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| Position wanted: |
Sushi chef |
| Job category: |
Hotel IndustryRestaurant/Food Service |
| Objective and Resume Summary: |
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OBJECTIVE
A challenging and responsible position which would effectively utilize prior experience, training and abilities, offering opportunities for professional growth and advancement
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| Skills: |
sushi chef |
| Known languages (and levels): |
English-Very GoodFrench-A littleSpanish-A littleJapanese-A little
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| Type of Employment wanted: |
Full Time
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| Minimum Yearly Salary in Numbers: |
45000 USD
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| Current Location: |
Argentina, Buenos Aires, Gran Buenos Aires |
| Education History, Qualifications & other additional information: |
| Level of Education: |
Tech School
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EDUCATION
High School
The Academy of the Holy Angels 1995
The New England Culinary Institute 1998-2000
STRENGTHS
I have 9 years experience learning and working in the art of sushi. I am good at identifying others strengths and talents and nurturing them. I am also very creative and can make quick decisions and resolve problems on the spot.
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| Work History & Experience: |
| Years of Work Experience: |
7 to 10 Years |
Experience
Taiku Asian Restaurant, 31 Emek Refraim, Jerusalem, Israel July 08- January 09
Sushi Chef/consultant
Faculties: 50 seat Japanese fusion restaurant with sushi bar.
Reporting to: Jonathan Kestenbaum
Responsibilities: Consult on building and design of kitchen and sushi bar, hiring of staff, training of staff, menu design
Achievements: Rated number 2 sushi restaurant in Jerusalem within 6 months in Jerusalem Post
Reason to move on: temporary contract, 6 months
Grosvenor House West Marina Beach, Dubai, UAE
Sushi Chef - Buddha Bar
Facilities: 5* hotel with 500 rooms, 12 F&B outlets catering to an average of 2000 covers a day, 4 meeting rooms with banquet facilities up to 1000 guests
Website:
Reported to Spencer Black, executive chef
Responsibilities: Leading a team of 27, 7 of those directly. Menu design, daily operations and training.
Achievements: intermediate hygiene certification, successful menu
Reason to move on: Became a partner in a restaurant in Argentina and was needed there.
Hanabi, Osaka, Japan July 2006 to Present
Sushi Chef (& Sept 2003 to Oct 2005)
Facilities: High class sushi restaurant with 30 seats
Reporting to: Master Chef Hirotake Nakagawa
Responsibilities: In charge of the Sushi Bar
Ordering, menu changes, product sampling
Achievements: Delivering top quality products & working with one of the best Japanese Chefs
Reason to move on: I’m looking for a new challenge
Circle Management, Dubai & Beirut Nov 2005 to July 2006
Corporate Sushi Chef Beirut, Lebanon (4 months)
Corporate Sushi Chef, Al Marooj Rotana Hotel, Dubai, UAE – Pre-opening (4 months)
Facilities: Lebanese based hospitality & entertainment group
Reporting to: Owner
Responsibilities: Training Sushi Chefs
Day to day operations of the 2 outlets owned by Circle: Metis in Beirut & C-Bar in Dubai
Assisted with the catering division as well – Sofil Catering
Created all sushi menus
Controlled costs
Daily ordering functions for outlets
Achievements: Successful pre-opening in Dubai and then transferred to Lebanon
Reason to move on: Political unrest – had to leave Lebanon due to the war
Hanabi, Osaka, Japan Sept 2003 to Oct 2005
Sushi Chef (& July 2006 to Present)
(see above)
Nikki’s Beach & Pearl, Miami, USA Feb 2003 to Aug 2003
Sushi Chef
Facilities: One of Miami’s leading club concepts: 2 restaurants, Pearl: fine dining & Champagne bar & Nikki Beach: a casual beach front restaurant & club. Up to 1000 covers during the weekend
Website:
Reporting to: Executive Chef
Responsibilities: Leading a team of 4
In charge the Sushi Bar in Pearl during the week & & in Nikki’s bar during the weekend brunch & lunch service
During dinner service on the weekends I worked in the main kitchen for Pearl
Ordering, & menu changes for Sushi menu
Reason to move on: New opportunity, continue my culinary education in the country where Sushi originated
Opium Restaurant, Miami, USA March 2002 to Feb 2003
Chef de Partie - Sushi
Studied Sushi making with a Master Chef from Tokyo in this trendy restaurant & nightclub with 150 seats, serving 500-700 covers a night during the weekends
Shoji Restaurant, Miami, USA Dec 2000 to Feb 2002
Chef de Partie - Sushi
Studied Sushi making with a Master Chef Shin Okamura from Osaka in this trendy high volume restaurant, serving 200-300 covers a night during the weekends
Breeze Restaurant, Miami, USA Aug 2000 to Dec 2000
Demi Chef de Partie - Sushi
Worked under Master Sushi Chef Saasha Kemminupum |
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