Bohwan Choi
Astoria,NY
Summary
Enthusiastic professional eager to manage food and related costs, procedures, quality and back of house labor and budgets. Reliable, hardworking, and driven to provide guests with top-quality food. Works with professional to develop cost-effective specials and menu changes to achieve maximum sales.
Overview
9
9
years of professional experience
Work History
Jr Sous Chef
Na:eun Hospitality (Naro)
New York, NY
01.2024 - 01.2025
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Evaluated performance levels of team members providing feedback where needed.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Chef De Tournant
Manhatta
New York, United States
01.2022 - 09.2023
- Rolled every station.
- Managed all given and unassigned tasks.
- Raised ability on the pass station.
- Trained and supervised kitchen staff, ensuring quality standards are met.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Chef De Tournant
LittleMad NY
New York, United States
10.2021 - 01.2023
- Oversaw and rotated through all kitchen stations to ensure consistent quality and efficiency.
- Liaised closely with kitchen and front-of-house personnel.
- Joined and helped menu research and development
- Awards: Michelin guide 2022
Line Cook
Union Square Cafe
New York, United States
04.2021 - 08.2021
- Started at garde manger
- Lead the station with partners
- Elevated to saute station
Military
Republic of Korea Army
05.2016 - 05.2018
- Rifle guard at the border of North and South Korea
- Finished at the position of leader of squad
- Served for two years as a patriot
Line Cook
Four Seasons Hotel
Seoul, Korea
11.2015 - 03.2016
- Preparing large volume service 450+ for lunch and dinner
- Full time internship as a high school senior
- Stocked and restocked kitchen supplies as needed.
Education
Associate Degree -
The Culinary Institute of America
Hyde Park, NY, United States08.2021
Introductory level of sommelier - Americas
Court of Master Sommeliers
08.2020
High school Degree -
KCAS
02.2016
Skills
- Advanced Knife Skills
- Fish Butchery
- Fish Cookery
- Food Prep
- Meat Cookery
- Prepping Ingredients
- Attention to Detail
- Communication
- Positive Attitude
- Teamwork
- Cleaning / Sanitation
- Food Safety Knowledge
- Safety and Sanitation
- 200 Covers Per Night
Languages
- English, Intermediate
- Korean, Fluent
Awards
Michelin guide 2022
Certificationscourses
Food Handler Certification
Skills
Advanced Knife Skills, Fish Butchery, Fish Cookery, Food Prep, Meat Cookery, Prepping Ingredients, Attention to Detail, Communication, Positive Attitude, Teamwork, Cleaning / Sanitation, Food Safety Knowledge, Safety and Sanitation
Timeline
Jr Sous Chef
Na:eun Hospitality (Naro)
01.2024 - 01.2025
Chef De Tournant
Manhatta
01.2022 - 09.2023
Chef De Tournant
LittleMad NY
10.2021 - 01.2023
Line Cook
Union Square Cafe
04.2021 - 08.2021
Military
Republic of Korea Army
05.2016 - 05.2018
Line Cook
Four Seasons Hotel
11.2015 - 03.2016
Associate Degree -
The Culinary Institute of America
Introductory level of sommelier - Americas
Court of Master Sommeliers
High school Degree -
KCAS
Similar Profiles
Farrah HannaFarrah Hanna
Server 2 at NAROServer 2 at NARO
NABEEL CHOLLAPRANABEEL CHOLLAPRA
Project Manager at NARO WATER SOLUTIONS FZCProject Manager at NARO WATER SOLUTIONS FZC
MARDIYA BAWAMARDIYA BAWA
Marketing and Sales Representative at O.K NARO SUPERMARKETMarketing and Sales Representative at O.K NARO SUPERMARKET
Giana VelezGiana Velez
General Service Associate (GSA) at European Wax CenterGeneral Service Associate (GSA) at European Wax Center
Aris TzerrachiAris Tzerrachi
Executive Chef at GAIA RestaurantExecutive Chef at GAIA Restaurant