Sushi Teppanyaki Head Chef at Izumi Teppanyaki Japanese Restaurant, The Address Boutique Hotel (2019-04 – Present)
- Overall responsible for the kitchen's daily operations
- Creates new dishes and menus
- Estimate costs and ensure all purchases come within the budget
- Interviews and hiring new staff
- Maintains / Raises the food profit margin for the company
- Monitors and controls stock levels
- Ensures correct stock rotation procedures are followed
- Implement health and safety procedures in the kitchen
- Conducts trainings for efficient and effective kitchen and service operations
- Collaborate with management for Promotions, seasonal menus, and special events
- Ensure consistency, presentation, and compliance with hygiene standards
Sous Chef De Cuisine at Umami Asian Fusion Restaurant, Radisson Blu Hotel Tbilisi (2017-08 – 2019-12)
- Supervision and training of junior chefs
- Upholding of HACCP standards
- Maintains kitchen, Teppan cooking areas, kitchen equipment and food storage areas ensuing they are clean, sanitary and organized
- Understand and follow FIFO method for food storage and handling
- Monitoring portion and waste control to maintain profit margins
- Ordering and maintaining relationships with suppliers
- Manning the operation in the absence of the head chef
- Preparing and conducting Teppanyaki cooking and sushi training of junior chefs
Sushi/Teppanyaki Chef de Partie at Sato Japanese Restaurant, The Gulf Hotel Bahrain Convention & Spa (2013-11 – 2017-07)
- Preparing, cooking and presenting dishes with the menu
- Managing and training any demi-chef de parties or commis working with me
- Helping the sous chef and head chef to develop new dishes and menus
- Ensuring teams have high standards of food hygiene and follow hygiene and follow the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
- Manning sushi section
- Manning Teppanyaki section
Sushi Teppanyaki Chef de Partie at Kei Japanese Restaurant Golden Tulip Hotel (2012-06 – 2013-10)
- Prepare and serve menu items to meet quality, portion and time standards
- Responsible for preparing and cooking mise en place
- Assure customers satisfaction through handling, storage, preparation and presentation of food products
- Maintains visual appeal cleanliness and sanitation of the food line and work areas
- Responsible for stock inventory and receiving deliveries from suppliers
- Preparing sushi
- Teppanyaki live cooking
Sushi Chef de Partie at Sonia Company LLC (2011-12 – 2012-03)
- Prepare and present high – quality sushi and sashimi with precision and consistency
- Prepare, cook and serve any food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are always met
- To adhere to company procedures regarding temperature cheeks, food labeling and dating, cleaning schedules and hygiene regulations always
- Ensuring that all records of such are updated and kept
- To assist with the acceptance and storage of deliveries and that all relevant company procedures
- Train and guide junior staff in sushi preparation and knife skills
Sushi Chef at Teriyaki Boy (2010-06 – 2011-05)
- Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards
- Prepares daily food requisition as assigned
- Maintaining cleanliness in all assigned areas, including refrigerators and freezers
- Perform duties common to position and other duties as maybe assigned
- Controls cost control policies and procedures are followed
- Attends training sessions
- Reports on any equipment in the section which needs repair or maintenance
- Ensures freshness and suitability of products used by the section and that they are stored properly
- Preparing sushi
- Teppanyaki cooking
Sushi / Kitchen Crew at Tokyo Tokyo RGM (2008-08 – 2008-11)
- Run the line during service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite
- Produce menu items for service coordinating with other departments, maintaining the highest standards and always adhering to the specifications to achieve the correct quality, appearance and portion size
- Monitor the quality and presentation of dishes so that only those which meet our highest standards are served to customers
- Ensure that the high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in setting up and cleaning procedures
- Observe the company's fire planned health and safety policy
- Observe the rules and procedures of the company
