Paul Haneishi
Los Angeles,CA
Summary
Executive Kitchen Manager with over 18 years of experience in food service, hospitality, and maintaining and growing sales. Specializing in food safety and sanitation. Adept at training staff on proper steps of service, kitchen efficiency and safe working practice. Dedicated to strong values including integrity, customer care, high performance, accountability and teamwork. Highly skilled, strong mechanical aptitude with problem solving ability. Enthusiastic attitude, and professional, driven to facilitate company success.
Overview
24
24
years of professional experience
Work History
Sous Chef / Executive Sous Chef
Speciatly Restaurants Corporation
Burbank / Marina Del Rey, WA
11.2022 - Current
- Developed daily production schedules for kitchen staff of 10 and monitored performance to ensure quality standards were met.
- Ordered food supplies, maintained inventory, and managed budgeting food costs under 27% with Sales exceeding 10Million annually.
- Trained new employees in food safety and sanitation regulations Maintaining scores with averages of 90% with third party auditors.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
Executive Kitchen Manager
The Cheesecake Factory
Beverly Hills
06.2016 - 11.2022
- Conducted performance reviews for 50 kitchen staff members to assess their progress against job objectives.
- Maintained an organized system for tracking food waste and developed strategies for reducing losses maintaining efficiencies above 95%.
- Managed the ordering of all kitchen supplies and maintained par levels for each item for .
- Ensured compliance with all health department regulations and sanitation standards Maintaining Third party auditor scores above 85.
- Maintained budgeted food costs using tools within inventory management system Crunctime with Sales reaching 18 Million Annually.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs. Promoting and mentoring 3 managers from Dishwashing positions
Food Service Specialist and Facility Supervisor
United States Army
Los Alamitos
06.2000 - 01.2018
- Managed Multi unit Kitchen operations of more than 50 food service specialists feeding more than 1500 Soldiers
- Supervised facilitated and trained Food 20 safety supervisors and oversaw food safety training for 50 food service specialists.
- Facility manager for kitchens with more than $100,000 in kitchen equipment
Linecook/Dishwasher/Busser/Server/prepcook
Multiple kitchen operations
Los Angeles, CA
06.2004 - 09.2016
- Multiple Restaurants including Norwegian Cruise Lines, Katsuya, BJ's ,Gyukaku and several privately owned restaurants.
- Developed Strong proficiency in Japanese cuisine, Italian, and Classic French Fine Dining.
- Worked and thrived in every FOH and BOH postition.
Education
Le Cordon Bleu Program; Associate of Occupational Studies Degree -
CALIFORNIA SCHOOL OF CULINARY ARTS
Food Science and Nutrition
SADDLEBACK COMMUNITY COLLEGE
Skills
Japanese Fluent Speaker
- Kitchen Workflow Management
- Training Management
- Supervising Food Prep
- Strong Attention To Safe Food Handling Procedures
- Cost Control And Budgeting
- Food Inventories
- Kitchen Equipment Operation And Maintenance
- Kitchen Crew Training
- Task Delegation
- Spanish Conversational
- Food Inventory Management
- Empowering leadership
Timeline
Sous Chef / Executive Sous Chef
Speciatly Restaurants Corporation
11.2022 - Current
Executive Kitchen Manager
The Cheesecake Factory
06.2016 - 11.2022
Linecook/Dishwasher/Busser/Server/prepcook
Multiple kitchen operations
06.2004 - 09.2016
Food Service Specialist and Facility Supervisor
United States Army
06.2000 - 01.2018
Le Cordon Bleu Program; Associate of Occupational Studies Degree -
CALIFORNIA SCHOOL OF CULINARY ARTS
Food Science and Nutrition
SADDLEBACK COMMUNITY COLLEGE
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