Washed dishes once a week for a short while, was a prep cook for the rest of the time, quickly became a cook from working and learning from the other cooks. I've prepped chashu by slicing, seasoning, tying, searing, and braising pork belly. Made tonkatsu pork cutlets by cleaning and slicing pork loin and dredging it and crusting it with panko to be fried. I've fileted salmon and cut 10 oz ribeye steaks, julienned carrots and onion, butterflied chicken, and made a variety of sauces and soups from scratch like a house salad dressing, ponzu, teriyaki, aioli, some marinades, tonkotsu ramen broth, miso soup. I have some very novice beginners experience rolling sushi but spent most of my time in the kitchen. I've opened and closed and making the soups and sauces for the day, whipping up some tempura batter, frying crunchies for the sushi guys, making fried rice, sautéing vegetables, grilling steaks, salmons, and chicken, making pan fried Yakisobas, building ramens, making and serving appetizers like gyoza and edamame, calamari, and more. I stock the line and the walk in every night before leaving so that frozen necessities can thaw out in the fridge and everything on the line is stocked well. All of these things I was able to execute well and in a timely manner, I work quickly and cleanly and am determined to do things with the best of my abilities compromising only for efficiency and time.

Cooked in all available stations; fry-cook, cold foods and salads, flat top grill, conveyor oven cooking, plating, knife skills, time management, working as a team, assisting other cooks during rushes, extensive and detailed closing and cleaning procedures.

Quickly learned the menu and was promoted to expeditor from a runner while still in High School after about 4 months while still food running. Consistently quality checked plates and matched them to their corresponding tickets, organizing them onto trays and labeling them with the tickets ensuring any modifications are consistent with the ticket and the product and the products are up to standard and presentable. Communicate between servers and cooks to resolve issues and ask for needed products, dishes, condiments, and etc.

Started as a runner in high school pouring and serving soft drinks, serving appetizers, serving entrees, preparing and serving desserts. Providing customers with needs like, utensils, condiments, refills, and relaying ordering information to servers. Bussing tables, closing down and cleaning stations, opening duties like preparing soups, and helping set up the expeditor line alongside expeditor.