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Head Chef - 요코모리 준
Work Experience

October 2010-august 2012 MEZZA9/Grand Hyatt Singapore, Singapore Chef de cuisine

Japanese chef in MEZZA9

  • In charge sushi, yakitori counter
  • Managing and guiding 6 other junior chef
  • managing food cost, food hygiene
  • Japanese menu

October 2007 – October 2010 SUSHI / Grand Hyatt Dubai, Dubai, United Arab Emirates Chef de Cuisine

  • Authentic Sushi Bar with 20 seating capacity
  • Popular outlet with both local and international clientele as well as Japanese expatriates living within the Gulf region
  • Managing and guiding 3 other junior chef
  • Monitoring the standard of the service within the outlet
  • Restaurant was short-listed for the best Japanese restaurant 2010 of Time Out Dubai Award

February 2005 – September 2007 ROKU ROKU / Grand Hyatt Tokyo, Tokyo, Japan Chef de Partier

  • Authentic Edomae Sushi restaurant with 60 seating capacity
  • Popular outlet within the hotel vicinity, operating lunch and dinner time
  • Responsible for day-to-day quality of the fish and other ingredients

April 2002-january 2005 IWATEYA Sushi Restaurant, Yokohama, Kanagawa Head Sushi Chef

  • Independent Sushi restaurant with 30 seating capacity
  • Offering Sushi, Sashimi, Grilled items as well as hot dishes

March1999-March 2002 NARITA Sushi Restaurant, Setagara, Tokyo Sushi Chef

  • Independent Sushi restaurant with 10 seating capacity at the counter

July1994– Februaly1999 AZUMA Sushi Restaurant, Chigasaki, Kanawa Sushi Chef

  • Independent Sushi restaurant with 35 seating capacity

April1989-June 1994 KOI SUSHI Restaurant Trainee – Sushi Chef

  • Independent Sushi restaurant with 70 seating capacity
  • Started as a trainee for 2 years, learning and responsible for preparing fish and other ingredients daily, home delivery as well
  • Promoted as Sushi Chef in 1991, responsible at the sushi counter facing to the customers
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