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.
