I'm a professional chef looking to use my culinary knowledge in the finest restaurants.
1. Developed and executed menu in association with preference and choices of customer visiting outlet as established by Executive Chef
2. Prepared and presented all food items, hot and cold as per sushi outlet standards and norms.
3.Contributed largely in entire program focusing on sanitation and hygiene.
4.Provided training and guidance to staff members regarding sushi culinary cooking procedures and plating.