Sigurd Baldr

Work History

Personal & Executive Chef

Corporate Clients Including Ruta Maya, AMD, and Demand Frontier

08.2023 - Current

Managed culinary program for global corporate clients attracting international clients and creating memorable culinary and cultural experiences for high-profile clients, consistently receiving commendable feedback.
Provided personal chef services to the company's founders and executive team for private dinners.
Collaborated with executive team to design one-of-a-kind experiences that introduced international prospects and clients to the local culture and resulted in deeper relationships for the company and community relations.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Designed seasonal event menus and unique dining experiences showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Implemented special events promotions such as theme nights or cooking demonstrations to attract new employees and boost sales revenues.
Incorporate indigenous tribal knowledge, sustainability and food preparation for native plants, vegetables, and techniques in order to honor the traditional ways.
Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
Conducted market research to keep menu fresh and aligned with current culinary trends.
Fostered partnerships with local farmers, securing premium ingredients and supporting community.
Designed farm-to-table concept that elevated the company's market position and appeal.

Food and Volunteer Program Director

The Camelia Coffee Farm - Coffee Plantation, Eco-stay, and Volunteer Exchange

01.2019 - Current

Served as concierge for coffee farm exchange program between the farm staff and outside volunteers and guests.
Created a volunteer exchange program and all inclusive eco-stay and work program that allows guests to work on the farm and learn about all aspects and stages of harvesting and maintaining coffee plants and beans in exchange for room and board and organic meals.
Designed all recipes and meal plan using fresh local and organic sources, while providing an authentic experience for guests.
Established program policies and procedures to comply with regulatory requirements.
Established strong partnerships with coffee plantation staff and international guests for collaborative problem solving and guest satisfaction.
Trained staff in key areas of responsibility.
Developed and implemented marketing strategies to promote the farm and program awareness and participation.
Promoted an inclusive environment by actively engaging diverse populations in all aspects of programming.
Developed and implemented program goals and objectives, establishing specific and measurable outcomes aligned with the farm's overall mission and sustainability goals.
Work both onsite at times in the off season as well as remotely.

Chef and General Manager

Taco Monkey

04.2025 - 07.2025

Helped launch and build a restaurant and managed all aspects of the kitchen.
Developed innovative recipes, attracting new clientele and increasing overall sales.
Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Prepared meals from scratch including homemade tortillas using authentic recipes and fresh salsas and fresh toppings in order generate repeat business.
Reduced food waste with strategic menu planning and inventory control techniques.
Handled and stored food to eliminate illness and prevent cross-contamination.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Set up and broke down kitchen for service.
Managed budget and forecasting
Initiated a social media and customer review plan to drive more awareness and traffic

Private Family Chef

Dekel Villa Luxery

01.2023 - 05.2023

Designed innovative menus and food experiences for the family and their guests including breakfast, lunch, dinner and snacks.
Organized and designed menus for entertaining and parties.
Maintained well-organized kitchen and pantry to keep work consistent.
Prepared meals from scratch using authentic, popular recipes for the family and guests.
Handled and stored food to eliminate illness and prevent cross-contamination.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Successfully met dietary requirements by providing customized meal options upon request.
Evaluated food products to verify freshness and quality.
Utilized culinary techniques to create visually appealing dishes.
Set up and broke down kitchen between meals to keep an organized and visually appealing space and organized pantry.
Developed new recipes and flavor combinations to enhance culinary experiences.

Executive Chef & Gastromic Consultant

Nordico Coffee

02.2022 - 07.2022

Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
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.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Oversaw business operations, inventory control, and customer service for restaurant.
Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Coordinated employee schedules and developed staff teams to boost productivity.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Streamlined kitchen operations with effective inventory management and cost controls.

Manager of Kitchen Operations

Gelateria Deelite Italian

03.2021 - 09.2021

Improved customer satisfaction ratings by ensuring prompt resolution of issues and concerns.
Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
Oversaw facility maintenance activities to ensure optimal performance of equipment and infrastructure elements.
Enhanced team productivity by providing effective training programs and performance management systems.
Successfully managed budgets, consistently meeting financial targets while maintaining high-quality standards.
Optimized inventory control procedures to minimize stockouts and excess inventory levels.
Ensured compliance with industry regulations, maintaining a safe working environment for staff members.
Implemented cost-saving initiatives, reducing overall operational expenses without compromising service quality.
Streamlined operational processes by implementing efficient workflow management strategies.
Mentored junior team members in their career progression pathing endeavors towards managerial roles within the company structure framework.
Managed daily operations, ensuring smooth workflow and timely completion of tasks.
Analyzed sales data to identify trends and areas for expansion, contributing to strategic planning and growth.
Reduced food waste through effective inventory management and menu planning.

Chef De Partie

Restaurant El Carmen

12.2019 - 01.2021

Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Plated meals paying special attention to garnishes and overall presentation.
Operated all kitchen equipment safely to prevent injuries.
Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Maintained well-organized mise en place to keep work consistent.
Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

Chef

Banana Beach

05.2018 - 11.2019

Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
Handled and stored food to eliminate illness and prevent cross-contamination.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

Summary

Overview

Work History

Personal & Executive Chef

Food and Volunteer Program Director

Chef and General Manager

Private Family Chef

Executive Chef & Gastromic Consultant

Manager of Kitchen Operations

Chef De Partie

Chef

Skills

Timeline

Languages

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