Youngjae Sun

To obtain an Executive Chef or Executive Sushi Chef position in a progressive and innovative company that will challenge my skills, experience, and talent.

Owner & Head Sushi Chef at Sushi Café Inc (2006-08 – Present)

Established and operated sushi restaurant with full management responsibilities including hiring, training, menu creation, and business development.

• Established restaurant; hired contractor and interior designer to build restaurant
• Created new menu, sauces, and picture menu for dine-in and take-out
• Staff hiring and training; cashier, waitress/waiter, kitchen chef, sushi chef, etc.
• Marketed by advertisement: Newspaper, magazine, mailing, door to door, bonus card, fax, etc.
• Established new business account for catering and private functions
• Prepare and oversees the operation of a restaurant; buy supplies, food preparation, store manage
• Maintains supplies and food quality consistency. Also, maintains consistency of right flavor of all food
• Food cost management and inventory control management
• Led a team of XX sushi chefs in the preparation and presentation of high-quality sushi dishes
• Maintained inventory levels by monitoring ingredient usage and placing orders with suppliers, ensuring freshness and availability of ingredients
• Created visually appealing sushi platters for catering events, resulting in positive feedback from clients
• Implemented quality control measures to ensure consistency in taste, texture, and presentation of sushi dishes
• Collaborated with vendors to source high-quality seafood products at competitive prices while maintaining sustainability standards
• Utilized creativity to develop unique signature rolls that became popular among customers
• Provided guidance to junior chefs on flavor combinations, garnishing techniques, and plate presentation for optimal visual appeal
• Conducted regular staff training sessions on sushi knowledge, including different types of fish, cooking methods, and cultural significance behind each dish
• Managed kitchen operations during peak hours while maintaining efficiency in food production timelines
• Managed food costs by optimizing portion sizes without compromising quality or customer satisfaction
• Developed and implemented new menu items, incorporating innovative flavors and techniques to enhance customer experience
• Trained new sushi chefs on proper knife skills, fish handling, and sushi preparation techniques

Sushi Chef & Assistant Manager at Yuraku Japanese Restaurant (2004-10 – 2006-03)

Opened and operated sushi bar, created fusion style dishes and special sauces, managed inventory and staff training.

• Open sushi bar from start-up, order supplies, create menu, etc.
• Cut fish, make fusion style appetizers, sushi, sashimi and rolls
• Self-created a wide variety of fusion style sushi and specialty rolls
• Self-created all special sauces, like Mango Sauce, Wasabi Yuza Dressing, MisoYaki, Teriyaki, Bulgogi, etc
• Managed inventory and stocks
• Helped in hiring and training sushi staffs

Assistant Chef at SushiGen (1998-08 – 2000-05)

Prepared food from scratch and executed daily kitchen functions with focus on food safety and sanitation.

• Prep food from scratch and executed kitchen functions on a daily basis
• Open and close the kitchen properly and follows the closing checklist for kitchen stations
• Order supplies and food products and check inventory
• Responsible for food preparation following standardized recipes
• Create meals according to menu and recipes as set by Kitchen Supervisor
• Ensure that all food is handled and cooked in a wholesome, sanitary manner
• Maintain a safe and sanitary environment at all times

B.S. in Computer Science – Nyack Christian College (2000-09 – 2004-05)

Certificate in Culinary Art - Sushi – The Culinary Institute of Pusan (1996-01 – 1998-12)