Shogo Umeki

I held the position mentioned above.

- Initially, I started with experience in dishwashing and preparing main and side dishes, then moved on to making appetizers, and finally ended with experience in the pasta station.

- In addition to being skilled in selecting quality ingredients and maintaining hygiene standards, I have a passion for cooking and have been involved in developing unique menu items.

I started pursuing a career in cooking because I wanted to work at my respected father's restaurant. However, my curiosity about pasta and Italian cuisine grew, so when I entered university, I took the opportunity to work in an Italian restaurant.

In the kitchen, I gained knowledge in plating, preparing yakitori, chicken cuts, organs, and chicken bones. I also learned knife skills, hygiene management, the basics of cooking, and customer service fundamentals.