Shin Kyung Park

Head Sushi Chef

Misoya Rockin' Sushi

Garden Grove, CA

02.2014 - 05.2023

Collaborated with suppliers to source high-quality ingredients at competitive prices.
Analyzed data related to sales performance and identified areas where improvements could be made.
Improved performance of team members resulting in high-quality meals produced daily.
Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Conducted performance reviews with each sushi chef to ensure they are meeting expectations set by management.
Trained kitchen workers on culinary techniques.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Created tasty dishes using popular recipes, delighting patrons and generating return business.
Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Performed live sushi-making demonstrations to engage and educate customers.
Developed and executed innovative sushi menu items for seasonal and special occasions.
Trained and supervised line cooks to develop new skills and improve team performance.
Collaborated with suppliers to secure fresh seafood at competitive prices.
Prepared and served high-quality sushi and sashimi according to traditional Japanese recipes.
Prepared variety of foods according to exact instructions and recipe specifications.
Created, tested and implemented new menu items to drive customer satisfaction and loyalty.
Conducted regular quality checks on ingredients and prepared dishes to uphold high standards.
Maintained temperature logs and food safety records in compliance with regulations.
Implemented strategies to reduce overall restaurant costs while maintaining high-quality products.
Managed inventory of ingredients, kitchen equipment, utensils and supplies to ensure availability for production.
Sourced specialty ingredients from around the world in order to create unique flavor profiles.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Researched trends in Japanese cuisine to anticipate potential changes in customer preferences.
Crafted custom sushi orders to accommodate guests' dietary preferences and allergies.
Implemented food waste reduction strategies, effectively minimizing costs and environmental impact.
Greeted restaurant guests entering establishment and delivered information on nightly specials.
Checked quality of food products to meet high standards.
Developed innovative recipes for sushi rolls and other dishes to differentiate from competitors.
Provided leadership guidance and coaching sessions for junior level chefs within the organization.
Prepared finfish, shellfish and fresh produce items to use in sushi.