Summary
Overview
Work History
Education
Skills
Timeline
Generic
Edun Juno Mendoza

Edun Juno Mendoza

george town,cayman island

Summary

Dynamic and passionate sushi chef with extensive experience, excelling in sushi preparation and quality assurance. Proven ability to enhance menu development while fostering team collaboration. Committed to maintaining high standards of food hygiene and customer satisfaction, ensuring every dish is a delightful experience.

Overview

2026
2026
years of professional experience

Work History

Line Cook - Sushi

Kimpton Hotel
Cayman island
03.2025 - Current
  • Manage overall operations of sushi bar, conducting daily line checks of mes en place including all raw ingredients (fish, meat, vegetables)
  • Inspected equipment for cleanliness prior to use every shift.
  • Stocked and restocked kitchen supplies as needed.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Maintained accurate records of daily production sheets including waste logs.
  • Conducted regular maintenance checks on equipment ensuring proper functioning order.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.

Line Cook - Sushi

Marriott hotel
Cayman Island
11.2022 - 02.2025
  • Oversee overall operation of the sushi bar, daily line check of the mes en place including all the raw meat (fish, meat, vegetables) cleaning and deboning fish, making maki,nigiri,sashimi.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Made meals in accordance with company standards and requirements.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.

Line cook - sushi

Mizu Asian Bistro
Cayman Island
10.2021 - 10.2022
  • Oversees overall development and innovation of sushi program
  • Follow approved method of product preparation to ensure consistency as well as Quality
  • Maintain system and procedures for ordering, receiving storage, preparation and service of food
  • Properly identifies and store product specific to the respective ingredient and station

Line Cook - Sushi

Marche Restobar
British Virgin Island
01.2019 - 10.2021
  • Daily line check of all mes en place needed in daily operation of all kitchen section.
  • Making sure all food preparation needed is on its standard procedure.
  • Maintaining the proper food hygiene and following rules regarding health, safety and sanitation of all team members.
  • Maintaining the cleanliness and proper sanitation of all kitchen tools and equipment together with all team members.
  • Keeping all the records and documentation needed such as inventory, costing, requisition, wastage, expiration monitoring and monitoring of all kitchen equipment.
  • Ensuring that all items needed for the next operation are available and with good quality.

Commi II Sushi

Sushiminto
Doha, Qatar
06.2018 - 01.2019
  • Daily mis en place needed for daily operation in designated section.
  • Maintaining the cleanliness and sanitation in designated section.
  • Following the standard procedure and proper presentation of all recipes being prepared, cooked and served.
  • Maintaining proper food handling and hygiene from receiving, storing, preparing and cooking.
  • Ensuring that all items needed for the next operation are available and with good quality.

Commi II

The Melting pot
Doha, Qatar

Commi II Sushi

Blends Japanese Restaurant
Doha, Qatar

Education

High School Diploma -

Arellano University
Philippines
03-2003

Skills

  • Sushi preparation
  • Recipe consistency
  • Team collaboration
  • Customer service
  • Quality assurance
  • Menu development
  • Problem solving
  • Time management

Timeline

Line Cook - Sushi

Kimpton Hotel
03.2025 - Current

Line Cook - Sushi

Marriott hotel
11.2022 - 02.2025

Line cook - sushi

Mizu Asian Bistro
10.2021 - 10.2022

Line Cook - Sushi

Marche Restobar
01.2019 - 10.2021

Commi II Sushi

Sushiminto
06.2018 - 01.2019

Commi II

The Melting pot

Commi II Sushi

Blends Japanese Restaurant

High School Diploma -

Arellano University

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Edun Juno Mendoza