Diana Souza

• Support Culinary of F&B on developing hospitality brands, conceptualize and launch new company wide procedures, assist in the re-branding to meet the needs of the changing industry.
• Oversee $15 million hospitality account, decreased food cost by 5% maintaining over 95% customer satisfaction scorecard.
• Manage recruiting, interview, training and support of culinary staff programs in partnership with front of the house team.
• Enhanced dining experiences by developing innovative and diverse menus tailored to various dietary needs and preferences.

• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
• Generated employee schedules and work assignments.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.

• Oversaw all business operations for both restaurants at Zena Hotel restaurants "Fig Leaf "and "Heddy's Rooftop and, banquet events at both Zena and Viceroy hotel, including customer service, strategic planning, policy development and inventory control.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Verified compliance in preparation of menu items and customer special requests.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.

Person of Contact : Jeffrey Harvey (Director of operations) - jeffrey.harvey@viceroyhotelsandresorts.com

• Sous Chef at Convene which is an upscale catering and meeting space leading with a high volume number of events during the year.
• Have a general knowledge of the kitchen, and completely trust from the executive chef to make decisions when he wasn't present.
• Work with high volume bu et food.
• Lead with emotional intelligence, passion and teamwork to events over 600pp.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Contact: Chef Mark Kasper – (847)529 -4162.

• Acadia Learned new contemporary techniques from a two Michelin starred restaurant runned by chef Ryan McCaskey.
• Set up stations and collect all necessary supplies to prepare menu for service.
• Prepared sauces and garnishes for allocated station.
• Cover, date and correctly store all food items as per safe food-handling procedures.
• Ensure the correct temperature of food to make it attractive and tasty.
• Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager.
• Maintain outstanding working relationships with sta , guests and supervisors.

• Ume Bar n' Food Manaus - Brazil Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Estimated amounts and costs of required supplies, such as food and ingredients.
• Order or requisition food and other supplies needed to ensure efficiency in the operation.
• Recruit and hire staff , including cooks and other kitchen workers.
• Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.

• Worked in a world's renowned restaurant runned by a chef and star of an episode of "CHEF'S TABLE" tv show, "Alex Atala".
• Who has two Michelin star and is considerate top five of Latin America's 50 Best Restaurants.
• Learned how to ingredients and how to respect food in general, trying to waste the less of it.
• Worked in all stations within 50 seat fine dinning D.O.M.
• Restaurant.
• Prepared food in a fine dining kitchen with exceptional quality, emphasizing details, precision and presentation.