Josimar Rojas

• Prepared sushi and sashimi using various techniques and fresh ingredients.
• Maintained cleanliness and organization of workstations to ensure food safety standards.
• Assisted in menu development by creating new sushi rolls and presentations.
• Collaborated with kitchen staff to streamline food preparation processes.
• Luis 602-826-7851

I came back to this company as regular sushi chef

Also made new menu for them 2 times

• Developed new menu items based on seasonal ingredients and customer preferences.
• Adapted recipes to accommodate dietary restrictions while maintaining flavor integrity.
• Nestor 602-206-9028

• (Company shut down due to covid)
• Led culinary team in preparing high-quality sushi and sashimi, ensuring adherence to traditional techniques.
• Developed innovative menu items that enhanced customer experience and aligned with seasonal ingredients.
• Trained and mentored junior chefs in sushi preparation, promoting skill development and teamwork.
• This restaurant was going to be the model to re do all locations with the standards and quality of the menu
• After shutting down got the offer of going to Portland to do was I was doing here

• Gustavo 480-277-9065

• Greg 602-321-8335 (Company closed this location)

• Tyson (480)603-6781

• My job was to manage all 3 sushi bars with inventories, productivity, as well as weekly specials.
• Directed strategic initiatives to enhance operational efficiency across multiple locations.
• Developed innovative sushi recipes, expanding the restaurant''s offerings and attracting new customers.
• Undertook Japanese recipes and added innovative ingredients to create dynamic sushi rolls for [Type] restaurant.
• Skyler Estes (owner) 480-343-4248

• Lenny Rosenberg (owner) 602-910-100
• Led culinary team in preparing authentic sushi dishes, ensuring high-quality standards and presentation.
• Developed innovative sushi recipes, incorporating seasonal ingredients to enhance menu offerings.
• Trained and mentored junior chefs on sushi preparation techniques and food safety practices.
• Monitored inventory levels, managing supplier relationships to ensure fresh ingredient availability.

• Worked at the following Stingray stores: Biltmore, Old town Scottsdale, Scottsdale Quarters
• 602-955-2008
• Assisted with menu development and planning.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Started as a sushi chef after a month and got offered the head chef position.
• Lenny Rosenberg (owner) 602-910-1000

• Jung lee 480-922-8100

• Robert 480-794-1469

• 480-602-1114
• Ten sushi was part of Sapporo sushi company

• Jung lee 480-922-8100