KAZUYA HIYAMA

• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Managed time efficiently in order to complete all tasks within deadlines.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
• Coached junior chefs on cooking techniques and performance strategies.

• Monitored food production to verify quality and consistency.
• Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
• Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
• Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.

• Line cook make sushi and appetizer

• Preparation and line cook make sushi and appetizer

• Residence or commercial building renovation
• Used variety of hand and power tools to complete tasks.
• Maintained clean and organized job sites, contributing to a safe working environment for all employees.

Building material sales and construction management

• Developed strong relationships with subcontractors, leading to efficient collaboration on complex construction projects.
• Reduced costs by streamlining contract bidding and procurement processes to assure best prices for materials and services.
• Reduced construction costs through diligent budget management and effective negotiation with suppliers.
• Negotiated contracts with suppliers and subcontractors to confirm fair pricing and quality service.