Throughout this internship I had the chance to see different plating techniques and learn new techniques and recipes that Fall under the Michelin Restaurant life.Amuse Bouche: - Focusing on my attention to detail and speed of plating. Hot kitchen:- Helping at the pass to plate the dishes. - Get the experience to see different plating designs.- Plate fast and in detail under time pressure.Cold kitchen:- Responsible of the cold kitchen.- Preparing all the… Show more Throughout this internship I had the chance to see different plating techniques and learn new techniques and recipes that Fall under the Michelin Restaurant life.Amuse Bouche: - Focusing on my attention to detail and speed of plating. Hot kitchen:- Helping at the pass to plate the dishes. - Get the experience to see different plating designs.- Plate fast and in detail under time pressure.Cold kitchen:- Responsible of the cold kitchen.- Preparing all the cold appetizers. - Be able to do my own purchase order for the station. Show less

Breakfast service: - Responsible for the breakfast station and buffet.- Learned to worked under pressure.Main hot kitchen: - Developed good knife skills.- Expanded my teamwork abilities. - Working in an open kitchen environment which requires working clean, tidy and quietly.

Pastry open kitchen: -Worked in the pastry department, creating various desserts.- I had the opportunity to work with different ingredients as to create some mouthwatering desserts.- Additionally, learned to be organized and keep my station clean. - Moreover, I gained the knowledge of working in a group and how to be a good team player. - Responsible for cash registry and accounting

Hot kitchen and Preparation - I also had the opportunity to use my creativity by creating different platters. - Additionally , I learned how to work under pressure and follow orders.