Talent Profile
K.I. : A skillful Chef of Asian cuisine blending tradition and innovation.
Introduction
Introduce
He is the head chef involved in launching a new Asian tiki restaurant in Florida. He contributes to the development of unique sushi and Asian cuisine menus, as well as recipe creation, and creates an atmosphere that stimulates the senses with carefully selected tableware and equipment. In California, he commanded the kitchen at a renowned restaurant boasting high revenue. In Philadelphia’s premier establishments, he honed innovative techniques and laid the foundation for family-owned businesses that uphold Japanese tradition. This is the trajectory of a chef who shines on the world stage.
Desired Salary: 150k〜
career
Career
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November 2023 - Present
True Grit Hospitality Roka Hula
Supporting the launch of two Asian tiki restaurants as head chef, collaborating with the owner on menu creation, recipes, cost analysis, pricing, and selection of dishes and equipment.
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May 2015 - November 2023
UMI Sushi & Oyster Bar Pechanga Resort and Casino
Generated $8 million in revenue as Chef de Cuisine. Managed day-to-day kitchen operations with a staff of 12.
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February 2013 - May 2015
Zama
As Executive Sushi Chef, worked closely with Chef Zama to build a professional BOH.
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September 2010 - February 2011, February 2012 - February 2013
Morimoto
Prepared dishes as a sushi chef, greeted guests at the sushi counter, and filleted fish.
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February 2011 - February 2012
Margaret Kuo’s Restaurant
As a chef at a Chinese restaurant, responsible for soup, dressing, ingredient ordering, and ingredient management.
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January 2010 - September 2010, April 2004 - December 2008
Moshi Moshi Japanese Restaurant
As head chef, he created special menus in both sushi and hot kitchens.
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May 2009 - January 2010
Azie Global Restaurant
Served as a sushi and Chinese cuisine chef at an Asian restaurant.
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October 2003 - March 2004
Kisen Tempura Bar
As head chef, created recipes, adjusted proportions, and assisted with presentation.
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October 2002 - September 2003
Tokyo Japanese Restaurant
Improved recipes for sushi vinegar, teriyaki sauce, eel sauce, vinegar dishes, and dressings as head chef.
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February 2000 - October 2002
Hikaru Japanese Restaurant
Worked as part of a 9-person chef team at an authentic Japanese restaurant. Responsible for ingredient preparation, next-day management and ordering, and fish ordering.
Reference
Reference
K.I. is a top-notch chef with over 25 years of cooking and kitchen management experience in sushi, tempura, Asian, and Chinese restaurants. He has experience in sushi in Japan and the United States and is accustomed to working with overseas customers. Recently, he has been involved in working at a newly launched restaurant until its opening, where he was entrusted by the owner to devise the signature omakase course. Naturally, he demonstrates leadership and puts a great deal of effort into developing young talent while building strong relationships with them and managing them effectively. As a result, the young members of the team led by K.I. seem to have grown into highly regarded talents by both business owners and customers. Additionally, with his exceptional talent, he participated in the SAKE Festival from 2019 to 2023, where he performed tuna dismantling and cooking demonstrations in front of over 1,000 customers. From 2018 to 2022, he has also been awarded Best Chef, Best Splurge, Best Seafood, and Best Asian Restaurant by USA Today and Inland Empire Magazine, showcasing his remarkable achievements. Always eager to stay updated with the latest trends, he actively pursues learning, truly embodying professionalism.
HRAIT Recruiter
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