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.
