Brandon Bustos

Enhanced and further improved my maki-making skills, and nigiri plating. Measuring quantities on each independent roll. Became critical in attention to detail.

Improved knowledge of casino regulations, health standards, cleanliness, plating, and much more.

Perfected rice making on

Improved sushi plating and perfected garnishing for photoshoot rolls.

Handled and cordinated maki team during busy f1 reservations over 659 reservations with 2 maki men.

Improved average service time from 20 minutes to less than 10 minutes by improving efficiency and teamwork.

• Learned over 220 rolls without counting sushi/sashimi. Handrolls, customer specific dishes.
• Received fish every morning, properly cut tuna, sake, and Hamachi, and prepared them for service. well as proper storing procedures to keep produce from losing substance.
• Knowledgeable with sauce making ponzu and rice making.
• Prepared workstations with ingredients and tools to increase efficiency.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Supervised food preparation staff to deliver high-quality results.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Trained junior sushi chefs and kitchen staff in sushi preparation and presentation techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Conversed with patrons and explained different sushi menu items and what ingredients were used in preparation.
• Maintained cleanliness and organization of sushi bar and kitchen areas to meet health and safety standards.