Director of Culinary in the Group.- 15 Hotels All Korean Food Menu Concept Creation.- Make a recipes, make a new concept dishes.- Menu development, cost control and menu engineering

Program Department Chair Professor. Admissions management for department students Department curriculum management Management of employment guidance for department students Teaching of Modern Fine Dining Class Teaching Gastronomic Cuisine Class In charge to Creative Project Class Fine dining Restaurant ‘Paul Dining’ Executive chef. In charge professor to student`s international culinary competition Director of student mentoring professor Director of student internship professor

Pre-Opening Hotel Executive Chef Hotel manning, recruitment and costing Design BQ, Restaurant, Ex lounge, Tea break concept SAP, SOP,PO,PR system training Establish a Market list, Supplier list Hotel All Food Menu Concept Creation Make hygiene plan and training staff BEO meeting intervention and service training Make a recipes, make a new concept dishes Establish a OS&E list of all the items in the kitchen Design plating food concept (Fine dining 66F Oriental pearl) Training all kitchen staffs.

Hotel Executive chef  Training all staffs Control all about Hotel Culinary. Make creative new modern style food Design plating food. Control all menu and recipe Hotel managing, recruitment and costing Menu development, cost control and menu engineering Control all resort food hygiene BEO meeting intervention and service training

 Open 2 restaurants (Asian fine dining, Korean restaurant) Training all staffs Control all about restaurant. Make creative new modern style food Design plate Making all Modern Asian menu and recipe Restaurant managing, recruitment and costing Menu development, cost control and menu engineering

 Cover 100 Guests per a day. Training all part line staffs (Food Hygiene) Design to all cold, hot side plate. Control food quality. Butchering all items Grill & sear all proteins for all VVIP guests. Control all stock and sauce. Cover all cold side, Dessert side.  Restaurant managing, recruitment and costing

‘SURA’ Modern Korean Restaurant in Casino Menu development, cost control and menu engineering Making all Korean menu and recipe. Training all kitchen staff. Control food quality Cover 400 guests per a day Make season menu recipe Design food plate Control all stock and sauce

Demi Chef (Acting Chef de partie)Banquet Kitchen Worked concurrently with above position in catering a multitude of formal affairs such as banquets and special functions for up to 1000 – 8,000 people. Supported Chef with improving quality of banquet food. Making main hot food (Design the plate) Making reception hot food (Design the plate) Grill & sear all proteins (Beef, Pork, Fish) Making all potato and puree (Mash potato, gratin etc.) Making stir-fry east Asian food (Fried rice, veg & action station) Making basic sauce (Demiglace, cream, tomato) Making all hot part reception dipping sauce (Ginger dip etc.)

 Making main food (Design the plate) Cooking steak (prime rib, short rib) Grilling beef (tenderloin, sirloin, NY steak etc.) Searing fish (cod, salmon, seabass etc.) Making stock (veal, lobster ,chicken, vegetable)