Talent Profile
T.M. : A chef who has mastered a variety of cuisines.
Introduction
Introduce
With diverse experience across various dining establishments, T.M. has mastered Japanese cuisine as well as sushi, Italian, and French cuisines. Having crafted 150 pieces of sushi daily in Vancouver, he now works in a high-end meat kaiseki restaurant. He possesses the techniques honed at the Japanese restaurant “Gashu Toutou,” as well as the spirit of Japanese cuisine learned at “Yamato-ya” and “Tsuru Tontan.” Confident in presenting appetizer assortments and meticulous about the beauty of plating, he has a strong knowledge of Japanese sake, wine, and traditional tableware. Proficient in restaurant launch, management, and marketing, T.M. is a versatile chef with a keen business sense.
Desired Salary: 80k〜
Career
Career
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April 2023 - Present
Tomoyuri Meat Kaiseki
Assistance in launch operations, general service tasks, wine selection, beverage management, numerical management, accounting tasks, and cooking assistance.
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April 2019 - March 2023
Takoyaki enterprises.ltd Shiro Japanese restaurant
As head chef, responsible for overall in-house operations and primarily handling sashimi and sushi.
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April 2016 - March 2019
STEREO NOVEL
Responsible for overall in-house operations and producing the reopening.
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October 17, 2012 - December 31, 2015
Japanese Wine, Sake, and Japanese Cuisine: Kafka
Closed due to building demolition.
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2012
Tsurutontan NGK Kato Pleasure Group
Assistance in launch operations, assisting the executive chef, recipe creation, operation setup, and employee training.
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2011 - 2012
Tsurutontan Kinshourou Kato Pleasure Group
Assistance in launch operations, operation setup, and employee training.
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2010 - 2011
Tsurutontan Honmachiro Kato Pleasure Group
Proficient in various cooking tasks, from lunch to seasonal and specialty menus, involved in numerical management and ordering management.
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2007 - 2010
Japanese Cuisine: Gashu Toutou-an Kato Pleasure Group
Studied authentic high-end Japanese kaiseki cuisine. Learned various Japanese cuisine under the tutelage of a traditional Japanese inn chef.
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2007 - 2008
Tomita Meat Kappou
Studied Japanese cuisine for one year as a cooking assistant.
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2004 - 2007
Charcoal Grill: Shochu Bar Yakuoan
General in-house operations, cooking, floor service.
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2002 - 2003
Grilled Pork: Sanah
Involved in the launch of a renewal within the company of Koyanagi.
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2001 - 2002
SALON BAR FAKE
General in-house operations, alcohol creation, kitchen tasks (pizza, pasta, salad preparation).
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1999 - 2002
Momenya: GINSHARI Sakana
As a floor manager, handled general floor tasks, created alcoholic drinks, and trained part-time staff.
Reference
Reference
He is a chef capable of handling Japanese cuisine in general, as well as sushi, Italian, and French cuisines. With experience working in a sushi restaurant in Vancouver, he is accustomed to serving international customers. Currently, he works at a high-end counter meat kaiseki restaurant, where he can leverage his experience in high-end cooking and work. Having worked in various dining establishments, he is conscious of maintaining a flexible mindset, free from fixed ideas, always striving for improvement, and keeping an eye on trends. With experience in launching new restaurants, he is capable of handling tasks such as initiating new operations, management, information gathering, research, numerical management, and marketing.
HRAIT Recruiter
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Contact us
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