Andino Murillo

• Improved overall dining experience by collaborating closely with front-of-house staff to ensure seamless service delivery.
• Increased revenue with the development of specialty menus for seasonal promotions, events, and catering services.
• Maintained a safe, sanitary work environment by enforcing strict adherence to health codes and regulations.
• Trained new chefs in advanced cooking techniques, elevating the skill level of kitchen staff and maintaining consistency in dish preparation.
• Implemented regular menu rotations based on seasonality, ingredient availability, and current culinary trends.
• Led team-building initiatives among kitchen staff, fostering a positive work culture conducive to collaboration and open communication.
• Mentored junior chefs in refining their skills through hands-on instruction and constructive feedback.
• Conducted employee evaluations regularly, identifying areas for improvement while recognizing outstanding performance amongst team members.
• Contributed to restaurant growth by participating in community events and showcasing culinary expertise at local food festivals.
• Collaborated with marketing team on targeted promotional campaigns highlighting unique dishes or theme nights.
• Continuously researched new culinary techniques, equipment, and best practices to maintain a cutting-edge approach in the kitchen.
• Boosted customer satisfaction by effectively addressing and resolving culinary concerns and complaints.
• Enhanced restaurant reputation by consistently delivering high-quality dishes and innovative menu offerings.
• Reduced food waste by implementing proper inventory management techniques and utilizing ingredients in creative ways.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Coordinated with team members to prepare orders on time.
• Disciplined and dedicated to meeting high-quality standards.
• Monitored food production to verify quality and consistency.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Utilized culinary techniques to create visually appealing dishes.
• Participated in food tastings and taste tests.
• Implemented food cost and waste reduction initiatives to save money.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
• Evaluated employee performance regularly, providing constructive feedback for continuous improvement.
• Reduced food waste through careful inventory management and strategic menu planning.
• Carefully handled various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Maintained a clean and sanitary kitchen environment, ensuring compliance with health regulations.
• Assisted in hiring decisions for kitchen personnel, selecting candidates with strong skills aligning with restaurant needs.
• Developed innovative sushi recipes, expanding the restaurant''s offerings and attracting new customers.
• Trained junior chefs on sushi preparation techniques, fostering professional growth within the team.
• Prepared high-quality seafood, rice and ingredients for sushi.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Coordinated with team members to prepare orders on time.
• Disciplined and dedicated to meeting high-quality standards.
• Evaluated food products to verify freshness and quality.
• Assisted with menu development and planning.
• Utilized culinary techniques to create visually appealing dishes.
• Modified recipes to accommodate dietary restrictions and allergies.
• Implemented food cost and waste reduction initiatives to save money.

• Prepared sushi and managed plating presentation.
• Gained extensive customer interaction and orientation skills.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.

• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.

• Developed menus and created dish recipes.

• Led kitchen staff and ensured service quality.

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.

• Maintained ongoing culinary and operational consultancy.
• Monitored food quality, storage, and minimized waste.
• Acted as the right-hand to Head Chef Nobuya Minori, supporting in daily operations and strategic decisions.

• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Prepared high-quality seafood, rice and ingredients for sushi.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Supported restaurant growth by developing innovative new sushi roll recipes that garnered positive reviews from patrons.

• Supported both kitchen and waitstaff area
• Assisted in food preparation, dishwashing, cleaning, and basic
  cooking tasks as needed.
• Delivered orders, restocked supplies, and ensured a clean and organized environment.
• Collaborated closely with chets, waitstaff, and management to meet
• service standards.
• Adapted to different roles quickly,
  demonstrating flexibility and a strong
  work ethic.

-Assisted chefs in daily kitchen operations including prep work and
basic cooking.

-Maintained cleanliness and

organization of the kitchen area.

-Assisted chefs in daily kitchen operations including prep work and
basic cooking.

- Maintained cleanliness and

organization of the kitchen area.