J. Carlos Espinoza

Supervise the team in carrying out tasks and ensure an appropriate work pace.

Provide support to the executive chef in daily responsibilities.

Act as a leader and propose sustainable solutions to enhance the productivity of the kitchen team.

Participate in kitchen production by preparing dishes and standardized recipes based on technical sheets and ensuring their quality.

Adhere to deadlines according to the production schedule.

Maintain consistent communication between different work shifts.

Participate in the regular maintenance of the various preparation rooms.

Apply the hygiene, health, and safety rules of MAPAQ.

• In charge of cold section and salads.
• Trained and mentored junior kitchen staff on food preparation techniques and safety protocols.

• Working in front desk performing different tasks as phone operator, receptionist and concierge.

• In charge of the kitchen, planing, directing and supervising food preparation and cooking activities for banquets and catering.

• In charge of Starters at Jamie’s Italian (Harmony of the Seas). Supervising and coordinating activities dedicated to preparing and cooking maintaining USPH standards.

• Preparation of mise en place. In charge of starters and jumping in all areas of the kitchen as desserts and main courses. Stocktaking, ordering and kitchen maintenance.

• Preparation of mise en place. Responsable of cold section and desserts, execution of task as chef de partie in asian cuisine, breakfast chef.

• Planing, directing and supervising food preparation and cooking activities for banquets and catering.

• Preparation of mise en place, execution of Oriental dishes, assisting the head Chef.