Takayuki Sato

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Developed recipes and menus by applying understanding of market demand and culinary trends,
• Verified compliance in preparation of menu items and customer special requests.
• Obtained fresh, local ingredients to lower grocery costs.
• Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods.

timal promotions.

• Carefully handled various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

2015-2018 sue chef at Hapa Izakaya Yaletown locaiton2006-2012 sue chef at Hapa Izakaya kitslano locaton

2012-2014 chef in Toronto opening new Hapa izakaya

• Provided patrons with education on different types of fish and shellfish and helped choose sushi items.
• Aligned seasonal plans with ingredient availability and key area events for op
• Managed team of 10-15 employees, overseeing hiring, training, and professional growth of employees.

• Negotiated contracts with clients, resulting in mutually beneficial agreements and long-term partnerships.
• Participated in regular training sessions to continuously improve product knowledge and sales skills.
• Maintained up-to-date knowledge of products and services to effectively communicate benefits to customers.
• Resolved customer complaints promptly by addressing concerns directly or escalating issues as necessary.
• Kept clients informed throughout the service process, effectively communicating technical information in layman''s terms as needed.