Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Daiana Oliveira De Souza

Vanvouver,BC

Summary

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams.

Extensive experience in Italian cuisine.

Flexible hard worker ready to learn and contribute to team success.

Hardworking and reliable.

Highly organized, proactive and punctual with team-oriented mentality.

Expertise in cooking and grilling a variety of meats to perfection.

Creativity in developing new and innovative meat dishes.

Overview

7
7
years of professional experience

Work History

Pasta Cook

Tutto Restaurant
Vancouver, BC
08.2022 - 11.2024
  • Overview of Pasta Types: Differentiate between various pasta types: fresh vs. dried, shapes, and varieties.
  • Understanding the characteristics of different pastas and their ideal uses.
  • Storage and organization of pasta-related ingredients.
  • Pasta Cooking Techniques: Mastering the art of boiling pasta to the right consistency.
  • Testing for doneness and avoiding overcooking.
  • Making Fresh Pasta Basic dough recipe.
  • Rolling and cutting techniques for fresh pasta.
  • Classic marinara sauce: Preparation of a simple, flavorful marinara sauce.
  • Balancing acidity and sweetness.
  • Alfredo sauce: Creating a creamy Alfredo sauce from scratch. Achieving the right consistency.
  • Pesto and other herb-based sauce: Making classic basil pesto.
  • Experimenting with other herb-based sauces.
  • Meat sauces: Preparing rich bolognese sauce.
  • Combining meats for depth of flavor.
  • Seafood Sauces: rafting seafood sauces that complement pasta.
  • Understanding the timing of adding seafood to the sauce.
  • Sautéing Techniques: Perfecting the art of sautéing vegetables and proteins.
  • Achieving a balance between crispiness and tenderness.
  • Risotto and Orzo Dishes: Cooking pasta grains in a risotto-style dish. Balancing liquid absorption and texture.
  • Plating and Presentation: Importance of visual appeal in pasta dishes.
  • Garnishing and creating attractive presentations.
  • Handling Special Requests: Understanding dietary restrictions and preferences.
  • Adapting pasta dishes for various dietary needs.
  • Time Management and Efficiency: Balancing multiple orders efficiently.
  • Prioritizing tasks during peak times.
  • Evaluation and Feedback: Cooking. Providing constructive feedback and areas for improvement.

Meat Station/ Baquent Sous Chef

Carlino Restaurant - Sangri-la Hotel
Vancouver, BC
12.2022 - 12.2023

Meat Station

  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Successfully managed the meat station, overseeing the preparation, cooking, and presentation of meat dishes.
  • Collaborated with the kitchen team to ensure timely and efficient service during peak hours.
  • Maintained a high standard of food quality and consistency, earning positive feedback from customers.
  • Developed and implemented new recipes, contributing to menu innovation with the chef.
  • Trained junior kitchen staff on meat cooking techniques and kitchen safety procedures.
  • Executed cooking and preparation tasks for various dishes, with a focus on meat-based items.
  • Assisted in managing inventory and ordering supplies to ensure a well-stocked kitchen.
  • Maintained a clean and organized work station, adhering to sanitation and safety standards.
  • Collaborated with the culinary team to create daily specials and seasonal menus.

Banquet Sous Chef - I got promotion after 4 months of working at the meat station.

  • Developed menus and recipes for special banquet events.
  • Menu Planning: Collaborate the head chef to plan and create banquet menus that suit the event and meet the client's requirements.
  • Consider dietary restrictions, preferences, and any special requests from the guests.
  • Food Preparation: Supervise the preparation of ingredients and ensure that all dishes are prepared according to the established recipes and quality standards.
  • Oversee the execution of cooking techniques and presentation of dishes.
  • Kitchen Management: Coordinate with the kitchen staff to ensure a smooth workflow and timely preparation of dishes.
  • Manage kitchen resources efficiently, including staffing, equipment, and ingredients.
  • Quality Control: Maintain high standards of food quality and consistency throughout the banquet service.
  • Conduct taste tests and inspections to ensure all dishes meet the established standards.
  • Training and Supervision: Train and mentor kitchen staff, ensuring they understand the menu, recipes, and proper cooking techniques.
  • Supervise and provide guidance to the kitchen team during the event.
  • Ordering and Inventory: Assist in managing inventory levels by monitoring ingredient usage and placing orders as needed.
  • Work with suppliers to ensure the availability of fresh and high-quality ingredients.
  • Adaptability: e adaptable and flexible in handling last-minute changes or special requests from clients.
  • Problem-solve and make quick decisions to address unforeseen challenges during the event.
  • Communication: Maintain clear and open communication with the front-of-house staff to ensure seamless coordination between the kitchen and service teams.
  • Communicate effectively with the head chef and other team members to address any issues promptly.
  • Food Safety and Sanitation: Ensure that the kitchen adheres to all food safety and sanitation regulations.
  • Implement and enforce proper hygiene practices among kitchen staff.
  • Event Coordination: Collaborate with event planners and organizers to understand the schedule, guest count, and any special requirements.
  • Ensure that the kitchen is well-prepared for peak service times.

