Overview
Work History
Education
Skills
Timeline
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Takashi Yanagawa

Vancouver,BC

Overview

13
13
years of professional experience

Work History

Head Chef, Manager

Aburi Group, (Minami, Miku, Aburi Central Kitchen)
06.2013 - Current
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Sous Chef

Ki , (Gothams, Hy's, Keg)
04.2010 - 06.2013
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Education

Business Management

Canadian International College
Nelson, BC, Vancouver, BC

Skills

  • Train Staff
  • Portion Standards
  • Servsafe Certified
  • Work Assignments
  • Company Quality Standards
  • Profit Target Achievement
  • Customer Needs Assessments
  • High-Volume Environments
  • Verify Food Quality
  • Staff Supervision and Coordination
  • Dish Preparation
  • Procedure Preparation
  • Equipment Inspection and Maintenance
  • Food Consumption Estimates
  • Consumption Tracking
  • Staff Performance Assessments
  • Control Labor Costs
  • Food Preparing, Plating and Presentation
  • Proper Food Storage
  • Supply Ordering
  • Staff Recruiting and Hiring
  • Catering Oversight
  • Production Preparation
  • Equipment Inspection
  • Cooking Technique Demonstrations
  • Special Dietary Requests
  • Team Management
  • BOH Operations
  • Complex Problem-Solving
  • Restaurant Operation
  • Food Safety
  • Menu Planning
  • Timely Food Delivery
  • Recruiting and Hiring
  • Waste Reduction
  • Equipment Purchasing
  • Food Safety Regulations
  • Create Recipes
  • Order Control
  • Cleaning and Sanitation
  • Culinary Trends
  • Japanese Cuisine
  • Inventory Supervision

Timeline

Head Chef, Manager

Aburi Group, (Minami, Miku, Aburi Central Kitchen)
06.2013 - Current

Sous Chef

Ki , (Gothams, Hy's, Keg)
04.2010 - 06.2013

Business Management

Canadian International College

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Takashi Yanagawa