Frank Fabela
Vista
Summary
Adept at kitchen leadership and inventory management, I excelled at Urban Plates La Jolla by directing high-volume food preparation and maintaining near-perfect customer satisfaction. My ability to work under pressure, coupled with a strong foundation in cooking and frying techniques, has consistently enhanced dining experiences. I foster teamwork, ensuring safety and quality in fast-paced environments.
Overview
2025
2025
years of professional experience
Work History
Jr. Sous Chef
Urban Plates La Jolla
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Delivered verbal culinary instruction and assignments to Number kitchen staff members daily to promote successful dining experiences for clients.
Chef
East Village Asian Diner
- 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.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Line Cook 5
The Seabird
03.2024 - 02.2025
- 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.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Lead Line Cook
333 Pacific
01.2022 - 03.2023
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Education
High School Diploma -
Otay Ranch High School
Chula Vista, CA06.2009
Skills
- Inventory processes
- Kitchen leadership
- Allergen awareness
- Work under pressure
- Knife skills
- Safe handling
- Cooking techniques
- Frying techniques
- Food presentation
- Kitchen management
- Foodservice
- Catering background
Timeline
Line Cook 5
The Seabird
03.2024 - 02.2025
Lead Line Cook
333 Pacific
01.2022 - 03.2023
Jr. Sous Chef
Urban Plates La Jolla
Chef
East Village Asian Diner
High School Diploma -
Otay Ranch High School
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