Takashi Yanagawa
Vancouver,BC
Overview
13
13
years of professional experience
Work History
Head Chef, Manager
Aburi Group, (Minami, Miku, Aburi Central Kitchen)
Vancouver, BC
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)
Vancouver, BC
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, BCSkills
- 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