Barry Matthew Cabrera
Queens,New York
Summary
Pursued opportunities to design and execute exceptional sushi menus, enhancing customer satisfaction.
Contributed culinary expertise in sushi preparation and menu innovation to enhance dining experiences in a prestigious restaurant.
Implemented strategies to elevate customer satisfaction within dining services.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Mishik NYC
06.2025 - Current
- Executive Sous Chef – Responsibilities
- Oversee daily kitchen operations and omakase service
- Support menu development based on seasonal ingredients
- Lead, train, and supervise kitchen staff
- Perform fish butchery and oversee dry-aging of seafood
- Ensure food quality, consistency, and presentation
- Manage inventory, ordering, and food costs
- Maintain food safety and sanitation standards
- Coordinate service flow and kitchen timing
- Assist with scheduling and staff development
- Step in during service to support execution and guest experience
Chef De Cuisine / Sushi Director
Japonesa Poblacion
12.2023 - 04.2025
- Oversaw culinary operations as head chef, ensuring exceptional food quality and presentation standards.
- Assisted teams in meeting project deadlines and budget limits. Supported coordination efforts to foster collaboration among team members. Aided in resolving issues to enhance project results.
- Directed operations for kitchen and sushi bar, ensuring seamless workflow and high standards.
- Designed and implemented Japanese-Peruvian (Nikkei) menu offerings to enhance culinary diversity.
- Managed sushi hot food preparation and plating standards to ensure quality and consistency.
- Executed fish butchery operations and supervised seafood dry-aging processes.
- Supervised and trained kitchen and sushi staff to enhance culinary skills and operational efficiency.
- Oversaw quality assurance and presentation standards for all dishes.
- Oversaw inventory ordering and implemented food cost control measures.
- Ensured compliance with food safety and sanitation standards to uphold quality assurance.
- Facilitated seamless service flow between kitchen and sushi bar operations.
- Cultivated guest engagement while upholding exceptional service standards.
Sous Chef
Spicy Tuna Sushi Bar and Grill
08.2020 - 09.2021
- Designed and organized menus while crafting recipes for diverse dishes and courses.
- Ensured compliance with safety and sanitation regulations to protect staff and patrons.
- Directed and assigned preventive maintenance tasks for kitchen equipment and appliances.
- Optimized supply management processes to minimize waste and reduce expenses.
- Trained staff on advanced cooking techniques and equipment operation.
- Inspected and verified product quality and quantity from suppliers.
- Cultivated customer interest through delivery of high-quality food and seasonal offerings.
Sous Chef/Head Chef
Zao Jun New Asian & Sushi
05.2019 - 01.2020
- Managed food, labor and operating costs with stringent food cost analysis and forecasting.
- Developed recipes for restaurant menu, selecting ingredients with target customer base in mind.
- Checked quality of raw and cooked food products to meet required standards.
- Prepared meals within acceptable time limits and quality standards.
- Delegated tasks to kitchen staff to improve order flow.
- Promoted efficient kitchen operations, scheduling staff, coordinating workflow and enhancing processes where needed.
Sous Chef
Adachi
01.2019 - 01.2020
- Implemented food safety regulations and best practices to ensure compliance among kitchen staff.
- Executed meal preparation processes to ensure adherence to quality standards and timely service.
- Oversaw delegation of tasks to kitchen staff to enhance order flow efficiency.
- Developed seasonal specials to enhance customer acquisition efforts.
- Executed time-sensitive tasks to consistently meet deadlines in a fast-paced culinary environment.
- Directed daily operations, consistently enhancing quality standards and exceeding customer expectations.
- Adapted standard recipes to ensure compliance with customer allergies and dietary restrictions.
Sushi Chef
Ronin Sushi
08.2018 - 05.2019
- Prepared variety of sushi dishes.
- Chopped, sliced and filleted fish and salmon for sushi rolls.
- Helped create monthly specialty specials.
Sushi Chef
Pursue Detroit Korean Sushi
12.2018 - 04.2019
- Korean Style Sushi and poke bowls.
- First sustainable sushi fast casual restaurant in Michigan.
- Trained how to fillet small to big size fish.
- Practiced Traditional dry aging of Fish.
- Prepared rice for sushi using traditional Japanese techniques.
- Chopped, sliced and filleted fish and salmon for sushi rolls.
- Created high-quality sushi dishes with good vegetables and sauces.
- Styled plate presentation for visual appeal.
Sushi Chef
Edo Ramen
12.2017 - 06.2018
- Helped in opening and managing the sushi bar.
- Delegated tasks to kitchen staff to improve order flow.
- Received and checked product quality and quantity from suppliers.
- Supervised the kitchen and sushi bar.
Head Sushi Chef
Edamame Sushi Nu Asian Sushi Chef
09.2017 - 06.2018
- Japanese fusion restaurant based on sushi and other asian cuisine.
- In charge of running the sushi bar, ordering and maintaining customer satisfaction.
- Helped work in the wok and ramen station when busy.
Sushi Chef
Little Tree Sushi
06.2014 - 10.2014
- Sushi Roller and Ingredient preparation.
- Prepared rice for sushi using traditional Japanese techniques.
Kitchen Helper/Sushi Chef
Benihana of Troy
09.2013 - 10.2014
- Trained from Kitchen Helper to sushi chef.
- Helped preparing various japanese ingredients.
- Assisted in Benihana Sushi Classes.
Education
Bachelor of Science - Hospitality Management
Lyceum of The Philippines
Manila, Phillippines2012
Skills
● Traditional Sushi and Western Style Sushi
● Nikkei Cuisine
● Accurate and Advance Skill in Slicing Fish for Sashimi
● Extensive Knowledge on Japanese Ingredients
● Menu Design
● Workflow Optimization
● Forecasting and Planning
● Inventory Rotation
● Kitchen Management
● Performance Assessments
● Staff Training
● Purchasing Management
● Kitchen Equipment Safety
● Equipment Maintenance
● Cost Control
● Plating and Presentation
● Proficiency in filleting small to large fish
● Workflow Coordination
● Knife Sharpening Skill
● Process Improvements
● Customer Retention
● Food Safety Regulations
Certification
- 4 weeks Authentic Sushi Course -Tokyo Sushi Academy, Tokyo, Japan March 13, 2020
- 5 days Sashimi Course -Tokyo Sushi Academy, Tokyo, Japan March 20, 2020
- 5 days Japanese Cuisine Course -Tokyo Sushi Academy, Tokyo, Japan March 27,2020
- Category Bronze for Japanese Cuisine in foreign countries, Tokyo Sushi Academy, Tokyo, Japan March 27, 2020
Timeline
Executive Sous Chef
Mishik NYC
06.2025 - Current
Chef De Cuisine / Sushi Director
Japonesa Poblacion
12.2023 - 04.2025
Sous Chef
Spicy Tuna Sushi Bar and Grill
08.2020 - 09.2021
Sous Chef/Head Chef
Zao Jun New Asian & Sushi
05.2019 - 01.2020
Sous Chef
Adachi
01.2019 - 01.2020
Sushi Chef
Pursue Detroit Korean Sushi
12.2018 - 04.2019
Sushi Chef
Ronin Sushi
08.2018 - 05.2019
Sushi Chef
Edo Ramen
12.2017 - 06.2018
Head Sushi Chef
Edamame Sushi Nu Asian Sushi Chef
09.2017 - 06.2018
Sushi Chef
Little Tree Sushi
06.2014 - 10.2014
Kitchen Helper/Sushi Chef
Benihana of Troy
09.2013 - 10.2014
Bachelor of Science - Hospitality Management
Lyceum of The Philippines