Sunny Yang

Mclean VA

571-***-**** / adx58s@r.postjobfree.com

Executive Chef Executive Sushi Chef Restaurant Consultant Extremely innovative and passionate Chef with an exceptional record of excellence at top establishments such as Cherry Blossom of Novi MI USA, Hamada of Japan in Las Vegas Flamingo Hotel, Rio Suite Hotel, and also recognized as one of the top sushi chefs in Anchorage Alaska and Seattle Washington. Extensively experienced with banquets for such as Toyota USA, Honda USA, Nissan USA co, at the Detroit MI Auto Show, Special events for Toyota executives, and their various private functions. Previously owned and operated five restaurants and consulted on opening new and existing restaurants, from upscale authentic/fusion restaurant to Kaiten style. I am very enthusiastic, motivated, and creative. I am a U.S. Citizen. Specialty/Skill

• Traditional and Contemporary Japanese

• Asian and Asian Fusion

• American Fine Dining

• Cost control, inventory organizing

• Daily and seasonal menu creation

• Quality Control

• HACCP, Safety and Hygiene

• Menu Creation & Costing

• Team Building & Development

• Strong communication skills

• Catering and private functions

Professional Experience

Sakura Japanese Steak as of Jun 2019-Current

Head Sushi Chef

Yotsuba Anarbor as of

Apr 2018-Jun 2019

Head Sushi Chef

Kotobuki Toledo

July 2015-Apr 2018

Head Sushi Chef

Sushi Rock Arlington VA

2007-Jun 2015

Head Sushi Chef and later promoted to GM. Till 2015 June. I SUSHI Issaquah WA 2006-2007

Executive Sushi Chef /Contract Restaurant Consultant

• Training of new sushi and back kitchen staff to perform at a higher level of efficiency and cost control. Established and fortified new and previous relationships with vendors.

• Reorganized and streamlined sushi bar and back kitchen operations, reducing labor cost by 18% and increasing productivity by 30%.

• Reducing overall food cost to 23-26% while increasing profits by 60%. YOKO Maumee OH 2002-2006

Executive Sushi Chef

• Consulting and established, design Menu, cost control, HACCP, safety and hygiene training, costing and recipe awareness planning new dishes, implementing and maintain standard operation procedures on food quality, quantity, and presentation.

• Worked closely with the Master Chef Ken Ro.

• Developed and successfully created establishment Consulting/ training entire crew as well as employer. Successfully accomplished and operated for 5years. SAKURA Novi MI 2000-2002

Executive Sushi Chef

• Sushi Chef/Inventory/Ordering/Cost control HACCP, safety, and hygiene training, costing and recipe awareness, catering and banquets to Toyota USA Corp, Honda USA Corp and Executive members of Japanese Auto group Toyota, Honda, Nissan.

HAMADA of JAPAN in Flamingo Hotel Las Vegas 1999-2000 Executive Sushi Chef

• Maintained the consistency of the philosophy set by senior Executive Chef continuously and flawlessly creating new daily menus in accordance with the season and only utilizing that which is currently in season.

GREEN FIELD Churrascaria West Covina CA 1998-1999

Contract Consulting/Operation Manager

• Managing cost control/establishing new vendor/hand on presentation/organizing/Quality control. HAKUBA Gaithersburg MD 1997-1997

Contract Chef/Consulting

• Responsible of Set-up/Training staff/Organizing/Complete Menu/Total Equipment/Setting up Sushi Bar.

• Cost control/supervising entire establish to perfection.

• Co-founder/Consultant established entire Restaurant from ground zero.

• Within a year 3-star rated in Washingtonian Magazine. NIKKO Garden Seattle WA 1995-1997

Owner/Executive Chef

• Proactively worked in conjunction with the Chef in the creation of a unique menu, while maintaining a close eye on projected costs and budget. Worked extensively with the General Manager in the design and implementation of training classes for new hires in the areas of food knowledge, sake knowledge, service excellence and company philosophy. Actively participated in the interview and training process of new hires to gauge strengths, weaknesses, and potential for improvement. Established working relationships with different specialty vendors to provide the quality products needed to ensure success.

• Creation of nouvelle Euro-Asian dishes with a seamlessly combined emphasis on Central American Fusion/ Japanese styles complementary to the upscale style and philosophy of the restaurant. 6 Own establishment successfully operated and sold.

KOTOBUKI Sylvania OH 1993-1995

Executive Chef

• Supervision of daily sushi bar operations while adding new Sushi items and improving the establishment, actively designed and implemented new dishes to distinguish as the top contemporary Japanese restaurant in the area. Planned and executed private catering functions for clients. Kotobuki Toledo, OH

• Consulting and established, design Menu, cost control, from inversed 80% kitchen to Sushi 80%, incline profit 200%, later became #1 Sushi establishment in Town by people’s choice. Kotobuki Allison Park, PA

• Adding a prestigious Asian fusion style to their Menu, Reorganized and refine staffs.

• Developed an entirely new sushi bar menu, reformed the kitchen menu, as well as expanded the banquet offerings, reducing overall food cost to 22% while increasing profits by 57%.

• Consulting and established, recruiting, and reducing labor cost by training Employer and reducing food cost, later became Top 10 Sushi Restaurant in Penn state. SUMO Western Ave CA 1992-1993

Contract Consultant /Contract Chef

• Responsible for Sushi menu/Kitchen Menu/training Staff/ Interior decoration/Equipment set-up DARUMA LLC Anchorage AK 1987-1990

Second Sushi Chef

• Daily operations of sushi bar. Focus and executing order, side prepping, organizing, closely worked with Master Executive Chef Takanashi Nabuo and Executive Chef Ken Ro. GENROKU New York NY 1985-1987

Assistant Sushi Chef

• Assisted in the Sushi Bar while training under the chief chef and assistant chief chef to expand my knowledge and controlling very fast paced environment and be able to work under pressure. Previous Ownership

House of Korea in Anchorage, AK

• Serving authentic Korean/slight Chinese and combine touch of Japanese.

• Own management successfully operated and sold.

Yoshiro Ken in Fairfax, VA

• Fast paced Healthy Donburi House.

• Own establishment successfully operated and sold. Sushi Go Around LLC in Glen Allen, VA.

• First and only Kaiten in capital city of VA, Sushi Bar with French dessert/pastry.

• Own establishment successfully operated and sold. Special Training

Training under by Takanashi Nabuo, Senior Master “Edomae” Chef from Tokyo Japan. Training under by Ken Ro, President of Daruma Corporation LLC also Former Executive Chef from Four season Restaurant in Orlando Florida.

Training under by Saege Ueno Executive “Edomae” chief Chef from Nagasaki Japan. Training under by Nakazawa Ishiguchi Senior Master “Kansai” Chef from Osaka Japan. Media

Attendant to Language School of Central, Tokyo Japan 1990-1992. Featured in the Washington State Korean Times News in 1996. Featured in the Toledo best Japanese Restaurant review 2005. Featured in the Richmond magazine in 2008.

Featured in the Richmond News Channel 7 in 2009.

http://www.youtube.com/watch?v=f2xJTTCOlpQ

Contact this candidate