Joseph Roman Estrada Alejo

Sushi Chef

Yuzu Rome, Italy

05.2021 - 08.2025

Learned various sushi styles and presentation techniques to enhance customer experience.
Participated in training sessions to gain knowledge on food handling and preparation standards.
Provided support during busy service periods, ensuring timely delivery of orders to customers.
Adapted quickly to changing menu items and seasonal ingredient availability in a fast-paced environment.
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.
Participated in staff meetings proactively contributing ideas for continuous improvement of both service quality and overall atmosphere.
Encouraged positive work culture by fostering a supportive environment where employees felt empowered to learn and grow in their roles.
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.
Elevated restaurant reputation with introduction of signature sushi rolls.
Fostered collaborative kitchen environment, training new chefs in art of sushi making.
Streamlined kitchen operations with efficient mise en place, reducing meal preparation times.
Increased customer satisfaction, attentively accommodating dietary restrictions and preferences.
Achieved high levels of customer loyalty, with many patrons returning for personalized service and culinary consistency.
Maintained high standards of food safety and hygiene, leading to consistently high health inspection scores.
Mastered traditional Japanese techniques and fused them with local flavors, creating unique dining experience.
Enhanced team morale and productivity by fostering supportive and educational kitchen atmosphere.
Ensured seamless back-of-house operations, coordinating with front-of-house team for timely service.
Implemented waste reduction strategies, significantly lowering food costs without compromising quality.
Enhanced dining experience by meticulously preparing traditional and innovative sushi dishes.
Negotiated with suppliers for premium quality fish and seafood, ensuring top-notch dish presentation and taste.
Led sushi-making workshops for guests, adding interactive dimension to dining experience.
Crafted seasonal menus to capitalize on fresh ingredients, boosting guest interest and repeat business.
Developed efficient inventory management practices, minimizing stockouts and excess.
Elevated guest experience, providing engaging explanations of dishes and their cultural significance.

Restaurant Waiter

Rome, Italy

09.2020 - 02.2021

Delivered exceptional customer service, ensuring a positive dining experience for all guests.
Managed multiple tables efficiently, prioritizing tasks to enhance service speed and quality.
Collaborated with kitchen staff to communicate orders accurately and resolve any issues promptly.
Trained new team members on restaurant procedures and customer interaction protocols.

Sushi Maker

Rome, Italy

06.2018 - 02.2020

Prepared sushi rolls and sashimi with precision, ensuring high quality and presentation standards.
Managed inventory levels of fresh ingredients, minimizing waste through efficient stock rotation.
Trained new staff on sushi preparation techniques and safety protocols to maintain consistency and quality.

Summary

Overview

Work History

Sushi Chef

Restaurant Waiter

Sushi Maker

Education

Bachelor of Science - Tourism And Hospitality Management

High School Diploma -

Skills

Languages

Timeline

Sushi Chef

Restaurant Waiter

Sushi Maker

Bachelor of Science - Tourism And Hospitality Management

High School Diploma -

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