Being a sous chef in a banquet setting requires strong leadership skills, excellent organizational abilities, and the ability to work well under pressure. The role is essential in delivering a memorable dining experience for guests attending large events and functions.

Breakfast Chef

Seahouse Restaurnt
Vancouver, BC
09.2020 - 12.2021
  • Developed breakfast menus featuring traditional and innovative dishes.
  • Trained kitchen workers on culinary techniques.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Menu creation for brunch/breakfast
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Inspected equipment for cleanliness following each shift.
  • Controlled material usage to keep costs low, proactively investigating and resolving discrepancies to minimize waste.
  • Cooked multiple orders simultaneously during busy periods.

Front Line Cook

La Mezcaleria
Vanvouver, BC
07.2020 - 08.2020
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Kept stations stocked and ready for use to maximize productivity.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cooked multiple orders simultaneously during busy periods.

Front Line Cook

Prospect Point Bar & Restaurant
Vancouver, BC
07.2018 - 03.2020
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Cooked multiple orders simultaneously during busy periods.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.

Line Cook

Hermanos Restaurante & Wine
Winnipeg, MB
10.2017 - 06.2018
  • Prepare and cook a variety of dishes according to recipes, presentation standards, and food safety
  • Coordinate with the kitchen team to ensure timely and efficient meal production during busy periods.
  • Maintain a clean and organized workstation, adhering to sanitation and safety standards.
  • Collaborate with other kitchen staff to plan and execute daily menu items.
  • Monitor and manage inventory levels, minimizing waste and ensuring freshness of ingredients.
  • Assisted in food preparation activities, including chopping vegetables, marinating meats, and preparing sauces.
  • Operated kitchen equipment such as grills, ovens, and fryers to cook and finish dishes.
  • Maintained a clean and sanitary kitchen environment, following health and safety protocols.
  • Supported the chef in creating new menu items and updating recipes.

Education

Bachelor of Arts - Gastronomy

Federal Institute of Santa Catarina-Florianópolis
Brazil
12-2015

Skills

  • Team leadership
  • Quality control
  • Training & Development
  • Food preparation techniques
  • Banquets and catering
  • Recipe Creation
  • Creativity and Innovation
  • Seafood Preparation
  • Food Presentation
  • Grilling Techniques
  • Pantry restocking
  • Motivational team management
  • Menu development
  • Food allergy understanding
  • Contamination control
  • Effective communication and teamwork in a fast-paced kitchen environment
  • Attention to detail and commitment to delivering high-quality culinary experiences

Languages

Spanish
Full Professional
Portuguese
Native/ Bilingual

Timeline

Meat Station/ Baquent Sous Chef

Carlino Restaurant - Sangri-la Hotel
12.2022 - 12.2023

Pasta Cook

Tutto Restaurant
08.2022 - 11.2024

Breakfast Chef

Seahouse Restaurnt
09.2020 - 12.2021

Front Line Cook

La Mezcaleria
07.2020 - 08.2020

Front Line Cook

Prospect Point Bar & Restaurant
07.2018 - 03.2020

Line Cook

Hermanos Restaurante & Wine
10.2017 - 06.2018

Bachelor of Arts - Gastronomy

Federal Institute of Santa Catarina-Florianópolis
Daiana Oliveira De Souza