Daniel Jun

• Prepared high-quality seafood, rice and ingredients for sushi.
• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Maintained well-organized mise en place to keep work consistent.
• Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
• 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.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Set up and broke down kitchen for service.
• Monitored food production to verify quality and consistency.
• Assisted with menu development and planning.

Prepared high-quality seafood, rice and ingredients for sushi.

• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Maintained well-organized mise en place to keep work consistent.
• Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
• Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Followed instructions to cook menu items in cooperation with kitchen staff.
• Chopped vegetables, butchered meat and made sauces to prepare food for service.
• Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
• Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
• Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
• Coordinated with team members to prepare orders on time.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Modified recipes to accommodate dietary restrictions and allergies.
• Implemented food cost and waste reduction initiatives to save money.
• Participated in food tastings and taste tests.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.