Manager Assistant

Youngjae Sun

Email: *********@********.***

Address: *** ***** ** *** ***

City: Hackensack

State: NJ

Zip: 07601

Country: USA

Phone: 201-***-****

Skill Level: Director

Salary Range: $50,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

YOUNGJAE SUN

180 Bloom St. Apt.120., Hackensack, NJ 07601 201-***-**** *********@********.***

OBJECTIVE

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

PROFESSIONAL EXPERIENCE

OWNER & SUSHI CHEF

Sushi Cafe Inc - Lodi, NJ - August 2006 -> October 2012

-> 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.

SUSHI CHEF & ASSISTANT MANAGER

Yuraku Japanese Restaurant - Flushing, NY - October 2004 -> March 2006

-> 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

SushiGen - Seoul, Korea - August 1998 -> May 2000

Prep food from scratch and excuted 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

-> Creat 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

EDUCATION & CERTIFICATION

B.S., COMPUTER SCIENCE

Nyack Christian College - Nyack, NY - September 2000 -> May 2004

GENERAL COOKING TO MASTER SUSHI

CIP (The Culinary Institute of Pusan) - Pusan, Korea - July 1996 -> July 1998

SERVSAFE MANAGERS CERTIFICATE

Paramus, NJ -> October 2004 - Current

SKILLS

-> Bi-lingual in English and Korean.

-> Computer Skills; Microsoft Word, PowerPoint, Excel, Adobe PhotoShop, FireWork, and DreamWeaver.

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