Bunta Yamazaki
West Palm Beach,FL
Summary
Dynamic professional with extensive experience in culinary and marine environments, including a role as Sous Chef at Matsuhisa. Proven ability to communicate effectively and manage operations, ensuring high standards of quality and customer service. Skilled in Japanese language and proficient in Microsoft Office, with a strong focus on enhancing client satisfaction and operational efficiency.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Commercial Diver
Barnacle Busters
02.2024 - Current
- Clean sections of boats submerged underwater from marine growth to reduce drag when sailing.
- Replace zinc anodes as necessary to prevent electrolysis damage.
- Inform captain / owner of the vessel of any damages discovered while diving under the boat.
- Communicate with clients about cleaning availability, prioritizing as needed.
- Conduct estimates for new clients.
- Assist with hauling, dry docking, and launching ships as needed.
- Maintain scuba gear to ensure proper performance.
Line Cook
Kaori Miami
01.2024 - 07.2024
- Prep necessary ingredients and sauces for use during service.
- Cook and plate dishes to order.
- Adjust ingredients to ensure no food allergies as needed.
- Maintain kitchen area to health code standards.
- Break down fish when delivery arrives.
Sous Chef
Matsuhisa
10.2021 - 10.2023
- Oversee kitchen operations during service, ensuring that all dishes are presentable as well as plated on time.
- Create omakase courses based off availability of ingredients before service every night.
- Reduced wait-time for next dishes in omakase by 50% when on the line.
- Crete new dishes to add to the menu as seasonal dishes.
- Order ingredients from multiple suppliers twice a week.
- Break down fish as needed for kitchen use.
- Assist in stations when orders are becoming backed up.
- Ensure clear communication throughout the kitchen and service staff.
- Adjust recipes for customers with allergies.
- Maintain proper rotation of food items (FIFO).
Seafood Department Manager
Pacific Mercantile Company
04.2020 - 09.2021
- Prepared and placed seafood cuts and products in display counter to appeal to customers.
- Place order with distributors to ensure stock of seafood items.
- Maintain department to health code standards.
- Translate from Japanese to English on products on the floor.
- Break down beef and pork and package for sale on the floor.
- Restock items on the floor.
- Assist with dry goods delivery when possible.
- Cut bulk fish to customers request.
- Create new side dishes for sale in the department.
Education
High School Diploma -
Niwot High School
Niwot, CO05.2006
Skills
- Japanese Language (Reading, Writing, Speaking)
- Microsoft Office
- Typing
- Customer Service
- Communication
Certification
- Advanced Open Water Diver, PADI - 2023
- Enriched Air Diver, PADI - 2023
Languages
Japanese
Native or Bilingual
Timeline
Commercial Diver
Barnacle Busters
02.2024 - Current
Line Cook
Kaori Miami
01.2024 - 07.2024
Sous Chef
Matsuhisa
10.2021 - 10.2023
Seafood Department Manager
Pacific Mercantile Company
04.2020 - 09.2021
High School Diploma -
Niwot High School
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