Rachel Hernandez
Brooklyn
Summary
Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef De Partie
Clover Hill
Brooklyn
02.2025 - 04.2025
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Adhered to portion controls and presentation specifications.
- Cooked multiple orders simultaneously during busy periods.
Chef De Partie
Joomak
New York
01.2025 - 02.2025
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Organized the daily mise en place in order to prepare meals efficiently.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Supervised kitchen food preparation in demanding, high-volume environments.
Office Assistant
Culinary Institute of America
Hyde Park
02.2023 - 08.2024
- Welcomed prospective students and their families, providing insight into the institute’s curriculum and its emphasis on sustainable food systems and culinary arts.
- Provided administrative support to staff members, including promoting awareness of the institute’s farm-to-table education philosophy.
- Organized office operations and procedures, such as managing calendars, scheduling appointments, preparing reports and maintaining records.
Chef De Partie
The Inn at Little Washington
Washington
08.2022 - 12.2022
- Cooked professional detailed dishes for guests with a strong focus on seasonal, locally sourced ingredients.
- Clean and kept kitchen organized.
- Supported sustainable food practices by working closely with produce grown from the Inn’s on-site garden and local farms.
Prep Cook
Off The Block Kitchen & Meats
Sayville
05.2021 - 09.2021
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
Education
Bachelor of Arts - Culinary And Food Studies
The Culinary Institute of America
Hyde Park, NY12-2024
Certification
SERV Safe certification, National Restaurant Association, 7/22/22
Languages
English
Native/ Bilingual
Spanish
Native/ Bilingual
Italian
Limited
Affiliations
Volunteer Experience
Enviromental Education
The Culinary Insitute of America, Gardening club member, Sept 2021 – Dec 2024
- Assisted with harvesting spring crops from the school’s student-run garden.
- Helped prepare beds for the next planting cycle through cover cropping and soil preparation.
- collected and sorted seeds for future planting.
Accomplishments
Projects
Pollinator and Sustainable Garden Project
Senior Capstone – The Culinary Institute of America, Sept – Dec 2024
- Implemented a rainwater harvesting system to support the apiary garden on campus that lacked natural moisture.
- Maintained compost systems to produce cover crops for soil enrichment.
- Provided new pollinator habitats by installing bat boxes and a mineral stone water bath to support the pollinators.
- Cultivated pollinator-friendly plants including Mexican sunflowers, alliums, herbs, and micro flowers to increase biodiversity.
Timeline
Chef De Partie
Clover Hill
02.2025 - 04.2025
Chef De Partie
Joomak
01.2025 - 02.2025
Office Assistant
Culinary Institute of America
02.2023 - 08.2024
Chef De Partie
The Inn at Little Washington
08.2022 - 12.2022
Prep Cook
Off The Block Kitchen & Meats
05.2021 - 09.2021
Bachelor of Arts - Culinary And Food Studies
The Culinary Institute of America
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