Mark Yamaguchi

-responsible for all prep levels to accomodate all service throughout the week.

-responsible for inventory levels, including having 4 different vendors.

-responsible for high value inventory (all seafood shipped direct not frozen frozen from Maine)

-Very high volume cooking environment, including working multiple stations, live in an open kitchen in front of guests.H

-Very team oriented and organized.

-High volume prep levels.

-Responsible for creating and executing menus, banquet cooking, lunch and dinner service including wine and whiskey pairings and fine dining.

-Multi-tasking in high paced environments.

-Food service level cleaning.

-Overseeing service and customer service

-Handled all day-to-day operations, as well as light accounting, marketing, and education on the go.

-Created a website and creating a brand using a local- famous artist.

- Cold calling and networking.

-Wrote the entire menu