Diego Sancho
New Braunfels,TX
Summary
Food-loving individual known for remaining composed and calm under extreme pressure. Team leader supervises kitchen teams in high-stress restaurant environments. Dedicated to innovative dishes and efficient kitchen management. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Organized individual with a strong desire to work in high-volume environments. Supervising large kitchens with tact and poise. Pursuing a Chef Manager position for an establishment that appreciates great cuisine.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Bulevar Mexican kitchen
Austin, Texas
10.2024 - Current
- Supervised daily kitchen operations and ensured food quality standards.
- Coordinated menu planning and adapted recipes for seasonal ingredients.
- Trained and mentored kitchen staff on cooking techniques and safety protocols.
- Managed inventory control and ordered supplies to maintain stock levels.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
Executive Chef Manager
Z tejas
Austin, Texas
02.2023 - 07.2024
- Led culinary team in preparing high-quality meals for diverse clientele.
- Developed seasonal menus that showcased fresh ingredients and regional flavors.
- Managed inventory and ordered supplies to ensure kitchen efficiency.
- Trained staff on cooking techniques and kitchen equipment usage.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Fostered a collaborative team environment focused on creativity and excellence.
Executive Chef Manager
188 south
New Braunfels, TX
03.2018 - 12.2022
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained kitchen workers on culinary techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored quality, presentation and quantities of plated food across line.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Utilized local, fresh food products to support local economies and showcase community support.
- Improved performance of team members resulting in high-quality meals produced daily.
Assistant Head Chef
67 edge water hotel
Seattle, WA
01.2016 - 12.2018
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Monitored meals served for temperature and visual appeal.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
Private Chef
club at the new castle
Renton, WA
06.2013 - 12.2016
- Prepared meals for freezing by labeling and packaging each meal.
- Planned approximately 1000 meals weekly for golf club new castle.
- Shopped for gluten-free, nut-free and dairy-free items.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Monitored meals served for temperature and visual appeal.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Utilized local, fresh food products to support local economies and showcase community support.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Education
GED -
Portland State University
Portland, OR05.2013
Skills
- Inventory Management
- Recruitment and Hiring
- Menu Pricing and Writing
- Problem Solving
- Anticipating Problems
- Back of House Management
- Quality Assurance
- Labor and Overhead Cost Estimation
- Money Handling
- Monitoring Food Preparation
- Managing Deliveries
- Profit Optimization
- Portion Control
- Employee Performance Evaluations
- Documentation and Recordkeeping
- Performance Improvement
- Investigating Complaints
- Problem-Solving
- Staffing and Sales Reporting
- Front of House Management
- Fire Safety Regulations
- Service Delivery Management
- Scheduling Staff
- Training and Onboarding
- Banquets and Catering
- Food Stock and Supply Management
- Restaurant Operations
- Staff Scheduling
- Sanitation Guidelines
- Kitchen Staff Management
- Order Management
- BOH Operations
- Verbal and Written Communication
- Food Prep Planning
- Staff Training
- Budgeting and Cost Control
- Hiring, Training and Development
- Vendor Relations
- Customer Service Oriented
- Ingredients Selection
- Safe Food Handling
- Team Leadership
- Menu Planning
- Customer Service
- Sanitation and Safety Knowledge
- Love for Culinary Arts
- Food Preparation Techniques
- Food and Beverage Pairing
- Decision Making
- Kitchen Knife Proficiency
- Cooking Equipment Proficiency
- Fine Dining
- Calm Under Pressure
- Recipe Management
- Performance Assessments
- Special Events
- Productivity Optimization
- Creative Thinking
- Problem and Complaint Resolution
- Delegating Work
- Kitchen Operations Oversight
- Strong Work Ethic
- Attention to Detail
- Food Service Safety Training
- Catering and Events
- Coaching and Mentoring
Accomplishments
- Consistently maintained high customer satisfaction ratings.
- Created highly effective new program that significantly impacted efficiency and improved operations.
- Exceeded sales goals by average of maximo% in full.
- Negotiated with vendors, saving company $00 annually.
Certification
- ServSafe
- food handler License - 2026
- Licensed TABC - 2026
Languages
Spanish
Native/ Bilingual
Italian
Native/ Bilingual
English
Native/ Bilingual
Timeline
Executive Sous Chef
Bulevar Mexican kitchen
10.2024 - Current
Executive Chef Manager
Z tejas
02.2023 - 07.2024
Executive Chef Manager
188 south
03.2018 - 12.2022
Assistant Head Chef
67 edge water hotel
01.2016 - 12.2018
Private Chef
club at the new castle
06.2013 - 12.2016
GED -
Portland State University