Pin Chen

• Review business operations of all concepts for all accounts. Discuss business operations, procedures, and strategies to franchisees and field management. • Organize and communicate effectively with all departments as necessary to ensure completion of all assigned tasks and projects. • Maximize sales and profitability. • Follow-up on training with technique learned and food safety guidelines. • Manage scheduling and maintaining of proper inventory for operations. • Make plans and set regional goals.

• Adhered to pick sheets and schedules to select items for shipments. • Maintained accurately labeling freight, monitoring inventory, calculating and verifying quantities. • Placed unloaded merchandise on correct shelf locations. • Sustained zero safety hazards by proactively maintaining clean and organized warehouse environment. • Attended all employee meetings and training workshops to maintain knowledge.

• Installed and repaired commercial ice maker and dishwasher. • Recorded customers’ usage of dishwasher and the cleaning chemicals. • Provided competitive price to customers by using current data for analysis. • Recommended service and solutions to customers.

General Manager • Checked daily inventory and input data into worksheet. • Checked quality and expiration date on food and beverage products. • Analyzed weekly and monthly sales, inventories, expenses and revenues. • Monitored daily sales and verified accuracy through POS system. • Hired and trained restaurant staff to follow restaurant procedures. • Communicated with customers to ensure they received above and beyond satisfied experience. • Negotiated with vendors for best quality, quantity with lower price materials. Head Sushi Chef • Ensured all fish and shellfish meet the quality standard. • Used knives and utensil to fillet fish in preparation for sushi. • Planned sushi menu and crafted new items during slow seasons. • Evaluated inventory levels on weekly basis and placed orders to restock frozen and fresh items before suppliers ran out. • Utilized proper cleaning techniques to sanitize counters and utensils that used in preparation of raw meat and fish.

• Led, directed and supported operation for three locations. • Input daily data into the system and reported monthly revenue or loss to the owner. • Hired and trained new staffs. • Ensured that all team members adhere to all company policies and procedures uniformly, such as food safety standards.

• Developed recipes and menu by understanding of market demand and culinary trends. • Educated customers on different types of fish and shellfish to aid decision making on sushi orders. • Used knives and utensil to fillet fish in preparation for sushi. • Evaluated inventory levels on weekly basis and placed orders to restock frozen and fresh items before suppliers ran out. • Ensured all fish and shellfish meet the quality standard. • Checked freezer and refrigerator prior to each shift to verify correct temperatures. • Utilized proper cleaning techniques to sanitize counters and utensils that used in preparation of raw meat and fish. • Properly handled and stored food to eliminate illness and prevent cross-contamination.