Jesusito Mar II Cruz Jr.

Adept at enhancing kitchen operations, I spearheaded quality and cost control initiatives at Ketchup Restaurant, achieving significant improvements in food plating and presentation. My expertise in budgeting and schedule coordination, coupled with a knack for mentoring staff, has consistently elevated dining experiences. My journey from Trainee Cook at Tokyo Tokyo to Kitchen Supervisor underscores a commitment to culinary excellence and team leadership.