Kakeru Kawabata

• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.

• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Planned and directed high-volume food preparation in fast-paced environment.

• I was in charge of cost management and ordering.

• Developed and cooked memorable dishes that brought new customers into establishment.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.

• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.