ANGEL VAZQUEZ
San Diego,USA
Summary
Strong leader with effective communication skills that elevate team performance and enhance customer satisfaction, committed to culinary excellence and ongoing improvement.
Overview
2026
2026
years of professional experience
Work History
Cook
The HIVE Sushi
- Sanitized all cutting boards, benches, and surfaces to prevent cross-contamination before tasks.
- Maintained knowledge of current food trends to enhance menu offerings.
- Wrapped and boxed department products to ensure quality during transport.
- Reported maintenance and repair issues promptly to Executive Chef for timely resolution.
- Adhered to safe food handling procedures consistently throughout operations.
- Prepared healthy, flavorful fish, meat, and vegetable dishes with accuracy and efficiency.
- Interacted regularly with guests to gather feedback on product quality and service levels.
- Ensured smooth operations in meal preparation, delivery, and kitchen sanitation practices.
Saute cook/ Sous Chef
Cafe Chloe
- Executed efficient meal preparation and delivery processes with a focus on kitchen cleanliness.
- Standardized recipe repository maintained with detailed nutritional and cost data.
- Consistently prepared dishes according to recipes, portioning guidelines, and facility regulations.
- Provided training for new staff on food safety practices and kitchen operations.
- Led shifts while ensuring adherence to specific preparation requests for food items.
- Monitored kitchen operations for food quality standards and cleanliness compliance.
- Ensured proper labeling and storage of raw ingredients to prevent spoilage.
- Managed inventory by ordering necessary supplies and verifying their condition upon arrival.
Garmage
Smoking Goat
- Achieved high food quality standards through verification of proper portion sizes.
- Sanitized surfaces and equipment diligently before each new task to avoid cross-contamination.
- Maintained strict adherence to safe food handling practices throughout service.
- Efficiently prepared healthy fish, meat, and vegetable dishes in accordance with recipes.
- Coordinated smooth operations for meal preparation and kitchen sanitation.
- Cooked meals following specific dietary requirements and facility procedures.
- Consistently followed recipes for food items while managing portioning and waste control.
Sautee/ Lead Line
Farmers Table
- Expertly managed staff and maintained appropriate staffing levels throughout shifts.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
- Promptly reported any maintenance and repair issues to the Executive Chef.
- Practiced safe food handling procedures at all times.
- Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
- Verified proper portion sizes and consistently attained high food quality standards.
sous chef
BO BEAU KITCHEN & BAR
- Supported executive chef in overseeing kitchen activities and managing a team of nine staff members.
- Enhanced kitchen performance by 40% through targeted training and strategic recruitment.
- Implemented rigorous stock control protocols to minimize waste and maintain inventory accuracy.
- Monitored plating aesthetics and portion sizes, achieving a 20% reduction in food waste.
- Ensured compliance with all audit and quality standards documentation requirements.
- Developed seasonal menu items reflecting current culinary trends and customer preferences.
- Streamlined kitchen operations through efficient prep processes and inventory management systems.
- Trained new personnel on techniques and operational procedures to boost team performance.
Cook
Island Prime/Sea Level
- Operated fry and flat top stations efficiently to maintain consistent quality standards.
- Assisted in preparation tasks to ensure smooth kitchen operations during peak hours.
- Managed sauté station responsibilities, guaranteeing precise cooking techniques and timely service.
cook
CHI CHIS IN OLD TOWN
- Fry station
- Grill station
- Flattop station
- Prep for next day
Cook
The French gourmet
- Reduced inventory costs through efficient management practices.
- Maintained cleanliness and organization across all areas.
- Organized walk-in spaces for optimal accessibility.
- Prepared all stations for seamless operation.
Cook
Southwestern Yacht club
- Prep for parties or events
- Prep for service
- Saute,Flattop, Pantry, woodstone,fry
Executive sous chef
Il Sogno Italiano
2020 - 05.2022
- Controlled food costs effectively, saving 20% through strategic management practices.
- Scheduled employee shifts efficiently to maximize productivity throughout the restaurant.
- Kept walk-in and dry storage organized to maintain accurate stock levels.
- Collaborated on menu updates while creating daily specials for unique dining experiences.
- Innovated new dishes each day, contributing to diverse event menus.
- Enhanced restaurant cleanliness by 40% through systematic cleaning efforts.
- Managed comprehensive ordering processes for entire restaurant operations.
- Prepared an assortment of desserts and pastries, enriching dessert selections.
Sous Chef
the Smoking Goat
2022 - 2023
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Developed and executed seasonal menus, incorporating local ingredients for enhanced flavor profiles.
- Trained new culinary team members on kitchen protocols and efficient food preparation techniques.
- Collaborated with front-of-house staff to coordinate timely service during peak hours.
- Monitored inventory levels and placed orders to maintain stock of essential ingredients.
Executive Sous Chef
Il Sogno Italiano
2023 - 2025
- Directed kitchen operations, ensuring timely and high-quality meal preparation.
- Developed and implemented seasonal menus, enhancing customer satisfaction and dining experience.
- Trained and mentored junior chefs, fostering skill development and teamwork in the kitchen.
- Oversaw inventory management, optimizing food costs while minimizing waste effectively.
- Collaborated with front-of-house staff to streamline service flow during peak hours.
- Enforced health and safety regulations, maintaining compliance with industry standards consistently.
- Evaluated and improved cooking techniques, increasing efficiency in meal preparation processes.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Cook
The Shout House /Garage
08.2025 - Current
Education
No Degree -
San Diego High School
San Diego, CASkills
- Culinary presentation talent
- Gourmet cooking methods
- Safe food handling practices
- Service industry experience
- Knife skills proficiency
- Customer service
- Cooking
- Food handling
- Cleaning and organization
- Multitasking and organization
- Kitchen organization
- Frying
- Cooking techniques
- Knife skills
- Sanitation
- Supply restocking
- Hospitality and service industry background
- Food presentation
- Kitchen equipment operation and maintenance
- Portion control
- Grilling expertise
- Allergen awareness
- Culinary creativity
- New hire training
- Recipes and menu planning
- Menu planning
- Food pairing
- Fine dining
- Pastry making
- OSHA
Timeline
Cook
The Shout House /Garage
08.2025 - Current
Sautee/ Lead Line
Farmers Table
cook
CHI CHIS IN OLD TOWN
Cook
Southwestern Yacht club
Cook
The HIVE Sushi
Saute cook/ Sous Chef
Cafe Chloe
Garmage
Smoking Goat
sous chef
BO BEAU KITCHEN & BAR
Cook
Island Prime/Sea Level
Cook
The French gourmet
Executive sous chef
Il Sogno Italiano
2020 - 05.2022
Sous Chef
the Smoking Goat
2022 - 2023
Executive Sous Chef
Il Sogno Italiano
2023 - 2025
No Degree -
San Diego High School
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