Diana Gallant

Dynamic chef with extensive experience in high-volume restaurants, banquets, and boutique catering. Demonstrated success in enhancing kitchen operations through innovative recipe creation and effective menu development, resulting in notable reductions in food and labor costs. Expertise in meticulous inventory management has consistently boosted customer satisfaction. Aiming to leverage culinary skills to elevate dining experiences within a forward-thinking culinary environment.

• I love to garden. Canning and cooking freshly picked ingredients for my family gives me much satisfaction.
• I study psychology. I find this to be the most interesting subject as it helps me understand how people think. By studying how people eat at a buffet, I realized that psychology has a place in the culinary world. The way the buffet is set up and the placement of chefs and food options help control the amount of food being consumed, thus maximizing profits.

• Received many employee of the month awards in various companies.
• Received Manager of the year from the Beechwood Hotel
• Won peoples choice award at "Fork it Over" competition
• Lowered food cost by 5% at Beechwood hotel
• Lowered inventory in many locations by as much as $!5,000
• Maintained food cost in multiple restaurants/hotels as low as 28%

 Serv-Safe Sanitation Certification

 Allergen Awareness Certification

 Crowd Management Certification

 CPR Certification

 Serv-Safe Alcohol

 Crisis Intervention Prevention Certification