         SUSHI CHEF       Executive Profile    14 years experience in high end restaurants with a background in French, Japanese and Peruvian Cuisine. Expertise in all facets of kitchen management, including Food cost Percentage, labor cost budgeting, scheduling, menu developing and strategic planning.         Professional Experience     May 2005   to   November 2011     Company Name   City  ,   State     Sushi Chef      In charge of daily operation in the sushi bar, quality control, monthly inventory, menu developing, scheduling for 10 employees.        November 2011   to   January 2015     Company Name   City  ,   State     Executive Sous Chef      In charge of daily operations, menu developing, Monthly inventory, scheduling for 50 people,       January 2016   to   Current     Company Name   City  ,   State     Corporate Chef      In Charge of daily operations of all restaurants, Menu developing, Scheduling for 90 people, Food Cost Percentage, Labor Cost control, Hiring, Monthly Inventory.        Education     2006     Le Cordon Bleu    City  ,   State  ,   usa     Associate of Arts  :   culinary arts          