Yo Matsuzaki

**** **** ******* *** ******** MD,

208**-***** 510-***-****

adj2we@r.postjobfree.com

Corporate Chef / Executive chef

Ozumo Concepts International, LLC (May 2019 - current)

• Collaborated on new restaurant concepts, planned menus and standardized recipes

• Set food cost goals and maintained a 26.5% food cost throughout the region

• Leading culinary and menu development across Northern California region which has increased consolidated revenues by 10% in 2019

• Keep close communication with all chefs to anticipate their market trends and property culinary needs in order to better evolve our menu and serve our guests’ needs

• Provide input on marketing materials and new product development

• Provide input and manage new equipment purchases to elevate kitchen design and capacity

• Managed all day-to-day food related operations for Ozumo restaurant

• Created seasonal menu for restaurant and special daily menus Executive Chef

Sampan & Double Knot restaurant Michael Schulson restaurant group (Sep 2018 – Apr 2019)

• Led and managed menu and culinary development across Sampan and Double Knot restaurants which generated excess of $18 million in consolidated gross sales

• Worked with all suppliers and partners to leverage both restaurants culinary resources for key projects

• Responsible for controlling quality of food at both restaurants

• Effectively managed all food and labor costs for restaurant (27.5% food cost, 9.5% BOH labor cost)

• Hired, trained and oversaw all 60 staff for two restaurants

• Developed healthy working environment in front- and back of the house

• Responsible for analyzing monthly P&L report, creating annual BOH budget Executive Chef

Zentan Restaurant/Donovan Hotel - Kimpton Hotels & Restaurants (Oct 2014 – Sep 2018)

• Managed menu and culinary development across breakfast, lunch, dinner, brunch and catering at Zentan restaurant, Donovan Hotel meeting and Hotel roof top.

• Worked collaboratively with cross-functional leadership teams, included marketing and operations to support business goals and strategy

• Worked with all suppliers and partners to leverage culinary resources for key projects

• Responsible for controlling quality of food at restaurant and hotel

• Effectively managed all food and labor costs for restaurant

• Hired, trained and oversaw all 30 staff for restaurant and catering department

• Created cutting-edge new menu and concepts to generate more sales and public attention

• Developed healthy working environment in front- and back of the house

• Responsible for analyzing monthly P&L report, creating annual BOH budget Director of Culinary Development Northern California Ozumo Concepts International, LLC (Oct 2011 – Oct 2014)

• Led and managed menu and culinary development across Ozumo San Francisco and Ozumo Oakland which generated in excess of $13.5 million in consolidated gross sales

• Worked collaboratively with cross-functional leadership teams, including marketing and operations to support business goals and strategies

• Participate in corporate decision making regarding competitive positioning and strategic marketing for Ozumo and u-sushi restaurants(quick-serve concept)

• Worked and developed key supplier/vendor partnerships

• Responsible for controlling food quality at all Ozumo restaurants and u-sushi quick service stores

• Effectively managed all food and labor costs for Ozumo restaurants and u-sushi stores

• Hired, trained and oversaw all 90 staff for Ozumo Restaurant Group

• Was an integral part in launching new u-sushi quick serve concept in San Francisco and Beverly Hills

Executive Chef

Ozumo Restaurant Group (Contemporary Japanese) (Dec 2008 – Oct 2014)

• Managed all day-to-day food related operations for Ozumo restaurant

• Coordinated banquet and party menus and oversee all events

• Created seasonal menu for restaurant and special daily menus

• Hired and trained new staff

• Controlled labor and food costs

• Responsible for analyzing monthly P&L reports

• Worked with General Manager to constantly improve restaurant sales and profitability

• Supervised both BOH and FOH staff

• Participated in variety of events to demonstrate cooking and to promote restaurant

• Researched new products, produce, cooking methods to maintain cutting-edge culinary experience in restaurant

EDUCATION:

Peter Kump Culinary School, New York, NY, September 1999 Bachelor Degree, Kinki University, Osaka, Major- Commerce 2019 Safe-Serve certificate for management LANGUAGE:

Fluent in English and Japanese

SKILLS

• Good organization skills and a self-starter

• A high level of training experience

• Vast experience in administering kitchen operations and culinary skills

• Sound knowledge of menu design and formulating recipes

• Familiarity with all established food safety and hygiene standards

• Wide knowledge of production, sanitation, food cost controls and presentation

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