paula rapada

* Completely trained in safety and food standards * Proper food storage and sanitation process. * Prepared gourmet Sandwiches and Salads. * Prepared various cold foods for buffets and plated events. * Set –up and executed successful station on the hot line for a la carte service in the Pool’s restaurant. * Basic Butchery Skills * Fabricated poultry and seafood.

* I currently work at Spectrum, buffet of the Fairmont Hotel * Worked in the Asian Cuisine * I handle the Omelet Station * I handle the Fairmont Gold for Breakfast and Dinner Set-up * Currently working in the Western Cuisine * Basic training Arabic and Indian Cuisine * Basic training on Arabic Cold Mezze * Handles Live Pasta Station * In charge of making fresh pasta * I was in-charge of the Western and Asian Soups * I was in-charge of Asian Noodles * I was in- charge of the Live Mongolian Station * Trained in the Pizza Station * Trained in the Cold Station * Basic knowledge in Sushi Station * I have worked in several shifts (breakfast, lunch and dinner shifts) * I also prepare mise en place for Ala Carte Service * Completely trained in safety and food standards

I graduated with Honors and a consistent Dean's Lister. I am also the Food Committee Head of the Young Hoteliers' Exposition. I am a member of the YHE for 3years, which we organize events and competitions in and outside the school, such as MAFBEX. Activities and Societies: Young Hoteliers' Exposition - Food Committee Head