Julius-john Siguenza

• Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
• Increased restaurant efficiency by training and mentoring junior chefs in proper sushi preparation techniques.
• Streamlined kitchen operations through the implementation of effective time management and organizational strategies.
• Played an active role in promoting the restaurant''s brand via social media channels, resulting in increased online visibility and customer engagement.

• Developed new recipes for sushi menu.
• Fish fabrication
• Sashimi
• Nigiri
• Maki

• Developed new recipes and flavor combinations to enhance menu.
• Nigiri
• Maki
• Fish fabrication

• Maki

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• fish fabrication

• Fish fabrication
• Grilled meats and seafood to customer specifications.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Plated and presented all dishes to match established restaurant standards.
• Prepared and cooked full course meals based on restaurant recipes and specifications.

• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Handled portion control activities according to specified instructions provided by chef.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Grilled meats and seafood to customer specifications.
• Fish fabrication
• Wok
• Grill
• Maki
• Nigiri
• Sauté

• Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
• Provided patrons with education on different types of fish and shellfish and helped choose sushi items.
• Carefully handled various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Undertook Japanese recipes and added innovative ingredients to create dynamic sushi rolls for [Type] restaurant.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Prepared high-quality seafood, rice and ingredients for sushi.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed close relationships with suppliers to source best ingredients.

Maki

• Maki
• Sauté
• Grill

• Wok
• Sauté
• Grill
• garde manger
• Maki