Yuya Tomimori

Worked closely with senior and junior staff to update systems with new stock. Managed inventory in a fast-paced environment with frequent changes in displays and monthly events. Ensured smooth stock control processes and accurate record keeping.

Sales & Stock Assistant - Prada - Tokyo, Japan

(2022-03 - 2025-06)

• Worked closely with senior and junior staff to update systems with new stock.
• Managed inventory in a fast-paced environment with frequent changes in displays and monthly events.
• Ensured smooth stock control processes and accurate record keeping.
• Developed strong practices in customer service and relationship building.
• Delivered efficient, high-quality service tailored to each customer's needs.

Sales associate - IDA Co., LITD. - Tokyo, Japan

(2019-12 - 2022-03)

• Assisted customers in selecting products, offering detailed advice to meet their needs.
• Met sales targets through proactive promotion and excellent customer service.
• Handled customer enquiries, providing prompt responses to questions about products and services.
• Assisted customers in selecting merchandise based on their needs, enhancing shopping experience.
• Provided helpful, attentive sales support to generate positive customer feedback.
• Managed stock levels on the shop floor, replenishing items to maximise availability.
• Advised customers on product range, price, delivery, warranties and product use.

Kitchen Staff Member - Soup Stock Tokyo Co., LTD. - Tokyo, Japan

(2017-05 - 2019-12)

• Served food and beverages promptly, maintaining high standards of presentation and temperature.
• Followed all rules and regulations related to safe food handling, preparation and storage.
• Stored food according to safety procedures, protecting from spoilage and preventing waste.
• Washed and put away cookware, utensils and dishes.
• Maintained cleanliness and organisation of kitchen stations and storage areas.
• Assisted chefs by preparing simple salads, sandwiches and sides.
• Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
• Prepared food using various equipment, such as ovens, microwaves, gas cookers and fryers.
• Supported chefs in managing food preparation to achieve high-quality, precise plating and presentation standards.
• Assisted in kitchen closing duties, carrying out tasks such as sanitation, calculating waste and organising stock for next day opening.
• Assisted in developing seasonal menus, taking into account fresh produce availability and current culinary trends.

Nihon University (2025-06)