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Aloha, my name is Chowon Lee, and I am currently pursuing a degree in Culinary Arts at Kapiolani Community College while working as a sushi bar cook and manager. As a certified Food Protection Manager, I want to apply for the sushi chef position.

I have been working at the AFC Sushi bar at Kapahulu Safeway for about eight months. With an exceptional ability to create menu items, I produce between 100 to 300 sushi products daily, using a variety of knives, hand tools, and utensils to make different types of rolls and sushi. I value providing excellent customer services, such as when answering telephone calls and addressing customer questions and requests. My expertise in communicating with vendors ensures a smooth and safe flow of food delivery and storage. I also collaborate with other department managers to maintain safety regulations, ensuring a superior dining experience for all customers.

Thank you for spending your time reviewing my ePortfolio. You can find my work philosophy, resume, work samples, references, and certificates. Please do not hesitate to contact me at 808-392-6388 or chowon@hawaii.edu. I will look for your contact.

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The following represents my work philosophy based on Hawaiian values.

Po’okela (Excellence, always striving)
"Po'okela" is a Hawaiian word and has the meaning of "excellence" or "highest level of achievement." I believe that providing the best service/product is the priority for the hospitality industry. Having a Po'okela culture in a hospitality business is important because it sets a high standard for the level of service provided to guests. For example, when I trained new employees for the sushi cook, I tried to train them in the details and keep the good quality of sushi from cooking to decorating and packing. Also, when employees are committed to Po'okela, they are motivated to provide exceptional service to guests. This can lead to higher job satisfaction, which can result in lower turnover rates and a more stable workforce. Therefore, Po'okela is important for an individual and the overall business and its guests.

Laulima (Cooperation towards a common goal)
"Laulima" is a Hawaiian word and has the meaning of "many hands working together" or "collaboration."I believe that the hospitality industry always works as a team. And when people work as a team, cooperation is the key to the success of the team. If employees have a Laulima culture, it will promote teamwork and collaboration, which are essential for delivering exceptional service to guests. Laulima fosters a culture of cooperation among employees and departments, promoting unity and shared purpose. I work and communicate with different department managers regarding safety and guest service satisfaction so we all have and acknowledge the same goals and vision to achieve. This can lead to a more positive work environment, higher job satisfaction, and better guest experiences.

Alaka`i (Leadership)
"Alaka'i" is a Hawaiian word and has the meaning of "leader" or "guide."Everyone can be a leader in their position without having a leader title to show their leadership. I believe that having leadership will make me show more responsibility for my job duty and improve my work. In addition, when leaders and employees are committed to Alaka'i, they are more likely to lead by example and demonstrate the qualities of a good leader, such as communication, empathy, and problem-solving skills. I try to show leadership not only as a manager but also as a cook as well. I tried to communicate with co-workers and to understand them. I also take initiative in any work regarding my workplace. So, even though it is not my work duty, I take responsibility. This can improve employee morale, increase productivity, and better guest experiences.

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Recipes, menus, food & beverage creations

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Recipes, menus, food & beverage creations

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Project: Recipes, menus, food & beverage creations

Date: 8/21/2023 - 10/13/2023

Location: Kapiolani Community College

Role: Team leader

Experience :
- Applied the principles of menu planning and layout to the development of menus for a variety of types of facilities and service.
- Listed basic menu planning principles
- Identified principles of menu layout and design.
- Created menu item descriptions following established truth-in-menu-guidelines.
- Applied principles of nutrition to menu development.
- Determined menu prices utilizing proper cost controls and appropriate technology.
- Planned a variety of menus: a la carte, cycle, ethnic, holiday, banquet, reception, and buffet.
- Discussed importance of product mix, check average and their impact on profit contribution.
- Developed a menu layout for a foodservice operation.
- Discussed the availability of food for seasonal menus.

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Recipes, menus, food & beverage creations

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Recipes, menus, food & beverage creations

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Mrs. KeaSoon An (current boss)
President, SFV Cooperation
888 Kapahulu Avenue, Honolulu, HI 96816
808-233-8129
Email: anhawaii898@gamil.com

Mrs. Sarah Click (former team coordinator)
580-713-9556
Email: sarah.click@k12.hi.us

Mr.Jae Chel Byun (former boss)
President, Subway at University of Hawaii Manoa
615 Piikoi Street, STE 2020, Honolulu, HI 96814
808-728-4177

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Diet Restrictions, Faith & Medical Lesson

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Cooking Essentials- Vegetables, Fish, Meat Cuts

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Cooking Essentials- Stocks, Soups, Sauces Lesson

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Cooking Essentials- Cuisine Flairs Lesson

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Cooking Essentials- Cooking Methods Lesson

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Recipes, menus, food & beverage creations

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Recipes, menus, food & beverage creations

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Project: I SPY

Date: 3/8/2023

Location: Kapiolani Community College, Tanaka Ramen in Ala Moana

Role: Lead Presentation Designer, presenter

Experience:
- Visited a restaurant and experienced customer service and hospitality
- Evaluated and analyzed the advantages and disadvantages of customer services
- Developed suggestions to provide better customer services
- Applied the course knowledge about hospitality and made connections
- Wrote a report and presented it to share the experience and evaluation.