Ariel E. Carrion

• Trained new staff on proper food handling practices and kitchen safety protocols.
• Monitored inventory levels to assist in timely restocking of essential supplies.
• Placed orders to restock items before supplies ran out.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Assisted chef with food preparation techniques to ensure consistent product quality.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.

• Supervised kitchen staff of 10 and ensured adherence to food safety regulations.
• Developed specials in collaboration with the Executive Chef, enhancing guest dining experiences.
• Supervised kitchen staff and ensured adherence to food safety regulations.
• Trained new team members on culinary techniques and kitchen equipment operation.
• Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.

• Thrived in fast-paced environment, maintained composure under pressure.
• Collaborated with bartender to expedite orders while upholding quality standards.
• Stocked and organized bar supplies to ensure efficient service during peak hours.
• Assisted bartenders in preparing drinks, enhancing overall customer experience.
• Maintained cleanliness of bar area, adhering to health and safety regulations.

Currently in Miami Dade College Culinary Program working towards my AS in Culinary Arts Management.