Summary
Overview
Work History
Education
Skills
Languages
Websites
Timeline
Generic

Raynell Marco

Miami,FL

Summary

Highly trained professional with a background preparing sushi, sashimi, and rolls for exclusive clientele. Offering several years of experience working in successful establishments. An award-winning sushi chef promoting exemplary food preparation and fish filleting skills.

Overview

7
7
years of professional experience

Work History

Sushi Chef

Blue Ribbon Sushi
Miami, FL
01.2022 - 05.2024
  • Cleaned, cut, and prepared fish for sushi dishes.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Checked quality of food products to meet high standards.
  • Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
  • Prepared and served high-quality sushi and sashimi according to traditional Japanese recipes.
  • Monitored and adjusted inventory levels to align with forecasted demand.
  • Implemented food waste reduction strategies, effectively minimizing costs and environmental impact.
  • Performed live sushi-making demonstrations to engage and educate customers.
  • Trained junior sushi chefs and kitchen staff in sushi preparation and presentation techniques.

Sushi Chef

Zuma
Miami, FL
06.2020 - 01.2022
  • Assisted in opening and closing duties such as cleaning, restocking.
  • Adhered to all local health department regulations and guidelines.
  • Trained new employees on food preparation techniques and safety procedures.
  • Efficiently handled multiple orders simultaneously during peak hours.
  • Managed food stock to fulfill orders within quality standards.
  • Trained kitchen workers on culinary techniques.

Sushi Chef

Komodo
Miami, FL
01.2017 - 03.2020
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Supervised food preparation staff to deliver high-quality results.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Monitored temperatures of prepared food and cold-storage areas.

Education

Associate of Arts - Business Administration

Miami Dade College
Miami, FL
11-2023

Skills

  • Banquet Menu Preparation
  • Portion and cost control
  • Production leadership
  • Fish preparation
  • Purchasing
  • Recipe Adaptation
  • Toast system
  • Quickbooks

Languages

English
Native/ Bilingual
Spanish
Native/ Bilingual

Timeline

Sushi Chef

Blue Ribbon Sushi
01.2022 - 05.2024

Sushi Chef

Zuma
06.2020 - 01.2022

Sushi Chef

Komodo
01.2017 - 03.2020

Associate of Arts - Business Administration

Miami Dade College
Raynell Marco