Summary
Overview
Work History
Education
Skills
Certification
Languages
Websites
Timeline
Generic

YUJI TAKEDA

CANBERRA,ACT

Summary

Professional Summary.

A highly experienced and passionate culinary professional with over 30 years in the food industry, including 20 years as a restaurant owner in Australia. Trained in both traditional Japanese and French cuisine, I began my career with an apprenticeship at Isetan’s Petit Monde in Tokyo, followed by years of hands-on experience as a sushi chef, French restaurant manager, and sous-chef. My career has spanned roles in food consultancy, chef training, and private catering for high-profile clients, such as the Japanese Embassy and the Ministry of Defence. Most recently, I have contributed to the successful launch of new ramen ventures, and I continue to bring creativity, discipline, and cultural depth to every culinary.

Project.

Seasoned Head Chef with background in various culinary styles, including French and Italian cuisine. Strengths include menu development, staff management, and kitchen operations. Known for creative flair and high standards in food presentation. Previous work has led to increased customer satisfaction rates and repeat business. Dynamic, resourceful and skilled executive head chef with several years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.

Overview

44
44
years of professional experience
1
1
Certification

Work History

Head Chef

TARIRU JAPANESE CUISINE
CANBERRA, ACT
08.2024 - 10.2024
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.

Head Chef

OHSAMA KING PTY LTD (Ohsama Ramen)
CANBERRA, ACT
03.2021 - 08.2023
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Make Japanese-style ramen noodles and broth. Sauce bases.
  • Ramen-braised pork, soy eggs, or soup concentrate,

Catering Chef

Embassy of Japan
CANBERRA, ACT
10.2020 - 02.2022
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Assessed quality control measures implemented by kitchen staff during preparation of meals for catered functions.
  • Discussed menu options, venue locations and event budget with clients to provide accurate service, food and beverage quotes.
  • Organized storage areas for food items purchased for catering services in accordance with health standards.
  • Ensured compliance with health and safety regulations while preparing meals for catered events.
  • Successfully serviced events through collaboration with establishment managers by securing venue and scheduling adequate personnel.
  • Monitored inventory levels of ingredients used in catering services to ensure availability when needed.
  • Finalized banquet configurations by conducting thorough inspections with clients prior to event start.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Placed orders for food and supplies needed for proper set up and preparation.

Head Chef

Chaki Chaki Japanese Restaurant and Bar
CANBERRA, ACT
07.2015 - 07.2020
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.

Shop Owner

Tasuke Japanese Cuisine
CANBERRA, ACT
07.1998 - 03.2015
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

Head Chef

Sakura Japanese Restaurant
CANBERRA, ACT
03.1997 - 04.1998
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Observed food safety and sanitation protocols to reduce germ spread.

Head Cook

Izakaya Kukai
Tokyo, Japan
04.1995 - 02.1997
  • Implemented cost-control measures to maintain budgetary guidelines.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Create a new menu.
  • Consulting about the new open restaurant.
  • Teaching cooking to someone looking to start a business.
  • Make several types of different restaurant menus. such as Japanese, Chinese, or Western restaurants.
  • Occasionally visit clients' restaurants and help with operations.
  • Create an original dish for a big enterprise.

Sous Chef , Head Waiter

Futaba- Tei
Tokyo, Japan
05.1988 - 03.1995
  • Took reservations and to-go orders to streamline process for both customer and restaurant.
  • Checked menus to ensure accuracy of prices, ingredients, and preparation methods prior to service periods.
  • Provided assistance in resolving customer complaints in a professional manner.
  • Learning customer service, table setting, order taking, and reservation control. etc
  • Make salad, entrée, and desserts.
  • Fish preparation, meat preparation, and sauce, etc.
  • Cook meats, fish, or vegetable dishes.

Apprentice Chef

Taka-Sushi Japanese Restaurant
Kanagawa-ken, Japan
04.1983 - 04.1988
  • Set up work stations prior to opening to minimize prep time.
  • Study and learn Edomae (Traditional Tokyo Style Sushi Technique).
  • Practice handling or cutting fish or shellfish.
  • Learn the freezer temperature, which is different; fish has different temperatures available.
  • Cleaning super well around the kitchen or customer seating area.

Apprentice Chef

Isetan Pettit Mond
Tokyo Shinjuku, Japan
04.1981 - 03.1983
  • Making tempura.
  • Deep-fried food.
  • Western food, steak pasta, or sandwich.
  • Clean up.
  • Washing dishes.
  • Cutting vegetables, meat, or fish. and learning how to handle frozen food.

Education

High School Diploma -

Tokyo Metropolitan Nogei High School
Tokyo Japan
03-1981

Skills

  • Menu development
  • Food safety
  • Inventory management
  • Recipe creation
  • Staff scheduling
  • Catering services
  • Specializing in sushi making
  • French cooking
  • Italian cooking
  • Chinese cooking
  • Dessert cooking

Certification

  • Food supervisor
  • Food handler
  • Certificate 2 Asian cookery
  • Chef license issued by Japan

Languages

Jpanese
Professional
Cantonese
Elementary

Websites

Timeline

Head Chef

TARIRU JAPANESE CUISINE
08.2024 - 10.2024

Head Chef

OHSAMA KING PTY LTD (Ohsama Ramen)
03.2021 - 08.2023

Catering Chef

Embassy of Japan
10.2020 - 02.2022

Head Chef

Chaki Chaki Japanese Restaurant and Bar
07.2015 - 07.2020

Shop Owner

Tasuke Japanese Cuisine
07.1998 - 03.2015

Head Chef

Sakura Japanese Restaurant
03.1997 - 04.1998

Head Cook

Izakaya Kukai
04.1995 - 02.1997

Sous Chef , Head Waiter

Futaba- Tei
05.1988 - 03.1995

Apprentice Chef

Taka-Sushi Japanese Restaurant
04.1983 - 04.1988

Apprentice Chef

Isetan Pettit Mond
04.1981 - 03.1983

High School Diploma -

Tokyo Metropolitan Nogei High School

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