Alma Black

Expand knowledge of culinary establishment while learning and participating in preparation for class and school day to include locating/gathering ingredients, mise es plas recipe, and receiving product while working with chefs. Supervisor will observe and evaluate ability to anticipate needs of instructors and take initiative in a busy learning environment; and improve/refine skills and techniques during internship with final evaluation/ feedback by end of term.

• Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.
• Utilized strong communication abilities during presentations which led to increased understanding among colleagues regarding project goals and objectives.
• Supported chef in her daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.

• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Continually improved kitchen safety by enforcing strict hygiene protocols
• Spearheaded successful at home party events
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Developed innovative recipes
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Successfully met dietary requirements by providing customized meal options upon request.
• Managed food costs and sourcing ingredients