Michael Spice

Experienced Sushi Chef with over 10 years of expertise in Japanese cuisine, specializing in sushi and sashimi preparation. Proven ability to maintain high standards of food quality, presentation, and hygiene in fast-paced restaurant environments. Skilled in fish preparation, inventory management, and team collaboration, with a strong commitment to customer satisfaction and culinary excellence.

Sous Chef at ILOLI Japanese Gastronomy (2020-01 – Present)

• Assisted in overseeing daily kitchen operations and ensuring the consistent delivery of high-quality Japanese cuisine.
• Managed inventory, monitored stock levels, and coordinated with suppliers to ensure ingredient availability.
• Collaborated with the Executive Chef in menu development, food preparation, and maintaining operational efficiency.

Sous Chef at Lilis (2018-01 – 2020-12)

• Assisted the Head Chef in supervising daily kitchen operations and ensuring efficient workflow.
• Trained and supervised kitchen staff on food preparation, hygiene, and safety procedures.

Sushi Chef at Kaiten (2017-03 – 2018-12)

• Prepared high-quality sushi and Japanese dishes while ensuring consistency in taste and presentation.
• Managed mise en place and ensured adequate stock levels for daily service.
• Worked closely with team members to ensure smooth kitchen operations during peak hours.

Sushi Chef at Shiro (2016-02 – 2017-12)

• Prepared and presented a variety of traditional and contemporary sushi dishes.
• Performed fish filleting, portioning, and ingredient preparation for daily operations.
• Maintained food safety and sanitation standards in a fast-paced kitchen environment.

Sushi Chef at Bewok (2014-02 – 2016-01)

• Prepared sushi, sashimi, maki, and other Japanese dishes while maintaining high standards of quality and presentation.
• Ensured proper handling, storage, and preparation of fresh seafood in compliance with food safety regulations.
• Collaborated with kitchen staff to ensure efficient food preparation and timely service.

BS in Hotel and Restaurant Management (HRM) – STI COLLEGE (2002-01 – 2006-12)