SEARCH

Sushi Prep Chef Resume Example

Resume Score: 80%

Love this resume?Build Your Own Now
A
SUSHI PREP CHEF
Summary

Natural leader and motivating Lead Cook competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with Sous Chef to analyze food costs and forecast business trends to make menu recommendations to meet company goals. Quality-driven Sous Chef maintains complete understanding of all operations of kitchen, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Motivated focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Enthusiastic Sous Chef is eager to manage food and related costs, procedures, quality and back of house labor and budgets. Reliable, hardworking and driven to provide guests with top-quality food. Works with is to develop cost-effective specials and menu changes to achieve maximum sales.

Skills
  • High-quality ingredients
  • Dish preparation
  • Motivational team management
  • Farm to table
  • Time management
  • Positive and professional
  • Equipment usage
  • Vendor relations
  • Compliance
  • Proper storage and preservation
  • Safe food handling
  • Consistent presentations
  • Conflict resolution
  • Foodservice
  • Team contribution
  • Workflow Optimization
Experience
Sushi Prep Chef
Corona, CARA Sushi Restaurant and Bar/Nov 2020 to Current
  • Executed proper techniques when preparing menu item ingredients.
  • Prepped vegetables and Sushi ingredients by washing, chopping and dicing.
  • Made all meals in accordance with company standards and requirements.
  • Kept stations stocked and ready for use to maximize productivity.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Sliced Fish to prepare for Sushi Station and assembly of menu items such as Tuna, Salmon and Yellow Tail.
  • Prepared more than 100 dishes per day in fast-paced Sushi and Sashimi while maintaining high customer satisfaction rate.
Lead Cook
Corona, CABrookdale Senior Living/Jun 2020 to Nov 2020
  • Double-checked plated meals for any last minute changes before sending to dining room.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Trained new chefs on menu items and kitchen procedures.
  • Inventoried kitchen sections and refilled supplies.
  • Prepared more than Hundred dishes per day in fast-paced Senior Living environment while maintaining high customer satisfaction rate.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
  • Cooked food following specific measurements and recipes.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Assisted Executive Chef with training and development of culinary staff.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
Sous Chef
Seattle, WAMerrill Garden Senior Living/May 2019 to Apr 2020
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Performed mise en place daily to efficiently prepare signature dishes.
Education and Training
Associate of Arts: Culinary ArtISCHAMOct 2005Manila, Philippines
Associate of Arts: Food Sciences And TechnologyTESDAMar 2014Manila, Philippines
Associate of Arts: Meal Management CourseAsian Institute Of Culinary ArtApr 2012
Associate of Arts: HACCPTRAMS TRAINING SchoolSep 2010Manila, Philippines
Associate of Arts: Bake And Pastry Training CourseISCHAMMay 2008Manila, Philippines
Accomplishments
  • Built customerloyalty and increased satisfaction by resolving every concern fully.
  • Improved team effectiveness through analysis and restructuring of current workflow.
  • Recognized as Employee of the Month for outstanding performance and team contributions.
  • Consistently maintained high customer satisfaction ratings.
Activities and Honors
  • Member, Small Business Association (2008 - present)
Certifications

HACCP Certified

Food Hygiene and Sanitation Certified

Washington State Food Worker Card

Two Time Employee of the Month

United States Public Health Certified

HSE Health and Safety Environment Champion Award

Gulf of Mexico Champion Award in Food Hygiene and Sanitation

Build Your Own Now

DISCLAIMER

Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

Resume Overview

Companies Worked For:

  • RA Sushi Restaurant and Bar
  • Brookdale Senior Living
  • Merrill Garden Senior Living

School Attended

  • ISCHAM
  • TESDA
  • Asian Institute Of Culinary Art
  • TRAMS TRAINING School

Job Titles Held:

  • Sushi Prep Chef
  • Lead Cook
  • Sous Chef

Degrees

  • Associate of Arts : Culinary Art
    Associate of Arts : Food Sciences And Technology
    Associate of Arts : Meal Management Course
    Associate of Arts : HACCP
    Associate of Arts : Bake And Pastry Training Course

Similar Resumes

View All
Sushi-Chef-resume-sample

Sushi Chef

Waipuna Sushi

Kailua, Hawaii