PAULA ABAD
Anaheim,CA
Summary
Dynamic professional transitioning from a successful culinary career to a Project Coordinator role, offering a strong foundation in team leadership, operational management, and process optimization. Expertise includes coordinating staff, monitoring project timelines, managing inventory and budgets, and fostering effective communication across diverse teams. Recognized for maintaining composure under pressure, swiftly resolving complex challenges, and ensuring seamless project execution in fast-paced environments. Committed to leveraging culinary experience to enhance project outcomes through innovative problem-solving and strategic planning.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Great Maple - Anaheim Pixar Hotel at Downtown Disney
03.2023 - Current
- Oversaw daily kitchen operations to ensure efficient food preparation and service.
- Managed inventory control, reducing waste through effective stock management practices.
- Trained and mentored kitchen staff to improve skills and maintain high standards.
- Developed menus that aligned with customer preferences and seasonal ingredients.
- Implemented health and safety protocols to ensure compliance with regulations.
- Streamlined workflow processes, resulting in improved kitchen efficiency and productivity.
- Conducted regular performance reviews to support team development and retention efforts.
- Collaborated with suppliers to negotiate pricing and secure quality ingredients for menu offerings.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
Sous Chef
TAO LA Asian Bistro
12.2021 - 02.2023
- Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.
- Ensure efficient, cost-effective operation and profitability of food production.
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
- Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
- Assume the role as Executive Chef in his or her absence.
- Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
Sushi Chef
Robata Wasa
01.2021 - 12.2021
- Managed ingredient inventory, minimizing waste while maintaining freshness and availability.
- Trained junior chefs in sushi preparation techniques and kitchen safety protocols.
- Streamlined food preparation processes, improving efficiency in busy service periods.
- Collaborated with front-of-house staff to ensure timely service and customer satisfaction.
- Implemented quality control measures to uphold hygiene standards and food safety compliance.
Sous Chef
The Studio and GW Bar at the Freehand Hotel Manhattan New York
05.2018 - 12.2020
- Work with the Executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.
- Discover talented cooks and train them in order to reach the high standards of the location.
- Maintain order and discipline in the kitchen during working hours.
- Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with food. Events, menu changes, room service.
- Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
- Responsible for keeping updating prep/production list for hyper seasonal menu.
- Responsible for providing menu description materials for FOH training.
- Managing employees’ hours in compliance with labor and goals and assisted with payroll.
Jr. Sous Chef
The Studio and GW Bar at the Freehand Hotel Manhattan New York
01.2018 - 05.2018
- Assisted Sous chef, in his/her is responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management, food preparation and training.
- Responsible for setting up and stocking of each station and a timely manner for each service breakfast, lunch and dinner and covering breaks.
- Preparing different menu items and fabrication of fish and meat for menu.
Administrative Assistant
InterContinental Abu Dhabi
01.2014 - 04.2017
- Managed scheduling and calendar coordination for executives, optimizing daily operations.
- Facilitated communication between departments, enhancing collaboration and information flow.
- Developed and maintained filing systems, ensuring efficient document retrieval and organization.
- Streamlined office procedures, improving overall administrative efficiency and workflow consistency.
- Prepared reports and presentations using advanced software tools, contributing to informed decision-making.
- Oversaw procurement of office supplies, managing inventory levels to support operational needs.
- Implemented tracking systems for project deadlines, enhancing accountability and project management accuracy.
- Answered multi-line phone system, routing calls, delivering messages to staff and greeting visitors.
Education
Bachelor of Science - Hospitality Management
Centro Escolar University
04.2013
Skills
- Administrative duties proficiency
- Multitasking and organization
- Decision-making
- Work Planning and Prioritization
- Schedule coordination
- Document management
- Event planning
Hobbies and Interests
- Travel
- Exploring new cultures
- Photography
- Nature
- Movies
Certification
- Project Management Certification, Google - 4 months
Languages
English
Native or Bilingual
Timeline
Kitchen Manager
Great Maple - Anaheim Pixar Hotel at Downtown Disney
03.2023 - Current
Sous Chef
TAO LA Asian Bistro
12.2021 - 02.2023
Sushi Chef
Robata Wasa
01.2021 - 12.2021
Sous Chef
The Studio and GW Bar at the Freehand Hotel Manhattan New York
05.2018 - 12.2020
Jr. Sous Chef
The Studio and GW Bar at the Freehand Hotel Manhattan New York
01.2018 - 05.2018
Administrative Assistant
InterContinental Abu Dhabi
01.2014 - 04.2017
Bachelor of Science - Hospitality Management
Centro Escolar University