SOOEUN KANG

• Maintained a 5-6 day full-time schedule based on a roster.
• Prepared and descaled salmon fillets (handling five large packs twice a week)
• Made nigiri sushi; experienced with both opening and closing duties

- kiwi thinning job

- kiwi male flower picking

- wrapping kiwi vines around support stakes

- Worked Sat–Sun, 11:00–19:00 for 5 months

- Handled cashier duties at the counter and prepared side dishes

- Managed weekend peak times, handling simultaneous orders from 12–20 tables together with one co-worker

- Worked Mon–Fri, 17:00–22:30 for 7 months

- Prepared pizzas by stretching dough, adding toppings, baking pizzas and side menu items, and packaging orders

- Performed cleaning tasks, including dishwashing, topping bar cleaning, and closing shift cleaning

• Worked Wed–Fri, 18:00–22:30 for 4 months
• Assisted customers with purchases and verified POS cash balance at closing

• Worked Sat–Sun, 13:00–21:00 for 6 months (03.2024 - 06.2024 & 09.2024 - 12.2024)
• Responsibilities included sushi and hot food preparation, dishwashing, and closing duties
• Ingredient preparation: washing rice, making vinegared rice, defrosting and cutting toppings
• Hot food preparation: udon & soba, rice bowls, tempura
• Cleaning & closing: replenishing ingredient bar, end-of-day cleaning, waste oil disposal, dishwashing, and food waste management