RYAN CHAN
Johns Creek,GA
Summary
Dynamic Sushi Chef with a talent for creating beautiful, delicious dishes in a fast-paced restaurant. Smart and driven to work hard, educate patrons and project a pleasant demeanor.
Overview
14
14
years of professional experience
Work History
Sushi Chef
Natsu Sushi Bar & Ocean Grill
01.2022 - 12.2023
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Demonstrated versatility in kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
- Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Increased restaurant efficiency by training and mentoring junior chefs in proper sushi preparation techniques.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Contributed to safe, clean work environment by adhering to strict food safety guidelines and maintaining spotless workspace at all times.
- Utilized culinary techniques to create visually appealing dishes.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Coordinated with team members to prepare orders on time.
- Worked effectively in fast-paced environments.
- Worked well in team setting, providing support and guidance.
- Paid attention to detail while completing assignments.
Head Sushi Chef
Ichiban Steak & Sushi Alpharetta GA
02.2017 - 01.2022
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Evaluated employee performance regularly, providing constructive feedback for continuous improvement.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Placed orders to restock items before supplies ran out.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Boosted team morale through effective leadership and open communication channels among staff members.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Organized special events catering, showcasing establishment''s quality cuisine to diverse audiences.
- Implemented strict food safety protocols, reducing risk of cross-contamination and foodborne illnesses.
- Managed budgeting for kitchen supplies and labor costs, optimizing financial performance of restaurant.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Enhanced customer satisfaction by creating visually appealing and delicious sushi dishes.
- Developed innovative sushi recipes, expanding restaurant''s offerings and attracting new customers.
- Evaluated food products to verify freshness and quality.
- Adapted menu offerings seasonally to incorporate fresh ingredients while maintaining consistency in flavor profiles.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Assisted in hiring decisions for kitchen personnel, selecting candidates with strong skills aligning with restaurant needs.
- Coordinated with front-of-house staff to ensure smooth communication between kitchen and dining areas.
- Monitored food production to verify quality and consistency.
- Collaborated with staff members to create meals for large banquets.
- Trained junior chefs on sushi preparation techniques, fostering professional growth within team.
- Provided patrons with education on different types of fish and shellfish and helped choose sushi items.
- Modernized work processes to reduce guest wait times and boost daily output.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Developed close relationships with suppliers to source best ingredients.
- Reduced food waste through careful inventory management and strategic menu planning.
- Participated in food tastings and taste tests.
- Skilled at working independently and collaboratively in team environment.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Paid attention to detail while completing assignments.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Applied effective time management techniques to meet tight deadlines.
- Worked well in team setting, providing support and guidance.
Head Sushi Chef
OCEAN GRILL
05.2010 - 01.2017
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Organized special events catering, showcasing the establishment''s quality cuisine to diverse audiences.
- Implemented strict food safety protocols, reducing risk of cross-contamination and foodborne illnesses.
- Managed budgeting for kitchen supplies and labor costs, optimizing financial performance of the restaurant.
- Evaluated employee performance regularly, providing constructive feedback for continuous improvement.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Placed orders to restock items before supplies ran out.
- Boosted team morale through effective leadership and open communication channels among staff members.
- Utilized culinary techniques to create visually appealing dishes.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Streamlined kitchen operations for increased efficiency with improved workflow organization.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Enhanced customer satisfaction by creating visually appealing and delicious sushi dishes.
- Evaluated food products to verify freshness and quality.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Assisted in hiring decisions for kitchen personnel, selecting candidates with strong skills aligning with restaurant needs.
- Monitored food production to verify quality and consistency.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Paid attention to detail while completing assignments.
- Gained strong leadership skills by managing projects from start to finish.
- Worked well in a team setting, providing support and guidance.
Skills
- Supply Ordering
- Kitchen Staff Supervision
- Fish preparation
- Sanitation Guidelines
- Hiring, Training, and Development
- Equipment Inspection and Maintenance
- Vendor Management
- Signature dish creation
- Japanese Cuisine Knowledge
- Kitchen Staff Management
- Inventory Management
- Nigiri making
- Food Safety
- Cooking Technique Demonstrations
- Portion Control
- Food Prep Planning
- Ingredient pairing
- Staff Supervision and Coordination
- Sauce making
- Staff Training
- Food Preparing, Plating, and Presentation
- Performance Improvement
- Attention to Detail
- Safe Food Handling
- Quality Control
- Knife Skills
- Staff Scheduling
- Rice Seasoning
- Staff Recruiting and Hiring
- Food inventories
- Sashimi slicing
- Sushi rolling
- Guest Interaction
- Food plating and presentation
- Fish selection
- Order Management
- ChefTec
- Cost Control
- Effective Communication
- Supply Management
- Sanitation
- Team Training
Timeline
Sushi Chef
Natsu Sushi Bar & Ocean Grill
01.2022 - 12.2023
Head Sushi Chef
Ichiban Steak & Sushi Alpharetta GA
02.2017 - 01.2022
Head Sushi Chef
OCEAN GRILL
05.2010 - 01.2017
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