William Vincent Lee Tandaju
Culinary Arts
Osaka,Japan
Summary
Adept at enhancing kitchen operations and mentoring teams, my tenure at Matsuzushi showcased my ability to streamline prep work and foster skill development among junior chefs. With expertise in sanitation practices and knife skills, I've significantly reduced waste while maintaining high standards of food safety and presentation.
Culinary professional with substantial experience in food preparation and adherence to high hygiene standards. Known for strong teamwork and flexibility in dynamic kitchen settings. Reliable in delivering consistent results and adept at handling evolving kitchen needs.
Overview
3
3
years of professional experience
4
4
Languages
Work History
Chef De Partie
Matsuzushi
09.2024 - Current
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained well-organized mise en place to keep work consistent.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Commis Chef
Kashiwaya Kita-Sinchi
01.2024 - 01.2025
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Apprentice Meat Cutter
Yakiniku Tajima
03.2023 - 09.2024
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Enhanced customer satisfaction by providing accurate meat cutting and portioning services.
- Demonstrated versatility in cutting methods, adapting to various cuts of meats as needed for custom orders.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Identified cuts of meat, grading and pricing accordingly.
Kitchen Crew Trainer
Mcdonald's Kyoto
03.2022 - 03.2023
- Mentored new hires, providing hands-on training in cooking techniques, recipe execution, and sanitation procedures.
- Provided coaching and mentoring to employees.
- Maintained proper food storage practices, ensuring optimal freshness while minimizing spoilage risks.
Education
Diploma in Culinary Arts - Culinary Arts And Business Management
Tsuji Culinary Institute
Osaka Japan03-2025
Language School - Japanese Language And Literature
Kyoshin Language Academy Kyoto School
Kyoto03-2023
High School Diploma -
Sekolah Dian Harapan Manado
Manado,North Sulawesi, Indonesia05-2019
Skills
Proper food handling
Temperature control
Sanitation practices
Basic nutrition
Portion control
Waste reduction
Ingredient knowledge
Counter sanitization
Food spoilage prevention
Kitchen organization
Food presentation
Knife skills
Food storage
basketball
i started playing basketball since i was in elementary school.
it was a hobby and a stress relief for me.
Timeline
Chef De Partie
Matsuzushi
09.2024 - Current
Commis Chef
Kashiwaya Kita-Sinchi
01.2024 - 01.2025
Apprentice Meat Cutter
Yakiniku Tajima
03.2023 - 09.2024
Kitchen Crew Trainer
Mcdonald's Kyoto
03.2022 - 03.2023
Diploma in Culinary Arts - Culinary Arts And Business Management
Tsuji Culinary Institute
Language School - Japanese Language And Literature
Kyoshin Language Academy Kyoto School
High School Diploma -
Sekolah Dian Harapan Manado
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