Tatsuru Mizobuchi

*Ordering and purchase with Japanese and Asian product vendors in Atlanta.

*Purchase fresh hand pick vegetables, fishes and kitchen items in Atlanta locals.

*Created an event with famous Sushi chef Ito from UMI Buckhead.

*Arranging kitchen lay out.

*Created new menu and specials for a week.

• Developed and implemented menus for multiple restaurants, catering events, and private parties.
• Created daily specials based on seasonal ingredients and customer feedback.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Reviewed orders from vendors to ensure accuracy and cost effectiveness.
• Planned weekly production schedules to maximize efficiency while minimizing waste.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Inspected equipment regularly to maintain safe working conditions in the kitchen.
• Analyzed customer feedback data to improve existing recipes or create new ones.
• Designed innovative dishes that incorporated global flavors into traditional cuisine.
• Trained kitchen workers on culinary techniques.

• Prepared sushi rolls with fresh ingredients and traditional recipes.
• Cleaned, cut, and prepared fish for sushi dishes.
• Ensured quality of product was consistent throughout shift.
• Communicated effectively with coworkers regarding customer orders.
• Stored raw ingredients correctly according to established protocols.
• Prepared finfish, shellfish and fresh produce items to use in sushi.
• Assembled custom sushi rolls at request of customer.
• Safely utilized knives and other sharp instruments to prepare fish for sushi-making.
• Prepared and served high-quality sushi and sashimi according to traditional Japanese recipes.

*Ordering and purchase with Japanese and Asian product vendors in Atlanta.

*Purchase fresh hand pick vegetables, fishes and kitchen items in Atlanta locals.

*Designed Kitchen Lay out before construction and set up Kitchen equipment.

• Established relationships with key customers, vendors, and partners.
• Recruited, trained, managed, and evaluated staff.
• Negotiated contracts with suppliers for goods and services.
• Researched competitors' products and services in order to identify gaps in the market.
• Created policies and procedures manual for employees and contractors.
• Created daily specials based on seasonal ingredients and customer feedback.
• Planned weekly production schedules to maximize efficiency while minimizing waste.

• Prepared sushi rolls with fresh ingredients and traditional recipes.
• Cleaned, cut, and prepared fish for sushi dishes.
• Organized the kitchen in a clean and sanitary manner to meet health standards.
• Demonstrated knife skills to properly prepare ingredients for sushi rolls.
• Stored raw ingredients correctly according to established protocols.
• Prepared finfish, shellfish and fresh produce items to use in sushi.
• Assembled custom sushi rolls at request of customer.
• Trained kitchen workers on culinary techniques.
• Prepared and served high-quality sushi and sashimi according to traditional Japanese recipes.
• Crafted custom sushi orders to accommodate guests' dietary preferences and allergies.
• Demonstrated mastery in the use of traditional sushi-making tools, including knives and bamboo mats.
• Trained junior sushi chefs and kitchen staff in sushi preparation and presentation techniques.

• Prepared sushi rolls with fresh ingredients and traditional recipes.
• Cleaned, cut, and prepared fish for sushi dishes.
• Organized the kitchen in a clean and sanitary manner to meet health standards.
• Demonstrated knife skills to properly prepare ingredients for sushi rolls.
• Trained new employees on food preparation techniques and safety procedures.
• Prepared finfish, shellfish and fresh produce items to use in sushi.
• Assembled custom sushi rolls at request of customer.
• Demonstrated mastery in the use of traditional sushi-making tools, including knives and bamboo mats.
• Maintained cleanliness and organization of sushi bar and kitchen areas to meet health and safety standards.
• Trained junior sushi chefs and kitchen staff in sushi preparation and presentation techniques.
• Skillfully sliced and diced fresh fish, vegetables, and other ingredients with precision.
• Performed live sushi-making demonstrations to engage and educate customers.

• Cleaned, cut, and prepared fish for sushi dishes.
• Organized the kitchen in a clean and sanitary manner to meet health standards.
• Prepared sushi rolls with fresh ingredients and traditional recipes.

• Cleaned, cut, and prepared fish for sushi dishes.
• Prepared sushi rolls with fresh ingredients and traditional recipes.
• Organized the kitchen in a clean and sanitary manner to meet health standards.
• Maintained knowledge of current menu items and specials.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Performed live sushi-making demonstrations to engage and educate customers.
• Expertly prepared rice for sushi, achieving the perfect balance of vinegar, sugar, and salt.
• Demonstrated mastery in the use of traditional sushi-making tools, including knives and bamboo mats.
• Crafted custom sushi orders to accommodate guests' dietary preferences and allergies.
• Prepared and served high-quality sushi and sashimi according to traditional Japanese recipes.
• Greeted restaurant guests arriving at establishment and explained special sushi items and options.
• Safely utilized knives and other sharp instruments to prepare fish for sushi-making.
• Assembled custom sushi rolls at request of customer.
• Prepared finfish, shellfish and fresh produce items to use in sushi.