FNU NIKO
Dover,NH
Summary
Innovative Culinary professional offering more than 10 years of expertise preparing sushi, sauces and various kinds of fish in high-volume restaurants. Well-trained and versed in mentoring junior team members in culinary techniques and best practices. Dynamic Sushi Chef with a talent for creating beautiful, delicious dishes in a fast-paced restaurant. Smart and driven to work hard, educate patrons and project a pleasant demeanor. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing with skills in concept development and high-quality restaurant operation.
Overview
14
14
years of professional experience
Work History
Head Sushi Chef
The Office Lounge
07.2023 - Current
- Undertook Japanese recipes and added innovative ingredients to create dynamic sushi rolls for [Type] restaurant.
- 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.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Placed orders to restock items before supplies ran out.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Collaborated with staff members to create meals for large banquets.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sushi Chef
Genji
03.2021 - 11.2023
- Prepared high-quality seafood, rice and ingredients for sushi.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Maintained well-organized mise en place to keep work consistent.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
Head Sushi Chef
The Office Lounge
09.2020 - 07.2023
- Undertook Japanese recipes and added innovative ingredients to create dynamic sushi rolls for [Type] restaurant.
- 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.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Collaborated with staff members to create meals for large banquets.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Line Operator
Vapotherm
11.2020 - 04.2021
- Followed job order for product specifications, dimensions, tolerances and sequence of operations.
- Inspected finished products for quality and adherence to customer specifications.
- Reduced accidents and injuries by observing safety policies and procedures.
- Adjusted machine feed and speed to correct machine malfunctions.
- Assembled products according to changing daily work orders and specific customer needs.
Head Sushi Chef
Tokyo Saigon
03.2015 - 05.2020
- Undertook Japanese recipes and added innovative ingredients to create dynamic sushi rolls for [Type] restaurant.
- 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.
Kitchen Cook
Badger Island Seafood Restaurant
08.2014 - 06.2015
- Offered tasty options for people following vegetarian, gluten-free and allergy-sensitive diets.
- Promoted excellence in food quality and presentation for kitchen staff.
- Ordered ingredients and cooking supplies needed to prepare food for clients.
- Collaborated with chef to create menu rotation meeting legal requirements and company policies for nutrition and variety.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Sushi Chef
Tokyo Saigon
01.2014 - 02.2015
- Prepared high-quality seafood, rice and ingredients for sushi.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Maintained well-organized mise en place to keep work consistent.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Collaborated with staff members to create meals for large banquets.
- Planned promotional menu additions based on seasonal pricing and product availability.
Sushi Chef
Shio Japanese Restaurant
02.2014 - 07.2014
- Prepared high-quality seafood, rice and ingredients for sushi.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Maintained well-organized mise en place to keep work consistent.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
Line Operator
Rustic Crush
01.2013 - 05.2013
- Followed job order for product specifications, dimensions, tolerances and sequence of operations.
- Inspected finished products for quality and adherence to customer specifications.
- Reduced accidents and injuries by observing safety policies and procedures.
- Adjusted machine feed and speed to correct machine malfunctions.
Head Chef
Jade Dragon
02.2010 - 11.2012
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Housekeeping Room Attendant
The Woodlands Inn And Resort
01.2010 - 02.2011
- Engaged with guests on room requirements and amenities to promote overall satisfaction.
- Replaced used towels and other bathroom amenities such as shampoo, paper towels, and soap.
- Removed bed sheets and towels from rooms and pre-treated stains to maintain and restore linen condition.
- Completed pre-cleaning duties by setting up cleaning carts with fresh linens, cleaning supplies, and requested guest supplies.
Education
High School Diploma -
Cahaya Sakti High School
Jakarta, Indonesia07.1999
No Degree - Junior High Education
Tarakanita 1 Junior High School
Jakarta ,Indonesia07.1996
No Degree -
St Anthony Morning Elementary School
Jakarta , Indonesia 07.1994
Skills
- Fish Preparation
- Food Safety
- Kitchen Staff Supervision
- Effective Communication
- Ingredient Selection
- Signature Dish Creation
- Company Standards Knowledge
Timeline
Head Sushi Chef
The Office Lounge
07.2023 - Current
Sushi Chef
Genji
03.2021 - 11.2023
Line Operator
Vapotherm
11.2020 - 04.2021
Head Sushi Chef
The Office Lounge
09.2020 - 07.2023
Head Sushi Chef
Tokyo Saigon
03.2015 - 05.2020
Kitchen Cook
Badger Island Seafood Restaurant
08.2014 - 06.2015
Sushi Chef
Shio Japanese Restaurant
02.2014 - 07.2014
Sushi Chef
Tokyo Saigon
01.2014 - 02.2015
Line Operator
Rustic Crush
01.2013 - 05.2013
Head Chef
Jade Dragon
02.2010 - 11.2012
Housekeeping Room Attendant
The Woodlands Inn And Resort
01.2010 - 02.2011
High School Diploma -
Cahaya Sakti High School
No Degree - Junior High Education
Tarakanita 1 Junior High School
No Degree -
St Anthony Morning Elementary School
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