Customer Service Sushi Chef

***** ******* **** **., *****, Fl ***** • 813-***-**** • ***********@*****.***

Wan Woo Park

Objective

• To manage a career in the restaurant industry with an influential position in the creation and distribution of authentic quality sushi

Experience

1996-1998 Kabuki Restaurant Washington, D.C.

Sushi Chef

• Preserve proper sanitation

• Provide excellent customer service

• Manage early food preparations as well as inventory

• Organize orders in a manner most productive in a fast-paced environment

1998-2004 Machutake Restaurant Fairfax, VA

Sushi Chef

• Preserve proper sanitation

• Provide excellent customer service

• Manage early food preparations as well as inventory

• Organize orders in a manner most productive in a fast-paced environment

2000-2004 Dokabi Taxi Firm Fairfax, VA

President

• Administer balanced schedules to drivers

• Operate the advertisement and customer service of the firm

• Generate costs

• Maintain financial records and profitability

2006-2008 Tono Sushi Restaurant Tampa, Fl

Head Sushi Chef

• Create a wide array of recipes while analyzing cost efficiency and profitability

• Preserve proper sanitation

• Provide excellent customer service

• Manage early food preparations as well as inventory

• Organize orders in a manner most productive in a fast-paced environment

• Regulate effective merchandising

• Instruct fellow workers on preparation and presentation of the food

• Oversee the recruitment of new kitchen staff

01/2008-08/2008 Venue Clearwater, Fl

Sushi Chef

• Preserve proper sanitation

• Provide excellent customer service

• Manage early food preparations as well as inventory

• Organize orders in a manner most productive in a fast-paced environment

11/2008-06/2011 Yoyo Sushi Restaurant Oldsmar, Fl

Head Sushi Chef

• Create a wide array of recipes while analyzing cost efficiency and profitability

• Preserve proper sanitation

• Provide excellent customer service

• Manage early food preparations as well as inventory

• Organize orders in a manner most productive in a fast-paced environment

• Regulate effective merchandising

• Instruct fellow workers on preparation and presentation of the food

• Oversee the recruitment of new kitchen staff

Education

February 1989 Korean University Seoul, Korea

Bachelor of Science in Agriculture

References

References are available on request.

Skills

• Languages: Fluent in English and Korean, proficient in Japanese

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