Objective

Obtain a management position in a professional environment. Broaden my skills in different aspects of the culinary world.

Experience

Carmines Bellevue January 2016 – February 2017

Executive Chef at a new Italian restaurant. I implemented the menus, main line functionality, daily schedules, inventory, vendor relationships and all new systems that involved the kitchen.

Japonessa March 2015 – December 2015

Sushi Chef at a high paced restaurant

Metro Land Development August 2014 – Febuary 2015

Private Chef

Canlis Restaurant Febuary 2010 – July 2014

I was the private dining Sous Chef. I also have worked all the stations, including purchasing, Garde Manger, protein, and also an Entremetier.

Sushiland Lynnwood January 2009 – Febuary 2010

I worked as a sushi chef at a Japanese Kaiten restaurant. Prepared nigiri, gunkan, and makis on a daily bases. Also did fish butchery.

Asian Spoons Febuary 2008 – December 2008

I was a Line cook. Prepared Korean-American Cuisine. Produced all the daily Mise en Place.

Norwegian Cruise Lines of America April 2007 – October 2007

I worked as a Line cook in an Asian fusion restaurant. Did daily Mise en Place and also worked service.

Portland City Grill March 2005 – September 2006

I was a sushi line cook. Prepared daily ordered, made variety of sauces, and did simple fish butchery.

Mizu Japanese Steak House December 2003 – December 2004

Started out as a sushi Apprentice. Did daily soups, salads, fish cleaning, and rice cookery for the restaurant, as well as work an open sushi bar.

Education

Western Culinary Institute January 2005 – September 2006

Associate Degree in Culinary Arts

Curtis Senior High School 2000 – 2003

Skills

Purchasing and Costing Managing Others Microsoft Word Microsoft Excel Knife Skills

Food Safety Certificate WA Food Handlers Card Culinary Knowledge Private Dining/Catering

Reference

Jinho Lee 1st Lt Officer 206-***-****

Dionne Himmelfarb Pastry Chef 206-***-****

Jason Franey Executive Chef 206-***-****

Baruch Ellsworth Pastry Chef 415-***-****

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