GUSTAVO Mancilla Rodriguez

Responsible for the various cold food stations: Sushi, Ceviche, Caviar, Tartar and Salads.

Also performing Junior Sous Chef duties, including placing orders managing inventory and training the team.

• Prepared and presented raw fish and cold starters with precision to ensure high quality and consistency.
• Monitored and managed inventory levels to minimize waste and ensure fresh seafood availability.
• Collaborated with the sushi chef team to support sushi preparation during peak hours.

• Trained and supervised sushi bar staff
• Trained and mentored new sushi chefs, resulting in improved efficiency
• Collaborated with kitchen management to optimize sushi station workflows, resulting in quicker service times during peak hours.

• Co-founded and managed a successful sushi restaurant in Ibiza, overseeing daily kitchen operations and staff management.
• Designed and launched innovative sushi menu items, enhancing customer satisfaction and driving repeat business.
• Collaborated with local suppliers to source high-quality ingredients, emphasizing sustainability and freshness.

• Prepared a wide variety of sushi dishes with meticulous attention to detail and presentation, ensuring authentic taste and customer satisfaction.
• Managed inventory effectively to reduce waste and ensure consistent availability of fresh ingredients.

• Prepared and presented premium raw fish and gourmet cold starters with meticulous attention to detail to maintain high culinary standards.
• Trained and mentored junior chefs in gourmet station techniques, improving team skill levels and service speed.

• Maintained strict hygiene and safety standards in the cold kitchen section to comply with health regulations
• Contributed to menu development by suggesting new cold starter dishes focusing on seasonal and local ingredients

• Cook in different positions (sushi, curry, hot)
• Assisting the chef in the general organization of the kitchen.