CHEF ABEL ANAYA-LUCCA

adoxw9@r.postjobfree.com

PROFESSIONAL SUMMARY

CREATIVE CULINARY PROFESSIONAL HIGHLY EFFECTIVE FOOD ND LABOR COST MANAGEMENT Over 30 years of experience in making delicious dishes at star hotels and leading restaurants. Expert in the confection of recipes at affordable cost without compromising quality and taste. Excellent managerial ability leading various chefs’ teams with great efficiency. Effective cost controls without sacrificing profit or customer satisfaction. To utilize my culinary abilities and managing experience to lead a team of cooks and be able to create special varieties of dishes from different types of cuisines in a fun and professional environment.

SKILLS

Menu Development; Select and develop recipes according to restaurant concept; Standardize recipes to ensure consistency and quality; Establish presentation techniques and quality standards through purchasing best available ingredients; Plan and price menus according with proposed food cost percentage; Supervise and coordinate all related culinary activities; Train and manage kitchen personnel; Estimate food consumption and requisition; Purchase food bargaining best prices from accredited suppliers; Develop par level stocks of inventory according to proposed forecasts and past sale history; Receiving, inspecting,and dating incoming inventory, first in-first out rotation of stock; Control and track food and labor costs; Ensure proper equipment operation and maintenance; Ensure safety and sanitation in the kitchen; Able to work under pressure; English and Spanish language and Computer skills with related soft and hardware.

Motivational team management

Banquets and catering

Team training

Vendor relationships

Farm to table

Time management

Inventory management

Food and beverage pairing

High-quality ingredients

Cleaning and sanitation

Recipe creation

WORK HISTORY

10/1982 to 07/1983

Sous Chef

Sheraton New Orleans Hotel New Orleans, LA

Relieved every Chef de Cuisine on their days off, knowledge of all three restaurants and banquet menus required.

From French Nouvelle Cuisine to Asian, Creole, Cajun and Spanish.

Worked as a saucier making all stocks, soups and sauces for the whole operation, replace the Saffron room sous chef on his days off and others in a team of 5 sous chefs, and executive sous chef and an executive chef

Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.

Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.

Prepared mise en place every day to promote efficient preparation of signature dishes.

Supervised all kitchen food preparation while operating in demanding, high-volume environment.

Plated food according to restaurant artistic guidelines for attractive presentation.

07/1983 to 12/1984

Executive Chef

The Court Of Two Sisters New Orleans, LA

Hired as a sous chef and promoted to executive chef after one month of employment.

Famous Landmark Restaurant established 1898.

French Creole Cuisine.

Sheraton New Orleans Hotel.

New Orleans, La.

Relief Sous Chef.

Planned and prepared food products orders to maintain appropriate stock levels.

Prepared mise en place every day to promote efficient preparation of signature dishes.

Utilized local, fresh food products to support local economies and showcase community support.

Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.

02/1984 to 07/1985

Chef Owner

Costa Mar Restaurant. Joyudas, Puerto Rico

New Orleans fare from French Creole to Cajun.

Seafood Gumbo, Crawfish Etouffee, Blackened Red Fish.

Also, local seafood specialties.

Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Supervised preparation of specialty items and customer requests to verify accuracy in production.

Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.

Utilized local, fresh food products to support local economies and showcase community support.

Worked with vendors to locate optimal recipe ingredients at cost-effective rates.

Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.

Coordinated and executed menu planning, recipe development and daily restaurant operations.

07/1985 to 05/1986

Executive Sous Chef

El San Juan Hotel and Casino. Isla Verde, P.R Isla Verde, Puerto Rico

Part of the opening crew

In charge of the 17 seat Le Pavillion Restaurant, French Nouvelle Cuisine.

Compared with three stars Michelin.

9 course dinner with wine, $150 per person.

Many restaurants and large Banquets.

Monitored all meals served for temperature and visual appeal.

Developed innovative French nouvelle cuisine menu

Prepared mise en place every day to promote efficient preparation of signature dishes.

Coordinated and executed menu planning, recipe development and daily restaurant operations.

Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.

06/1986 to 08/1987

Executive Chef

Banker's Club Old San Juan Old San Juan, Puerto Rico

International Cuisine.

Very exclusive club.

Restaurant and Banquet Dept.

Members only and guests.

Many theme nights, high end weddings, and large banquets.

Developed innovative Continental menu with over 32 offerings.

Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.

Managed kitchen staff team of 12 and assigned various stages of food production.

Purchased ingredients from local farms, including local produce and local seafood, which reduced grocery costs by 12 %.

