Overview
Work History
Timeline
Generic

Charles Lee

Carrollton,TX

Overview

23
23
years of professional experience

Work History

Sushi Chef

Fuji Yama
Carrollton, TX
12.2022 - Current
  • Prepared sushi rolls with fresh ingredients and traditional recipes.
  • Cleaned, cut, and prepared fish for sushi dishes.
  • Organized the kitchen in a clean and sanitary manner to meet health standards.
  • Maintained knowledge of current menu items and specials.
  • Ensured quality of product was consistent throughout shift.
  • Followed proper food handling techniques to ensure safety of customers.
  • Demonstrated knife skills to properly prepare ingredients for sushi rolls.
  • Assisted in opening and closing duties such as cleaning, restocking.
  • Adhered to all local health department regulations and guidelines.
  • Calculated accurate portion sizes when making sushi rolls or platters.
  • Checked temperature of cooked foods regularly to ensure safe consumption levels.
  • Collaborated with other chefs in preparing meals for large parties or events.
  • Efficiently handled multiple orders simultaneously during peak hours.
  • Developed creative new recipes for unique sushi dishes.
  • Communicated effectively with coworkers regarding customer orders.
  • Stored raw ingredients correctly according to established protocols.
  • Applied sauces, garnishes, condiments, and seasonings accurately.
  • Sanitized counters, knives, utensils, plates and other items used in food preparation.
  • Greeted restaurant guests arriving at establishment and explained special sushi items and options.
  • Managed food stock to fulfill orders within quality standards.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Checked quality of food products to meet high standards.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Restaurant Owner

Self-employeed
Plano, TX
07.2017 - 08.2020
  • Developed and implemented effective marketing strategies to increase restaurant sales.
  • Established standards for quality control, customer service, health and safety regulations.
  • Oversaw daily operations of the restaurant including staff scheduling, budgeting and inventory management.
  • Negotiated contracts with vendors for food, equipment and supplies.
  • Trained and supervised kitchen staff in proper food preparation techniques.
  • Analyzed financial reports to identify areas of improvement or cost savings opportunities.
  • Monitored customer feedback to ensure satisfaction with menu items and services provided.
  • Created promotions and special events to attract customers and boost sales.
  • Implemented operational procedures to maximize efficiency while minimizing costs.
  • Developed menus that featured local ingredients while meeting customer demands.
  • Responded promptly to customer complaints or issues related to the restaurant's services or products.
  • Ensured compliance with all applicable laws, regulations and policies governing restaurants in the area.
  • Collaborated with chefs on new recipes, flavors and presentations for dishes served in the restaurant.
  • Evaluated performance of employees regularly through performance reviews, coaching sessions and feedbacks from customers.
  • Performed regular inspections of kitchen facilities to ensure cleanliness, safety requirements are met as well as adherence to health codes, regulations set by state, local government agencies .
  • Managed cash flow by setting budgets for expenses such as labor cost, food cost, ensuring timely payment of bills and taxes as well as monitoring accounts receivable and payable records .
  • Interviewed potential hires for front-of-house positions such as servers and bartenders .
  • Maintained relationships with suppliers and distributors in order to secure best deals on orders placed .
  • Coordinated catering services when requested by customers .
  • Made weekly employee schedules, assigned work tasks and regularly checked quality and productivity of team members.
  • Hired, trained and motivated staff to fill all restaurant openings.
  • Administered finances and led business operations by running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Received and scheduled food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
  • Optimized profits by controlling food, beverage and labor costs.
  • Trained staff, facilitated staff meetings and spearheaded menu development.
  • Managed food preparation, guest interaction, quality control and customer relations.
  • Located relevant vendors, set up schedules and coordinated delivery, storage and organization of inventory.
  • Developed successful marketing plans to increase sales and profits while managing costs.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Created unique recipes and applied various culinary techniques for authentic American cuisine.
  • Collaborated with server trainees to promptly resolve potential customer concerns.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Trained new employees to perform duties.
  • Delegated work to staff, setting priorities and goals.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Explained goals and expectations required of trainees.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Assisted staff by serving food and beverages or bussing tables.
  • Distributed food to service staff for prompt delivery to customers.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.

Store Manager

Ginza Steak & Sushi
Peachtree City, GA
02.2001 - 06.2005
  • Conducted daily store operations, including opening and closing procedures and cash handling.
  • Monitored inventory levels and placed orders to restock shelves.
  • Developed strategies to maximize sales and profitability.
  • Established customer service standards and monitored staff compliance.
  • Organized promotional events to increase product awareness.
  • Resolved customer complaints in a timely manner.
  • Recruited, trained and supervised new employees.
  • Ensured compliance with safety regulations and company policies.
  • Implemented efficient systems for tracking stock movement.
  • Analyzed financial data to identify areas of improvement.
  • Maintained accurate records of employee performance reviews.
  • Created weekly work schedules for store personnel.
  • Performed regular price checks to ensure competitive pricing.
  • Assessed operational efficiency of the store's departments.
  • Managed daily banking activities such as deposits and withdrawals.
  • Identified opportunities for cost savings through waste reduction initiatives.
  • Prepared monthly reports on sales figures, expenses, profits.
  • Developed relationships with suppliers to negotiate better prices.
  • Updated POS system with new products and promotional offers.
  • Planned special promotions or discounts based on market trends.
  • Provided feedback on marketing campaigns to improve effectiveness.
  • Trained and mentored associates to teach daily tasks and procedures.
  • Balanced sales, reconciled cash and made bank deposits to facilitate opening and closing duties.
  • Managed inventory tracking and physical inventory counts to minimize loss.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Monitored employee performance and identified performance gaps for corrective action.
  • Prepared weekly schedules to verify proper floor coverage within fiscal guidelines.
  • Delivered excellent customer service and adhered to standard practices to maximize sales and minimize shrinkage.
  • Enhanced customer satisfaction and store operations through relationship building and daily problem-solving.

Timeline

Sushi Chef

Fuji Yama
12.2022 - Current

Restaurant Owner

Self-employeed
07.2017 - 08.2020

Store Manager

Ginza Steak & Sushi
02.2001 - 06.2005

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Charles Lee