Stephan Joubert

Tokyo lima, Honjo, The Loft, Pizza Project, Pici

Culinary Direction & Menu Strategy

· Design and execute innovative, seasonal menus that align with the restaurant's concept and financial targets.
· Engineer menus to achieve specific food cost percentages, utilizing yield testing and portion control to maximize profitability.
· Conduct regular menu analysis to identify high-margin items and underperformers, adjusting offerings based on sales data and customer feedback.
· Oversee recipe development, standardization, and costing to ensure consistency across all outlets or service periods.

Financial Management

· Assume full ownership of the kitchen P&L, including food, labor, and operational expenses.
· Manage COGS by analyzing variance reports, controlling waste, and optimizing ordering practices.
· Develop and manage annual food and labor budgets, reporting directly to ownership or General Management.
· Negotiate contracts and pricing with suppliers and purveyors to secure the best quality at the most competitive rates.

Operations & Quality Control

· Establish and enforce rigorous BOH standards for food quality, plating, and timing.
· Implement and maintain HACCP protocols, ensuring full compliance with local health department regulations and passing all inspections.
· Oversee the maintenance and procurement of all kitchen equipment, ensuring a safe and efficient workspace.
· Manage stock control, inventory accuracy, and rotation systems (FIFO) to minimize spoilage and loss.

Leadership & Human Resources

· Recruit, hire, and train all BOH staff, from Sous Chefs to line cooks and dishwashers.
· Mentor and develop junior chefs, creating clear career progression pathways and conducting performance reviews.
· Foster a positive, respectful kitchen culture that emphasizes teamwork, discipline, and open communication.
· Create and manage staff schedules to balance service demands with labor cost targets.
· Mediate conflicts between BOH and FOH (Front of House) to ensure seamless service flow.

• Assistance in creating new dishes, menu planning and supervision of recipes and costs for Cusco Restaurants which included Map Cafe, Inka Grill, Incanto, Pacha Papa, Greens Organic, Limo, Calle del Medio and Catering Experiences by Cusco Restaurants.
• Elaboration of production sheets for executing dishes
• Elaboration of kitchen Manuals and Supervision of politics and protocols withing the kitchen to maintain standards not only in food quality but service aswell
• Desition making
• Administation and organization of kitchen heads, kitchen staff and prime materials related to gastronamy
• Orginization and execution of local food tours and lessons
• Quality control of prime produce
• In charge of Corporate events, weddings, private cocktails and VIP events for Catering devision
• Assistance and planning on photo shoot sessions for the Cusco Restaurant chain
• Translation into English of all Menu´s
• Maximization of Produce
• Control of waste
• Food Costing

• -Production and portioning of all prime materials for the Cusco Restaurants chain
• -Precooked and vacuum sealed items and products to aliviate space problems in restaurants, speed up service time and control quality
• -Use of sous vide cooking for mass production of meat, poultry and seafood products
• -Supervision of production team, equipment and plant
• -Supervision of safety and hazard protocols for mass food production
• -Ordering of Prime materials from suppliers and planification of production
• -Creation of prodoction sheets for standardized recipes
• -Recipe creation
• -Cost Control
• -Control of BPM´s
• -Control of Waste
• -Maximization of Produce

• -Head Chef of Greens Organic
• -Creation of Menu and Recipes
• -Cost control
• -Scheduling of staff
• -Kitchen Organization and training of kitchen staff and service staff
• -Creation of special events for corporate companies, tourism agents and privite VIP dinners
• -Sourcing of Organic suppliers in the Sacred valley and Lima
• -Quility control
• -Standirization of recipes and costs
• -General Management of Kitchen with high turnover rate under pressure

• -Head Chef of Sumaq restaurant
• -In charge of creating menu´s
• -Management of kitchen staff
• -Recipe costing and control
• -Quality control
• -Staff training and sheduling
• -Ordering and management of suppliers
• -Sheduling of equipment maintenance
• -General Mangement of Kitchen area for high transet restaurant

• -Control the preperation and execution of programmed events
• -Order supervision
• -Control and minimization of waste
• -Quality control
• -Service effeciency
• -Control of Plating and presentation for large groups
• -Supervision of staff in recreating base recipes
• -High pressure job with events of up to 500 pax

• -Line chef in Garde Manger and Banquets, catering for events of up to 1500
• -Preparation and plating of dishes for the events of the Hotel
• -Preperation and service of Brunch events of up to 300 pax
• -Line chef of Bella Vista Restaurant in charge of mise en place preperation for both bella vista restaurant and in room dining
• -In charge of running the hot line by myself of a 50 seater restaurant and in room dining at the same time
• -Maintanance of company policies and Quaily standards
• -Minimization of waste
• -Efficiency and speed in executing orders
• -Maintaning flow of service

• -Opening and closing of work station
• -Elaboration of order lists
• -High end Catering Company catering for all types of events including Corparate, Weddings, Year end functions, VIP events, Buffets, Birthdays etc.
• -Asistance in mise en place for all events
• -Outside kitchen setup for large events under pressure and time restrainsts
• -Assistance in cooking and plating of events of up to 1500 pax
• -Quility control
• -Waste control
• -In charge of work station and related orders
• -Working under pressure for long periods of time

• -Mise en Place
• -Stock Revision
• -Hot line Assistance
• -Buffet service and plating for cocktail and corporate events
• -Attention to Detail and quality control

• -Stock Revision
• -Organization of plate up stations
• -Mise en place for pastry area
• -Event service and plate up
• -Restaurant and in room dining service
• -High tea
• -Quailty control and efficiency of service