Ethan Gurevich

I began my employment with Sushi Ronin as a line cook, and through the years I proved dedication to the craft and learning. I quickly moved to Kitchen Manager, then Sushi Chef, and lastly Executive Sushi Chef.

• Sushi chef experience of 3 1/2 years and Executive Chef experience of 1 year.
• Prepared various sushi, including sashimi, nigiri, and rolls.
• Broke down several fish from Small Snapper to King Salmon to Bluefin Tuna.
• Managed all inventory from physical grocery runs to communication with various sales representatives.
• Created several recipes around fresh and seasonal ingredients.
• Recruited and retained highly trained staff.
• Cleaned, cut, and prepared various fish for sushi.
• Organized the kitchen in a clean and sanitary manner to meet health standards.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Cleaned food preparation areas, cooking surfaces, and utensils.
• Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
• Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.