Experience

Ramayana
• Brazil
• Retail
• 1 - 100 Employee
• Japanese Head Chef

  • Jul 2022 - Present

Be Premium Bodrum
• Türkiye
• Hospitality
• 1 - 100 Employee
• Japanese Head Chef

  • Jan 2021 - Jan 2022


Hapimag Sea Garden Bodrum

• Türkiye
• Hospitality
• 1 - 100 Employee

• Japanese Executive Chef

  • Jun 2018 - Oct 2020

• Japanese Chef

  • Jun 2018 - Dec 2018

  summer seasons


KYOKUSEN SUSHI BOUTIQUE KSA RIYADH
• Japanese Executive Chef

  • Sep 2017 - Jun 2018

Kempinski Hotels
• Germany
• Hospitality
• 700 & Above Employee
• Japanese Chef de Cuisine

  • Jan 2017 - Sep 2017


Rixos Premium Hotels Antalya Turkey

• Japanese Chef de Cuisine

  • Jun 2014 - Feb 2017

  Contribute to menu creation Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team Ensure consistency in quality of dishes at all times Manage customer relations when necessary, in the absence of the Executive Chef Ensure resources meet business needs through the effective management of working rotas Support brand standards through the training and assessment of kitchen team Manage food cost controls to contribute to F&B revenue Knowledge of activities in other departments and implications Ensure compliance with food hygiene and Health and Safety standards



Golden Savoy

• Türkiye
• Hospitality
• 1 - 100 Employee

• Japanese Chef de Cuisine

  • Jan 2013 - Jun 2014

  • Report to Executive Chef and Executive Sous Chef • To assist with the overall F&B Kitchen operational • Inform and consult the Executive Chef and Executive Sous Chef on any problems discrepancies and happening with F&B staff • Menu planning and overall in charge of Function and events • Manage the Kitchen food planning and production process • Ensure the Kitchen is properly staffed and supervise Kitchen workers • Adhere to Standard Operation Procedures for Food Quality • Ensure the Kitchen is complaint with the regulatory requirements for Food handling sanitation and cleanliness • Knowledge of HACCP as well as general healt and safety in the work place • Creativity in menu planning and invention of new and Signature dishes



Shangri-La Hotels and Resorts

• Japanese Chef

  • 2011 - Mar 2013

  Organizes and ensures the smooth running of Kitchen Sushi Bar and Teppanyaki outlet Nishimura Japanese Restaurant; Reports directly to Executive Chef Prepares daily market list and coordinates closely with the Purchasing Manager for the purchase of quality foodstuffs Sees to it that kitchen operations are in line with safety and sanitation guidelines and policies. HACCP / Food Safety knowledge or implementation experience; Looks after the proper use, maintenance and storage of kitchen equipment Evaluates the performance of Chef de Partie and exercises administrative authority over him Ensures that the outlet is consistently producing and dispatching high quality food items


Aston Hotel
• Türkiye
• Hospitality
• 1 - 100 Employee
• Japanese Chef

  • 2009 - 2011

JW Marriott
• Hospitality
• 700 & Above Employee
• Senior Sous Chef

  • 2007 - 2009

Shangri-La Hotels and Resorts Jakarta
• Japanese Sous Chef

  • 1995 - 2004