Tsubasa Yamamoto
Woodside,NY
Summary
Dynamic sushi chef with extensive experience, excelling in menu creation and staff training. Proven ability to lead teams in high-pressure environments while maintaining exceptional food quality. Skilled in Japanese cuisine operations and effective communication, ensuring vibrant, fresh dishes that enhance the dining experience.
Overview
32
32
years of professional experience
Work History
Sushi Chef
Coco’s at Collete
Midtown East
04.2023 - 04.2025
- This is a membership place that costs $125000 for the membership and $36000 for the annual fee.
- Creating menu and Preparing everything for sushi section and giving directions to other stuff.
- Checking and management of fish stock (preparing fish for sushi, sashimi and rolls) and keeping of freshness.
Temporary Sushi Chef
Salt and Charcoal
Brooklyn
07.2022 - 03.2023
- They asked me to make sushi section strong and teach.
- Preparing everything for sushi section and giving directions to other stuff.
- Teaching everything about Sushi to young Guatemala boy.
- Creating new menu
- Checking and management of fish stock (preparing fish for sushi, sashimi and rolls) and keeping of freshness.
Sou Sushi Chef
Hibino Brooklyn
Brooklyn
12.2020 - 06.2022
- Sou Sushi chef.
- Preparing everything for sushi section.
- Creating 3 kinds of Wednesday daily special.
- Teaching the stuff and raising their motivation and keep.
Head Sushi Chef
Jukai
Midtown East
08.2019 - 10.2020
- Head Sushi chef at the sushi counter.
- Creating new menu.
- Management of fish stock (preparing fish for sushi, sashimi and rolls) and keeping of freshness.
- Proficient at preparing and serving vibrant colorful dishes produced with fresh ingredients.
- Specialist in required methods for preparing and serving various dishes of sushi and Omakase course with creating nice sushi bar atmosphere.
- Experienced in the preparing of fish.
- Prepared all sushi food products in compliance of standardized codes recipes and portion volume, and presentation.
Sushi Chef
Koi Restaurant at Bryant Park Hotel
New York
06.2016 - 08.2019
- Sushi chef at the sushi counter.
- Management of stock (preparing fish for sushi, sashimi and rolls, and fish slices for carpaccio. Responsible for cooking Tamago)
- Proficient at preparing and serving vibrant colorful dishes produced with fresh ingredients.
- Specialist in required methods for preparing and serving various dishes of sushi and creating sushi bar atmosphere.
- Experienced in the preparing of fish.
- Prepared all sushi food products in compliance of standardized codes recipes and portion volume, and presentation.
Head Chef
Samurai Mama
Brooklyn
03.2015 - 05.2016
- Management of entire kitchen (Sushi, Grill and Udon section) while kitchen manager's absence.
- Responsible for checking food serving quality.
- Managing all orders of food supply.
- Responsible for checking the preparation of food for the daily operation.
Kitchen Manager
Meijin Ramen restaurant
Upper East
11.2014 - 03.2015
- Full personnel responsibility (hire-fire) for entire kitchen.
- Responsible for checking food serving quality, labor cost and schedules.
- Managing all orders of food, and cooking daily family meal.
- Responsible for all the sauces and soup stock and preparation of food for the daily operation.
Supervisor
major credit card company in Japan
07.1999 - 09.2014
Head Chef
Ramen house Oiri restaurant
San Francisco
09.1996 - 07.1999
- Full personnel responsibility (hire-fire) for entire kitchen.
- Responsible for checking food serving quality, labor cost and schedules.
- Managing all orders of food, and creating new menu.
Head Chef
Kyushyu Ramen
Los Angels
06.1993 - 08.1996
- Full personnel responsibility (hire-fire) for entire kitchen.
- Responsible for checking food serving quality, labor cost and schedules.
- Managing all orders of food, and creating new menu.
Education
BA - fine art
San Francisco State University
SFSkills
- Ability to lead staff, think quickly, and react professionally
- Ability to work in the fast-paced environment with time management
- Ability to train others on multiple processes, procedures, and requirements
- Problem-solving and analytical skills
- Knowledge of Japanese cuisine operations
- Ability to stand for long periods of time
- Excellent skills in communication in English and Japanese
- Qualified in NYC Food Protection Certificate
Timeline
Sushi Chef
Coco’s at Collete
04.2023 - 04.2025
Temporary Sushi Chef
Salt and Charcoal
07.2022 - 03.2023
Sou Sushi Chef
Hibino Brooklyn
12.2020 - 06.2022
Head Sushi Chef
Jukai
08.2019 - 10.2020
Sushi Chef
Koi Restaurant at Bryant Park Hotel
06.2016 - 08.2019
Head Chef
Samurai Mama
03.2015 - 05.2016
Kitchen Manager
Meijin Ramen restaurant
11.2014 - 03.2015
Supervisor
major credit card company in Japan
07.1999 - 09.2014
Head Chef
Ramen house Oiri restaurant
09.1996 - 07.1999
Head Chef
Kyushyu Ramen
06.1993 - 08.1996
BA - fine art
San Francisco State University
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