NaYeon Kim

Maitre D

Location 15h@2xNew York, NY

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Work Experience
  • Maitre D

    The Bocuse RestaurantHyde Park, NY, US
    Oct. 2013 to Apr. 2014 (6 months)

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    Role & Tasks:

    Receive phone calls and take reservations
    Make sure the restaurant is clean and set before it opens
    Greet all the guests and seat them according to their preference
    Check the coats and personal belongings
    Make sure the guests are seated comfortably and a server present to take their order
    Update the OpenTable constantly with guests' meal period and make sure they are satisfied with the service
    Receive guest survey via iPad
    Escort the guests to the exit
    Call taxi service for guest if requested

  • Line Cook

    The Bocuse RestaurantHyde Park, NY, US
    Oct. 2013 to Apr. 2014 (6 months)

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    Role & Tasks:

    Prep, cook, plate the dishes during the service time

  • Culinary Extern

    The ModernNew York, NY, US
    Jun. 2012 to Oct. 2012 (4 months)

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    Role & Tasks:

    Prepared amuse bouche for every customers who visit restaurant to delight guests’ taste buds before their meal

  • Production Cook

    Mar. 2011 to Jun. 2011 (3 months)

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    Role & Tasks:

    Handled a cooking production process in a fast-paced high volume producing kitchen
    Created fruit plates/baskets, and cheese plates to create a special in-rom dining experience

  • Garde Manger

    Ritz-Carlton Fort L
    Apr. 2010 to Jan. 2011 (9 months)

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    Role & Tasks:

    Created and designed food for club lounge such as fruit places, cheese plates, mini sandwiches, salmon plates, meat plates, and more for VIP guests for their up-scale experience
    Prepared la carte food in the Garde Manger kitchen & Improved skills to produce high quality food

Education
  • Management in Hospitality
    Cornell UniversityIthaca, NY, US
    May. 2015 to May. 2016

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    Master of Management in Hospitality Degree

  • Bachelor of Professional Studies (BPS)
    Nov. 2011 to Jul. 2014

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    Awards
    CIA President Scholarship (2011 – 2014)
  • Culinary Arts
    Feb. 2009 to Jun. 2010

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    Associate of Science Degree (AS) Degree • GPA: 3.9

    Awards
    Merit Award Scholarship (2009 – 2010), Best Peer Tutor Award (2010)
Skills

Classic Food / Wine Service

Hospitality / Management Degree

Classic Wine Service Knowledge

Menu development

OpenTable or other

Event Management / Organization

Experience in a Fine Dining Establishment

Experience in a High Volume Environment

Staff education / motivation

Food / Beverage Pairing

Food Preparation Knowledge

Food Safety Knowledge

Certifications & Courses
  • ServSafe
    National Restaurant Assicoation
    Jan. 2012 to Jan. 2017
Organizations & Volunteer Activity
  • Chef

    91st Hotel Ezra Cornell
    Member • Jan. 2016 to Mar. 2016

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    Summary
    Guide the volunteers to prepare a buffet style lunch for the event
  • Line Cook

    United Methodist Church
    Volunteer • Mar. 2014 to Mar. 2014

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    Summary
    Prepare a dinner for 200 people for the charity event with other volunteers
  • Volunteer

    Bocuse d’Or
    Volunteer • Jan. 2012 to Jan. 2012

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    Summary
    Help guide the visitors on campus and more
  • Cook

    Taste of NFL
    Volunteer • Jun. 2010 to Jun. 2010

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    Summary
    Help the volunteer chefs and the restaurant to prep, cook, serve the food for the guests
Interests
Restaurant Management and Fine Dining
Languages
English Fluent
Korean Fluent
Japanese Intermediate
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