JERWIN S. CATULAY
Montreal
Summary
Experienced with sushi preparation and presentation, ensuring dishes are both aesthetic and flavorful. Utilizes knife skills and deep knowledge of ingredient pairing to create memorable dining experiences. Strong understanding of food safety and hygiene, consistently delivering top-quality sushi.
Overview
15
15
years of professional experience
Work History
Sushi Chef
Park Restaurant
12.2025 - Current
Head Sushi Chef
Restaurant Zoelle
09.2024 - 09.2025
Head Sushi Chef
YOKO LUNA-Jegantic Group
01.2024 - 09.2024
Head Sushi Chef
Sushi Hidden Fish
02.2023 - 12.2023
Head Chef
FARSIDES-Jegantic Group
09.2022 - 02.2023
Head Chef/Co-Owner
Junior Filipino Restaurant/ Cafe GotSoul
02.2020 - 08.2022
Head Sushi Chef
Restaurant RYU
12.2017 - 01.2020
- Led sushi preparation and presentation, ensuring adherence to traditional Japanese culinary standards.
- Maintained high sanitation standards in kitchen operations, complying with health regulations.
- Evaluated supplier quality, negotiating contracts for premium seafood sourcing at competitive prices.
- Oversaw kitchen operations, streamlining workflows for improved efficiency during peak hours.
- Organized special events catering, showcasing the establishment''s quality cuisine to diverse audiences.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Evaluated employee performance regularly, providing constructive feedback for continuous improvement.
- Spearheaded promotional initiatives that led to increased foot traffic during off-peak hours or slow seasons.
- Coordinated with front-of-house staff to ensure smooth communication between kitchen and dining areas.
- Actively sought customer feedback to identify opportunities for enhancing overall dining experience.
- Assisted in hiring decisions for kitchen personnel, selecting candidates with strong skills aligning with restaurant needs.
- Undertook Japanese recipes and added innovative ingredients to create dynamic sushi rolls for restaurant.
- Streamlined kitchen operations for increased efficiency with improved workflow organization.
- Established a positive work culture by promoting teamwork and collaboration among employees across departments.
- Managed budgeting for kitchen supplies and labor costs, optimizing financial performance of the restaurant.
- Oversaw storage procedures for perishable ingredients, prolonging shelf-life without compromising quality standards.
- Adapted menu offerings seasonally to incorporate fresh ingredients while maintaining consistency in flavor profiles.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Maintained well-organized mise en place to keep work consistent.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Implemented strict food safety protocols, reducing risk of cross-contamination and foodborne illnesses.
- Developed innovative sushi recipes, expanding the restaurant''s offerings and attracting new customers.
- Boosted team morale through effective leadership and open communication channels among staff members.
- Trained junior chefs on sushi preparation techniques, fostering professional growth within the team.
Head Sushi Chef
KYO Bar Japonais
10.2016 - 11.2017
Sushi Chef
Park Restaurant
10.2015 - 09.2016
Sushi Chef
Kabuku Downtown
05.2013 - 09.2015
Sushi Chef
BLOWFISH SUSHI LOUNGE
02.2012 - 04.2013
Sushi Cook
SUSHI KAI JAPANESE RESTAURANT
05.2011 - 10.2011
- Make all variety of sushi rolls available in the restaurant.
- Assist in or do any task assigned by a superior.
- Wash, peel and cut vegetables and fruits.
- Clean and sanitize the kitchen and the working areas.
- Receive, unpack and store the supplies in the storage area.
Education
Bachelor’s of Science - Computer Engineering
AMA-University Bacolod
Bacolod City, Philippines01.2003
Skills
- A real passion and creativity for preparing a variety of food especially Japanese and Asian influenced dishes
- Fish cutting and cleaning
- A quick learner willing to develop my culinary skills
- A strong knowledge and talent for plating and presenting the food
- Confirmed organization and coordination skills
- A good ability to use the standard kitchen utensils
- A solid knowledge of inventory and ordering methods
- Disciplined, excellent personal presentation and work accordingly to meet the highest standards of the industry
- Leadership traits; competitive; hardworking and idealistic; Enthusiasm with strong and effective communication skills, analytical thinking, strong ability to learn, adopt, improve new responsibilities, initiative and commitment to achieve
Languages
Tagalog, English, Mandarin, French
TRAININGS & SEMINARS
- Food & Beverages Service Attendant
- Basic Safety Training (SOLAS)
- Proficiency in Survival Craft & Rescue Boat
- Internal Quality Audit
- DTI Training Need Analysis
Timeline
Sushi Chef
Park Restaurant
12.2025 - Current
Head Sushi Chef
Restaurant Zoelle
09.2024 - 09.2025
Head Sushi Chef
YOKO LUNA-Jegantic Group
01.2024 - 09.2024
Head Sushi Chef
Sushi Hidden Fish
02.2023 - 12.2023
Head Chef
FARSIDES-Jegantic Group
09.2022 - 02.2023
Head Chef/Co-Owner
Junior Filipino Restaurant/ Cafe GotSoul
02.2020 - 08.2022
Head Sushi Chef
Restaurant RYU
12.2017 - 01.2020
Head Sushi Chef
KYO Bar Japonais
10.2016 - 11.2017
Sushi Chef
Park Restaurant
10.2015 - 09.2016
Sushi Chef
Kabuku Downtown
05.2013 - 09.2015
Sushi Chef
BLOWFISH SUSHI LOUNGE
02.2012 - 04.2013
Sushi Cook
SUSHI KAI JAPANESE RESTAURANT
05.2011 - 10.2011
Bachelor’s of Science - Computer Engineering
AMA-University Bacolod