Seiji Ota

• Maintained a clean and efficient work area, ensuring adherence to health and safety regulations.
• Reduced food waste by effectively managing inventory levels and kitchen supplies.

• Performed primary duties as a full-time sushi chef.
• Directed project management and ensured organizational efficiency.
• Increased revenue through high performance.

Performed meal preparation for hospital patients.

• Prepared and cooked majority of meals for hospital.
• Accelerated.
• Enhanced accuracy in tasks.