Fabiola Trinidad Hernandez

• Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
• Increased restaurant efficiency by training and mentoring junior chefs in proper sushi preparation techniques.
• Maintained high-quality standards for ingredients by sourcing fresh, sustainable seafood from local suppliers.
• Supervised and enhanced work of 3 -person team producing more than 70 plates per day.

responsible for cleaning the entire school, and locking up the school after closing

• Self-motivated, with a strong sense of personal responsibility.
• Maintained a well-organized supply closet for easy access to necessary tools.