Preparation and design of appropriately innovative OMAKASE and KAISEKI trandtinal and fusion Japanese dishes •Selecting and purchasing daily produce and ensuring its quality•Responsible for the daily with 36 kitchen staff with Sushi. Teppanayki. Tempura Robatayaki section lunch and dinner restaurant with 221 seat•Having management input in the operations beffut and a la carte menu including food selections and pricing strategy•Maintaining and complying with all company policies and procedures •On the job training of all staff including apprentices•menu planning, ordering and rostering•Maintaining disciplined and organised work practice at all times including awareness of wastage and cost controlconsistently high level of customer service

Responsible for all day-to-day activities of the kitchen for dinner, inclusive of • presentation of standard sashimi and sushi and salad main dishes teppanyaki and robatayaki fish and meat vegetable • Design of appropriately innovative OMAKASE items• Selecting and purchasing daily produce and ensuring its quality• Responsible for the daily preparation of a 120 seat sushi bar and function. teppanyaki robatayaki station with 8 kitchen chef • Having management input in the operations of the kitchen and a la carte menu including food selections and pricing strategy• Maintaining and complying with all company policies and procedures• Supervision of junior staff and kitchen stewards• On the job training of all staff including apprentices•Menu planning, ordering and rostering• Maintaining disciplined and organised work practice at all times including awareness of wastage and cost control•.

Responsible for all day-to-day activities of the kitchen for dinner, inclusive Preparation and presentation of standard sashimi and sushi and salad main dishes hot kitchen fish and meat vegetable Design of appropriately innovative OMAKASE itemsSelecting and purchasing daily produce and ensuring its qualityResponsible for the daily preparation of a 120 seat sushi bar teppanyaki robatayaki and function; Having management input in the operations of the sushi bar and hot kitchen a la carte menu including food selections and pricing strategyMaintaining and complying with all company policies and proceduresSupervision of junior staff and kitchen stewardsOn the job training of all staff including apprentices menu planning, ordering and rosterMaintaining disciplined and organized work practice at all times including awareness of wastage and cost controlEnsuring consistently the highest standard and quality of food available in the industry; First Opening Chef Sushi Responsible for all day-to-day activities of the kitchen for dinner, inclusive of Preparation and presentation of NOBU standard sashimi and sushi and salad main dishes hot kitchen fish and meat vegetable Preparation and design of appropriately innovative OMAKASE itemsResponsible for the daily preparation of a 280 seat sushi bar and function. Banquet sushi station Having management input in the operations of the sushi bar and a la carte menu including food selections and pricing strategy

Responsible for all day-to-day activities of the kitchen for dinner, inclusive Preparation and presentation of standard sashimi and sushi and salad main dishes hot kitchen fish and meat vegetable Design of appropriately innovative OMAKASE itemsSelecting and purchasing daily produce and ensuring its qualityResponsible for the daily preparation of a 120 seat sushi bar teppanyaki robatayaki and function; Having management input in the operations of the sushi bar and hot kitchen a la carte menu including food selections and pricing strategyMaintaining and complying with all company policies and proceduresSupervision of junior staff and kitchen stewardsOn the job training of all staff including apprentices menu planning, ordering and rosterMaintaining disciplined and organized work practice at all times including awareness of wastage and cost controlEnsuring consistently the highest standard and quality of food available in the industry; First Opening Chef Sushi Responsible for all day-to-day activities of the kitchen for dinner, inclusive of Preparation and presentation of NOBU standard sashimi and sushi and salad main dishes hot kitchen fish and meat vegetable Preparation and design of appropriately innovative OMAKASE itemsResponsible for the daily preparation of a 280 seat sushi bar and function. Banquet sushi station Having management input in the operations of the sushi bar and a la carte menu including food selections and pricing strategy

Responsible for all day-to-day activities of the kitchen for dinner, inclusive of • Preparation and presentation of NOBU standard sashimi and sushi and salad main dishes hot kitchen fish and meat vegetable • Preparation and design of appropriately innovative OMAKASE items• Selecting and purchasing daily produce and ensuring its quality• Responsible for the daily preparation of a 280 seat sushi bar and function. Banquet sushi station with 8 sushi chef • Having management input in the operations of the sushi bar and a la carte menu including food selections and pricing strategy• Maintaining and complying with all company policies and procedures• • On the job training of all staff including apprentices• • Maintaining disciplined and organised work practice at all times including awareness of wastage and cost control

Responsible for all day-to-day activities of the kitchen for dinner, inclusive of • Preparation and presentation of NOBU standard sashimi and sushi and salad main dishes hot kitchen fish and meat vegetable • Preparation and design of appropriately innovative OMAKASE items• Selecting and purchasing daily produce and ensuring its quality• Responsible for the daily preparation of a 280 seat sushi bar and function. Banquet sushi station with 8 sushi chef • Having management input in the operations of the sushi bar and a la carte menu including food selections and pricing strategy• Maintaining and complying with all company policies and procedures• Supervision of junior staff and kitchen stewards• On the job training of all staff including apprentices• Assisting the Head Chef in menu planning, ordering and rostering• Maintaining disciplined and organised work practice at all times including awareness of wastage and cost control•

Duties included:Food ordering and costingServicing customersResponsible for 4 staff

Chef De PartiesDuties included Cooking and learning for traditional Chinese kitchen hot and cold .. difference style Chinese cooking

Responsible for:kitchen set-up Mis-en-placeproduce and ingredients deliveriespreparation of Chinese cuisine difference kid of Asia cuisinepreparation of Chinese kitchen and Japanese dishes. Received training by Head Chef in the following aspects of food preparation and presentation Traditional Chinese methods of:slicing and preparing fish and meat cutting and arrangement of vegetables and garnishesappropriate food presentationSharpening of knives and cleaning of cutting surfaces