Yutaka Saito
Japanese Culinary Chef
Gyoki, Itami, Hyogo
Summary
Working for Restaurant service over two decades. Meticulous Head chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends and creative own style dishes. Smart and driven to work hard, engage patrons and coach other chefs. Innovative Culinary professional offering 8 years of expertise preparing sushi, sauces and various kinds of fish in high-volume Authentic Japanese sushi restaurants. Well-trained and versed in mentoring junior team members in culinary techniques and best practices. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients.
Ready for new challenge creating tasty meals for successful establishment. Dynamic Sushi Chef with a talent for creating beautiful, delicious dishes in a fast-paced restaurant. Smart and driven to work hard, educate patrons and project a pleasant demeanor. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs.
Overview
23
23
years of professional experience
2
2
years of post-secondary education
Work History
Sushi Chef
Sushi Japanese Restaurant TAIRA
Nakamurabashi, Nerima,Tokyo
05.2007 - 12.2013
- Prepared high-quality seafood, rice and ingredients for sushi.
- Cooked memorable dishes that brought new customers into establishment.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented successful cross-marketing strategies such as food and Japanese sake pairings.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Customer Service Manager
Wonder Table Co.ltd
Asli Marunouchi, Tokyo
04.2001 - 03.2007
- Resolved customer complaints while prioritizing customer satisfaction and loyalty.
- Trained and regularly mentored associates on performance-oriented strategies and customer service techniques.
- Supervised employees and assessed performances to determine training needs and define accurate plans for decreasing process lags.
- Assumed ownership over team productivity and managed work flow to meet or exceed quality service goals.
- Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
Chef
Joe’s Man 2nd
Sangencyaya, Setagaya, Tokyo
01.2014 - 03.2018
- Collaborated with staff members to create meals for large banquets.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Cooked memorable dishes that brought new customers into establishment.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
Assistant Sous Chef
Itarian Cuisine Cucina Kenji Shoto
Shoto, Shibuya, Tokyo
04.2018 - 12.2019
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Collaborating with my Japanese culinary skills to create original menu development and planning.
Head Chef
Japanese Fusion Cuisine GEN
Shoto, Shibuya, Tokyo
01.2020 - 01.2022
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh, local ingredients to lower grocery costs.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated employee schedules and developed staff teams to boost productivity.
Head Chef
Corabore Co,ltd.
Matsunouchi, Ashiya, Hyogo
10.2022 - Current
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to lower grocery costs.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Education
High School Diploma -
Fukushima Futaba Highschool
Futaba, Fukushima 04.1998 - 03.2000
Skills
Sushi chef
Cooking Licence
A cooking license is proof that having specialized knowledge about cooking techniques and food. This "knowledge about food" includes not only knowledge about ingredients, but also knowledge about nutrition and hygiene. It is a certification or qualification related to cooking and culinary skills. This qualification is obtained to demonstrate expertise and knowledge in cooking and is recognized by country. To obtain a cooking license, one may need to undergo specific education, gain practical experience, and pass an examination in some cases. Holding a cooking license is an important credential for individuals pursuing a career as professional chefs and can be beneficial for employment and career advancement in the culinary industry.
Timeline
Head Chef
Corabore Co,ltd.
10.2022 - Current
Head Chef
Japanese Fusion Cuisine GEN
01.2020 - 01.2022
Assistant Sous Chef
Itarian Cuisine Cucina Kenji Shoto
04.2018 - 12.2019
Chef
Joe’s Man 2nd
01.2014 - 03.2018
Sushi Chef
Sushi Japanese Restaurant TAIRA
05.2007 - 12.2013
Customer Service Manager
Wonder Table Co.ltd
04.2001 - 03.2007
High School Diploma -
Fukushima Futaba Highschool
04.1998 - 03.2000
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