Adriana Isabel Rivera Betancourt

• Enhanced customer satisfaction by creating visually appealing and delicious dishes in a timely manner.
• Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
• Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
• Monitored inventory levels and communicated supply needs to management, reducing instances of stock shortages during service hours.
• Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
• Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained composure and work quality while under stress.
• Maintained high personal grooming standards and uniform presentation.

Work in the world of entrees and appetizers. Each meal plan and recipe set included a paired appetizer and entree, which is made by each student.

Students are trained in how to plate their food.

Students work with the chefs to develop their skills beyond plating, starting with knife skills and knife training, as well as safety, sanitation and clean stations, and much more.