RoyHarvestSushiChef
Roy E. Revelles
659 E. Palm Ave.
Redlands, CA 92374
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Roy E. Revelles 659 E. Palm Ave., Redlands, CA 92374 ------------
OBJECTIVE: To Obtain a Position as a Culinary Arts Instructor
WORK HISTORY Sushi Chef Bon Appetit/Harvest Table at University of Redlands,November, 2018 to Present
Responsible for daily sales between $1,800 - $2,400 in ready to eat and Custom made sushi. Creation of sauces, and marinades, the ordering of fish, produce and dry goods. Maintaining Safety & Sanitation Standards and daily positive interaction with student body. Supervision of support Staff, interaction with Regional Executive Chef, Executive Chef and Front Of the House Management, taught cooking class to college students once a semester.
Sushi Denko Sushi Chef/Manager April 2018 to present
Responsible for making sushi, ordering supplies, catering, supervising and training employees.
Art Institute of Inland Empire Chef/Instructor July 1, 2015 - June 2017
Responsible for teaching Legal Issues & Ethics for Culinarians, Sustainable Purchasing & Controlling Costs, Food & Beverage, Country Club Management, Leadership and Professional Development. Foundations 1,2, 3.
LeCordonBleu Chef/Instructor Feb. 1, 2011 �May 24, 2013 Responsible for teaching culinary classes at all levels.
Project Life Impact Chef/Instructor Sept. 2008 �Jan. 2011
� Responsible for developing, teaching and ordering supplies for an after-school culinary class at San Bernardino High School.
Momomo Chef 2007
Responsible for preparing sushi and ordering fresh fish and produce for one of Honolulu�s most popular Izakaya restaurants.
Yoshisya Chef 2006
� Responsible for preparing sushi and ordering fresh fish and produce.
Banzai Sushi Bar Executive Chef 2004 - 2003
� Responsible for the design of the kitchen, purchasing of equipment,
design of menu, hiring of employees. Also responsible for the purchasing of fresh fish, produce, dry goods, wine and sake, as well as making sushi on a daily basis.
Mums Chef 2003
� Responsible for the preparation and service of sushi in one of
Long Beach�s finest restaurants. Additional responsibilities included
the daily ordering of fresh fish, produce and inventory.
Ozumo Chef 2003
� Responsible for the service of sushi at one of San Francisco�s
newest upscale Japanese restaurants.
Chaya Brasserie Chef 2002 - 2000
� Responsible for the preparation and service of sushi, including the
daily ordering of fresh fish and produce, inventory and scheduling.
Tsunami�s Chef 1999
� Responsible for the preparation and service of sushi, including the
daily ordering of fresh fish and produce, inventory, scheduling and
supervision of 4 sushi chefs.
Nobu Matshuhisa Intern 1999
� In training for the opening of Nobu�s new restaurant in Malibu, CA
Miyagi�s Chef/Kitchen Mgr. 1999
� Responsible for the preparation, service, daily ordering of produce
and fish, scheduling and supervision of 18 sushi chefs.
COMPUTER OR
Language Skills Speak, read and write Spanish, French, knowledge of Japanese.
Other Skills Knowledge of Microsoft Word, Word Perfect, Lexis, Westlaw
Kendo, Gardening
SERVICE TO THE INDUSTRY: Judged CA FCCLA 2018-2019 Competitive Recognition Culinary Arts State Finals Competition Menu and Recipes
CERTIFICATIONS Food Handler�s Certificate May 2, 2018 � May 2, 2021 for L.A. and San Bernardino Counties, Serve Safe Managers Certificate 2019.
EDUCATION
California Sushi Academy Basic Sushi Course Feb. 1999
Western State University Juris Doctorate Dec. 1991
Institute on International and Comparative Law,Univ. of Paris, Sorbonne
University of San Diego School of Law, Paris. 1991
Loyola Marymount University B.A. History 1986
President�s Honor Roll Art Institute May 2008, 2009
Taste of Korea Contest Winner Korean Consulate Fall 2008
AWARDS Scholarship Award Winner Art Institute Spring 2008
American Jurisprudence Law School 1991
REFERENCES Professional and personal references will be furnished upon request.
