Korean American cooking Korean American quick casual fare

• Analyzed market data and competitor SKU intelligence to benchmark and improve future products• Supported go to market and commercialization activities; own and operate multiple work streams (e.g. brand, consumer insights, distribution, marketing execution)• Analyzed customer assortments and forecasts to develop future sell-in data for newly announced projects• Helped coordinate the development and deployment timelines for marketing strategy and communications

• Analyzed and synthesized reports using TraQline and Consumer Reports to set market trends, benchmark, and forecast price points for upcoming cooking appliances• Evaluated marketing activities by collecting and analyzing consumer/salesman feedback through in-home/store visits• Collaborated with Design and Global Product Planning to set up mentorship and scholarship programs with innovation institutes in Greater New York City

• Acted as a key partner to produce contemporary Japanese dishes• Named Andersonville’s “Neighborhood Bests 2012” in Chicago Magazine• Acted as a leader by advising the Executive Chef with new and unique ideas and challenging the team to stay ahead of the trend• Increased food sales from 5% to 35% by finding strategic solutions to lower cost of goods • Ensured compliance with health, safety and sanitation leading to an “A” letter grade from Board of Health

• Developed, resourced, and executed weekly brunch menus for approximately 100 customers• Managed prep station to ensure the kitchen was ready for service while initiating and writing preparation lists to ensure organized food production• Built communication skills to ensure timely and efficient preparation of orders• Ensured latest hygiene and sanitary regulations were executed by fellow cooks and front of house service team

• Handled marketing efforts for the company, oversee mailings, email blasts, listing information, etc • Prepared and issued press releases on closed transactions, company news and events, to media and trade organizations

• Supervised staff members during rush periods and emergencies • Gained hands on experience with food and time management skills by coordinating all food orders • Learned to maintain raw-food quality, as well as evolve presentation skillsets

• Developed comprehensive knife skills required to being on the line as a Sushi Cook• Cleaned and up kept the Sushi station, prep station, and employee locker room• Established personal and long-term relationships with co-workers that are still relevant