My sushi feeling

Sunday, February 24, 2013

about my dream

KELVIN KAO

Email:sushichefkao@yahoo.com

As a very professional sushi chef with more than 10 years of experience, My dream is to rent a small place of about 60 sq feet in a restaurant or cafe. In my sushi bar, I can consistently provide customers with the very best sushi at the best price.

A Sushi bar is an attractive addition to a health food business since sushi is natural, low calories, low sodium, low fat, and low cholesterol product. There is no MSG or preservatives. My sushi bar offers vegetarian sushi, cooked seafood sushi, and raw fish sushi.

Customers love sushi because is clean, healthy, and delicious. A few regulars say, “I buy vegetable rolls because our children would otherwise not eat vegetables." These qualities help your restaurant or cafe to have more customer because your store offer sushi, they often have sushi as appetizer in the restaurant.

Your store will get a percentage of whatever sushi sell. I pay for food costs, labor, and insurance. These are no risks for you! The sushi bar only requires small space of about 60 square feet (7 feet by 8 feet). My sushi bar in NJ.is 65 square feet and sells more than $30,000 a month.

Thank you for your valuable time and please consider adding my sushi bar to your restaurant or cafe. I will be anxiously waiting to hear from you!

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Wednesday, September 19, 2012

my resume

I have been a sushi chef more than ten years . During ten years,I have tried hard to learn different styles of sushi.

KELVIN KAO

Tel: 718-360-6587

Email:sushichefkao@yahoo.com

EXPERIENCE: sushi chef in sushi bar specializing in Japanese cuisine.

2005-present： Precious Restaurant ,NJ

Executive sushi chef

· Responsible for all sushi bar operations.

· Handle inventory, budgeting, staffing and food cost analysis.

· Successfully created new sushi menu,sushi bar revenue has been increased 50% .

2004-2005: Kicho Japanese Cuisine, NY

Sushi chef

· Carved fruit or vegetable for plating.

· Made sushi and trained new sushi helper.

· Created new recipes and updated existing sushi menu to reflect more consistent quality service.

2001-2003: Sushi Express, GA, OH, KY

Manager and partner of sushi bar in supermarket.

· Maintained food cost analysis, inventory, budgeting and purchasing.

· Responsible for all aspect of the sushi bar including management of up to 5 employees.

· Made sushi and controlled sushi product quality.

· Handle sushi catering.

Additional Skill :

Fluent in English, Mandarin Chinese, Cantonese and Fuzhou Dialect.
Vegetable and fruit carving for plating.
A degree in administration major from University in China.

Sunday, April 22, 2012

now, my sushi bar

I have been being interested in sushi making since I had a contact with it by chance ten years ago. My first job is wrking in a small sushi bar in the supermarket .During the ten years ,I tried hard to learn the sushi making from different countries in order to modernize and diversify sushi. Meanwhile, my dream is

to present creative and delicious sushi.

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dancing lion is a very traditional celebration in chinese new year festival. it means lucky and activity.

my sushi bar just like that, lucky and activity. this is my sushi bar team: jonny ,tom, and me.

my sushi bar view.

sea gifts

sushi case

As a sushi chef , I am trained to use the best hygiene. The Sushi bar is cleaned after each food processing; a disposable sanitized towel is used to clean the cutting board to eliminate cross-contamination.

keeping food fresh ,delious and clean is our aim. especilally ,when we do with raw fish, we are very professional.

fish,fish!

my tools

wow ,scottish salmon!

scottish salmon,
Scottish salmon is a delicious and highly nutritious food containing protein, vitamins, trace elements and minerals, all vital ingredients for a healthy, balanced diet.

salmon

tuna

tuna,tuna is the king fish of the sushi bar . they are too many species and inhabit a wider range of ocean .Usually,there are three kind of tuna like bluefin tuna, bigeye tuna, yellowfin tuna be used in the sushibar in usa. This is bigeye tuna.

yellowtail

stripbass

fluke,a kind of flouder but left mouth.

fluke

then,

and then,@#$%%^&&***(%$$##

gifts of the sea

my sushi express

As a business partner, I worked at sushi espress in many stores which spreaded in different state.This is a great experience in my life. When I was 24 years old, I owned the first sushi bar.I studied hard how to communicate with the store staff, and the most importance thing is how to deal with customers, keep the customers recuring coming.

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SUSHI EXPRESS MENU

with my team in KY-sushi express

with organic store staff who is a good violin player in KY.

with IGA store manager in OH.

with IGA deli manager in OH.

with IGA meat deparment friends in OH

with my friend who is the lady i respect very much.

She was 80 years old at that time.But she still worked 10 hours in IGA a week.When she got salary ,She bought a lots hot dog ,burger ,fruit to donate to church. I thought this was american soul.

God bless her!

the first sushi bar i owned in GA,at that time i was 24 years old.

with deli excutive chef

with cafe manager

caving for plating

The most outstanding different between vegetable carving and general art sculpture is the constraint on time and space. The beauty of vegetable carving is as short as the brilliant fireworks. It is the accessory of food and its only audence is the single diner. Vegetable carving would not be as popular as some ov the art sculptures such as MICHELANGELO'S The Statue of David, which have been adored for centuries. However, the beauty of vegetable carving can not only satisfy your visual aesthetic but also your taste aesthetic, which can't be done by general art sculpture. That is why i fell in love with it.