Masakazu Fukatsu
Avon,co
Summary
Forward-thinking professional offering more than 30 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Sushi skills.
Overview
36
36
years of professional experience
Work History
Executive Chef(Sushi and Kitchen) BOH maanger
Hooked
01.2024 - Current
- My responsible for the overall operation of the back-of-house area, including the kitchen, dishwashing, and storage areas
- They ensure that all food is prepared safely and correctly and that the kitchen and Sushi follows all health and safety regulations
- And Teach how to make sushi ,all prep.Making new dish and outside event as well.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Planned and directed high-volume food preparation in fast-paced environment.
Head Sushi chef
Nobu Matsuhisa Vail
12.2013 - 12.2023
- Trained Sushi and kitchen staff to perform various preparation tasks and dishes under pressure,because only me have true Japanese restaurant
- Prepared high-quality seafood, rice and ingredients for sushi.
- Planned and directed high-volume food preparation in fast-paced environment.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Provided patrons with education on different types of fish and shellfish and helped choose sushi items.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Evaluated food products to verify freshness and quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef(Sushi and Kitchen) BOH maanger
Harada Japanese Restaurant
10.2004 - 11.2013
- I managed all restaurant which is sushi bar and kitchen and FHO as well
- I was working sushi bar and kitchen Also FOH as well.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Chef(Sushi and Kitchen) BOH maanger
Bistro Yokohama
11.2003 - 10.2004
- I managed all restaurant which is sushi and kitchen also FOH as well.Especially this restaurant no one had experience sushi and kitchen also FOH in USA, I was working for front of house things as well.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Chef(Sushi and Kitchen) BOH maanger
Jugem Japanese restaurant
09.2002 - 10.2003
- I managed all BOH, Sushi and Kitchen area
- Oversaw all BOH operations, including inventory management, ordering supplies, and staff training, leading to improved eciency and cost control
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Head Sushi chef
Edotasu Sushi Bar
07.1998 - 09.2002
- Demonstrated expertise in traditional Japanese sushi preparation techniques, including hand-rolling, cutting sashimi, and crafting intricate nigiri.
- Provided patrons with education on different types of fish and shellfish and helped choose sushi items.
- Maintained well-organized mise en place to keep work consistent.
Head chef
Moshi Moashi Japanese restaurant
10.1997 - 07.1998
- I managed all BOH things
- Ordering ,prep and marking sushi and Kitchen.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Sushi sous chef band
Edotasu Sushi Bar
10.1995 - 10.1996
- I am working with all kitchen and sushi bar things
- I started ordering and making all sta shift
- I am helping owner chef for everything
Sushi Chef
Sushi Village Restaurant
08.1994 - 09.1995
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Sushi Chef
Edotasu Sushi Bar
04.1990 - 08.1994
- I was starting real Sushi Chef Experince at this Sushi Bar.
- I was Starting Server,Dish wash,cleaning fish and preparing for Sushi. Also making Kitchen dishes which are Tempra, Grill fish and etc.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Maintained well-organized mise en place to keep work consistent.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
Kichen Worker
Kyotaru Japanese Restaurant
04.1989 - 03.1990
- I was starting and leraring about Kitchen and Sushi at this restaurant.
- I was starting dishwasher then stepped up kitchen and sushi.
- I was working at tempra,Grill, Fry and Sushi station.
- I was working 5 days a week after school.
- Especially holiday season I was working 6 days a week and 9am-10pm.
- They were teach me a lot of things about work which is responsible and management of restaurant job.
Education
High School Diploma -
ASAKA NISHI HIGH SCHOOL
Asaka, Saitama03.1990
Skills
- Safe Food Handling
- Japanese Chef Licence
- Servesafe Food Protection Manager Certification Exam
- Staff Scheduling
- Signature dish creation
- Team Leadership
- Restaurant Operations
- Customer Service
- Hiring, Training, and Development
- BOH Operations
- Inventory Management
Personal Information
Title: Sushi Chef
Languages
Japanese
Native or Bilingual
Timeline
Executive Chef(Sushi and Kitchen) BOH maanger
Hooked
01.2024 - Current
Head Sushi chef
Nobu Matsuhisa Vail
12.2013 - 12.2023
Executive Chef(Sushi and Kitchen) BOH maanger
Harada Japanese Restaurant
10.2004 - 11.2013
Executive Chef(Sushi and Kitchen) BOH maanger
Bistro Yokohama
11.2003 - 10.2004
Executive Chef(Sushi and Kitchen) BOH maanger
Jugem Japanese restaurant
09.2002 - 10.2003
Head Sushi chef
Edotasu Sushi Bar
07.1998 - 09.2002
Head chef
Moshi Moashi Japanese restaurant
10.1997 - 07.1998
Sushi sous chef band
Edotasu Sushi Bar
10.1995 - 10.1996
Sushi Chef
Sushi Village Restaurant
08.1994 - 09.1995
Sushi Chef
Edotasu Sushi Bar
04.1990 - 08.1994
Kichen Worker
Kyotaru Japanese Restaurant
04.1989 - 03.1990
High School Diploma -
ASAKA NISHI HIGH SCHOOL
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