Summary
Overview
Work History
Skills
Certification
Languages
Timeline
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KOICHI TAKAYAMA

New York

Summary

Highly skilled and dedicated sushi connoisseur with over 15 years of comprehensive experience in Japanese cuisine, specializing in sushi and sashimi preparation. Extensive background in high volume fast-paced restaurant environments, including New York City top rated dining establishments. Proven ability to assist leading kitchen teams, creating innovative menus, and maintain the highest standards of food safety, and quality. Possesses a deep understanding of Japanese culinary traditions, combined with a passion for modern fusion techniques hold a ServSafe certification.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Head Chef

Wano
12.2024 - Current
  • Led the launch of Wano, overseeing kitchen operations, design, menu development, and operational strategy.
  • Managed food inventory, ordering, and vendor relationships to guarantee high-quality ingredients.
    Prepared and executed menu items, ensuring consistency and adherence to quality standards.
  • Created a unique and diverse sushi menu that blended traditional Japanese techniques with modern, innovative flavors, receiving positive feedback from customers and critics alike.
  • Negotiated with suppliers to secure the freshest, highest-quality ingredients while maintaining cost control and adhering to budget constraints.
  • Directed daily prep work, ensuring all ingredients were fresh, properly stored, and ready for service.
  • Used variety of kitchen tools and appliances to prepare ingredients and meals.

Head Chef

Nems Bistro
07.2024 - 12.2024
  • Spearheaded the launch of Nems Bistro focusing on kitchen, design, menu development, and operational strategy
  • Managed food ordering inventory, control, and vendor relationship to ensure high-quality ingredients
  • Prepped and executed menu items maintaining consistency and quality standards
  • Developed a unique and diverse sushi menu that combined traditional Japanese techniques with modern innovative flavors, earning positive reviews from customers and food critics
  • Negotiated with suppliers to secure the freshest highest quality ingredients, while managing cost controls and budgeting
  • Lead daily prep work, ensuring all ingredients were fresh properly, stored and ready for service

Sushi Chef

Sushi Den
10.2023 - 11.2023
  • Assisted in daily food preparation, including slicing fish, preparing rice, and cutting vegetables
  • Cooked various dishes in alignment with the restaurant
  • Standards and customer preferences
  • Worked as a key member of the sushi team in a high-volume upscale Japanese restaurant
  • Assisted the head chef in daily mise en place ensuring all ingredients were properly prepped and stored
  • Collaborated with front of house staff to deliver exceptional customer services tailoring dishes to meet specific dietary needs and preferences
  • Maintained a clean and organized work environment adhering to strict sanitation, and safety guidelines

Sushi Chef

Kaoru Restaurant
05.2017 - 03.2024
  • Manage food ordering inventory, control and budget adherence
  • Prepared a variety of sushi dishes including raw fish over rice and specialty rolls
  • Ensured compliance with food safety regulations and maintain a clean, organized workspace
  • Introduced seasonal and specialty menus to customers
  • Streamlined inventory management processes, reducing waste and maintaining most efficient operations
  • Insured the kitchen adhere to all department regulations, earning consistently high scores on health inspections

Line Cook

ISE Japanese Restaurant
04.2012 - 05.2017
  • Assisted in daily food preparation, including slicing fish, preparing rice, and cutting vegetables
  • Cooked various dishes in alignment with the restaurant
  • Standards and customer preferences
  • Worked as a key member of the sushi team in a high-volume upscale Japanese restaurant, preparing a wide variety of sushi with precision attention to detail
  • Assisted the head chef in daily mise en place ensuring all ingredients were properly prepped and stored
  • Collaborated with front of house staff to deliver exceptional customer services tailoring dishes to meet specific dietary needs and preferences
  • Maintained a clean and organized work environment adhering to strict sanitation, and safety guidelines

Skills

  • Sushi Preparation & Presentation
  • Menu Development & Design
  • Food Safety & Sanitation Compliance
  • Team Leadership & Staff Training
  • Vendor Relationship Management
  • Japanese Cuisine Expertise
  • High-Volume Kitchen Operations
  • Menu Development & Innovation
  • Inventory Management & Cost Control
  • Supplier Negotiations
  • Knife skills
  • Food storage
  • Recipe execution

Certification

ServSafe Certified

Languages

Japanese
Native or Bilingual

Timeline

Head Chef

Wano
12.2024 - Current

Head Chef

Nems Bistro
07.2024 - 12.2024

Sushi Chef

Sushi Den
10.2023 - 11.2023

Sushi Chef

Kaoru Restaurant
05.2017 - 03.2024

Line Cook

ISE Japanese Restaurant
04.2012 - 05.2017

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KOICHI TAKAYAMA