Miho Masuda

In the kitchen, I made hand rolls for the customers seated at the tables.

I was in charge of cooking fish and meat using charcoal.

I am also in charge of organizing the kitchen, taking inventory, and managing stock.

In my spare time I also work as an accountant for a restaurant.

• Prepared high-quality seafood, rice and ingredients for sushi.
• Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
• Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
• 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.

Learned the basics of Japanese cuisine and mastered cooking with charcoal.

Ensured timely completion of numerous orders.

• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Mentored junior staff members, providing guidance on proper cooking techniques and fostering professional growth.
• Managed ordering and receiving process, guaranteeing sufficient stock levels while minimizing spoilage risks.
• Collaborated with front-of-house staff to ensure seamless communication and top-notch service.
• Maintained a clean and sanitary work environment, adhering to strict health code standards at all times.