TOMOKI OKAZAKI

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Managed, and trained kitchen staff.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices

• Cooked and prepare food for customers with recipe
• Helped small teams with proper food preparation
• Drove company's van delivering products to customers
• Served food to customers and helped casher
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.

• Assisted head chef in preparing meals
• Conducted final check of food items prior to serving customers to ensure quality maintenance
• Followed recipes and chef instructions to prepare food correctly.
• Plated and presented food following chef requirements.

• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy
• Conducted final check of food items prior to serving customers to ensure quality maintenance
• Prepared and cooked food in keeping with recipes, quality and presentation standards