Rene Martínez Medina
Las Vegas,NV
Summary
Detail-oriented sushi cook skilled in recipe execution and order management. Adaptable in high-pressure environments, ensuring food safety and quality in every dish prepared.
Overview
3
3
years of professional experience
Work History
Sushi cook
Yellowtail japanese restaurant y lounge
Las Vegas, Nevada
10.2024 - Current
At yellowtail I prepare sauces to your measurements following the chef's orders doing what they tell me and proceeding to do it as they dictate. I have also cooked rice and brown rice and I have cooked albacore and seared tuna, salmon and yellowtail and we make pokes with the fish. I usually cut the fish for the toppings and I cut tai, hirame, yellowtail, tuna, salmon, albacore, kinmedai, aji, shima aji, kanpachi. I have learned a little how to make nigiri and sashimi. I do not master it 100 percent but I never back down when I propose something and if I do not know how to do something I never say no I am always willing to learn and listen. I also make rolls like hosomaki with toro, tuna and salmon or with other ingredients and I have handrolls and futomaki. We make specialty rolls like toro with dorado and caviar on top. Also on certain occasions I have control of the sushi tickets. I like to work in my clean organized space and I always like to be prepared for anything.
Sushi cook
F1
Las Vegas, Nevada
11.2023 - 11.2024
- In Formula 1 I have worked on 2 occasions, one at Tao where we made 500 rolls for the Cosmopolitan. In the marquee I worked from 8am to 1am. We were also plating and serving people in front and refilling with more rolls and doing preparation. My second time working in Formula 1 was at Bellagio. In that occasion we made rolls for the VIPs, making rolls and communicating with my chefs.
Sushi cook
Tao Restaurant
Las Vegas , Nv
07.2023 - 08.2024
- Sushi rolls prepared with fresh ingredients in a dynamic kitchen environment.
Maintained cleanliness and order at the sushi preparation stations during shifts.
Worked with the kitchen staff to ensure prompt service and quality at Tao. We prepared different types of rolls, including tuna, California, and others. We also prepared them when needed or when I was required to work 15-hour days. I prepared the sauce according to their instructions and occasionally sliced
fish. We also made party rolls of 500 to 1,000 rolls.
Oyster bar
Blue Ribbon
Las Vegas, Nevada
06.2022 - 07.2023
- Blue Ribbon
Vegas
At Blue Ribbon, I did a variety of things, including oysters, lobsters, seafood, and a food bar. We also made dishes with oysters shrimp and pokes ardonavamos with lemons and parsley and clams with caviar of different types and the caviar set up also made sashimi and pokes, and we made three-tiered platters with different types of caviar. I really enjoyed working as a team to learn new things or things that were taught to me. We also sliced meats like wagyu soppresata, mozzarella, and other types of meat. We also made meat decorations and plated them with different types of cheeses and fruits.
Education
GED -
Clark County Adult Education
Las Vegas, NVSkills
- Sushi preparation
- Kitchen teamwork
- Order management
- Recipe execution
- Food safety
- Time management
- Knife sharpening skills
- Maki rolling technique
- Sauce making
- Sushi rice preparation
- Fish preparation
Languages
English
Professional
Spanish
Native/ Bilingual
Timeline
Sushi cook
Yellowtail japanese restaurant y lounge
10.2024 - Current
Sushi cook
F1
11.2023 - 11.2024
Sushi cook
Tao Restaurant
07.2023 - 08.2024
Oyster bar
Blue Ribbon
06.2022 - 07.2023
GED -
Clark County Adult Education