NARAWUT OUTASING
Chicago,IL
Summary
Restaurant management professional skilled in streamlining operations and elevating dining experiences. Known for driving team collaboration and fostering results-driven environment. Reliable and adaptable, consistently meeting evolving business needs. Expertise in staff training, customer service, and operational efficiency.
Overview
7
7
years of professional experience
Work History
Restaurant Manager
Wave Sushi
Chicago, IL
05.2024 - Current
- Safeguarded staff and patrons, verifying strict adherence to safety and sanitation regulations.
- Planned menus and prepared recipes for various dishes and courses.
- Enforced food quality, plating and presentation standards, guiding staff to follow established procedures to support consistency.
- Maintained safety standards throughout entire kitchen, including safe knife handling practices.
- Promoted efficient kitchen operations, scheduling staff, coordinating workflow and enhancing processes where needed.
- Enforced strict sanitation protocols within kitchen area.
- Reduced waste and expenses using effective supply management, storing food and ingredients properly and rotating stock to prevent spoilage.
- Monitored food costs while maintaining high-quality standards.
- Coordinated with suppliers to source fresh, locally sourced ingredients whenever possible.
- Troubleshot problems that arose during service to maintain consistent customer satisfaction.
- Fostered positive work environment through leadership and effective communication skills.
- Scheduled employees fairly while still meeting demands of business hours.
- Matched meals with demand to minimize spoilage risk.
- Priced items after analyzing market, cooking labor and material costs.
Head Chef / Restaurant Manager
Gorilla Sushi
Logan Square, Chicago, IL
01.2018 - 04.2024
- Safeguarded staff and patrons, verifying strict adherence to safety and sanitation regulations.
- Planned menus and prepared recipes for various dishes and courses.
- Enforced food quality, plating and presentation standards, guiding staff to follow established procedures to support consistency.
- Maintained safety standards throughout entire kitchen, including safe knife handling practices.
- Promoted efficient kitchen operations, scheduling staff, coordinating workflow and enhancing processes where needed.
- Enforced strict sanitation protocols within kitchen area.
- Reduced waste and expenses using effective supply management, storing food and ingredients properly and rotating stock to prevent spoilage.
- Monitored food costs while maintaining high-quality standards.
- Coordinated with suppliers to source fresh, locally sourced ingredients whenever possible.
- Troubleshot problems that arose during service to maintain consistent customer satisfaction.
- Fostered positive work environment through leadership and effective communication skills.
- Scheduled employees fairly while still meeting demands of business hours.
- Matched meals with demand to minimize spoilage risk.
- Priced items after analyzing market, cooking labor and material costs.
Education
Bachelor of Arts (B.A.) - Communication Arts
Bangkok University
10.2000
Diploma - BCP - Digital Multimedia Concentration
Computer Systems Institute
12.2021
Diploma - Business Career Program
Computer Systems Institute
08.2020
Skills
- Food Safety Regulations
- Menu design
- Ingredient Selection
- Kitchen Management
- Cost Control
- Menu development
- Food presentation
- Cost Reduction
- Waste Reduction
- Kitchen Operations
- Allergy Awareness
- Culinary Techniques
- Nigiri / Sashimi / Sushi Rolls / Donburi
Languages
English
Professional Working
Thai
Native or Bilingual
Timeline
Restaurant Manager
Wave Sushi
05.2024 - Current
Head Chef / Restaurant Manager
Gorilla Sushi
01.2018 - 04.2024
Diploma - BCP - Digital Multimedia Concentration
Computer Systems Institute
Diploma - Business Career Program
Computer Systems Institute
Bachelor of Arts (B.A.) - Communication Arts
Bangkok University