Make sushi and japanese hot food .leadership a team in the kitchen dailly pescial menu of the day .HACCP cotrol . Buy of supplies and create to menu in restaurant with 120 seats . Follow chef explants to staff about menu new items and update menu .

1. Report to Hand chef 2. Handle Meeting with General Manager When Executive Holiday 3. In the absence of the Executive Chef, he will be responsible for the operation of his section. Performs other related duties & special assignment as required by immediate superior4. Coordinate closely with the Executive Chef in determining quality and quantity of food materials to be purchased and prepared. Keep a close watch over all materials used with a view of eliminating waste and spoilage… Show more 1. Report to Hand chef 2. Handle Meeting with General Manager When Executive Holiday 3. In the absence of the Executive Chef, he will be responsible for the operation of his section. Performs other related duties & special assignment as required by immediate superior4. Coordinate closely with the Executive Chef in determining quality and quantity of food materials to be purchased and prepared. Keep a close watch over all materials used with a view of eliminating waste and spoilage, especially meat, fish, fruit ,vegetables products5. Responsible for the quality of all food prepared in the kitchen under supervision Show less

2008 - 2010 Nishi Japanese Restaurant (Barbados - South Africa)Position as Product the A la Carte Sushi and Sashimi take out to ship 200 to 500 take away box in the morning only Sushi and Tempura also after we sell the A la Carte only evening for minimum 250 over people and in the evening also provide the take out service as well.

Product the A la-Carte Sushi and Sashimi take out to ship 200 to 500 take away box in the morning only Sushi and Tempura also after we sell the A la Carte only evening for minimum 250 over people and in the evening also provide the take out service as well.

2005 - 2008 Sokha Angkor Resort (Siem Reap) Position as in charge the Japanese RestaurantBasic Function of this Position and Job of Responsibles1. To build and maintain a strong and efficient team.2. To create loyal and trustworthy staff, who takes pride in their work providing the highest quality of food possible3. To ensure the good coordination of food orders4. Produce the A la Carte Menu sushi , sashimi , teppanyaki and Create… Show more 2005 - 2008 Sokha Angkor Resort (Siem Reap) Position as in charge the Japanese RestaurantBasic Function of this Position and Job of Responsibles1. To build and maintain a strong and efficient team.2. To create loyal and trustworthy staff, who takes pride in their work providing the highest quality of food possible3. To ensure the good coordination of food orders4. Produce the A la Carte Menu sushi , sashimi , teppanyaki and Create the New Menu every month and follow chef explants to staff about menu training produce item of Japanese item control of chiller , frizzed and dry store daily check with staff .a burning desire to offer designer menu of traditional and contemporary Japanese cuisine plus new dishes to pamper peoples palates .Management meeting during the time absent of the Executive chef.5. To have a complete understanding of information and to follow up on Hotel policies relating to fire, hygiene, health and safety6. To respect the kitchen organization chart.7. 6 Outlet’s of Kitchen (Support and Providing and selling Le Chanthou Restaurant, Lotus Restaurant capacity 500 Person, Pool Side, Sake Restaurant, Irish Pub, Room Service and Banquet Capacity 600 Person) Show less