Richard Takamasa Ishii
North York
Summary
Passionate about acquiring comprehensive knowledge and experience in French, Italian, and Asian cuisine. Driven to expand culinary expertise by immersing in diverse cooking styles. Ultimate goal is to innovate and create unique flavors, tastes, and dishes that captivate the senses. Possesses fluency in English and ability to engage in conversations in Japanese, enhancing versatility in the culinary world.
Overview
26
26
years of professional experience
Work History
Full time
Real Food For Real Kids
10.2022 - Current
- My current position in the company is team lead
- Do the daily task in hand, correctly do the accounts
- As well preparation for the next day
- Before leaving cleaning up your section and commutate to the next team what is left to do on the task
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Controlled costs to keep business operating within budget and increase profits.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
- Improved safety procedures to create safe working conditions for workers.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
Seasonal work / part time
E.V.K. Limousine & Logistics
01.2021 - 01.2022
- The daily task is to wipe down and clean the van
- As well report any damages on the van and in the van
- Average deliver we do is three hounded parcels a day
- Streamlined inventory management through diligent tracking of parts usage and timely communication with supply chain personnel.
- Assisted in training new employees, sharing knowledge of best practices and ensuring proper technique was utilized.
Arsaw picker / Seasonal work
Amazon
01.2020 - 01.2021
- At Amazon, The Daily task was to do 4k picking every day
- Worked fast to meet assigned daily picking quotas.
- Pulled orders quickly to maintain demanding productivity goals.
- Maintained a clean and organized warehouse, ensuring easy access to products for efficient picking.
- Expedited the picking process for faster order fulfillment using handheld scanners and inventory management software.
- Used RF scanners to track orders and verify accuracy.
- Scanned and verified UPC codes for all products to aid in identification.
- Verified proper labeling and identification on all orders before shipment.
- Enhanced order accuracy by diligently following pick sheets and double-checking items before packing.
Cook
Woodbine Entertainment Group
01.2016 - 01.2019
- With my knowledge and experience in the kitchen, the Head Chef would let me lead the team and train new staff
- Working on daily buffets and a la cart and plated dinners
- The morning time, would be prepping cold items and salads for the buffets
- By Noon, I would be helping out the hot side with there prep work
- Example cleaning fish, chicken, beef, pork
- We work as a team, to finish on time and set up for next day
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Line Chef / Teppan–yaki chef
Decanter / CHOP Steakhouse / 220teppan–yaki
01.2013 - 01.2015
- Working only dinner service, checking the quality of food every service
- Teppan–yaki chef, open three days in a week, only two tables sitting of five to six people
- Course menu only, five course meal, using organic vegetable
- With my knowledge and experience in the kitchen, the Head Chef would let me lead the team and train new staff
Chef de partie
R2 Supper Club
01.2012 - 01.2013
- Responsible for ordering Vegetable, Dairy, Dry Supplies, Seafood
- Also responsible for making schedule, checking labour cost and food cost
Chef de partie
Oak Door
01.2010 - 01.2012
- Company Overview: Grand Hyatt Tokyo
- Working lunch and Dinner
- Responsible for ordering Vegetable, Dairy, Dry Supplies, Seafood
- Working on the line
- Grand Hyatt Tokyo
Chef
Oasis Bistro & Bar
01.2009 - 01.2010
- Working lunch and Dinner
- Responsible for ordering Vegetable, Dairy, Dry Supplies, Seafood
- Also responsible for making schedule, checking labour cost and food cost
Commis
Xex Tokyo
01.2008 - 01.2009
- Working on the line, on the grill
- Also doing prep
- For the Anti bar
Commis
Xex Atago Green Hills
01.2007 - 01.2008
- Working on the line
- Responsible for daily prep
- For Lunch and Dinner
Cook
Fujimamas
01.2006 - 01.2008
- Working at lunch and dinner shifts, responsible for daily prep
- Also have daily responsible of ordering Vegetable, Dairy, Dry Supplies, and Fish
- I also do catering jobs for fujimamas
Cook
The Maple Leaf
01.2004 - 01.2006
- Working at lunch shifts, responsible for daily prep for dinner
- Working at dinner shifts, responsible ordering produces for next day and cleaning the kitchen
Cook Assistance
Woodbine Entertainment Group
01.2002 - 01.2003
- My job was to prep for lunch service
- And prep the dinner service
- If the Head Chief asked me to do something for him I would have to make
- I would have to prepare a la carte plates
- Also at time I would have to carve roast beef or hip of beef
- On special events would have to prepare buffet
Cook Assistance
Metro Toronto Convention Centre
01.1999 - 01.2002
- In the cold kitchen, I would have to prepare salads, fruits and Cheese
- The main centre, prepare for buffet trays and a la carte
- The cooking section would have to prepare soups, deep-fried and etc
Education
Green Belt - Lean Six Sigma Fundamentals: Green Belt
George Brown College
Toronto, None06-2023
Yellow Belt - Lean Six Sigma Fundamentals: Yellow Belt
George Brown College
Toronto, None06-2022
Culinary Preparation Course - Fully license Cook
Hattori Nutrition Collage
Yoyogi, Tokyo01.2004
High School Diploma -
Victoria Park S.S
Toronto, Canada06-1999
Skills
- Physical flexibility
- Quality control
- Workplace safety
- Schedule management
- Emotional expression
- Attention to detail
- Production monitoring
- Operations management
- Team supervision
- Active listening
Hobbies and Interests
- Going to new restaurant
- Looking at cooking magazine
- Golf
- Football
- Scuba diving
- Running
- Mountain biking
- Hockey
- Auto racing
Languages
English
Native or Bilingual
Japanese
Native or Bilingual
Timeline
Full time
Real Food For Real Kids
10.2022 - Current
Seasonal work / part time
E.V.K. Limousine & Logistics
01.2021 - 01.2022
Arsaw picker / Seasonal work
Amazon
01.2020 - 01.2021
Cook
Woodbine Entertainment Group
01.2016 - 01.2019
Line Chef / Teppan–yaki chef
Decanter / CHOP Steakhouse / 220teppan–yaki
01.2013 - 01.2015
Chef de partie
R2 Supper Club
01.2012 - 01.2013
Chef de partie
Oak Door
01.2010 - 01.2012
Chef
Oasis Bistro & Bar
01.2009 - 01.2010
Commis
Xex Tokyo
01.2008 - 01.2009
Commis
Xex Atago Green Hills
01.2007 - 01.2008
Cook
Fujimamas
01.2006 - 01.2008
Cook
The Maple Leaf
01.2004 - 01.2006
Cook Assistance
Woodbine Entertainment Group
01.2002 - 01.2003
Cook Assistance
Metro Toronto Convention Centre
01.1999 - 01.2002
Culinary Preparation Course - Fully license Cook
Hattori Nutrition Collage
Green Belt - Lean Six Sigma Fundamentals: Green Belt
George Brown College
Yellow Belt - Lean Six Sigma Fundamentals: Yellow Belt
George Brown College
High School Diploma -
Victoria Park S.S
Similar Profiles
Keith HepplerKeith Heppler
Material Handler/Receiver at Real Food For Real KidsMaterial Handler/Receiver at Real Food For Real Kids
Kimberly VicenteKimberly Vicente
Client Experience Specialist at Real Food For Real KidsClient Experience Specialist at Real Food For Real Kids
Allan LangerAllan Langer
Production Supervisor at Real Food For KidsProduction Supervisor at Real Food For Kids