Summary
Overview
Work History
Education
Skills
Languages
Timeline
GeneralManager

Sangey Gyatso

Antwerpen

Summary

With a proven track record at Akira Sushi, I excel in fish preparation and team leadership, enhancing dining experiences through innovative sushi creation and efficient kitchen management. My expertise in Japanese cuisine and guest interaction has significantly increased repeat business, showcasing my commitment to quality and service excellence.

Overview

17
17
years of professional experience

Work History

Head Sushi Chef

Akira Sushi
11.2012 - 10.2023

Sushi Chef

Zaowang
10.2009 - 09.2012
  • Prepared high-quality seafood, rice and ingredients for sushi.
  • Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
  • Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
  • Maintained well-organized mise en place to keep work consistent.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
  • Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
  • Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
  • Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Supported front-of-house staff during busy periods by efficiently executing orders according to guest specifications.
  • Placed orders to restock items before supplies ran out.
  • Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.

Sushi Chef

Kaizen Sushi
04.2007 - 10.2008
  • Managed high-volume orders during peak times, maintaining timely service without compromising quality.
  • Maintained a clean and organized workstation, ensuring compliance with food safety standards.
  • Mentored junior sushi makers in traditional techniques and presentation skills, fostering team growth and development.
  • Ensured proper storage of raw fish and seafood ingredients to maintain optimal freshness and taste.
  • Enhanced customer satisfaction by preparing visually appealing and delicious sushi dishes.
  • Collaborated with kitchen staff to streamline sushi preparation processes for improved efficiency.
  • Utilized expert knife skills for precise cuts of fish and other ingredients, resulting in consistent presentation across all dishes.
  • Reduced customer wait times by efficiently managing sushi orders during busy periods and ensuring prompt delivery to tables.
  • Assisted in inventory management, maintaining optimal levels of ingredients for seamless sushi production.
  • Coordinated with front-of-house staff to ensure accurate order placement and timely delivery of finished dishes.
  • Contributed to positive guest experiences by providing exceptional service and addressing dietary restrictions or concerns.
  • Streamlined workflow within the kitchen by developing efficient methods for assembling multiple rolls simultaneously.
  • Implemented effective cost control measures to reduce waste while maintaining product quality and freshness.
  • Demonstrated strong knowledge of various types of fish, sauces, and garnishes used in traditional Japanese cuisine.
  • Created customized sushi rolls based on customer preferences, resulting in increased repeat business.
  • Adhered to strict portion control guidelines, optimizing ingredient usage and reducing costs.
  • Developed new sushi roll recipes, contributing to the restaurant''s innovative menu offerings.
  • Increased overall productivity by training team members on best practices for cutting fish, cooking rice, and assembling rolls.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepared high-quality seafood, rice and ingredients for sushi.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Placed orders to restock items before supplies ran out.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
  • Monitored food production to verify quality and consistency.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Education

GRD Academy
Dehradun, India

Skills

  • Fish preparation
  • Time Management Efficiency
  • Japanese Cuisine Knowledge
  • Guest Interaction
  • Food Safety
  • Safety Precautions
  • Knife handling skills
  • Quality Assurance Focus
  • Inventory Management Know-How
  • Problem-solving mindset
  • Hygiene standards compliance
  • Allergen awareness competency
  • Cost control understanding
  • Ingredient quality control
  • Recipe adaptation capacity
  • Stress tolerance resilience
  • Kitchen management aptitude
  • Nigiri crafting skill
  • Sushi preparation
  • Sushi preparation expertise
  • Menu Development Proficiency
  • Staff training experience
  • Sashimi slicing precision
  • Effective Communication
  • Knife Skills
  • Portion and cost control
  • Inventory Management
  • Stock Rotation
  • Kitchen Staff Supervision
  • Rice preparation
  • Menu creation
  • Japanese cuisine
  • Teamwork and Collaboration
  • Time Management
  • Attention to Detail
  • Multitasking Abilities
  • Excellent Communication
  • Team Leadership
  • Decision-Making
  • Catering and Events
  • Staff Supervision and Coordination
  • Kitchen Staff Management

Languages

English
Bilingual or Proficient (C2)
Dutch
Intermediate (B1)
Hindi
Advanced (C1)
Nepali
Upper intermediate (B2)
Tibetan
Bilingual or Proficient (C2)

Timeline

Head Sushi Chef

Akira Sushi
11.2012 - 10.2023

Sushi Chef

Zaowang
10.2009 - 09.2012

Sushi Chef

Kaizen Sushi
04.2007 - 10.2008

GRD Academy

Similar Profiles

CREATE PROFILE
Sangey Gyatso