Head Chef & Store Manager at Itto Sushi (2021-08 – 2024-03)
Head Chef (1 year) & Store Manager (1 year and 7 months)
- Managed all aspects of restaurant operations, including 46 staff's scheduling, training, and performance management.
- Managed inventory, minimized ingredient waste to enhance efficiency and placed orders to replenish stock as needed.
- Ensured compliance with health and safety regulations and maintained high standards of cleanliness and hygiene.
- Provided exceptional customer service and resolved any customer complaints or issues promptly and effectively.
- Maintained a positive work environment and fostered strong teamwork among staff members.
Sushi Chef at Sozo Sushi (2017-05 – 2021-01)
- Maintain a professional and friendly attitude with all guests and fellow workers
- Despite the busy restaurant environment, committed to increasing table turnover and minimizing delays through quick problem solving and proficiency in quick response.
- Assisted with food preparation and supported kitchen operations.
Sushi Chef & Cook at Sapporo (2016-08 – 2017-04)
- Establish and maintains effective employee working relationships
- Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents
- Follow departmental rules to ensure safety, cleanliness and customer satisfaction
- Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Prepare sashimi bar and sushi bar, make sushi rolls and nigiri, and prep refrigerator with needed items
- Preparing multiple types of fish and vegetables to create artistic rolls, sushi, sashimi and salads for guests while maintaining a sanitary work environment
- Perform and serve deep-fried, oven-baked, stir-fry dishes.
- Capable of managing dining services of up to 115 tables.
Military service in South Korea (2014-10 – 2016-07)
Sushi Chef & Assistant Manager at Sushiya (2012-12 – 2014-09)
- Acquired proficiency in fish and Japanese cuisine terminology through dedicated study and hands-on experience.
- Honed my knife sharpening skills through specialized training and consistent practice.
- The final inspection of kitchen-prepared food served to guests
- Prepares raw and cooked sushi items in accordance with company and health department standards
- Create and develop sushi menus with innovative recipes
- Managed the sushi bar, trained sushi chef, co-edited menu seasonally, facilitated and taught sushi classes
- Preparing multiple types of fish and vegetables to create artistic rolls, sushi, sashimi and salads for guests while maintaining a sanitary work environment
- Ensure that orders are filled accurately and food is maintained in a safe and sanitary condition
Sushi Helper, Chef & Cook at QooQoo (2011-05 – 2012-10)
- Establish and maintains effective employee working relationships
- Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents
- Follow departmental rules to ensure safety, cleanliness and customer satisfaction
- Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Prepare sashimi bar and sushi bar, make sushi rolls and nigiri, and prep refrigerator with needed items
- Perform and serve deep-fried, oven-baked, stir-fry dishes.
- After working in the kitchen I worked in a sushi bar
