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, FL11-2023
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
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