Fabian Rivera

• Transferred and promoted to fine dinning Lavent/ Mediterranean restaurant. Max capacity 168.
• Filled in executive chef role until promoted to position around June 2024
• Fulfilled all aspect of the kitchen, overseeing a team of 22 people.
• established a care package serves for 2 to 6 people 1 time per month to generate revenue during slow season. implemented into sister restaurants.
• creative input on new seasonal items and menu changes.

• Promoted from Grill 2 at Martina to sous chef of Rosalia a Neapolitan wood fire pizza establishment within 3 months.
• Oversaw a culinary team of 18 to 20 people for a 220 max capacity restaurant.
• accountable for all prep, scheduling, inside and take out expo
• filled in missing positions when short staffed( cooking,stretching, topping)
• limited Menu input on seasonal plates.

• Recruited by Rosalia sous chef recommended for grill 2 position.
• Supported executive chef on grill 1
• Prepared multiple orders simultaneously during peak periods with high accuracy maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity for grill 1 and 2
• Adapted quickly to new recipes and techniques, demonstrating versatility and tenacity.

• Helped renovate/ transition old french restaurant into a fine dining American cuisine restaurant serving lunch, dinner and brunch on the weekends.
• Promoted to sous chef after 8 months overseeing a team of 12 cooks.
• Worked with executive chef/ owner to develop menu
• Ran weekend and seasonal specials
• Worked with culinary team to reestablish the restaurant into the community as a staple.
• managed orders, prep list and scheduling.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.

• Hired as a pastry/pantry station with zero culinary experience.
• Cross trained and promoted to saute/ grill during lunch and dinner serves within 8 months
• left do to restaurant closing and to gain more knowledge on different cooking techniques and styles.

*restaurant replaced with book club same location.