University College Birmingham: Culinary Work Experience Report

This report provides a detailed overview of a culinary professional's work history, spanning various roles within the restaurant industry, primarily in Japanese cuisine establishments. The report outlines experiences from Team Member to Team Leader, including specific responsibilities, achievements, and areas for personal and professional development. The individual's journey includes positions at several YO! Sushi locations, as well as roles at other restaurants like Assuka Restaurant, Sushi Cafe, Fontana Park Design Hotel, and Shis Restaurant. Each role is analyzed, highlighting key skills gained, challenges faced (such as time management and communication), and contributions made to the respective teams. The report also includes the individual's current role as Team Leader, emphasizing the development of leadership qualities. Finally, the report provides a self-assessment of strengths and weaknesses in each role, offering insights into the professional's growth trajectory. This report is a valuable resource for anyone studying culinary arts or seeking insights into restaurant management and career progression.

ASSESSMENT

TABLE OF CONTENTS
3. Work History ..............................................................................................................................3
4. Job Role, Achievements, Personal & Professional Development and Weaknesses....................3

3. Work History
Firstly I stared my work from 'Assuka Restaurant Japanese, Portugal' at the post of Team
Member. I was worked there for 11 months. That was great experience to working with Assuka
Restaurant Japanese. This Restaurant is one of the best value-for-money Japanese restaurant in
Lisbon, Portugal. Staff are really nice and welcoming, and service is also very good.
After Assuka Restaurant, I started my work from Sushi Cafe, Portugal at the post of Sous Chef. I
worked there 1 year & 3 months continuously. Sushi cafe was the first of the group to be born in
2005 and has become a classic in the quality sushi championship at democratic prices.
Then again I start my work as a Sous Chef in the “Fontana Park Design Hotel, Portugal”. I work
there till 7 months. This is a Trendy, Luxurious and Cosmopolitan hotel, An early 20th century
building has been reclaimed into a modern and daring structure.
After Fontana Park Design Hotel, I join YO! Sushi, Portugal again as a Sous Chef post. I work
there till 8 months. YO! Sushi is all about fresh, flavoursome, authentic Japanese food. All
packed with rich, aromatic flavours and all-natural ingredients. YO! Sushi run in the market from
1997, still believe in Eating in colour. YO! Sushi Fast forward to today and have close to 100
restaurants all over the world.
My another job started form 'Shis Restaurant, Portugal' as a party Chef. I worked there 6 months.
Shis Restaurant is a delightful restaurant located in the Porto city centre. Shis offers relaxed
lunch, dinners, brunch, snacks with lovely waterfront views out over the Atlantic ocean. This is
open seven days a week.
After my last job, I again started my new work as a Team Member in YO! Sushi, Brighton. I
worked there till 1 year.
From 5th Oct 2015 to present, I stared working as a Team Leader in YO! Sushi, Birmingham UK.
YO! Sushi.

4. Job Role, Achievements, Personal & Professional Development and
Weaknesses
 Sous Chef : I was working as chef who is “the second in command in a kitchen; ranking
next after the executive chef. I hold much responsibility in the kitchen like preparation of
food developing menu for the restaurant and even I had a responsibility for managing
customer orders. I gained lots of experience like knowing about how to prepare quality
dishes and I also learnt how manage customer orders. The only weakness was time
management skills which made this task challenging.
 Party chef : I was also working as Party Chef. Responsible in the Sous Chef absence,
customer service and the performance of the team. I learnt many things like; how to
handle our customer, how to deal with orders. That experience is very productive for me.
My weakness on that post is, I had poor communication quality.
 Team Member : I was also working as Team Member. I had responsibility to work in
the team and gain respective targets. I learnt many quality work strategies to make things
easy in the restaurant. That was also a great experience for me. On that post my weakness
is; I was not able to get perfect ideas to solve immediate problems.
 Team Leader : I was also working as Team Leader. That was the post who teach me a
lot. I was responsible for the kitchen's management. I was fullfil the basic needs of
kitchen. That post was improve my leadership quality. The only weakness was I'm poor
in act like a Team Leader.