Angel Balderas
Maywood,CA
Summary
Passionate kitchen leader and team motivator successful at creating a positive kitchen culture, maintaining staff focus, efficiency, and productivity in high-volume, fast-paced operations. With over 10 years of experience in a wide variety of cuisines, I have developed a strong skill set in creating innovative and delicious dishes. Highly efficient and committed to upholding high standards of food safety and sanitation.
Overview
14
14
years of professional experience
Work History
Senior Sous Chef
Soho House Holloway
10.2021 - Current
- Proficient with Paycom.
- Competent with Adaco ordering and inventory platform, excel, Google docs,
- Expo 100-300 covers a night.
- Proficient in Scheduling, Menu developing, testing and implementation.
- Manage time efficiently in order to complete all tasks within deadlines.
- Creating S.O.P, Recipe cards, Inventory sheets, Order guides.
- Passionate about learning and committed to continual improvement.
- Proven ability to learn quickly and adapt to new situations.
- Work well in a team setting, providing support and guidance.
- Task force: assisting other Soho house locations from around the U.S and Canada.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Opening Executive Chef
Hilton Garden Inn Hotel
06.2021 - 10.2021
- Opened cafe and restaurant.
- Menu developing, testing and implementation.
- Interviewing, hiring and training staff.
- Scheduling, payroll.
- Kitchen organization and layout.
- Creating S.O.P, O.S&E, Recipe cards, inventory sheets, par sheets, order guides.
- Quality control and waste management.
- Vendor procurement.
- Competent in Orca ordering system.
Private Chef
Kaplan's
08.2020 - 06.2021
- Cooking for family of eight.
- Following dietary guidelines.
- Creating new menu weekly,
- Catering parties up to 25 people.
Sous Chef
NeueHouse Hollywood
06.2019 - 07.2020
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
Sous Chef
Vue Bar + Restaurant
12.2017 - 05.2019
- Evaluated inventory levels on a weekly basis and placed orders to restock fresh and dry items before supplies ran out.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Menu creation
- Weekly specials
- Assisted with banquets 50-150
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Cook 1
Soho House West Hollywood
09.2015 - 04.2018
- Ordered and received products and supplies to stock kitchen areas.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Verified proper portion sizes and consistently attained high food quality standards.
- Rotated on Pizza Station, Neapolitan Style Pizza, Sauté, Fry and making pizza dough
Line Cook
Le Bouchon
12.2014 - 09.2015
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Prepared identical French dishes numerous times daily with consistent care, attention to detail and quality.
- Garmage: created menu items prepping station; making desserts and pastries; charcuterie preparations; pickling preparations
- Responsibilities include making fresh pasta and assorted doughs; sauté station
Line Cook
The Bristol
04.2014 - 12.2014
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry and fish for frying purposes.
- American scratch kitchen; garmage, cure meats, pastries and fryer station
Line Cook
Queen Mary
12.2010 - 04.2014
- French, Italian and American cuisines; Tournant: Saute, Pantry, Fryer, Grill and Breakfast
Education
Diploma -
Le Cordon Bleu College of Culinary Arts - Hollywood
Los Angeles, CAManagers ServSafe Certificate -
ServSafe
CaliforniaSkills
- Conflict Resolution
- Staff Scheduling
- Waste Reduction
- Recipe Development
- Strong Work Ethics
- Menu Development
- Team Leader
- Hiring, Training, and Development
- Quality Assurance
- Food Stock and Supply Management
- Cost Control
- Multitasking
Timeline
Senior Sous Chef
Soho House Holloway
10.2021 - Current
Opening Executive Chef
Hilton Garden Inn Hotel
06.2021 - 10.2021
Private Chef
Kaplan's
08.2020 - 06.2021
Sous Chef
NeueHouse Hollywood
06.2019 - 07.2020
Sous Chef
Vue Bar + Restaurant
12.2017 - 05.2019
Cook 1
Soho House West Hollywood
09.2015 - 04.2018
Line Cook
Le Bouchon
12.2014 - 09.2015
Line Cook
The Bristol
04.2014 - 12.2014
Line Cook
Queen Mary
12.2010 - 04.2014
Diploma -
Le Cordon Bleu College of Culinary Arts - Hollywood
Managers ServSafe Certificate -
ServSafe
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