Juan De La Rosa

4 diamonds rated restaurant.

Menu development, training of a new rotation of cooks every 6 months

Butchering, saucier, covering stations when needed.

American braserie cuisine.

Contribute daily on the planning of tasting menu, special projects and day to day service.

• Highest volume restaurant on property with a combine service for 400 covers betweeen lunch and dinner
• Specialized steakhouse with local wagyu ranch, seasonal menu based on fresh ingredients 10 to 15 cooks under my charge
• Trained on food cost, inventory and communication with FOH.

• In charge of production of specialty items
• Running the pass for an average of 300 cover per night
• Development of recipes, food cost and new menus
• Direct contact with food producers, receiving and ordering.

• Mise en Place of 19 different 5 course menus selected accordingly to the ship itinerary introducing local food ingredients and local theme
• In charge of the main course and oversee the elaboration of the entire menu
• Requisition elaboration working together with Chef de Cuisine
• Training of assistant cooks and assistant chef de partie under my charge
• Following USPH health standards ensuring the most hygiene way to produce food and management

• Understanding and introduction of Japanese cuisine.
• Being part of a restaurant aperture taking part of thedecisions of the kitchenequipment placement.
• In charge of the reception of products and contact with the providers.
• Leader and expeditor at the line.
• Part of the recruitment team in charge of the hiring process for new employees.
• Being in charge of the distribution of tips and income payments for the employees.

• In charge of grill station and closing duties
• Butchering seafood and meats following Chefs standards
• Development of a catch of the day dish that changed every two days
• Servsafe certification by CA.

• Started in 1858 as a hot line cook with lunch services of 300 covers
• In charge of cold apps station at Penrose Room and covering hot line stations
• Training of new cooks.