Sukitta Konmasaeng

Preparati seafood quality high,

• Prepared high-quality seafood, rice and ingredients for sushi.
• Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
• Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
• Maintained well-organized mise en place to keep work consistent.
• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
• Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
• Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
• Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Supported front-of-house staff during busy periods by efficiently executing orders according to guest specifications.
• Placed orders to restock items before supplies ran out.
• Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
• Collaborated with management to create seasonal menu options based on market availability and emerging culinary trends.
• Supported restaurant growth by developing innovative new sushi roll recipes that garnered positive reviews from patrons.
• Maintained high-quality standards for ingredients by sourcing fresh, sustainable seafood from local suppliers.
• Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
• Streamlined kitchen operations through the implementation of effective time management and organizational strategies.
• Encouraged positive work culture by fostering a supportive environment where employees felt empowered to learn and grow in their roles.
• Participated in staff meetings proactively contributing ideas for continuous improvement of both service quality and overall atmosphere.
• Ensured a memorable dining experience for guests through anticipating needs, providing recommendations, and addressing any concerns with professionalism.
• Pioneered sustainability initiative, sourcing ingredients from local and responsible suppliers.
• Streamlined kitchen operations with efficient mise en place, reducing meal preparation times.
• Cultivated appreciation for Japanese culinary traditions among local clientele, through carefully crafted dishes and educational efforts.
• Elevated restaurant reputation with introduction of signature sushi rolls.
• Achieved high levels of customer loyalty, with many patrons returning for personalized service and culinary consistency.
• Ensured seamless back-of-house operations, coordinating with front-of-house team for timely service.
• Fostered collaborative kitchen environment, training new chefs in art of sushi making.
• Negotiated with suppliers for premium quality fish and seafood, ensuring top-notch dish presentation and taste.
• Developed efficient inventory management practices, minimizing stockouts and excess.
• Coordinated with team members to prepare orders on time.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Participated in food tastings and taste tests.
• Set up and broke down kitchen for service.
• Implemented food cost and waste reduction initiatives to save money.
• Developed close relationships with suppliers to source best ingredients.