Karla Abella

Assisted the Executive Chef in executing a very high end menu offering for the corporate Private Dining Room.

Managed and worked with staff on the Daily Event Orders and catering ranging from hot food buffet, hot and continental breakfast, executive sandwiches, desserts, crudite, charcuterie and cheese boards.

Worked and prepared food for passed and stationary cocktails and Assisted alongsife the Chef on special plated lunch or dinner menus.

Implemented sanitation and safe food handling.

• Oversaw kitchen operations, ensuring high-quality food preparation and visual presentation.
• Created seasonal menus incorporating local ingredients and current culinary trends.
• Optimized food inventory management through cost control measures to reduce waste.
• Established and enforced safety protocols to comply with health regulations.
• Streamlined workflows during peak service periods for enhanced kitchen efficiency.
• Delegated tasks effectively, leveraging team strengths to improve ticket times.
• Maintained rigorous sanitation standards, ensuring a safe kitchen environment.
• Analyzed customer feedback to refine menu options according to dietary restrictions.
• Ordering and Inventory management.

Led kitchen operations for Action Station, efficiently serving more than 700 customers each day.

Crafted innovative menus featuring a variety of cuisines to satisfy diverse palates.

Coordinated staff activities across grill, deli, and salad bar stations for optimal performance.

Maintained high standards of food quality and presentation throughout service.

• Managed Action Station activities, delivering high-quality service in corporate dining settings.
• Prepared and executed dishes according to executive chef's directives.
• Prioritized guest interaction to ensure satisfaction with made-to-order offerings.
• Arranged Action Station for service, maintaining visual appeal and proper temperatures.
• Performed station breakdown post-service, following strict food safety protocols.

• Achieved timely dish completion through collaboration with chef, focusing on presentation and flavor standards.
• Directed food production for a variety of catered events, maintaining high service quality.
• Followed health regulations rigorously to ensure safe food handling and sanitation practices.
• Set up equipment, organized materials, and cleaned venues in advance of events.

• Served a variety of cuisines for breakfast, lunch, snacks, and dinner for 25 to 40 production staff during shoots.
• Managed procurement of high-quality organic ingredients to enhance meal offerings.
• Kept kitchen supplies organized and maintained inventory in line with health department specifications.
• Followed strict food safety guidelines to uphold local and state compliance standards.

• Created customized meal plans based on individual preferences, food allergies, and dietary restrictions.
• Maintained an organized pantry and fridge to optimize food storage.
• Prepared, packaged, and labeled meals for later enjoyment.
• Focused on delivering exceptional culinary experiences that delighted clients and their guests.

• Measured, mixed and prepped raw materials according to company specifications and recipes.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Customized items for seasonal offerings, special events and personal requests.
• Prepared special orders including, cakes, holiday dishes and party platters.

• Followed fresh pasta recipes with accuracy and precision to achieve optimal integrity of food products, including specific flavor and texture.
• Produced a variety of hand made pastas of desired flavors, shapes and texture by properly interpreting and following established recipes and procedures.
• Prioritized and organized tasks to efficiently accomplish service goals.
• Demonstrated self-reliance by meeting and exceeding workflow needs.