Taichi kasuya
Werribee,VIC
Summary
Seasoned Sous Chef with a proven track record at Koko, Crown Resorts, showcasing exceptional plating skills and a knack for mentoring. Leveraged ingredient knowledge to innovate menus, achieving a blend of Japanese and fusion cuisine. Excelled in station oversight and vendor relations, significantly enhancing kitchen efficiency and team performance.
Overview
42
42
years of professional experience
Work History
Sous Chef
Koko, Crown Resorts
South Melbourne, VIC
01.2019 - Current
- As a sous chef, he supports the head chef and is in charge of various administrative tasks, menu creation, roasters, etc.
Chef De Partie
Koko, Crown Resorts
South Melbourne, VIC
01.2017 - 12.2018
- Supports the Head chef team as Chef de Partie and is in charge of both the Kitchen and Sushi bar.
Chef De Partie
Nobu Melbourne, Crown resorts
South , VIC
01.2011 - 01.2017
- I started as a cook and reached the position of chef de partie in 2014.
- During my time as a cook, I was in charge of the sushi section. Responsible for preparing, cutting, and arranging fish.
- As Chef de Partie, I am in charge of the salad section, sauté section, tempura section, and grill section. As Commit Chef (2014) and Chef de Partie (2015-2014), I supported the Head Chef and Sous Chef, and also provided guidance to other teams. Also in charge of various paperwork.
Owner Chef
Toki Japanese Restaurant
Carlton, VIC
01.2004 - 01.2011
- As the owner-chef, I operated a community-based restaurant. Since most of the customers were local Aussies, I served a special menu with a mix of Japanese food and fusion style.
Sous Chef
Akari 177 Japanese Restaurant
Fitzroy, Vic
01.1989 - 01.2003
- While supporting the owner/chef, I carried out purchasing (twice a week at Victoria Market), preparation, menu creation, roaster creation, and general administrative work.
Chef De Partie
Zakuro Japaese Restaurant
Tokyo, Japan, Minato-ku
04.1983 - 01.1988
- As a cook, I prepare vegetables, meat, fish, and sauces, and I am in charge of inventory management in 1983.
- Sashimi section: Responsible for cutting and arranging sashimi as a cook in 1984.
- Grilled food section: Responsible for all aspects of grilling, cooking, and presentation as a cook in 1985.
- Simmering section: Responsible for all aspects of simmering, cooking, and presentation as a cook in 1986.
- Fried Foods Section: Responsible for all aspects of fried food preparation and presentation as a Commis Chef and Chef de Partie between 1987 and 1988.
Education
Colledge - Cooking
HATTORI NUTRITION COLLEGE
Tokyo, Japan03-1983
Skills
- Plating
- Station oversight
- Dish preparation
- Ingredient knowledge
- Mentoring and coaching
- Vendor relations
Timeline
Sous Chef
Koko, Crown Resorts
01.2019 - Current
Chef De Partie
Koko, Crown Resorts
01.2017 - 12.2018
Chef De Partie
Nobu Melbourne, Crown resorts
01.2011 - 01.2017
Owner Chef
Toki Japanese Restaurant
01.2004 - 01.2011
Sous Chef
Akari 177 Japanese Restaurant
01.1989 - 01.2003
Chef De Partie
Zakuro Japaese Restaurant
04.1983 - 01.1988
Colledge - Cooking
HATTORI NUTRITION COLLEGE
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