PHYO HAN KYAW
Maung Maung Myint
9129 Nugent Trail ,FL
1
Language
1
Certification
4
years of professional experience
Dynamic Sushi Chef with expertise in fish preparation and inventory management, honed at Aung Myo Oo. Proven track record of enhancing guest satisfaction through engaging interactions and quality control, while maintaining high standards of food safety and sanitation. Skilled in sushi rolling and committed to delivering exceptional culinary experiences.
Work History
Sushi Chef
1 Year 3 Months- Prepared sushi rolls and sashimi using traditional techniques and high-quality ingredients.
- Maintained cleanliness and organization of workstations to ensure food safety standards.
- Collaborated with kitchen staff to streamline food preparation processes and improve efficiency.
- Assisted in menu development by providing feedback on seasonal ingredients and customer preferences.
Sushi Chef
2 Years 11 Months- Monitored inventory levels, ensuring timely replenishment of supplies to prevent shortages.
- Implemented quality control measures to enhance presentation and taste consistency in dishes.
- Engaged with customers to provide recommendations, enhancing their dining experience and satisfaction.
- 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.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Maintained well-organized mise en place to keep work consistent.
- Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
- Placed orders to restock items before supplies ran out.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Maintained high-quality standards for ingredients by sourcing fresh, sustainable seafood from local suppliers.
- Maintained cleanliness and organization of workstations to ensure food safety standards.
- Prepared sushi rolls and sashimi using traditional techniques and high-quality ingredients.
- Monitored food production to verify quality and consistency.
- Elevated guest experience, providing engaging explanations of dishes and their cultural significance.
Education
No Degree - General Studies
Skills
Fish preparation
Inventory management
Sushi rice preparation
Knife skills
Food safety
Safety precautions
Guest interaction
Sanitation
Food safety monitoring
Rice preparation
Company standards
Sushi preparation
Food preparing
plating
and presentation
Safe food handling
Creative thinking
Sanitation practices
Guest engagement
Japanese Cuisine Knowledge
Sashimi slicing
Nigiri making
Vendor ordering
Sushi rolling
Quality control
Sanitation guidelines
Certification
- Servsafe allergens
- servsafe certification
Servsafe allergens
ServSafe Allergens™
Certificate of Completion
Languages
English
Professional Working
Timeline
Sushi Chef
Maung Maung Myint
02.2025 - 05.2026Read More
Sushi Chef
Aung Myo Oo
01.2022 - 12.2024Read More
Mt. San Antonio College
No Degree from General Studies
Read More