Preston P. Gatling
Sushi Chef, Whole fish breakdown
Honolulu, HI · (830) 555 0193 · name@example.com · linkedin.com/in/prestonpgatling
Key Qualifications
EXPERIENCE
Nine years in sushi kitchens, four running a counter
CUISINE
Edomae style omakase, twenty four covers a night across two seatings
SPECIALTIES
Whole fish breakdown, rice seasoning, aging and curing, counter hospitality
SYSTEMS
Toast point of sale, Tock, MarginEdge
CREDENTIALS
ServSafe Food Protection Manager certification
EDUCATION
Culinary arts certificate, Kapiolani Community College
Executive Summary
Sushi chef running a twelve seat omakase counter with two seatings a night. Nine years behind the counter, trained under a chef who spent a decade in Tokyo, and buying most of the fish at the Honolulu auction himself four mornings a week.
Signature Achievements
- Raised average check from one hundred and ten dollars to one hundred and sixty five dollars by rebuilding the omakase progression and adding a sake pairing.
- Held seafood cost of goods sold at thirty two percent while buying almost entirely at auction, through disciplined yield tracking on every fish.
- Filled both seatings to ninety four percent of capacity across a full year, with reservations opening thirty days out and closing within hours.
- Developed an aging program for local tuna and amberjack that let the counter serve fish at three to seven days with better texture and less waste.
- Wrote and implemented the Hazard Analysis and Critical Control Points plan covering acidified rice and parasite destruction freezing, approved by the state health department without revision.
Professional Experience
Sushi Chef
Kaimana Counter, Honolulu, HI 2022 to present
Twelve seat omakase counter serving twenty four guests a night with a fixed course progression.
- Buy fish at the Honolulu auction and from three direct purveyors, then break down, cure and age everything in house.
- Cook and season the rice for each seating and adjust the seasoning as the fish and the season change.
- Serve guests directly across the counter for the full progression, which is the service as much as the food is.
- Manage ordering, costing and food safety records for the whole operation with one assistant.
Second Sushi Chef
Ala Moana Fish and Rice, Honolulu, HI 2019 to 2022
Sixty seat restaurant with a sushi bar and a full kitchen serving about one hundred and eighty covers a night.
- Ran the sushi bar on the head chef's days off and handled all fish receiving and breakdown.
- Trained two junior chefs on knife work, rice and nigiri technique.
- Managed par levels for the bar and reduced daily fish waste through better rotation.
Sushi Apprentice
Waialae Sushi Room, Honolulu, HI 2016 to 2019
Traditional sushi restaurant where apprentices spend the first year on rice and prep.
- Learned rice cooking and seasoning, knife maintenance and fish handling under a senior chef.
- Progressed to rolling and simple nigiri in the third year.
Licensure and Certification
ServSafe Food Protection Manager certification
Hawaii food handler certification
Education
Culinary arts certificate, Kapiolani Community College, 2016
Core Skills
Whole fish breakdown · Rice cooking and seasoning · Nigiri and sashimi technique · Fish aging and curing · Auction and direct buying · Yield and cost tracking · Counter hospitality · Hazard Analysis and Critical Control Points plans · Knife maintenance · Junior chef training