Resume

MIKIKO ANDO

1288 Columbus Ave. #113
San Francisco CA 94133
+1-415-310-8198
mikikoando@earthlink.net

Seeking a position as Executive Sushi Chef to continue my journey in the challenging field of the culinary arts.

17 years experience as a Kitchen Manager or Executive Chef role in an upscale restaurant or catering establishment
Certified in food service sanitation as mandated by the state of California
Experienced in food preparation at a high quality level
Experience with information systems related to restaurant management and/or kitchen management
Dependable self-starter who is passionate about food and the guest experience
Works calmly under demanding situations
Ability to develop products with a team while being given an opportunity to add a signature touch to featured items and offerings
Ability to manage a staff handling up to 3 events in a single day or serving up to 2000 guests per day at events

2014 ~ 2016 :

Acting as a positive role model who teaches, trains and motivates staff
Contribute to company creative menu
Prepare food and insure quality controls
Direct staff in prepping of foods and assigning duties
Monitor monthly compliance to budget, i.e. labor costs and food costs
Accurate inventory controls and ordering procedures
Ensure standards are being met for efficient cook times, following recipes, cleanliness, productivity, and reducing waste
Maintain and update training manuals and recipe books
Scheduling BOH staff
Work closely with the Owner and team regarding customer satisfaction in regards to food selections
On-going menu engineering and development of Restaurant
Monitor cleanliness and safety of kitchen in accordance with Wisconsin sanitation codes and Company expectations
Conduct cost analysis for respective products
Initiate and/or negotiate vendor contracts along with the Owner including quality products and deliveries
Keep accurate files of orders and receivables
Communicate with employees in an effective manner including executing disciplinary actions
Develop performance standards and testing tools by which employees can be measured
Develop quality guidelines for respective products and develop tools to monitor quality and consistency
Hiring of staff and creating a team to fulfill company goals
Lead and drive innovative menu dishes and concepts

2010 ~ 2014 :

Produce great tasting food and ensure the restaurant (sushi bar and kitchen) operate smoothly
Mentor and work hands on with chefs to develop their passion for food, and help chefs set and achieve individual and restaurant goals
Menu planning for special occasion and events
Hiring, training and supervision of all sushi bar and kitchen staff
Development and monitoring of food and labor budgets and sanitation standards
Development of standard recipes and techniques for cost efficiency
Assist sous chef in running sushi bar and kitchen, manage employees and perform tasks essential to the proper function of the restaurant
Help achieve 33% increased sales growth over 2012

2005 ~ 2010 :

Responsible for all food purchase, preparation and production, menu development, specifications and recipes
Menu planning for special occasion and events
Hiring, training and supervision of all sushi bar and kitchen staff
Development and monitoring of food and labor budgets
Development of standard recipes and techniques for cost efficiency
Maintaining highest professional food quality and sanitation standards

2005 ~ 2007 :

1997 ~ 2005 :

1995 ~ 1997 :

Responsible for all floor operations, including training and supervision of staff, scheduling of work hours and insuring customer satisfaction

1983 ~ 1995 :

Responsible for all floor operations, including training and supervision of staff, scheduling of work hours and insuring customer satisfaction