Ei Hiroyoshi

• Build menu and culture of their 8 seating private sushi room.
• Operated “Omakase” program and à la carte with high quality sushi focused on clients best experience.
• Prepared sushi and sashimi using traditional techniques and high-quality ingredients.
• Maintained cleanliness and organization of workstations to ensure food safety compliance.
• Assisted in menu development by suggesting new sushi rolls based on seasonal ingredients.
• Collaborated with team members to ensure timely service during peak hours.

• Developed and executed innovative seasonal menus to enhance culinary offerings.
• Supervised kitchen staff, fostering teamwork and maintaining high standards of food safety.
• Optimized inventory management processes, reducing waste and improving cost efficiency.
• Trained new chefs in preparation techniques and service standards to ensure consistency.

• Prepared sushi and sashimi using traditional techniques and high-quality ingredients.
• Maintained cleanliness and organization of workstations to ensure food safety compliance.
• Assisted in menu development by suggesting new sushi rolls based on seasonal ingredients.
• Collaborated with team members to ensure timely service during peak hours.
• Implemented efficient workflow strategies to enhance kitchen productivity during busy shifts.
• Developed strong customer relationships through excellent service and personalized recommendations.
• Prepared high-quality seafood, rice and ingredients for sushi.
• Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
• Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.

• Developed and implemented operational procedures to enhance service delivery.
• Managed inventory control to ensure optimal stock levels and reduce waste.
• Trained and mentored staff on food safety standards and customer service excellence.
• Streamlined meal preparation processes to improve efficiency and quality consistency.

• Crafted and executed seasonal menus that showcase local ingredients and align with culinary trends.
• Oversaw kitchen staff to ensure compliance with food safety standards and enhance operational efficiency.
• Mentored new chefs in culinary techniques and procedures to ensure consistent food quality and presentation.
• Enhanced inventory management processes to minimize waste and maximize ingredient utilization.

• Prepared sushi rolls and sashimi using traditional techniques for optimal flavor and presentation
• Maintained cleanliness and organization of workstations to meet health and safety standards
• Assisted in inventory management, ensuring availability of fresh ingredients and supplies
• Collaborated with kitchen staff to streamline order preparation during peak hours

• Monitored food quality and portion control to uphold restaurant standards consistently
• Implemented efficient workflow processes to reduce service time during busy shifts
• Prepared high-quality seafood, rice and ingredients for sushi.

• Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
• Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
• Maintained well-organized mise en place to keep work consistent.
• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained high-quality standards for ingredients by sourcing fresh, sustainable seafood from local suppliers.
• Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
• Streamlined kitchen operations through the implementation of effective time management and organizational strategies.
• Encouraged positive work culture by fostering a supportive environment where employees felt empowered to learn and grow in their roles.

Trained under master chef Hamakawa.

• Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
• Elevated guest experience, providing engaging explanations of dishes and their cultural significance.
• Mastered traditional Japanese techniques and fused them with local flavors, creating unique dining experience.

• Assisted chefs in preparing sushi ingredients, ensuring freshness and quality.
• Maintained cleanliness and organization of workstations and kitchen equipment.
• Collaborated with team members to streamline sushi production processes.
• Learned various sushi preparation techniques, contributing to menu variety.
• Supported inventory management by tracking ingredient supplies and ordering as needed.
• Provided exceptional customer service, enhancing dining experiences for patrons.
• Adapted quickly to high-pressure environments during peak service hours.
• Engaged in training sessions to improve skills in sushi preparation and presentation.
• Demonstrated dedication to continuous improvement through attending regular training sessions on sushi-making techniques and food safety practices.
• Contributed to kitchen operations by washing dishes, cleaning equipment, and performing general maintenance tasks as needed.
• Developed versatility in sushi preparation through cross-training in various roles within the kitchen team.
• Improved sushi preparation efficiency by mastering various knife techniques and cutting styles.