CHANG CHUN (ERIC) JI

** ********** ***

Framingham MA 01701

617-***-**** • ad14mx@r.postjobfree.com

SKILLS SUMMARY

30+ years of successful experience in food service, preparing various types of gourmet food, and specializing in Chinese and Japanese style foods, Skilled in all kitchen equipment and various cooking techniques, Committed to providing total quality service in culinary arts

Skilled in time management, fruit/vegetable carving, and inventory Sanitation Code Certificate

EDUCATION

Chef Training 1985-1988

Nanjing Institute of Culinary, China

Guangzhou Restaurant Training (Cantonese gourmet food and dim sum) 1991-1992

Cooking Contest

Nangjing City cooking contest first prize 1988

Sate of Jiangshu cooking contest second prize 1989

PROFESSIONAL EXPERIENCE

Sushi Chef Current

Shore Leave, Boston

Sushi Chef 2017-2018

Ruka, BOSTON

Second Chef 2014-2016

Hakkasan, New York (Michelin star restaurant)

Sushi Chef

MASA, New York 2012- 2013

Leaning and making Masa style sushi and sashimi.

Improved more sushi chef skill

Sushi Chef Sep. 2011 - Feb. 2012

NOBU, New York

Created a large number of fusion-style specialty sushi rolls.

Learn to create new trend in Japanese cuisine.

Improved sushi chef skill

Chief Chef Oct.2008 - Sep.2011

BENIHANA, New York

Supervise staff and ensured policies and procedures were followed

Prepare weekly inventories and order stock, reducing overall food cost to 25-26%.

Prepare meats institutional-style by roasting and baking to ensure the restaurant provides tasty Japanese cuisine to its customers

Prepare fresh vegetable dishes which balance flavors with that of the coordinating meat dishes

Blend spices and herbs to complement the meat and vegetable dishes

Sushi Chef Jul.2007 – Oct.2008

IZAKAYA Modern Japanese cub-Borgata Atlantic City, NJ

Created a large number of fusion-style specialty sushi rolls

Creating a wide variety of sushi specialty rolls.

Maintaining a safe food environment, and providing great customer service.

Handing and fabricating raw fish

Proper training, monitoring, disciplining and motivating of kitchen staff

Sushi Chef 2004 – 2007

HARU, New York

Ensuring quality of products from Sushi released/served to guests by enforcing food standards

Ensure equipment performance through preventive maintenance, and also maintaining the cleanliness and sanitation for the kitchen

Chef 2001 – 2002-2003

SICHUAN CHINESE RESTAURANT, New York

Prepared assigned foods and maintained designated kitchen area

Took inventory, ordered and stocked galley, making sure sufficient supplies of food and utensils were available

Assigned the responsibilities of making dishes sea foods and meats.

Specialized in making Chinese dishes and sea foods in the restaurant which was favorite dish among customers visiting the restaurant.

Chief Chef

JINLING HOTEL (Five Stars), Nanjing, China 1993 -1999

Planned menus for five meals per day, ensuring that meals were nutritious and well balanced

Scheduled kitchen staff to provide sufficient service to the passengers and crew

Have excellent managerial ability and have managed various teams with great efficiency.

Trained team mates, by conducting practical and training cooking classes.

Have got many appreciation and certification, for making excellent new delicious dishes.

Have experience of managing all operations related to dish in star hotels.

Chef

NANJING HOTEL (Four Stars), Nanjing, China 1989 - 1990

Planned menus and ensured that meals were nutritious and well balanced

Have ability to produce cost-effective quality healthy delicious dishes by appropriate planning

Scheduled kitchen staff to provide sufficient service to the customer

Have the ability and experience to prepare quality variety dishes in the stipulated time.

REFERENCES AVAILABLE UPON REQUEST

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