Executive Chef / Executive Sushi Chef Resume
|Desired Industry: Restaurant/Bar/Club/Food/Beverages
|Desired Job Location: Los Angeles, California
||Date Posted: 5/31/2007
|Type of Position: Full-Time Permanent
|Desired Wage: 70000
||U.S. Work Authorization: Yes
|Job Level: Management (Manager, Director)
||Willing to Travel: Yes, More Than 75%
|Highest Degree Attained: Other
||Willing to Relocate: Yes
To obtain an Executive Chef or Executive Sushi Chef position in a progressive and innovative company that will challenge my skills, experience, and talent.
CHEF - Executive Chef, Executive Sushi, Restaurant Consultant
Extremely innovative and passionate Chef with an exceptional record of excellence at top establishments such as Ozumo of San Francisco and Parcel 104 a Bradley Ogden restaurant in the Marriott Hotel, and also recognized as one of the top six sushi chefs in California to compete in the 2006 California State wide Sushi Masters Competition as finalists. Over 11 years of experience in all facets of traditional Japanese, contemporary Japanese, Euro-Asian cuisine and management for highly regarded hotels and restaurants. Extensively experienced with catering and banquets for such venues as Macy’s Passport Fashion Show, banquet events at the Four Seasons Hotel, Marriott hotel, and Millennium Hotel and private functions.
-Daily and seasonal menu creation
-Food cost management
-Inventory control management
-Consistent quality assurance
-Catering and private functions
-Culinary passion and integrity
-Staff hiring and training
-Labor and scheduling management
-Strong communication skills
Millennium Biltmore Hotel, Sai Sai Restaurant
•Reorganized and streamlined sushi bar and back kitchen operations, reducing labor cost by 18% and increasing productivity by 30%.
•Developed an entirely new sushi bar menu, reformed the kitchen menu, as well as expanded the banquet offerings, reducing overall food cost to 25-26% while increasing profits by 53%.
•Continually bringing in new menu items and maintaining the highest of quality standards taking Sai Sai to a level of competitive edge with the top restaurants in Los Angeles and Beverly Hills areas.
•Set Sai Sai apart and ahead from other top restaurants with the introduction of various signature dishes that embodied the philosophy of Sai Sai.
•Represented Ozumo in the 2006 California state wide Sushi Masters Competition as one of six top sushi chefs in California to compete in the finals.
•Worked closely with the Executive Chef to constantly develop new dishes and plating styles to uphold Ozumo’s reputation for being the very top contemporary Japanese restaurant in the San Francisco Bay Area.
•Consistently striving to produce an environment where creativity and growth is optimal by working with and encouraging other chefs in exploring new ideas as well as building on traditional techniques.
Parcel 104, Marriott Hotel, a Bradley Ogden restaurant
•Planned, developed and successfully executed the development of a contemporary Japanese department with in Parcel 104.
•Maintained the consistency of the philosophy set by Bradley Ogden by continuously and flawlessly created new daily menus in accordance with the season and only utilizing that which is currently in season.
•Creation of nouvelle Euro-Asian dishes with a seamlessly combined emphasis on French, Californian, and Japanese styles complementary to the upscale style and philosophy of the restaurant
MILLENNIUM BILTMORE HOTEL, SAI SAI RESTAURANT, Los Angeles, CA 2006-Present
Chef /Head Sushi Chef
Redeveloped the sushi bar and kitchen menu to coincide with and to refocus Sai Sai as a modern Euro-Asian restaurant. Proactively working and communicating with the Director of Food and Beverages to establish Sai Sai as the signature upscale restaurant for the Millennium Hotel. Facilitated the 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. Worked closely with banquets to plan and execute large scale corporate banquets and events.
MIKAN RESTAURANT, Redlands, CA 2006
Contract Restaurant Consultant
Proactively worked in conjunction with the Executive Chef in the creation of a unique menu for Mikan, 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 Mikan with the quality products it needed to ensure the success of the restaurant.
OZUMO, San Francisco, CA 2004-2006
Senior Sushi Chef
Assisted in the supervision of daily sushi bar operations while teaching and improving the skills of less experienced chefs. Actively designed and implemented new dishes to distinguish Ozumo as the top contemporary Japanese restaurant in the San Francisco Bay Area. Planned and executed private catering functions for clients.
PARCEL 104 – A BRADLEY OGDEN RESTAURANT, MARRIOTT HOTEL, Santa Clara, CA 2002-2004
Head Sushi Chef
Responsible for the creation and implementation of the nouvelle Japanese cuisine department. Changed the menu everyday to coincide with the philosophy of using only the very best that each season has to offer. Responsible for established a strong working relationship with a variety specialty vendors. Worked closely with the Executive Banquet Chef to facilitate corporate catering events. Trained new chefs in ways of quality control, cost control and broadening their food knowledge.
KAIGEN SUSHI, San Carlos, CA 2001-2004
Manage daily operations of sushi bar and kitchen. Creation and implementation of new menus for the sushi bar and the kitchen. Direct, hire and train new cooks.
~Additional professional history and details available~
• Mentored under Kaoru Iishi, former Senior Chef for Matsuhisa and other Nobu restaurants.
• Mentored under Bart Hosmer, Director of Culinary Development for Marriott International and former Executive Chef of Parcel 104 hand picked by Bradley Ogden.
• Mentored under Robert Saperman Executive Chef of Parcel 104 and former Executive Chef of Arcadia a Michael Mina restaurant.
Traditional Japanese, Contemporary Japanese, Euro-Asia cuisine
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