Eisei Morita
Bundoora,VIC
Summary
Over 20 years experienced in hospitality in Tokyo and Melbourne, served in various management positions.
Knowledgeable Head chef and director with proven history of leading high-performing teams and executing strategic initiatives that drive organizational growth. Demonstrated leadership and communication skills in fostering collaborative environments and delivering impactful results.
Seeking fulltime jobs in hospitality in any position using the various experiences and knowledge to contribute business growth.
Overview
25
25
years of professional experience
Work History
Director / Head Chef
Japanese Kitchen IROHA / Neighborfoot Pty Ltd
10.2014 - 09.2024
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
- Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Chef
Chocolate Buddha
01.2013 - 01.2014
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Restaurant Manger /Head Chef Coordinator
Wabi Sabi Salon
01.2005 - 07.2012
- Reduced food waste significantly by closely monitoring inventory and implementing effective food rotation practices.
- Enhanced overall dining experience by creating and implementing innovative menus featuring diverse cuisines.
- Mentored junior chefs, providing guidance on professional growth and culinary skill development.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
FOH Team Member
Kitchen Bar DEN
01.2000 - 01.2003
- Trained new staff in front-of-house procedures, customer relations, and cleaning.
- Handled cash transactions accurately, balancing the register at the beginning and end of each shift.
- Enhanced customer experience by providing friendly and efficient service.
- Supported fellow team members during peak hours by quickly responding to needs of both customers and staff.
- Maintained a clean and organized work area, ensuring a safe and sanitary environment for customers and staff.
- Established welcoming atmosphere by greeting each guest warmly.
- Answered customers' questions, recommended items, and recorded order information.
Bartender
Cafe Bar Milwaukee
01.2000 - 01.2001
- Served high customer volumes during special events, nights, and weekends.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Developed loyal clientele by consistently delivering outstanding service and engaging in friendly conversation.
Education
M.D. - Linguistics, Education
La Trobe University
Melbourne, VIC11-2006
Bachelor of Arts - Sociology
HOSEI University
Tokyo, Japan03-2003
Skills
- Strategic Planning
- Operations Management
- Creativity and Innovation
- Staff Management
- Budget Control
- Business Planning
Languages
Japanese
Native or Bilingual
English
Full Professional
Timeline
Director / Head Chef
Japanese Kitchen IROHA / Neighborfoot Pty Ltd
10.2014 - 09.2024
Head Chef
Chocolate Buddha
01.2013 - 01.2014
Restaurant Manger /Head Chef Coordinator
Wabi Sabi Salon
01.2005 - 07.2012
FOH Team Member
Kitchen Bar DEN
01.2000 - 01.2003
Bartender
Cafe Bar Milwaukee
01.2000 - 01.2001
M.D. - Linguistics, Education
La Trobe University
Bachelor of Arts - Sociology
HOSEI University
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