Moyoko Harada

Experience

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  Beacon Hill Hotel

  May 2005 - Nov 2005

  Managerial Internship

  Opened the hotel/bistro daily. Managed the daily cash reconciliation Oversaw all hotel/bistro staff members Maintained current guest relations and established new guests through promotions and events

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  The Union Club

  Feb 2006 - Oct 2007

  Managerial Internship

  Planned and worked events developing my understanding of event planningExperience in Fine Dining through the Club's restaurant that developed my wine skills and food knowledge Assisted guests with hotel, restaurant, and event reservations and served as the first point of contact for all club member

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  Massachusetts Convention Center Authority

  Oct 2006 - Dec 2006

  Research Assistant

  Researched and compiled report and presentation for the Executive Director of Organizational DevelopmentReport was used for the convention center's operation efficiency purposes

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  Upstairs on the Square

  May 2007 - Aug 2010

  Line Cook

  Acquired knowledge in the meat station, garde manager station, hot appetizers station, pastry station

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  Newbury Street League

  Jun 2007 - Oct 2007

  Event Coordinating Internship

  Assisted Chief Administrator by helping coordinate the annual fundraising gala Made sales calls to local businesses for donations to be auctioned off on the night of the gala Stage Manager for certain parts of the fundraising gala

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  Grand Hyatt

  Mar 2008 - Jun 2009

  Banquet Beverage Supervisor

  Helped create the opening cocktail list for the hotel’s bars based on current trends and the corporations needs.Oversaw multiple cross-functional, beverage-related sectors that perpetuated a better understanding of the opportunities and operational impacts. As a result, was able to remodel the beverage department to have better inventory control and a common operational goal.

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  Petit Robert Bistro

  Jun 2010 - Aug 2011

  Chef de Cuisine

  Strategically kept the restaurant’s food cost at a consistent 32% by performing weekly inventories on all foods and allocating all components of food to a productive source for the restaurant.Created and executed daily menu changes for both the savory and pastry menus while still performing the daily productions. Menu items developed by adding my own french/japanese style to traditional french bistro food. Developed relationships with certain vendors, specifically our foie gras vendor. Able to lower costs by creating an exclusivity deal with them, in return having them pay for the shipping. Show less

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  Restaurant La Folie

  Sept 2011 - Jun 2014

  Chef Tournant

  Applied analytical skills and vendor relationship management to doing purchasing and processing invoices; was able to prevent one of the vendors from reneging on a purchasing deal and saved the restaurant $2300. Helped design and implement menu items, including multiple amuse bouches and many other savory dishes; ideas developed based on customer needs, current and past popular trends, resulting in dishes that reflected my french/japanese style of cooking Performed daily inventory organization to control spoilage, maintain consistent food pars, and figure out purchasing needs. Show less

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  Monsieur Benjamin

  Jun 2014 - Mar 2018

  Lead a team of 20 cooks in a fast paced, environmentConstantly improving dishes and techniques necessary to streamline in a high volume restaurant to maintain quality control and efficiency. Always changing techniques and dishes based primarily on their labor cost and consistency.Part of the opening team and promoted to a sous chef 4 months after opening. The promotion was based on my professionalism and how I communicate with other people. Also, my leadership and teamwork skills were a highlight in the kitchen. Perform weekly food cost analysis on all of our proteins to figure out where we have lower margins. Reconfigured our purchasing structure by seeking alternative vendors or using a comparable product based on our food cost. Show less

  • Executive Sous Chef

    Jan 2017 - Mar 2018

  • Sous Chef

    Jun 2014 - Jan 2017
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  Self-employed

  Feb 2018 - now

  Helped new cafe and restaurant businesses with menu and recipe development. Worked with many families and companies to provide a catered meal. Created and executed the menu at the clients place of work or home. Worked with many families and companies to provide a catered meal. Created and executed the menu at the client's place of work or home.

  • Culinary Consultant

    Feb 2019 - now

  • Private Chef

    Feb 2019 - now

  • Private Chef

    Feb 2018 - Jan 2019
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  LE TROU NORMAND

  Jun 2018 - Nov 2018

  Butcher Stagiare