Summary
Overview
Work History
Skills
Timeline

Yuji Osaki

Ultimo,NSW

Summary

Experienced Supervisor leading team members on-time job completion. Assign tasks, train employees, provide feedback, mediate interpersonal conflicts and implement company procedures. Excellent communication and listening skills. Provide leadership and vision which drives teams to meet goals.

High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

19
19

Years of experience chef

Work History

MASUYA Japanese Restaurant

Supervisor
01.2022 - 12.2023
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Led and directed team members on effective methods, operations, and procedures.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.

Two Good Egg Cafe

Chef
01.2021 - 01.2022
  • Planned menus for different events, seasons and customer requests.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Monitored food quality and presentation to maintain high standards.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.

Kobe Wagyu

Head Chef
03.2015 - 11.2020
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.

Sake Restaurant

Jr. Sous Chef
02.2012 - 02.2015
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
  • Coordinated with team members to prepare orders on time.

Bills

Head Chef
01.2009 - 01.2012
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Hired, managed, and trained kitchen staff.

Skills

  • P>Recipes and menu planning
  • P>Passion for customer satisfaction
  • P>Process improvements
  • Employee Training
  • Menu development
  • Shift Management

Timeline

MASUYA Japanese Restaurant - Supervisor
01.2022 - 12.2023
Two Good Egg Cafe - Chef
01.2021 - 01.2022
Kobe Wagyu - Head Chef
03.2015 - 11.2020
Sake Restaurant - Jr. Sous Chef
02.2012 - 02.2015
Bills - Head Chef
01.2009 - 01.2012

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Yuji Osaki