Satoshi Ideguchi
Setagayaku kitazawa 3-15-2
Summary
High-performing Chef offering 17 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
16
16
years of professional experience
Work History
Sous Chef
Tsuge （Jackpot Planning Company)
05.2022 - Current
- Seasonal fishes and vegetables japanease restaurant
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- 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.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with staff members to create meals for large banquets.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef Manager
Hakatayaki Yamato (Voyager Holdings Company)
02.2020 - 04.2022
- Japan kyusyu food and charcoal gril restaurant
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Purchased food and cultivated strong vendor relationships.
- Developed unique events and special promotions to drive sales.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
CEO
Cafe88 (LIF Company)
01.2018 - 12.2020
- Japanease cafe and bar restaurant
- Developed key operational initiatives to drive and maintain substantial business growth.
- Built productive relationships with industry partners and competitors to support strategic business objectives.
- Reviewed individual department performance and worked with leadership to improve processes, procedures, and practices.
- Established foundational processes for business operations.
- Procured and coordinated new resources to achieve sales targets within optimal timeframes.
- Analyzed industry trends and tracked competitor activities to inform decision making.
- Developed innovative sales and marketing strategies to facilitate business expansion.
- Maintained P&L and shouldered corporate fiscal responsibility.
GM Head Chef
La Boucherie Omi (shi Plus Company)
03.2016 - 01.2018
- Omi beef speciality French restaurant
- Developed and implemented strategies to increase sales and profitability.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.
- Interacted well with customers to build connections and nurture relationships.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Implemented business strategies, increasing revenue and effectively targeting new markets.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
Chef and Head Chef
Hakata Hotaru (OBU Company)
12.2010 - 02.2016
- Japan kyusyu fresh fishs and sushi snd gril restaurant
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to lower grocery costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Interacted with guests to obtain feedback on product quality and service levels.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Cooked memorable dishes that brought new customers into establishment.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Chef Assistant and Waiter
Kougetsu
04.2007 - 10.2010
- Creative japanease restaurant
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Supported senior chefs with creative meal planning and recipe development.
- Cleaned and maintained work areas, equipment and utensils.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Maintained customer satisfaction by clarifying questions about orders and specialty items.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
Education
Chef Training
Hattori Professional Chef School
Yoyogi Tokyo03.2008
High School Diploma -
Kagoshima Higashi High School
Kagoshima Japan03.2007
Skills
- Revenue Growth
- Menu Planning
- Process Improvement
- Food and Beverage Pairings
- Customer Retention
- Signature Dish Creation
- Budgeting and Cost Control
- Cost Control
- Restaurant Operation
- Create Recipes
- Hospitality Management
- Strategic Sales
- Financial Analysis
- Industry Trends
- Culinary Trends
Timeline
Sous Chef
Tsuge （Jackpot Planning Company)
05.2022 - Current
Chef Manager
Hakatayaki Yamato (Voyager Holdings Company)
02.2020 - 04.2022
CEO
Cafe88 (LIF Company)
01.2018 - 12.2020
GM Head Chef
La Boucherie Omi (shi Plus Company)
03.2016 - 01.2018
Chef and Head Chef
Hakata Hotaru (OBU Company)
12.2010 - 02.2016
Chef Assistant and Waiter
Kougetsu
04.2007 - 10.2010
Chef Training
Hattori Professional Chef School
High School Diploma -
Kagoshima Higashi High School
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