Yonathan Muñoz
Toronto,Ontario
Summary
Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. Innovative Sushi Chef known for high productivity and efficient task completion. Skilled in sushi preparation, knife techniques, and kitchen management. Excel in time management, teamwork, and adaptability to ensure seamless kitchen operations and customer satisfaction. Highly trained professional with a background preparing sushi, sashimi, and rolls for hungry clientele. Offering several years of experience working in successful establishments. An award-winning sushi chef promoting exemplary food preparation and fish filleting skills.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Sushi Chef Nikkei /ITAMAE
OSAKA – NIKKEI CUISINE
Miami, USA
02.2025 - 07.2025
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Crafted custom sushi orders to accommodate guests' dietary preferences and allergies.
- Expertly prepared rice for sushi, achieving the perfect balance of vinegar, sugar, and salt.
Sushi Chef
DASHA
Toronto, Ontario
07.2024 - 01.2025
- The restaurant was permanently closed January 05 / 2025
- Managed inventory and supplies to ensure materials were available when needed.
- Demonstrated knife skills to properly prepare ingredients for sushi rolls.
- Prepared and served high-quality sushi and sashimi according to traditional Japanese recipes.
- Prepared sushi rolls with fresh ingredients and traditional recipes.
- Cleaned, cut, and prepared fish for sushi dishes.
Sushi Chef Nikkei
KISSA
Toronto, Ontario
01.2024 - 07.2024
- “I created a special sushi menu with Latin American flavors” (Nikkei)
- Prepared finfish, shellfish and fresh produce items to use in sushi.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Sushi Chef
KASA MOTO
Yorkville, Toronto, Ontario
06.2023 - 12.2023
- Demonstrated knife skills to properly prepare ingredients for sushi rolls.
- Stored raw ingredients correctly according to established protocols.
- Cleaned, cut, and prepared fish for sushi dishes.
- Monitored food supplies and ordered additional supplies as needed.
- Sanitized counters, knives, utensils, plates and other items used in food preparation.
Sushi Chef
CHOTTO MATTE
Toronto, Ontario
07.2022 - 04.2023
- Managed inventory and supplies to ensure materials were available when needed.
- Demonstrated mastery in the use of traditional sushi-making tools, including knives and bamboo mats.
- Prepared and served high-quality sushi and sashimi according to traditional Japanese recipes.
Sushi Chef Nikkei / ITAMAE
OSAKA – NIKKEI CUISINE
Bogotá, Colombia
10.2020 - 04.2022
- Calculated accurate portion sizes when making sushi rolls or platters.
- Applied sauces, garnishes, condiments, and seasonings accurately.
- Demonstrated knife skills to properly prepare ingredients for sushi rolls.
- Safely utilized knives and other sharp instruments to prepare fish for sushi-making.
- Measured and assembled ingredients required for preparing standard recipes.
Head Sushi Chef Nikkei
WASABI SUSHI & BAR
Envigado, Colombia
10.2019 - 09.2020
- Inspected ingredients and equipment to ensure they meet quality standards.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Trained kitchen workers on culinary techniques.
Sushi Chef / Nikkei ITAMAE
OSAKA – NIKKEI CUISINE
Santiago , CHILE
01.2016 - 09.2019
- Chef of the restaurant "Ciro Watanabe Muñoz " (Peruvian – Japanese) Master Chef Chile 2019 / 2020
- Latin America's 50 Best Restaurants: 2013, 2014, 2015, 2016 , 2018, 2019
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Demonstrated mastery in the use of traditional sushi-making tools, including knives and bamboo mats.
- Maintained temperature logs and food safety records in compliance with regulations.
- Monitored and adjusted inventory levels to align with forecasted demand.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
Sushi Chef
SUSHI LIGHT
Medellin, Colombia
01.2014 - 01.2016
- 8 days training with Chef Iwao Komiyama from the Latin American T.V channel EL GOURMET “sushi with Latin flavors
- Created visually appealing sushi platters for catering and special events.
- Implemented food waste reduction strategies, effectively minimizing costs and environmental impact.
- Skillfully sliced and diced fresh fish, vegetables, and other ingredients with precision.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Sushi Chef, Teppan-Yaki and Wok
SARKU JAPAN
Medellín, Colombia
01.2012 - 01.2014
- Conducted regular quality checks on ingredients and prepared dishes to uphold high standards.
- Efficiently handled multiple orders simultaneously during peak hours.
- Adjusted heat on the teppanyaki grill according to recipe specifications.
- Conducted regular maintenance and cleaning of wok and related cooking equipment.
Education
CHEF -
SENA
Medellin,Colombia12-2011
Skills
- Sushi preparation
- Knife skills
- Mise en place
- Food safety
- Sales report preparation
- Menu development
- Food safety practices
- Culinary creativity
- Ingredient sourcing
- Kitchen management
- Sushi dish creation
- Sushi rice preparation
- Nigiri making
- Sauce making
- Sashimi slicing
- Rice seasoning
- Inventory management
- Kitchen staff supervision
- Fish preparation
- Fish selection
- Menu creation
- Recipe adaptation
Certification
- Canadian Permanent Resident
Accomplishments
- Head Chef DASHA : Hans Vogels / Phone: 416 873 3632
- General Manager Osaka Nikkei Cuisine : Salome Castillo / Phone : +56 9 3744 0233
- Sous Chef : Rodrigo Utsunomiya / Phone: 365 996 5099
- Head Chef KISSA: Michael Parubocki / Phone: 416 452 9823
- Head Chef CHOTTO MATTE: Gabriela Oshiro Shimabukuro / Phone: 365 996 5199
Timeline
Sushi Chef Nikkei /ITAMAE
OSAKA – NIKKEI CUISINE
02.2025 - 07.2025
Sushi Chef
DASHA
07.2024 - 01.2025
Sushi Chef Nikkei
KISSA
01.2024 - 07.2024
Sushi Chef
KASA MOTO
06.2023 - 12.2023
Sushi Chef
CHOTTO MATTE
07.2022 - 04.2023
Sushi Chef Nikkei / ITAMAE
OSAKA – NIKKEI CUISINE
10.2020 - 04.2022
Head Sushi Chef Nikkei
WASABI SUSHI & BAR
10.2019 - 09.2020
Sushi Chef / Nikkei ITAMAE
OSAKA – NIKKEI CUISINE
01.2016 - 09.2019
Sushi Chef
SUSHI LIGHT
01.2014 - 01.2016
Sushi Chef, Teppan-Yaki and Wok
SARKU JAPAN
01.2012 - 01.2014
CHEF -
SENA
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