Patrick Michael Goritschnig

2010

Assisted in daily operations of Italian restaurant in Hamburg, Germany.

2011

Relocated to London to contribute to operations at Zuma Japanese Restaurant, recognized for authentic Tokyo izakayas.

2012

Visited Sarasota to support family connections and cultural experiences. Participated in photography course at Ringling College to enhance skills. Developed a strong appreciation for the city's vibrant atmosphere.

2013

Assisted food truck operations across Germany by providing support in various roles. Collaborated with diverse teams to ensure smooth service delivery.

2019 to 2026

Achieved recognition for exceptional service at Ono restaurant in Hamburg over five years. Elevated dining experience through innovative Japanese-Californian fusion cuisine. Enhanced menu offerings with a focus on premium sushi and fish dishes. See attached letter of recommendation.

February 2026

Transitioned to Sarasota to engage with a vibrant community and explore new career prospects.

• Developed and executed diverse menus, ensuring quality and consistency in food preparation.
• Trained junior kitchen staff on culinary techniques and safety protocols to enhance team performance.
• Implemented inventory management systems to minimize waste and optimize ingredient usage.
• Collaborated with front-of-house staff to streamline service and improve customer satisfaction.
• Conducted regular kitchen inspections to maintain hygiene standards and compliance with health regulations.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.