Abel Loyola
Dallas,TX
Overview
23
23
years of professional experience
Work History
Kitchen Mangaer
Bar 35 by Bucks Wild
06.2025 - Current
- Managed kitchen operations, ensuring food quality and safety standards were consistently met.
- Oversaw inventory management, reducing waste through efficient stock rotation practices.
- Coordinated with suppliers to maintain timely delivery of high-quality ingredients.
- Trained staff on culinary techniques and proper equipment usage to enhance team performance.
- Developed weekly menus aligned with seasonal availability and customer preferences.
Sous Chef
Coper & Vine
01.2022 - 05.2025
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Kitchen Manager
Fair Winds
02.2020 - 01.2022
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Chef Nutritionist
Dallas Cowboys NFL
01.2015 - 12.2019
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- 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.
Kitchen Supervisor
Gas Monkey Bar and Grill
02.2013 - 11.2014
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
Chef Line Cook
Eddy Vs Prime Seaffod
04.2011 - 12.2012
- 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.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
Chef Line Cook
Capital Grill
03.2010 - 06.2011
Corporate Trainer
Buffalo Wild Wings
01.2005 - 03.2011
- Conducted evaluations and observed employee performance to identify areas of needed improvement.
- Enhanced corporate culture by conducting team-building activities and workshops.
- Developed engaging and entertaining presentations to maintain employee attention and improve impact of training.
- Developed training programs to meet company objectives.
Line Cook
TGI Fridays
02.2002 - 06.2004
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Timeline
Kitchen Mangaer
Bar 35 by Bucks Wild
06.2025 - Current
Sous Chef
Coper & Vine
01.2022 - 05.2025
Kitchen Manager
Fair Winds
02.2020 - 01.2022
Chef Nutritionist
Dallas Cowboys NFL
01.2015 - 12.2019
Kitchen Supervisor
Gas Monkey Bar and Grill
02.2013 - 11.2014
Chef Line Cook
Eddy Vs Prime Seaffod
04.2011 - 12.2012
Chef Line Cook
Capital Grill
03.2010 - 06.2011
Corporate Trainer
Buffalo Wild Wings
01.2005 - 03.2011
Line Cook
TGI Fridays
02.2002 - 06.2004
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