Chef in Los Angeles, California

4th generation pro chef in chef family. OVER 20 years experience. Work in award-winning, high-volume, high-pressure environment cater to international celebrities, and socialites. • Sushi chef for 10-person sushi bar in Japanese-California fusion cuisine restaurant. • Manage sushi bar. Buy, order, prepare, cook, and serve made-to-order sushi which includes seafood (alive and dead), uncooked and cooked meat and poultry. Includes serving alcohol. • Sushi specialty is traditional, Japanese “live seafood” odori sushi (seafood is alive after preparing for customer consumption) • Run and general manage full-service sushi bar. • Order, buy, pick-up restaurant orders (alcohol, food, and supplies). • Train staff in in Japanese-CA fusion product knowledge include using restaurant’s own organic garden produce. Restaurant specialize in no monosodium glutamate (MSG), no artificial colors or additives. • Continually develop creative new Japanese- California fusion menu • Train under native Japanese chefs; under 12 year apprenticeship to refine Japanese cuisine • 1999, won first place award, professional sushi chef competition, Encinitas, CA-Hondo, Japan. Prepare own signature Japanese-California fusion recipes. Entertain and ensure individualized guest satisfaction at sushi bar and dining room. • Open/close restaurant sushi bar/ kitchen system