Roy E. Revelles
659 E. Palm Ave.
Redlands, CA 92374
------------
Roy E. Revelles 659 E. Palm Ave., Redlands, CA 92374 ------------
OBJECTIVE: To Obtain a Position as a Culinary Arts Instructor
WORK HISTORY Sushi Chef Bon Appetit/Harvest Table at University of Redlands,November, 2018 to Present
Responsible for daily sales between $1,800 - $2,400 in ready to eat and Custom made sushi. Creation of sauces, and marinades, the ordering of fish, produce and dry goods. Maintaining Safety & Sanitation Standards and daily positive interaction with student body. Supervision of support Staff, interaction with Regional Executive Chef, Executive Chef and Front Of the House Management, taught cooking class to college students once a semester.
Sushi Denko Sushi Chef/Manager April 2018 to present
Responsible for making sushi, ordering supplies, catering, supervising and training employees.
Art Institute of Inland Empire Chef/Instructor July 1, 2015 - June 2017
Responsible for teaching Legal Issues & Ethics for Culinarians, Sustainable Purchasing & Controlling Costs, Food & Beverage, Country Club Management, Leadership and Professional Development. Foundations 1,2, 3.
LeCordonBleu Chef/Instructor Feb. 1, 2011 �May 24, 2013 Responsible for teaching culinary classes at all levels.
Project Life Impact Chef/Instructor Sept. 2008 �Jan. 2011
� Responsible for developing, teaching and ordering supplies for an after-school culinary class at San Bernardino High School.
Momomo Chef 2007
Responsible for preparing sushi and ordering fresh fish and produce for one of Honolulu�s most popular Izakaya restaurants.
Yoshisya Chef 2006
� Responsible for preparing sushi and ordering fresh fish and produce.
Banzai Sushi Bar Executive Chef 2004 - 2003
� Responsible for the design of the kitchen, purchasing of equipment,
design of menu, hiring of employees. Also responsible for the purchasing of fresh fish, produce, dry goods, wine and sake, as well as making sushi on a daily basis.
Mums Chef 2003
� Responsible for the preparation and service of sushi in one of
Long Beach�s finest restaurants. Additional responsibilities included
the daily ordering of fresh fish, produce and inventory.
Ozumo Chef 2003
� Responsible for the service of sushi at one of San Francisco�s
newest upscale Japanese restaurants.
Chaya Brasserie Chef 2002 - 2000
� Responsible for the preparation and service of sushi, including the
daily ordering of fresh fish and produce, inventory and scheduling.
Tsunami�s Chef 1999
� Responsible for the preparation and service of sushi, including the
daily ordering of fresh fish and produce, inventory, scheduling and
supervision of 4 sushi chefs.
Nobu Matshuhisa Intern 1999
� In training for the opening of Nobu�s new restaurant in Malibu, CA
Miyagi�s Chef/Kitchen Mgr. 1999
� Responsible for the preparation, service, daily ordering of produce
and fish, scheduling and supervision of 18 sushi chefs.
COMPUTER OR
Language Skills Speak, read and write Spanish, French, knowledge of Japanese.
Other Skills Knowledge of Microsoft Word, Word Perfect, Lexis, Westlaw
Kendo, Gardening
SERVICE TO THE INDUSTRY: Judged CA FCCLA 2018-2019 Competitive Recognition Culinary Arts State Finals Competition Menu and Recipes
CERTIFICATIONS Food Handler�s Certificate May 2, 2018 � May 2, 2021 for L.A. and San Bernardino Counties, Serve Safe Managers Certificate 2019.
EDUCATION
California Sushi Academy Basic Sushi Course Feb. 1999
Western State University Juris Doctorate Dec. 1991
Institute on International and Comparative Law,Univ. of Paris, Sorbonne
University of San Diego School of Law, Paris. 1991
Loyola Marymount University B.A. History 1986
President�s Honor Roll Art Institute May 2008, 2009
Taste of Korea Contest Winner Korean Consulate Fall 2008
AWARDS Scholarship Award Winner Art Institute Spring 2008
American Jurisprudence Law School 1991
REFERENCES Professional and personal references will be furnished upon request.