Sushi Chef Resume

Jerry Stephens

1261 Bungalow Road

Omaha, NE 68124

(555)-555-5555

[email]

Job Objective To work as a Sushi Chef with your organization where I can employ my excellent culinary services.

Highlights of Qualifications:

  • Admirable experience in cooking sushi varieties and performing efficiently in sushi bar atmosphere
  • Deep knowledge of operating all equipments and appliances used in kitchen
  • Profound knowledge of healthy, safety and sanitation related statutory requirements
  • Familiarity with food ingredients handling and storing methods
  • Wide knowledge in prepping aji, maguro, salmon, hirame and madai
  • Skilled at managing kitchen operations and complying with culinary standards
  • Ability to stand for 8 hours continuously and work efficiently
  • Ability to work in well organized manner along with other team members
  • Ability to develop and maintain congenial professional relations with staff, management and customers

Professional Experience:

Sushi Chef

Morgans Hotel Group, Omaha, NE

August 2007 – Present

  • Cooked and presented all dispensed station menu food items.
  • Contributed largely in entire program focusing on sanitation and hygiene.
  • Complied with process mentioned in employee handbook comprising of apt uniform conduct and grooming.
  • Monitored performance of kitchen employee and worked manually at every workstation.
  • Prepared and presented all food items, hot and cold as per sushi outlet standards and norms.
  • Provided training and guidance to staff members regarding sushi culinary cooking procedures and plating.
  • Cooked all sushi food products in alliance with standardized recipes and portion volume as given in RA Sushi Manual.

Sushi Chef

Fontainebleau Resorts, Omaha, NE

May 2004 – July 2007

  • Developed and executed menu in association with preference and choices of customer visiting outlet as established by Executive Chef.
  • Offered sushi recipes and mentored all kitchen employees to enhance their performance at work.
  • Ensured to execute high end norms of appearance and personal hygiene of entire kitchen staff.
  • Reported supervisor about illness or absence of any employee at work following appropriate system.
  • Used tools and equipments to perk up work atmosphere in kitchen.
  • Reported at work on scheduled time adhering to norms followed at culinary division.
  • Encouraged kitchen staff to use kitchen equipments safely and appropriately always and provided instructions accordingly.

Education

Bachelor’s Degree in Food and Nutrition

Southwestern Oklahoma State University, Weatherford, OK

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  • March 1, 2020Create Date
  • March 1, 2020Last Updated

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