Bobby Yu

• Ensured high levels of customer satisfaction through excellent service, product knowledge, and problem-solving skills.
• Customer satisfaction by providing personalized product recommendations and efficient service.
• Answered questions about store policies and addressed customer concerns.

• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Enhanced kitchen efficiency by prepping ingredients and organizing workstations for morning shifts.

- Maintained high standards of cleanliness and organization in the kitchen, leading to efficient meal preparation.

- Prepared fresh, visually appealing salads and cold appetizers, contributing to an enjoyable dining experience for guests.

- Receiving orders ensuring quality products and no missing items.

-Follow the first-in, first-out (FIFO) method to ensure freshness of ingredients.

-Prepare and cook menu items with precision and efficiency.

-Ensure food quality and presentation meet our standards.

-Receiving orders and ensuring quality products

-Prepares sushi rolls, aburi, and other Japanese dishes using traditional techniques and a creative touch.

-Ensure the freshness and quality of all ingredients used in sushi preparation.

-Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.

-Organize and lay out all necessary ingredients and tools for each station.

-Ensure proper stock levels of prepped items, condiments, and garnishes.

-Label and date prepped items for easy identification and rotation.

-Keep work area organized and ready for high-volume periods.

-Prioritize tasks to meet prep deadlines and support kitchen operations.

• Plated and presented all dishes to match established restaurant standards.
• Prepared and cooked full course meals based on restaurant recipes and specifications.

-Dishwashing and also prepared variety of veggie prep as well as fold/pleated gyoza to order

- 2 week stage here as part of culinary program

- Assist in the preparation and organization of ingredients for daily kitchen operations.