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Skills

  • Deboning meat
  • Business operations
  • Safe food handling
  • Client relations
  • Food inventories
  • Bill computation
  • Bending, stooping and turning
  • Forecasting and planning
  • To-go order preparation
  • Cake decorating skills

Work Experiences

  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • In charge of 9 employees per shift.
  • Was the best-performing store in the region on a consistent basis.
  • Updated the kitchen staff's standard and system processes, which reduced guest wait times and increased daily output from 16 meals to 11.
  • Was in charge of an employee development program.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Worked with Head Sushi Chef and Head Sushi Chef to prepare delectable meals for large banquets, which included category and metric events for up to 4 people.
  • Baked breads, cookies, and other bakery items after proofing dough products.
  • Kept track of UPC codes.

Summaries

  • Planning and developing creative event presentations has proven to be a success.
  • Small tables and large parties are both easily accommodated.
  • Pragmatic
  • With over 14 years of experience working in successful businesses, I am confident in my abilities.
  • Exceptional at overcoming obstacles and streamlining processes for maximum efficiency.
  • Ability to adjust to changing menus and policies, as well as deal with customer complaints.
  • Experienced restaurant professional with a strong work ethic, dedication, and enthusiasm.
  • Dependable
  • An aspiring food service professional and culinary arts student looking for work in a posh fine-dining establishment.
  • Sales, marketing, and inventory control are some of my specialties.

Accomplishments

  • Successfully completed a health and safety audit with a 9% score, ensuring continued compliance with regulations.
  • Capably oversaw day-to-day operations of sushi bar, increasing team productivity by 85% and reducing kitchen downtime.
  • Conceived and introduced a new seasonal sushi menu, leading to a 69% increase in up-sell opportunities for servers.
  • Collaboratively worked with front-of-house teams, improving overall guest sushi experience, leading to customer satisfaction increase by 21% in 2020.
  • Streamlined budget management, resulting in program.
  • Sustained a high performing team and minimized employee turnover.
  • Introduced modern sushi cutting techniques, reducing prep time by 71% while maintaining a high standard of presentation.
  • Led the setup of new sushi counters in Boston, significantly boosting foot traffic by 44% within the first 5 months.
  • Earned a 10% bonus for successfully up-selling the most items from the restaurant's new summer menu.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Affiliations

  • National Restaurant Association Professional Development Division
  • American Culinary Federation (ACF)
  • Association of Information Technology Professionals
  • Lions Club
  • Sushi Proficient Chefs Guild
  • Sustainable Fisheries Partnership
  • Toastmasters
  • American Society of Safety Professionals
  • Association for Supply Chain Management (APICS)
  • Rotary International

Certifications

  • Certified Public Accountant
  • Modern Sushi Plating and Presentation Certification
  • Japanese Knife Skills Certification from Austin Culinary School
  • Certified Professional Food Manager (CPFM)
  • SafeServ Certified: Food Handler
  • OSHA: HACCP
  • CompTIA A+ Technician
  • International Sushi Proficiency Certification
  • Certificate in Asian Seafood Preparation by Raleigh Culinary Institute
  • SafeServ certification: Food Handling

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