Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Diego Echavarria

Diego Echavarria

Chef
Las Vegas,NV

Summary

High-performing Chef offering 15+ years of restaurant experience. Kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Latin, Korean, Farm-to-table cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Conversational Spanish skills.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Executive Chef

Best Friend By Roy Choi, MGM Resorts Int
07.2018 - 06.2023
  • Annual sales of $9M+, food cost of 25% or less, labor cost of 27%
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Modified recipes to accommodate dietary restrictions and allergies.

Executive Chef

Line Hotel LA
02.2013 - 06.2018
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • $12M+ in annual sales across 2 restaurants, pool service, In-Room Dining, and Banquets & Catering
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed close relationships with suppliers to source best ingredients and improve dish flavors and limit grocery costs
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Planned promotional menu additions based on seasonal pricing and product availability.

Executive Sous Chef

Sunset Marquis Hotel
12.2012 - 02.2013
  • Achieved yearly sales of $10M for total F&B
  • Operated main restaurant for property as well as 2 pool areas, In-room Dining, and Banquets and Catering.
  • Maintained food cost of 25% or less and labor costs of 20% or less.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Coordinated with team members to prepare orders on time.
  • Modified recipes to accommodate dietary restrictions and allergies.

Sous Chef

Rivera Restaurant
05.2009 - 12.2012
  • Annual food budget of $7M in top line sales
  • Assisted in menu planning, development, and execution
  • Maintained monthly food cost of less than 27%, labor costs of 17%,
  • Assisted with monthly inventory, hiring and training of employees
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Esquire Magazine "Best New Restaurant 2009", L.A
  • Magazine "Best New Restaurant 2010",
  • L.A Times 3 1/2 stars

Line Cook

Kress Restaurant
05.2008 - 05.2009
  • Worked the Wok station which included hot apps and entrees
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Kept kitchen clean and organized by performing daily maintenance tasks.

Assistant Manager

Best Buy
11.2001 - 05.2009
  • Monthly P&L analysis, build quarterly and monthly business plans
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Hiring and training of staff, yearly and monthly employee evaluations
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
  • Mentored team members to enhance professional development and accountability in workplace.

Education

AA - Culinary Arts

Le Cordon Blue, Pasadena, CA

Skills

  • Verbal and Written Communication
  • Hospitality Service Expertise
  • Problem and Complaint Resolution
  • Restaurant Operation
  • Operations Management
  • Catering and Events
  • Servsafe Certification
  • Forecasting and Planning
  • Recruitment and Onboarding
  • Budgeting and Cost Control
  • Restaurant Industry Trends Awareness

Accomplishments

  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Experience with Off-Site events ( Coachella 5yrs, Outside Lands, Life is Beautiful, many Food & Wine events)

Certification

ServSafe Mgrs certification, valid through 2028

Languages

Spanish
Native or Bilingual

Timeline

Executive Chef - Best Friend By Roy Choi, MGM Resorts Int
07.2018 - 06.2023
Executive Chef - Line Hotel LA
02.2013 - 06.2018
Executive Sous Chef - Sunset Marquis Hotel
12.2012 - 02.2013
Sous Chef - Rivera Restaurant
05.2009 - 12.2012
Line Cook - Kress Restaurant
05.2008 - 05.2009
Assistant Manager - Best Buy
11.2001 - 05.2009
Le Cordon Blue - AA, Culinary Arts

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Diego EchavarriaChef