Sushi Chef Resume

When writing a Sushi Chef Resume remember to include your relevant work history and skills according to the job you are applying for. Whether you're seeking an entry-level position or have been in your career for a few years, exposing your relevant achievements in your resume can allow you to stand out and get that job interview.

This resume example is a great representation of what a hiring manager is looking for in a Sushi Chef Resume. Feel free to use this example for reference as you create your own resume or use this easy resume builder that will guide you through every step of your building your resume in just a few minutes.

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Here is the Sushi Chef Resume example:

Jerry Stephens

1261 Bungalow Road

Omaha, NE 68124

(555)-555-5555

[email]

Job Objective To work as a Sushi Chef with your organization where I can employ my excellent culinary services.

Highlights of Qualifications:

Admirable experience in cooking sushi varieties and performing efficiently in sushi bar atmosphere
Deep knowledge of operating all equipments and appliances used in kitchen
Profound knowledge of healthy, safety and sanitation related statutory requirements
Familiarity with food ingredients handling and storing methods
Wide knowledge in prepping aji, maguro, salmon, hirame and madai
Skilled at managing kitchen operations and complying with culinary standards
Ability to stand for 8 hours continuously and work efficiently
Ability to work in well organized manner along with other team members
Ability to develop and maintain congenial professional relations with staff, management and customers

Professional Experience:

Sushi Chef

Morgans Hotel Group, Omaha, NE

August 2007 – Present

Cooked and presented all dispensed station menu food items.
Contributed largely in entire program focusing on sanitation and hygiene.
Complied with process mentioned in employee handbook comprising of apt uniform conduct and grooming.
Monitored performance of kitchen employee and worked manually at every workstation.
Prepared and presented all food items, hot and cold as per sushi outlet standards and norms.
Provided training and guidance to staff members regarding sushi culinary cooking procedures and plating.
Cooked all sushi food products in alliance with standardized recipes and portion volume as given in RA Sushi Manual.

Sushi Chef

Fontainebleau Resorts, Omaha, NE

May 2004 – July 2007

Developed and executed menu in association with preference and choices of customer visiting outlet as established by Executive Chef.
Offered sushi recipes and mentored all kitchen employees to enhance their performance at work.
Ensured to execute high end norms of appearance and personal hygiene of entire kitchen staff.
Reported supervisor about illness or absence of any employee at work following appropriate system.
Used tools and equipments to perk up work atmosphere in kitchen.
Reported at work on scheduled time adhering to norms followed at culinary division.
Encouraged kitchen staff to use kitchen equipments safely and appropriately always and provided instructions accordingly.

Education

Bachelor’s Degree in Food and Nutrition

Southwestern Oklahoma State University, Weatherford, OK