Hilary Collie

• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
• 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.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Created recipes and prepared advanced dishes.

• 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.
• Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
• Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
• Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
• Trained kitchen staff to perform various preparation tasks under pressure.

Culinary apprenticeship where i had the opportunity to go work at the acclaimed Le Bernardin to complete two stages where i learned and helped prepare menu items.