JONATHAN MOON
Overview
12
12
years of professional experience
1
1
Certification
Work History
Senior Chef de Partie
Chef's Table at Brooklyn Fare
New York, NY
01.2024 - 01.2026
- Prepared a menu demonstrating a deep understanding of luxury ingredients as part of a 15-course tasting menu for approximately 50 guests a night.
- Assisted in menu development ensuring ideas were accurately brought to life and executable during service.
- Served guests directly in a professional and polished manner while maintaining the flow of service in the kitchen.
Executive Sous Chef
NARO
New York, NY
01.2022 - 08.2023
- Played an integral role in planning and establishing the organizational framework and culture of a fine dining restaurant that explores a novel cuisine offering a range of dining options.
- Led a team of over 20 kitchen staff managing and defining their roles for a successful operation.
- Orchestrated changes to the menu through recipe research and development, staff training and quality control, purveyor sourcing and ordering.
- Created and implemented templates for standard procedures tailoring them to the needs of the restaurant.
- Performed daily tasks involving ordering and receiving, conducting and expediting service, processing staff communication.
Sous Chef
Atomix
New York, NY
01.2018 - 12.2021
- Oversaw the flow of service directing the kitchen and coordinating with our front of house staff.
- Committed to the aspirations of a team that aimed to present a pioneering experience through an innovative tasting menu highlighting ingredients and technique.
- Adapted to an unconventional kitchen structure that assigns the full responsibility to each chef for ordering, preparing and executing a third of the menu.
- Took part in serving and spieling dishes to guests performing table side gestures ad hoc.
- Facilitated a complete menu change every quarter in tandem with periodic short term collaboration menus that invited guest chefs.
Sushi Chef
Yui Edomae
Las Vegas, NV
10.2015 - 02.2018
- Assisted in the opening of the restaurant.
- Managed kitchen opening and closing duties and seafood fabrication as part of daily operations.
- Assumed the role of executing the primary portion of the course menu practicing Japanese techniques and nigiri preparation.
- Learned to observe diners and cultivate relationships to deliver a service they didn't even know they wanted.
- Mentored new cooks and fostered employee retention through team building despite disparate channels of communication.
Apprentice
Kabuto
Las Vegas, NV
10.2013 - 05.2015
- Developed a rudimentary skills of traditional Japanese cooking principles and techniques with an emphasis on proper fabrication and storage of a wide variety of exotic seafood.
- Supported my superiors as an apprentice instilling the value of having an anticipatory approach and its ability to create synergy.
- Introduced to the basics of guest facing counter service and a la minute dish preparations to the pace of a course menu.
Education
BS - Hospitality Management
UNLV
Las Vegas, NVCertification
NYC Food Protection Certified
Timeline
Senior Chef de Partie
Chef's Table at Brooklyn Fare
01.2024 - 01.2026
Executive Sous Chef
NARO
01.2022 - 08.2023
Sous Chef
Atomix
01.2018 - 12.2021
Sushi Chef
Yui Edomae
10.2015 - 02.2018
Apprentice
Kabuto
10.2013 - 05.2015
BS - Hospitality Management
UNLV