Andrew Maldonado
Discovery Cube Orange County
Pico Rivera
11
years of professional experience
Experienced culinary and hospitality leader with a strong background in managing full front- and back-of-house operations. Skilled in team leadership, cost control, and delivering high-quality guest experiences. Known for building efficient systems, driving revenue, and leading teams in fast-paced environments.
Work History
Assistant Director of Food and Beverage
10 Months- Managed daily operations of food and beverage services for educational events.
- Developed menus in collaboration with culinary team to enhance guest experience.
- Trained staff on service standards and food safety protocols.
- Oversaw inventory management to maintain optimal stock levels and reduce waste.
- Implemented training programs to improve employee performance and service quality.
- Assisted in budgeting and forecasting for food and beverage departments.
- Ensured compliance with health and safety regulations in the workplace.
- Monitored staff performance, providing feedback and guidance as necessary to ensure optimal service delivery.
- Developed budgets, monitored costs and ensured that they were within budget parameters.
- Managed daily operations of the Food and Beverage Department including staffing schedules, training activities and customer service issues.
Executive Chef/ General Manager
2 Years 3 Months- Opened startup location for new French cafe concept, driving success through innovative menu development.
- Focused on fresh seasonal ingredients, menu creativity and classic French techniques.
- Manage hiring, onboarding and termination process for both Front and Back Of House staff.
- Conducted daily inventory inspections and handled food vendor ordering with multiple suppliers.
- Oversaw portion control by pre weighing proteins and produce to exact specifications.
- Completed administrative tasks including scheduling, payroll, inventory, hiring processes and service reports.
- Ensured compliance with health codes, food storage and temperature protocols.
- Led team management and development, fostering a collaborative kitchen environment.
- Created new seasonal menu items and ensured all dishes were made from scratch in-house.
- Utilized toast POS, 7Shifts, Google Sheets, Excel and Meez.
- Maintained proper food cost percentage, inventory control, COGS, labor percentage and waste management.
Lead Cook
9 Months- Supervised daily kitchen operations in a fast-paced café environment.
- Trained and mentored kitchen staff on recipes, food safety, and operational standards.
- Coordinated production schedules and delegated daily responsibilities.
- Managed inventory, ordering, receiving, and product rotation.
- Ensured recipe consistency, portion control, and quality assurance.
- Served as kitchen leader during management absences.
Kitchen Manager
1 Year- Managed all back-of-house operations, ensuring efficient kitchen performance and consistent food quality.
- Supervised hiring, onboarding, scheduling, coaching, and employee development.
- Controlled inventory, purchasing, vendor relationships, and food costs.
- Standardized recipes and portion sizes to reduce waste and improve profitability.
- Maintained compliance with food safety and sanitation regulations.
- Collaborated with ownership on menu development and operational improvements.
Line Cook
2 Years 1 Month- Prepared breakfast and lunch menu items while maintaining quality and consistency.
- Assisted with inventory management, receiving, and production planning.
- Trained new employees on recipes, food safety, and kitchen procedures.
- Maintained a clean, organized, and efficient kitchen environment.
- Maintained quality control and proper knowledge of RTE systems.
- Follow recipe with precision and accuracy.
Line Cook
2 Years- Managed staff breaks, lunches and helped with employee scheduling.
- Supervised fry, grill and expo stations for efficient service.
- Conducted daily inventory inspections and enforced proper protocols.
- Lead team management and handled kitchen opening/ closing duties.
- Organized all stations for smooth transitions between shifts.
Line Cook
2 Years 1 Month- Maintained company standards in a fast-paced kitchen environment.
- Applied knowledge of weights, measurements and temperature protocols.
- Worked multiple food stations and multitasked during busy shifts.
- Managed staff breaks and lunches, supporting team management.
- Plated, sauced and garnished food to company specifications.
- Completed assignments in a timely manner and inspected food deliveries.
Education
High School Diploma
Skills
● Food & Beverage Operations Management
● Executive Kitchen Leadership
● Menu Development & Recipe Creation
● Budgeting & Financial Forecasting
● Food Cost
Labor Cost & COGS Management
● Inventory Control & Purchasing
● Vendor Relations & Contract Negotiation
● Catering & Special Event Operations
● Team Leadership
Hiring & Staff Development
● Scheduling & Payroll Administration
● Quality Assurance & Portion Control
Timeline
Assistant Director of Food and Beverage
Discovery Cube Orange County
09.2025 - CurrentRead More
Executive Chef/ General Manager
Oh La La Cafe
06.2023 - 09.2025Read More
Lead Cook
Verve Coffee Roasters
10.2022 - 07.2023Read More
Kitchen Manager
Pattie Cakes Bakery & Bistro
10.2021 - 10.2022Read More
Line Cook
Verve Coffee Roasters
09.2019 - 10.2021Read More
Line Cook
Wurstkuche
01.2018 - 01.2020Read More
Line Cook
Sugarfish By Sushi Nozawa
11.2015 - 12.2017Read More
Woodrow Wilson High School
High School Diploma
Read More