Akiyo Okamoto

• Handled meat processing task;

Skilled in cutting, trimming and preparing Australia beef and Japanese Wagyu, ensuring high quality and presentation standards.

• Provided excellent customer service;

Assisted customers with selecting beef products, answered questions, and provided recommendations based on customer preference. Modified recipes to accommodate allergies.

• Created innovative menus;

Planning and organising season menu. Developed new recipes and flavor combinations to enhance customer dining experience. Developed close relationships with suppliers to source best ingredients.

• Collaborated with team members;

Worked closely with colleagues to ensure smooth operations, especially during peak hours, contributed to a positive and efficient work environment.

• Maintained inventory and restocking;

Managed inventory levels, placed orders for supplies, and ensured fresh stock was available, reducing waste and improving stock turnover.

• Adhered to safety and sanitation protocols;

Followed strict health and safety guidelines, maintained a clean working environment, and ensured compliance with food safety regulations.

Regardless of my employment status, I consistently focused on responsibility and skill development, dedicating myself to the tasks at hand;

• Prepared meals efficiently under time constraints for timely service during peak hours.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.

Worked at Japanese restaurant&Bar;

• Starting as an apprentice, I learned traditional Japanese cuisine, cooking methods and the use of ingredients.
• I studied everything from the basics to advanced techniques as a chef, including sashimi, grilling, simmering, and frying, which significantly enhanced my skills.