TOMOKO TOGASHI

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and prepared to serve in a timely manner
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications

•Performs temporary work cover in all types of catering kitchens, taking on various tasks or focusing on one particular section

• Assisting customers to find the product
• Keeping the store looking its best at all times
• Assisting the store manager with store layout, stock numbers and forward planning
• Focus on health and safety

•Cut 20 whole fish and prepare the sashimi quality

• Make 100 sushi rolls for 300 customers by myself
• Make new menu in seasonal
• Hygine managiment
• Staff development / training
• Labor & food cost control

• Company Overview: State Highway7, Rewis Pass, NewZealand
• Cooking meal and hygiene management
• Regulatory compliance & documentation
• Staff development / training
• Labor & food cost control
• Schedulling
• Menu creation
• State Highway7, Rewis Pass, NewZealand

• Company Overview: Niigata
• Cooking meal and Hygiene management
• Niigata

• Company Overview: Calgary, Canada
• Daily and weekly preparation
• Use deep flyer, pans and pods
• Staff development / training
• Labor & food cost control
• Calgary, Canada

• Company Overview: Sinjyuku, Tokyo
• Preparing of sashimi from live seafood(fish and squid)
• Cooking meal and hygiene management
• Sinjyuku, Tokyo