A professional specialized in preparing Japanese cuisine, with experience in school environments, ensuring quality, flavor, and food safety for children and adolescents. Works responsibly, organizedly, and attentively adhering to hygiene protocols, always respecting the nutritional and food-handling regulations required in the educational sector. Proficient in **assembling sushi, sashimi, rolls, and cold preparations**, adapting menus to meet the needs and preferences of the school population while maintaining a balance among appeal, nutritional value, and safety. Works efficiently and carefully, ensuring production aligns with daily service flow and special school events. Accustomed to collaborating with kitchen teams, nutritionists, and managers, demonstrating a cooperative attitude, effective communication, and responsible use of ingredients. Performs **expiration date control, proper storage of fish and perishables**, inventory organization, and thorough cleaning of the work area. A professional who maintains a high standard of presentation, respectful service, and conduct appropriate for the school environment, contributing to safe, well-organized meals aligned with the educational institution’s guidelines. Minimum Education: High School (Secondary Education) Driver’s License: Classes A, B Personal Vehicle