Yoshiyuki Nakanishi

・In charge of maintaining of various kind of knives of the restaurant, using the knowledge and skills I gained from my previous job as a knife grinder

・Providing ideas for the head chef who develops seasonal menus using fresh fish and vegetables sourced from Japan

・As a founding member of the new restaurant that opened 2022 in Vancouver, developed the menu and improve efficiency of cooking operations, training chefs, contributing to the restaurant receiving one Michelin star the following year in 2023.

While learning knife sharpening techniques from a Japanese knife craftsmen, being in responsible for the regular maintenance of the knives of clients of the company

• Prepared high-quality seafood, rice and ingredients for sushi.
• Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.

• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.

• Enhanced communication with team members regarding container movements, leading to improved coordination and smoother operations.
• Increased efficiency of container inspections by developing a standardized checklist for damage assessment.
• Collaborated with shipping companies to resolve discrepancies in container counts, ensuring proper invoicing and client satisfaction.