Sushi Chef Executive
Resume:
JUN TAKAHASHI
*** * **** **. *** ****, Fort Worth, Texas, 76164
************@*******.***
OBJECTIVES
To utilize my skill on the dynamic and fast paced environment, and to enter industry of health care. while enhancing professionalism and productivity in the company. SKILLS AND ABILITIES
• Fluent in Japanese, English and Tagalog (Filipino)
• Keen to details
• Fast learner
• Hard worker
• Adaptable
• Word, Excel, Power Point
• Restaurant 365
• Determined and persistent
• Knowledge in French Cuisine
• Knowledge in Japanese Cuisine
• Knowledge in Filipino Cuisine
EXPERIENCES:
KOMODO DALLAS
Head Sushi chef / FEB 2023 – PRESENT
• Assisting the Executive chef
• Create and manage the sushi menu with various main ingredients and raw fish
• Hiring of sushi cooks
• Costing menu
• Labor costing
• Ordering
• Prepare all types of sushi, including maki, nigiri and sashimi HARPER’S DALLAS
Cold Station /Sushi chef / SEPT 2021 – JAN 2022
• Prepare and Making of rolls
• Prepare and making of sushi
• Prepare and making of sashimi
• Prepare and Cook Rice
• Fabricating Fish
• Making Sauces and Dressings
• Prepare Salads
• Shacking Oysters
NOBU CHICAGO
Sushi chef / OCT 2020 – MAR 2021
• Prepare and Making of rolls
• Prepare and making of sushi
• Prepare and making of sashimi
• Making Sauces and Dressing
• Fabricating Fish
Five Sixty by Wolfgang Puck
Sushi and Robata chef / OCT 2019 – MAR 2020
• Prepare and Making of rolls
• Prepare and making of sushi
• Prepare and making of sashimi
• Making and Frying tempura
• Fabricating Fish, chicken and beef
• Making of sauce and dressing
NOBU MANILA
Intern (PREP KITCHEN AND SUSHI) / APR 2016 – JAN 2018
• Prepare and making of Sauces, dressings and dashi
• Preparing things needed to use in Line / Hot kitchen
• Fabricating proteins Fillet The fish (black cod, salmon, snapper), portion, filet beef, chicken and pork
• Receiving deliveries
• Inspecting qualities of deliveries
• Checking and changing of labels
ENDERUN BANQUETS
BANQUET COORDINATOR/ APR 2017 – APR 2017
• Planned for the Enderun wine for parents
• Facilitated In service
• Managed and facilitated the staff for decorating and serving EDUCATION
Bachelor of Science in International Hospitality Management Major in Culinary Arts ENDERUN COLLEGES, Taguig, Philippines
Certificate: ALAIN DUCASSE FOUNDATION (ADF)
CHARACTER REFERENCE
Christian Bustamante, EXECUTIVE CHEF, KOMODO DALLAS
Hiroyuki Fujino, EXECUTIVE SUSHI CHEF, SPAGO MAUI, WOLFGANG PUCK FINE DINING, MEROIS WEST HOLLYWOOD
Oi Kirika, HEAD SUSHI CHEF, NOBU CHICAGO
MICHAEL DE JESUS, HEAD CHEF, NOBU MANILA HOTEL AND RESTAURANT
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