminar for Foundation of Marina industry and Renewal of CE Mark Certification

CERTIFICATE

Certificate issued under the provisions of the international convention on standards of Training /

Certification and Watch-keeping for Seafarers, 1978 AS Amended

Director General of Regional Oceans & Fisheries Administration

Boat Operator’s License

Ministry of Public Safety and Security

Yacht Driving License

Ministry of Public Safety and Security

STCW 95 / DSD&SFSAT Program

Korea Institute of Maritime

Eng 1

C/O Cruise Ships Catering and Services International N.V. Stabile Organizzazione in Italia

Certification of Computer Word Processor 2nd grade