Xairo Sotomayor

• Prepared high-quality sushi dishes using traditional techniques and fresh ingredients.
• Maintained cleanliness and organization of workstations to adhere to food safety standards.
• Collaborated with kitchen staff to ensure timely service and efficient workflow during peak hours.
• Trained new team members on sushi preparation methods and restaurant protocols.
• Monitored inventory levels, ensuring availability of essential ingredients while minimizing waste.
• Implemented process improvements that streamlined sushi preparation time and increased customer satisfaction.
• Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Placed orders to restock items before supplies ran out.

Creator of my own sushi restaurant, supplier and distributor of merchandise, preparation of my own menu, salads and sauces, marketing, promotions, social networks and costumer service.

Head chef, sushi chef, menu preparation, decoration of dishes.

Preparation of dishes, wok, food handling, serving and decorating.

At "Tomodashi" I learned how to handle all foods, I learned how to make them, tempura sushi, serving and decorating dishes, cutting, chopping, serving costumers, cashiering, and organization of merchandise.