Quinton Isao Yoza
Honolulu,HI
Summary
Dynamic culinary professional with extensive experience in menu development and kitchen operations management at Hariett dba Banquet Solutions. Proven expertise in Japanese cuisine and recipe standardization, complemented by strong training delivery skills. Adept at fostering a collaborative kitchen environment while ensuring food safety and quality standards are met.
Overview
29
29
years of professional experience
Work History
Chef Instructor
Hariett dba Banquet Solutions
Honolulu, HI
04.2020 - Current
- Developed diverse menus for various dietary needs, Managed inventory ordering for kitchen supplies, Student Education, Promoted healthy nutrition choices among students, Oversaw daily kitchen operations to ensure efficiency
- Instructed culinary staff in banquet preparation, plating, and kitchen safety procedures.
- Demonstrated recipe standards for Banquet Solutions events and training classes.
- Supervised hands-on cooking practice for chefs, cooks, and catering team members.
Cook II
Sodexo USA
hilo, hi
06.2022 - 10.2026
- Prepared entrees and side dishes for Sodexo USA dining operations.
- Executed standardized recipes and portion guidelines to ensure consistent meal quality.
- Managed operation of grills, ovens, steamers, and kitchen equipment to maintain safety standards.
- Monitored food temperatures and sanitation practices to uphold health and safety regulations.
Cook II Butcher, Sushi
Royal Hawaiian Hotel
06.2018 - 04.2020
- Prepared and cut meats for customer orders, ensuring quality and presentation across multiple outlets., Rolled and prepared sushi dishes, contributing to diverse menu offerings and customer satisfaction., Managed pantry inventory and organization for efficient kitchen operations., Prepared sauces and gravies, enhancing flavor profiles of main dishes served in the kitchen., Assisted in the preparation and presentation of banquet meals.
- Prepared breakfast, lunch, and dinner items for resort dining services
- Operated grills, ovens, and sauté stations in hotel kitchen
- Plated entrées for banquet, room service, and oceanfront dining orders
Cook II Specialist (sushi)
Grand Wailea
Kihei, HI
06.2016 - 06.2018
- Crafted sushi rolls with fresh ingredients to enhance flavor and presentation, Streamlined pantry organization for efficient ingredient accessibility, Created various pizza toppings to diversify menu offerings
- Prepared resort menu items for Grand Wailea kitchen service.
- Followed Grand Wailea sanitation and food safety standards.
- Cooked entrees using grills, ovens, and sauté stations.
Cook II
Hawaii Prince Hotel
Honolulu, HI
01.2014 - 06.2016
- Sushi (Hakkone), Breakfast, Banquets
- Maintained clean workstations, utensils, and food storage areas.
- Operated kitchen equipment for cooking, baking, and reheating food.
Kitchen Helper
Izakaya Tobiume
Naha, Okinawa
01.2012 - 06.2016
- Crafted sushi dishes with attention to detail in fast-paced restaurant environment, ensuring high-quality presentation and taste.
- Prepared ingredients for izakaya kitchen service
- Washed dishes and cookware during busy dinner rushes
- Stocked refrigerators, freezers, and dry storage supplies
Sushi
Maguro Ya
Honolulu, HI
01.1998 - 03.2011
- Collaborated with team to prepare sushi, ensuring quality and presentation standards
- Completed day-to-day duties accurately and efficiently.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Education
Associates - Culinary
Le Cordon Bleu
07-1999
Kapiolani Community College
Kalani High School
Skills
- Culinary instruction
- Menu development
- Recipe development
- Recipe standardization
- Recipe costing
- Meat fabrication
- Sauce making
- Food safety
- Sanitation guidelines
- Food spoilage prevention
- Ingredient ordering
- Inventory control
- Kitchen operations
- Problem solving
- Plant-based cuisine
- Training delivery
- Licensed HVAC Tech
- Japanese cuisine
LANGUAGES
English, Japanese, Spanish
Timeline
Cook II
Sodexo USA
06.2022 - 10.2026
Chef Instructor
Hariett dba Banquet Solutions
04.2020 - Current
Cook II Butcher, Sushi
Royal Hawaiian Hotel
06.2018 - 04.2020
Cook II Specialist (sushi)
Grand Wailea
06.2016 - 06.2018
Cook II
Hawaii Prince Hotel
01.2014 - 06.2016
Kitchen Helper
Izakaya Tobiume
01.2012 - 06.2016
Sushi
Maguro Ya
01.1998 - 03.2011
Associates - Culinary
Le Cordon Bleu
Kapiolani Community College
Kalani High School