Odile Rodriguez

• Ensure accuracy, consistency, and completeness of patient encounter documentation across multiple behavioral health programs, maintaining compliance and flagging discrepancies with clinical and regulatory standards, and facilitating corrective actions.
• Work closely with the facility’s psychiatrist to review and verify medication reconciliation, treatment notes, and follow-up documentation for patients receiving psychiatric care.
• Provide clinical support to the Medication-Assisted Treatment (MAT) program, coordinating with a designated addiction medicine physician to track medication orders, dosing adjustments, and compliance documentation for individuals receiving treatment for substance use disorders.

• Promoted to full-time Pastry Assistant after successful completion of a 320-hour internship; recognized for initiative, attention to detail, and leadership potential in a high-output artisan bakery environment.
• Frequently entrusted to fill in for the Head Pastry Chef, leading the pastry team in day-to-day production: coordinating tasks assignments and ensuring consistent execution of bakery standards and timelines.
• Collaborated with the Head Chef on packaging and distribution logistics for new product lines.
• Led daily quality assurance and final packaging of pastry items in high volumes, ensuring uniformity, freshness, and compliance with brand aesthetic and hygiene standards.
• Gained cross-training in the bakery’s bread department, working directly with the Head Chef’s team in the preparation of naturally leavened breads such as sourdough and other specialty loaves, learning key fermentation and shaping techniques.

• Duration: 360 hours
• Assisted in the preparation and portioning of various fish and shellfish, including descaling, filleting, and marinating seafood for traditional Peruvian dishes such as ceviche and Peruvian-Japanese fusion sushi.
• Supported cooking and plating under the guidance of the garde manger chef, ensuring dishes met presentation and quality standards.
• Maintained strict food safety and hygiene protocols, ensuring proper storage, labeling, and freshness of seafood products.
• Prepared mise en place for the fish station, including slicing onions, chopping herbs, and organizing citrus-based marinades.
• Assisted with inventory checks and reported low stock or quality concerns to the supervising chef.

• Duration: 320 hours
• Worked under the direct supervision of the Head Pastry Chef, contributing to the daily preparation of specialty baked goods including Ñangá cookies, Basque cheesecake, cannele, creme brulee, croissants, babka, and cinnamon rolls, with a focus on consistency, quality, and artisanal techniques.
• Collaborated with the Head Baker in the daily weighing, mixing, portioning and kneading of a diverse selection of handcrafted breads, developing skills in dough handling, fermentation timing, and consistency across batches.
• Gained hands-on experience in large-scale bakery production, adapting techniques for both sweet and savory items in a high-output environment with high quality products.
• Collaborated with team members to organize and prepare orders for distribution to restaurants and grocery stores in four cities, contributing to efficient logistics and quality control.
• Participated in the logistical preparation and dispatch of orders to restaurant and grocery clients in four cities, gaining firsthand experience in food handling, labeling regulations, and inventory management.
• Developed a strong understanding of artisanal bakery workflows, from ingredient preparation to final product distribution.

Duration: 320 hours

• Worked closely with the grill master in the preparation and cooking of local and imported meat cuts, including tira de asado, tomahawak, chorizo and morcilla, as well as grilled seafood such as octopus and salmon.
• Developed skills in managing wood and charcoal fires, adjusting grill temperatures, and understanding optimal cooking times and techniques specific to traditional Argentine asado.
• Supported the finishing and plating of fried items and hot side dishes, including baked empanadas, provoleta, milanesa, and choripan. Ensured proper frying technique and temperature control to maintain texture and flavor integrity.
• Supported consistency in flavor and presentation, aligning with the restaurant’s rustic-yet-refined aesthetic.
• Adhered strictly to food safety and sanitation protocols while working in both indoor and outdoor kitchen environments.

• Inspección remota y verificación de calidad y objetivos en registros confidenciales de pacientes de salud mental.
• Responsabilidades diarias incluidas: redacción de documentos, corrección de datos y aseguramiento de procesos correctos en las sesiones terapeuta-paciente.

• Soporte administrativo en toda la organización en la oficina de Filadelfia.
• Las responsabilidades diarias incluían: dar la bienvenida a los huéspedes, responder, filtrar y desviar llamadas, hacer reservas para los viajeros y mantener registros actualizados de los autobuses.