Jonathan Alexis Salazar Galvan

Head Chef – Japanese Restaurant (Robata) | Madrid
Culinary professional specializing in Japanese gastronomy, sushi, and Nikkei cuisine, with experience in Robata cooking and handling a wide variety of fish.
Specialization in Japanese techniques, including Robata (Japanese grill) and fish handling.
Selection, cutting, and preparation of different types of fish, ensuring their freshness and quality.
Cost control, incident management, and product inventory.
Strict adherence to hygiene and food safety standards.
Key skills:
Leadership and team management.
Organization and ability to work under pressure.
Attention to detail and excellent presentation.

Sushi Chef – Omakase Bar | Nikkei, Japanese, and Peruvian Cuisine
Expert in Nikkei, Japanese, and Peruvian cuisine, combining traditional techniques with contemporary approaches. Responsible for the execution of Omakase service, adapting each menu according to available products and customer preferences.
Main responsibilities:
Direct service to 10 guests at the Omakase bar.
Preparation and presentation of sushi, sashimi, and Nikkei fusion dishes.
Selection and handling of high-quality fish and seafood.
Interaction with customers, explaining each dish and creating a unique dining experience.
Ability to work under pressure in live service.

Chef de Partie – Sushi Bar | Japanese Fusion Cuisine
Chef de Partie specializing in sushi bar cuisine within a Japanese fusion concept. Responsible for the coordination and supervision of a team of 5 sushi chefs, ensuring excellence in preparation, presentation, and service, as well as compliance with the highest standards of quality, food safety, and hygiene.

Main Responsibilities:
Quality control in the preparation of sushi, sashimi, and Japanese fusion dishes.
Verification of the correct handling, preservation, and preparation of fish and seafood.
Support in the training and development of the team.
Coordination with the kitchen to maintain optimal service flow.
Key Skills:
Leadership and team management.
High level of organization and discipline. Attention to detail and high quality standards.

Cook – Kitchen | Quispe Restaurant (Peruvian & Nikkei Cuisine)
Cook specializing in the cold kitchen area of

a Peruvian and Nikkei restaurant, focused on preparing fresh, balanced, and high-quality dishes. Experience in preparing ceviches, causas, tiraditos, and Nikkei sushi, applying traditional and contemporary techniques with a high standard of presentation and flavor.
Main Responsibilities:
Preparation of ceviches, tiraditos, causas, and Nikkei sushi with technical precision.
Mise en place management and organization of the cold kitchen area.
Preparation of sauces, leche de tigre, and side dishes following standardized recipes.
Support in the development of new menu items within the Nikkei concept.
Coordination with the hot kitchen and bar to ensure smooth service. Maintaining order, cleanliness, and efficiency in a high-volume environment.
Key skills:
Solid knowledge of Peruvian and Nikkei cuisine.
Proficiency in fish cuts and marinating techniques.
Attention to detail and plate presentation.
Teamwork and commitment to quality.

Sushi Chef – Fusion Cuisine Restaurant "El Japo"

Experienced sushi chef specializing in fusion cuisine, crafting a wide variety of sushi pieces, combining traditional Japanese techniques with creative and innovative approaches. Focused on product quality, technical precision, and meticulous presentation to offer a high-level gastronomic experience.
Main Responsibilities:
Preparation of uramaki, maki, hosomaki, nigiri, and sashimi to high quality standards.
Selection, cutting, and handling of fresh fish and seafood.
Coordination with the kitchen team to ensure smooth service.
Key Skills:
Mastery of sushi and Japanese cooking techniques.
Creativity applied to fusion cuisine.
Teamwork and adaptability to dynamic environments.

Sushiman – Asian Restaurant (Traditional Japanese, Korean, and Thai Cuisine)
Sushiman specializing in the preparation of traditional Japanese sushi, working in an Asian kitchen environment that integrates Korean and Thai influences. Focused on technical precision, respect for the product, and consistency in every preparation, guaranteeing an authentic and high-quality experience.

Main Responsibilities:
Preparation of traditional sushi: nigiri, sashimi, maki, and hosomaki.
Selection, cutting, and proper handling of fresh fish and seafood.
Preparation and correct handling of sushi rice (shari) following traditional techniques.
Coordination with the Korean and Thai kitchens for smooth service.
Maintaining order, cleanliness, and efficiency during service.
Key Skills:
Mastery of traditional sushi techniques.
Teamwork in multicultural environments.
Organization and consistency in service.