Juan Pablo Rocha

• Manage $102 million budget for international markets including Oceania, Asia, South America, and Europe.
• Lead culinary innovation through strategic collaboration with global catering stations, incorporating competitive analysis to create distinctive dining experiences.
• Drive cost optimization initiatives with procurement and finance teams while maintaining premium quality standards.
• Achieved 12% improvement in customer satisfaction metrics for European market within one year.
• Developed comprehensive food catalogs and streamlined project management processes, enhancing operational efficiency.
• Conduct annual compliance reviews with on-field managers to ensure quality control and brand standards across global catering partners.

• Directed all culinary operations for an $18 million catering account, including menu development, strategic sourcing, costing, and inventory management
• Led and mentored a diverse team of 40 kitchen and event staff, implementing career development programs that improved retention and enabled internal promotions
• Delivered world-class catering experiences for high-profile events ranging from intimate gatherings to 1,500-person galas, featuring seasonal globally-inspired menus
• Reduced food costs by 6.2% through innovative menu engineering and enhanced inventory control systems
• Conceptualized and launched successful "pop-up" dining concepts showcasing regional and global cuisine
• Developed specialized menus for Athletic Training Table and premium venues, including 34 suites, 5 clubs, and 3 bars

Aramark Corporate - Regional Culinary Support

• Provided expert operational support to multiple higher education accounts throughout Texas during leadership transitions
• Delivered specialized culinary expertise for high-profile client functions across the region
• Mentored Executive Chef at Stephen F. Austin University is undergoing a critical transition period.
• Implemented culinary retraining programs across multiple Texas higher education accounts to meet revenue targets

• Directed front and back-of-house operations for premium airport lounges across six major U.S. cities. Cities, with a 40% travel requirement.
• Oversaw all culinary programs, including menu development, cost control, staffing, and team mentorship.
• Cultivated and maintained strong client and supplier relationships across regional operations.
• Led tastings and seasonal menu development for major airlines, including American Airlines, Qatar Airways, Japan Airlines, and Air France.
• Orchestrated successful grand openings of new lounge locations, implementing efficient operational systems that minimized waste and optimized labor costs.
• Developed targeted recruitment and training programs based on specific client needs, and guest satisfaction metrics.

• Directed operations across multiple food and beverage outlets, with combined annual revenue of $7.9 million.
• Developed and implemented an efficient inventory management system that reduced sitting inventory by $430,000 annually.
• Led comprehensive hiring, training, and performance management processes for staff across multiple outlets.
• Maintained exceptional customer satisfaction through proactive issue resolution and quality assurance.
• Collaborated with senior leadership to establish and achieve financial and service goals.
• Managed daily operations and weekly forecasting to ensure optimal resource allocation.