Heejin Polon

Teaching is something I love. I have always taught in some form or another. Weather it is Martial Arts, Bible Study, Culinary Arts. I find enjoyment in teaching.

During my time as a Substitute Teacher and an Aid I have:

• Followed lesson plans designed by absent teachers.
• Enforced school and class rules to maintain order in classroom.
• Implemented classroom management techniques to maintain positive learning environment.
• Utilized variety of instructional strategies to meet individual student needs.
• Developed creative instructional strategies to keep students engaged and motivated.
• Supported lunchroom and recess activities

I developed "Food Evolution Catering Company" in 2017. I started my Business in Mobile Vending and expanded to a full Catering Company due to demand.

I opened Sushi Pier in April 2000. I developed the concept and the menu. I hired and trained all staff members. I managed all operations daily , "Back of the House" and "Front of the House."

In the past 25 years I have developed and implemented:

• Standard Operating Procedures (SOP) for all managers
• Developed Washoe County Health Department Standards and Guidelines
• Cleaning Schedule
• Developed Manuals for Hiring and Trainning
• Food Safety Standards and Training Processes
• Employee Handbooks
• Customer Relations
• Maintained accurate records for accounting purposes
• Managed all Advertising and Marketing

I opened "Maui Janes Hawaiian BBQ 2018. The concept of this restaurant was a "Take Out" concept. I wanted to provide good healthy food for people "On the Go." I also needed a Depot for my Catering Business. I sold the Business in 2023 because I was presented with an offer that I could not refuse.

I Opened "Reef Sushi and Sake Bar" located right on the Truckee River, Downtown Reno. I wanted to elevate the Sushi experience by adding a "High End" Sake Bar. I felt that the location and ambience would attract a younger crowd who would be interested in learning about all the different components of Sake, much like studying different Wines.

• I elevated the Sushi experience by using unique ingredients, different plating styles, and a concept of torching rolls in front of our guests.
• Contributed to positive guest experience by maintaining monthly training seminars for my staff members.
• We trained all staff members on Sake tastes and origins so staff could "Upsell" our Sake line.
• Maintained high good quality by creating checklists and Food Safety Procedures.
• I trained all Managers and Supervisors to meet high-quality standards.