Diane Ferra

Culinary professional experienced in managing high-volume kitchens, ensuring food safety compliance, and developing innovative menus. Skilled in staff training, inventory management, and maintaining vendor relationships. Known for promoting teamwork and efficient operations.

Kitchen Manager - The Thumb BBQ - Scottsdale, AZ

(2020-05 - 2026-05)

• Trained new staff in kitchen operations, procedures and food prep standards.
• Promoted teamwork among employees by encouraging collaboration and offering support whenever possible.
• Maintained accurate inventory of all food items, supplies and equipment to ensure efficient operations.
• Verified daily prep lists to confirm correct amount of prepared products.
• Ensured compliance with local health department regulations regarding safe food preparation and storage practices.
• maintained good relationships with Vendors
• Recipe and Development
• Menu planning
• I also supervised the Scratch bakery department
• I did all the ordering for the kitchen and bakery as well as the Cartel coffee orders

Sous Chef - Chelseas Kitchen - Phoenix, AZ

(2019-08 - 2020-03)

• Maintained high quality standards for food production and presentation ensuring customer satisfaction.
• Guided kitchen personnel in line cooking, food preparation and dish plating.
• Checked inventory and ordered supplies as needed.
• Ordering
• Daily Line Checks
• Created and validated Daily Prep lists
• Assisted executive chef with kitchen operations and preparation.

Sous Chef - Steak 44 - Phoenix, AZ

(2018-06 - 2019-08)

• Worked with the other Chefs to maintain exceptional food quality
• Nightly inventory
• Ran outside Expo during dinner service
• staff scheduling
• Prioritized team leadership
• Guided kitchen personnel in line cooking, food preparation and dish plating.
• Assisted executive chef with kitchen operations and preparation.

Sous Chef - North Italia - Phoenix, AZ

(2017-03 - 2018-06)

• Maintained high quality standards for food production and presentation ensuring customer satisfaction.
• Guided kitchen personnel in line cooking, food preparation and dish plating
• Checked inventory and ordered supplies
• Inventory
• Outside Expo
• Checked quality of raw and cooked food items
• Drafted employee schedules to accommodate staffing needs.