Jorge Rivera Jr :: CHEF'S ROLL :: The Professional Chef Network

Jorge Rivera Jr

We strive for excellence in every dish we ensure all our guest leave happy and satisfied.
Chicken Chardonnay, with broccoli topped with hollandaise sauce and rice pilaf.
EDUCATION & EXPERIENCE
Camp Pendleton. Oceanside, CA
Head Chef
Camp Kinser. Okinawa, Japan
Assistant/Kitchen Manager
Camp Lejeune. Jacksonville, NC
Head Chef
Olive Garden. Hillside, NJ
Waiter
KFC. Newark, NJ
Cook/ Cashier
• Culinary Art Institute of America. San Diego, CA
Associate in Applied Science in Culinary arts
Basic Food Service Course Marine Corps. Richmond, Virginia
SKILLS & EXPERTISE
Staff training
Food/menu costing
HACCP trained/certified
Kitchen management
Sauces
Stocks
Food sanitation
Ingredient sourcing
Sautéing
Knife skills
Food styling
Leadership
Time management
Baking
Fish butchery
Deboning poultry
Food/menu costing
Slicing
Menu development
Training
I like taking tradition meals and giving them a modern flare. I love cooking american cuisine with a Latin twist.
GALLERY
Jorge Rivera Jr
Jorge Rivera Jr
San Diego, CA
United States



  Throughout my 8 years in the Marine Corps I realized I wanted to be a chef. During my time of service I was a food service specialist and just fell in love with the idea of making people happy through food. If you really think about it food can change a person’s mood if you’re feeling sad it can cheer you up. If you’re feeling low on energy it can wake you up and when you have a bad food experience it can get you upset. I love what food can do, it brings people together just like on Thanksgiving. Throughout the years I learned how to cook many different types of cuisines like Asian, Italian, American and even Indian. I won 4 Military cooking competitions In Japan and North Carolina. From that point on I knew i wanted to further my career in the culinary industry. So I decided to go the Art Institute and follow my dreams of opening my own restaurant in San Diego California.