Dianalaura Pérez De León

• I work as a Gastronomy Instructor where I teach courses in baking, cooking, bartending, and restaurant management. I have led hands-on workshops focused on developing students' technical and practical skills.

I currently work as a Chef and Kitchen Supervisor, where I am responsible for designing and developing the menu, as well as supervising daily kitchen operations and coordinating staff. I have actively worked across different areas of the kitchen, including production, mise en place, and service in the plating station, ensuring quality, presentation, and proper timing of each dish.

Additionally, I manage suppliers, purchasing, and inventory, contribute to recipe standardization and cost control, and implement food safety and hygiene practices.

Responsible for food product development, KPI monitoring, OEE recording, data analysis, process optimization, waste control, and data digitization.

• Responsible for the design and preparation of candy bars, as well as the development of customized cakes and menus for a variety of events. Led the planning and execution of banquets, including a wide range of beverages and cocktails. Managed suppliers and supervised kitchen staff, ensuring compliance with hygiene and quality standards.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.