João Pedro Bulhões Rosa

• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Worked closely with other chef de partie, Wesley Andrade and the souschef, João Mello, for menu planning. More menu changing by month.
• Prepared sauces, stocks and soups whilst following my recipes developed by studying and test.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• In charge of the oven, and stove in service. I was focused in mise en place of animal proteins, vegetables, fruits, and fermentations.

• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Worked closely with head chef, Roberta Ciasca, for menu planning.
• Prepared sauces, stocks and soups whilst following traditional recipes and creating new recipes.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Prepared all the animal proteins, and in charge of oven, stove at service.
• In charge of test and change executive menu by every week. Always 3 steps, that we served only in the days of the week.

Started my first experience in a Michelin restaurant guided, I arrived at Miam to improve all my skill levels.

Increased team productivity, i was preparing everything that head chef, or chefs de partie, wanted. Learning, cooking, improving.

In 3 months i was promoted to chef de partie.

• Assisted in menu planning for seasonal dishes.
• Enhanced customer satisfaction with timely meal preparation.
• Prepared ingredients for head chef to ensure efficient service.
• Provided support to senior chefs, improving speed of service delivery.

• Maintained a clean and sanitised kitchen by washing dishes, utensils and cooking equipment.
• Ensured a steady supply of clean dishes for staff by promptly washing and restocking items.
• Enhanced team efficiency by swiftly clearing tables and counters of used dishes.
• Supported smooth restaurant operations with diligent dishwashing and cleaning duties.