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
Beaver Creek, Colorado
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
Vail, Colorado
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
Morro Bay, CA
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
Kailua Kona, HI
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
Monterey, CA
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
Nerima, Tokyo Japan
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
Sydney, NSW
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
Nerima, Tokyo
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
Whister BC CANADA
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
Nerima Tokyo Japan
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
HigashiKurume Tokyo Japan
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