Summary
Overview
Work History
Education
Skills
Merits
Timeline
Generic

Kyu Man

Porter Ranch,CA

Summary

Head chef and owner with extensive experience at Sushi Raku, specializing in culinary layout design and event planning. Expert in creating innovative sushi menus and developing training programs to boost team performance. Skilled in sourcing premium ingredients and providing exceptional client support for memorable dining experiences.

Overview

23
23
years of professional experience

Work History

Head chef and Owner

Sushi Raku
Agoura Hills, California
05.2007 - 12.2022
  • Designed seasonal sushi menus utilizing fresh ingredients to enhance offerings.
  • Developed training programs on sushi preparation for new chefs.
  • Collaborated with suppliers to secure high-quality seafood and ingredients.
  • Implemented quality control measures improving food presentation and taste consistency.
  • Created diverse menus with appetizers, entrees, desserts, and specialty items.
  • Organized banquets and catering services to accommodate special events.
  • Delegated tasks among kitchen staff to streamline food preparation processes.
  • Addressed customer complaints professionally, ensuring high standards in service.

Sushi Chef

Koi Japanese Restaurant
Los Angeles, California
10.2002 - 12.2006
  • Developed creative new recipes for unique sushi dishes.
  • Prepared variety of foods according to exact instructions and recipe specifications.

Kitchen Cook

Ken of Japan
Simi Valley, California
07.1999 - 04.2002
  • Prepared various Japanese dishes following traditional recipes and techniques.
  • Monitored cooking times to ensure optimal food quality and presentation.
  • Kept up-to-date with new cooking techniques, recipes and industry trends.
  • Provided exceptional attention to detail in garnishing and presenting dishes.

Education

Bachelor of Arts - Film

University in Film Chungju Univ
Chungju In Korea
03-1990

Skills

  • Culinary layout design
  • Sourcing ingredients
  • Event planning and catering
  • Training program development
  • Effective time management
  • Client support

Merits

  • TCCC(Tactical Combat Casualty Care):Military Officer's Manual Instructor's Certificate
  • As a chef, I trust that food has healing effects. Sort of 'Food Therapy'. I want me to be called as 'Foodist'.
  • Foodist:(Food+Artist)Chef who impresses people with food.

Timeline

Head chef and Owner

Sushi Raku
05.2007 - 12.2022

Sushi Chef

Koi Japanese Restaurant
10.2002 - 12.2006

Kitchen Cook

Ken of Japan
07.1999 - 04.2002

Bachelor of Arts - Film

University in Film Chungju Univ

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