Alisha Erika Pyrdol
Summary
Forward-thinking professional offering more than 12 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven preparation skills. High-performing Chef offering 8 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Sushi Chef, Sushi Cooking
Ninja Sushi
02.2018 - 11.2023
- Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
- Increased restaurant efficiency by training and mentoring junior chefs in proper sushi preparation techniques.
- Maintained high-quality standards for ingredients by sourcing fresh, sustainable seafood from local suppliers.
- Supported restaurant growth by developing innovative new sushi roll recipes that garnered positive reviews from patrons.
- Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Streamlined kitchen operations through the implementation of effective time management and organizational strategies.
- Elevated dining experience for guests by providing tableside service and engaging customers in discussions about sushi history and culture.
- Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Kitchen Staff Member, Kitchen Prep Cook
Crow's Nest Club Restaurant (Navy MWR Okinawa)
01.2016 - 12.2017
- Improved kitchen efficiency by streamlining food preparation processes and implementing best practices.
- Enhanced customer satisfaction with timely meal preparation and consistent quality.
- Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
- Assisted in menu planning, incorporating seasonal ingredients for fresh and innovative dishes.
- Collaborated with team members to ensure seamless coordination during peak service hours.
- Trained new hires on kitchen procedures, equipment usage, and safety protocols, fostering a supportive learning environment.
- Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.
- Mastered various cooking techniques, resulting in increased confidence and skill within the kitchen staff team.
- Assisted in setting up and breaking down kitchen stations.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
Kitchen Supervisor
Okinawa Grand Mer Resort Hotel
08.2012 - 12.2015
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Reduced food waste through effective inventory management and menu planning.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
- Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
- Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
- Monitored food preparation, production, and plating for quality control.
- Controlled food costs and managed inventory.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Monitored food inventory and supplies to prevent waste.
- Enhanced kitchen efficiency by preparing ingredients and assembling dishes according to recipes.
- Supported culinary team by maintaining a clean and organized workspace, reducing preparation time.
- Streamlined dish assembly with proper portioning and presentation, contributing to consistent quality.
- Reduced food waste by effectively managing ingredient inventory and rotating products as needed.
- Collaborated with chefs to develop menu items, incorporating seasonal ingredients for optimal freshness.
Kitchen Cook, Kitchen Prep Cook
Diamond Setouchi Marine Hotel
04.2009 - 08.2012
- Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
- Reduced food waste by implementing proper storage techniques and inventory management.
- Ensured high-quality dishes by consistently following standardized recipes and presentation guidelines.
- Boosted customer satisfaction with timely meal preparation, meeting strict deadlines during peak service hours.
- Improved kitchen efficiency by streamlining food preparation processes and implementing best practices.
- Enhanced customer satisfaction with timely meal preparation and consistent quality.
- Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
- Assisted in menu planning, incorporating seasonal ingredients for fresh and innovative dishes.
- Reduced food waste by closely monitoring inventory levels and utilizing proper storage techniques.
- Collaborated with team members to ensure seamless coordination during peak service hours.
- Received commendations from management for exceptional work ethic and dedication to the kitchen team''s success.
- Trained new hires on kitchen procedures, equipment usage, and safety protocols, fostering a supportive learning environment.
- Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.
- Demonstrated versatility in culinary skills by preparing a wide range of dishes across multiple cuisine types.
- Supported head chef with accurate measuring and portioning of ingredients for consistent dish presentation and taste.
- Mastered various cooking techniques, resulting in increased confidence and skill within the kitchen staff team.
- Upheld high standards of cleanliness throughout the kitchen, maintaining sanitary conditions per local health department guidelines.
- Participated in regular team meetings to discuss areas for improvement and strategies for continued growth within the role of Kitchen Staff Member.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Followed sanitary food handling procedures, focused on correct use of covers and labels and discarded ingredients by expiration date.
- Learned other teammates' work tasks to train as backup.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Transported food items from storage areas to kitchen for prepping.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Followed recipes and chef instructions to prepare food correctly.
- Trained new staff on food preparation and safety procedures.
- Monitored food temperature, discarding items not stored correctly.
- Used manual or electric appliances to clean, peel, slice and trim foods.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Pushed, pulled and transported large loads and objects.
Education
High School Diploma -
Okinawa Culinary School
Okinawa, Japan03.2009
No Degree - Learning About Business
High School At Okinawa, Japan
Okinawa, Japan03.2008
Skills
- Purchasing
- Portion and Cost Control
- Fish Preparation
- Guest Interaction
- Knife Skills
- Food Safety
- Inventory Management
- Kitchen Management
- Recipe Creation
- Food Stock and Supply Management
Accomplishments
Technical Qualification Test
Languages
Japanese
Native or Bilingual
English
Professional Working
Certification
Cooking License in Japan
Driver's License
Timeline
Sushi Chef, Sushi Cooking
Ninja Sushi
02.2018 - 11.2023
Kitchen Staff Member, Kitchen Prep Cook
Crow's Nest Club Restaurant (Navy MWR Okinawa)
01.2016 - 12.2017
Kitchen Supervisor
Okinawa Grand Mer Resort Hotel
08.2012 - 12.2015
Kitchen Cook, Kitchen Prep Cook
Diamond Setouchi Marine Hotel
04.2009 - 08.2012
High School Diploma -
Okinawa Culinary School
No Degree - Learning About Business
High School At Okinawa, Japan