Jason Chua

Knowledge of proper method of fishes, meat and vegetables cutting. Known the proper method of cooking sushi rice. Have train under a traditional Japanese chef for 5 years.

Head Chef - Megumi Japanese Restaurant

(2021-04 - 2026-01)

Kitchen Sous Chef - Cho Omakase Pte. Ltd.

(2020-01 - 2021-01)

Chef - Tin Box

(2018-01 - 2020-01)

Japanese Sous Chef - Jun Omakase

(2017-01 - 2018-01)

Japanese Cuisine Sous Chef - San sui Sumiyaki Bar

(2014-01 - 2016-01)

• Monitor all inventory lists.
• Prepare all cooked and uncooked food before and during operating hours.
• Cater to the needs of customers.
• Meet and establish good relations with vendors.
• Supervise staffs.
• Prepare order list and complete Prep list.
• Ensure that cleanliness are maintained throughout the kitchen areas at all times.
• Create new menus items on seasonal ingredients from Japan

Japanese chef - Ikyu

(2013-03 - 2014-12)

• Monitor all inventory lists.
• Prepare all cooked and uncooked food before and during operating hours.
• Cater to the needs of customers.
• Meet and establish good relations with vendors.
• Supervise staffs.
• Prepare order list and complete Prep list.
• Ensure that cleanliness are maintained throughout the kitchen areas at all times.
• Create new menus items on seasonal ingredients from Japan

Sushi Chef - Marina Bay Golf Course

(2012-04 - 2013-11)

• Monitor all inventory lists.
• Prepare all cooked and uncooked food before and during operating hours.
• Cater to the needs of customers.
• Meet and establish good relations with vendors.
• Supervise staffs.
• Prepare order list and complete Prep list.
• Ensure that cleanliness are maintained throughout the kitchen areas at all times.

Chef De Cuisine - Maeda

(2010-01 - 2011-01)

• Monitor all inventory lists.
• Prepare all cooked and uncooked food before and during operating hours.
• Cater to the needs of customers.
• Meet and establish good relations with vendors.
• Supervise staffs.
• Prepare order list and complete Prep list.
• Ensure that cleanliness are maintained throughout the kitchen areas at all times.

Assistant Sushi Chef - Kaiho Sushi

(2008-01 - 2010-03)

• Cater to customers at Sushi Bar.
• Prepare order lists.
• Prepare and complete Prep list.
• Catered meals on and off premises.
• Meet and establish good relationship with vendors.
• Supervise staffs.
• Prepare and administering kitchen scheduling.
• Assist in purchasing of food and kitchen supplies.
• Ensure kitchen equipment is properly maintained and functioning.
• Ensure cleanliness of the Sushi Bar and kitchen is maintained.
• Ensure inventory on a regular basis to ensure proper par levels.

Trainee Cook/Sushi Cook - Sushi Yoshida

(2002-01 - 2008-01)

• Prepare and complete Prep list.
• Catered meals on and off premises.
• Took the lead in management of stocks of all items and requirements.
• Prepared and submit orders to head chef and suppliers on a timely basis.
• Ensured that all variable costs are kept within budgeted levels.
• Evaluate food products to ensure that quality standards are consistently attained.
• Establish controls to minimize food and supply wastage and theft.
• Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
• Establish good rapport with customers.

O Level - Bedok South Sec School (1995)