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
