Sushi Chef
Resume:
Brgy. *, San Mateo Isabela, Philippines
****************@*****.*** 093******** +673*******
C A R E E R O B J E C T I V E
To join and be a great help in the advancement of your company by applying the knowledge acquired through past experiences and enhancing it further not only for personal career growth but also in the fulfillment of the company goal.
HIGHLIGHTS OF SKILLS
AND QUALIFICATIONS
Knowledgeable in restaurant operations
Strong knowledge in basic japanese cooking techniques Understanding to all key health and sanitation concern Cooking western, Asian, Japanese & Arabic cuisine
Cooking staff supervision
Four restaurant previous experience
Making different sushi and making sauces
Good in communication skills in
both verbal and written
Customer service skills
Close attention to detail
Ability to work under pressure
Time management skills
High stress tolerance and willing to be trained
PROFESSIONAL
EXPERIENCE
SUSHI CHEF
Brunei
April 2023 - Present
Duties and Responsibilities:
Creating a rich sushi menu.
Maintain a clean and safe workspace
Knowledge of proper food safety practices.
Management of kitchen operations when needed.
SUSHI CHEF
Ming Zhu Asian Cuisine
Roxas Street, Cauayan City, Philippines
November 15, 2022
Duties and Responsibilities:
Creating sushi dishes in the restaurant.
Makes bite-size hand-pressed rolls of vinegared rice topped with seafood or stuffed with fish, vegetables, fruits, eggs, or seaweed.
Ensures all ingredients are fresh and observe traditional Japanese sushi- making standards.
SOUS CHEF
Shoyu Ramen House
San Mateo Isabela, Philippines
November 10, 2021 - October 28, 2022
Duties and Responsibilities:
Assisting with the preparation and planning of meal designs. Performed high quality plates, including both design and taste. Provided support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
Created and follow recipes for different styles of main foods, side items, and desserts. Ensured that food is top quality and that kitchen is in good condition. ROMEO YANOS OLIGO JR.
HOT AND COLD SPECIALIST / SUSHI CHEF
Kadi Mall-Western Cuisine
Jizan Kingdom of Saudi Arabia
February 2016 - October 2020
Duties and Responsibilities:
Hot section: supports the use of heat in cooking all sorts of ingredients, whether by boiling, steaming, frying, stir-frying, stewing or roasting, etc. Cold section: supports cooking processes that do not require heat, responsible in smoking ingredients, fresh vegetables and fruits or related to ingredients that have already completed heating processes such as cooked prawns, boiled eggs, etc. Prepared different kinds of rolls in sushi restaurants and creating menu. Ensured the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. Prepared the daily mis-en-place and food production in different sections of the main kitchen. Kept work area at all times in hygienic conditions according to the rules set by the restaurant. Prepare all types of sushi, including maki, nigiri and sashimi Select fresh fruits and vegetables to make high-quality dishes (like avocado, mango and carrots).
HOT AND COLD SPECIALIST / SUSHI CHEF
Jap Chi-Japanese Cuisine
Canciller Avenue, Cauayan City Isabela, Philippines July 2014 - December 2015
Duties and Responsibilities:
Hot section: supports the use of heat in cooking all sorts of ingredients, whether by boiling, steaming, frying, stir-frying, stewing or roasting, etc. Cold section: supports cooking processes that do not require heat, responsible in smoking ingredients, fresh vegetables and fruits or related to ingredients that have already completed heating processes such as cooked prawns, boiled eggs, etc. Preparing sauces, selecting ingredients, storing food, Ordering materials, fish, produce etc. with a wide variety of vendors to cut cost and increase quality with the sushi, ceviche, and hot line station. Maintained budget and purchasing, food cost analysis, took inventory, financial reporting food and supplies costs. Modified sushi bar concept to add better perception of value. Expertly cutting, slicing, and filleting different types of fish. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
SOUS CHEF
Amorfino Restaurant And Bakeshop-Japanese Cuisine
Cauayan City Isabela, Philippines
May 2011 - 2014
Duties and Responsibilities:
Managed all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.
Ensured servings have very high culinary standard. Helped in writing menu for the kitchen and creating new recipe. Oversee food storage and purchase.
Resolved customer problems and concerns personally. HOT AND COLD SECTION SPECIALIST
Ichiban Japanese Steak House
Bank Street Dubai Unites Arab Emirates
March 2008 - January 2010
Duties and Responsibilities:
Hot section: supports the use of heat in cooking all sorts of ingredients, whether by boiling, steaming, frying, stir-frying, stewing or roasting, etc. Cold section: supports cooking processes that do not require heat, responsible in smoking ingredients, fresh vegetables and fruits or related to ingredients that have already completed heating processes such as cooked prawns, boiled eggs, etc. Prepared and presented all food items, hot and cold as per sushi outlet standards and norms. Cutting, slicing, and filleting different types of fish. Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
Maintained budget and purchasing, food cost analysis, took inventory, financial reporting food and supplies.
Guide and directed team members on effective methods, operations and procedures. EDUCATION TERTIARY
Bachelor of Science in Nursing
North Eastern College
2002-2006
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