Zachary Juha

Completed one-year leadership training rotation across all major outlets: Le Marché, Barto, Banquet, and Illios.

• Oversaw daily stock checks across all outlets; developed standardized guide to streamline ordering processes.
• Represented the hotel at external culinary events, including the Winterfest Boat Parade (December 2024) and the Visit Lauderdale Food & Wine Festival (2025).
• Acquired hands-on leadership experience in service and kitchen operations, supporting culinary and administrative functions.

Completed six-month on-the-job training across four outlets: Breakfast, Bakery, By The Water, Ikan Restaurant.

• Prepared and served high-quality breakfast items at fruit stall, egg station, and Asian food station during peak hours.
• Produced baked goods and pastries for all hotel outlets, ensuring consistent quality standards.
• Managed à la carte operations from opening to closing at By The Water, including G20 Conference preparations.
• Assisted in reopening Ikan Restaurant through menu planning, food costing, recipe trials, and ingredient storage. Ensured operational stability post-launch of Ikan Restaurant by implementing effective processes and procedures. Contributed to training staff on new recipes and techniques to enhance service efficiency. Maintained cleanliness and organization in all workstations to uphold safety standards.

Completed a 6-month culinary training across three main outlets: Kempi Deli, Main Kitchen Banquet, and Paulaner Bräuhaus Restaurant.

• Kempi Deli: Prepared a variety of deli-style items, including sandwiches, soups, pastas, salads, and quiches.
• Banquet Kitchen: Participated in large-scale events, including a 2,000-pax set menu, and prestigious functions hosted by the Dutch Embassy, Indian Embassy, and the President of Indonesia.
• Paulaner Bräuhaus: Assigned to the sauce section, and responsible for cooking proteins.