08/1987 to 11/1988

Executive Chef

La Maison Bleu Restaurant Condado, P.R

Classic French Cuisine.

Award winning restaurant.

Golden fork award best French Restaurant.

Trained cooks on country French culinary techniques, increasing productivity and boosting workflows.

Prepared mise en place every day to promote efficient preparation of signature dishes.

Utilized local, fresh food products to support local economies and showcase community support.

Trained numerous kitchen personnel from ground up to take on challenging stations such as bread maker and pastry cook.

12/1988 to 05/1989

Executive Chef

Capriccio's Condado Plaza Hotel and Casino. Condado, P.R.

Italian restaurant at the Condado plaza hotel and casino

Trained culinary staff members on classic Italian culinary techniques, increasing productivity and boosting workflows.

Supervised preparation of specialty items and customer requests to verify accuracy in production.

Worked with vendors to locate optimal recipe ingredients at cost-effective rates.

Coordinated and executed menu planning, recipe development and daily restaurant operations.

Maintained labor at under 40 % to promote long-term business profitability.

05/1989 to 01/1990

Executive Chef

Hotel Copa Marina Beach Resort Guanica, Puerto Rico

Puerto Rican, and International Cuisine, two restaurants and beach bar.

Planned and executed the opening of the Food and Beverage dept while the hotel was remodeled.

Purchased ingredients from local farms, including produce and local seafood, which reduced grocery costs by 32%.

Developed innovative "nueva Trova” Cuisine menu with over 32 offerings.

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Created exciting dishes to draw in clientele and increase revenues.

12/1989 to 05/1992

Executive Sous Chef

St. John's Hyatt Resort, St John USVI Cruz Bay, St. John's USVI

Italian Restaurant, a Three Meal Restaurant, Asian Fusion Restaurant, Beach Snack Bar, Grill, and Banquets.

Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Focused on customer satisfaction, creating delicious cuisine to impress diners.

Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.

Created exciting dishes to draw in clientele and increase revenues.

Monitored all meals served for temperature and visual appeal.

04/1992 to 11/1993

Executive Sous Chef

Grand Palazzo Hotel (Ritz Carlton) St. Thomas, USVI

Prepared mise en place every day to promote efficient preparation of signature dishes.

Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.

Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.

Plated food according to restaurant artistic guidelines for attractive presentation.

Helped staff adhere to tough restaurant requirements through effective discipline and motivation.

Supervised all kitchen food preparation while operating in demanding, high-volume environment.

12/1993 to 01/1995

Executive Chef

Sapphire Beach Resort and Marina. St Thomas USVI, Caribbean Cuisine St Thomas, USVI

Grand Palazzo Hotel (Ritz Carlton) St.

Thomas USVI.

Executive Sous Chef May 1992-Dic.1993.

Italian restaurant, California Cuisine Bistro, Pool Grill, and Banquets.

Performed financial analysis and recommended effective methods to cut costs.

Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Considered seasonal product pricing and availability in development of promotional dishes and menu selections.

Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.

01/1995 to 02/1996

Executive Chef

Sheraton Plantation Hotel Ft. Lauderdale, Fla

Large Banquets and very busy three meal restaurant.

Assessed inventory levels every daily and placed orders to replenish goods before supplies depleted.

Monitored quality, presentation and quantities of plated food across line.

Developed innovative new American cuisine menu with over 40 offerings.

Oversaw hiring, training and development of kitchen employees.

Supervised preparation of specialty items and customer requests to verify accuracy in production.

Came up with the concept and name of the three-meal restaurant Cilantro's An American grill for the Sheraton Hotel

03/1996 to 12/1998

Chef/General Manager of Operations

Pat O’Donnell’s Steakhouse And Irish Pub Manassas, VA

Porterhouse for two; Salmon Steak, orange soy glaze; Bananas foster.

Developed recipes and menus to meet consumer demand and align with culinary trends.

Worked with vendors to locate optimal recipe ingredients at cost-effective rates.

Monitored quality, presentation and quantities of plated food across line.

Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.

Planned and prepared food products orders to maintain appropriate stock levels.

Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

02/1999 to 08/2000

Chef/Owner, Chef/Manager

Chez Abel Manassas, VA.

French Cuisine.

Tornados Rossini, Dover Sole Amandine, Le Onglet Gascon et pomme frites, Crepes Suzette.

Pat O’Donnell’s Steakhouse and Irish Pub, Manassas, Va.

Worked with vendors to locate optimal recipe ingredients at cost-effective rates.

Planned and prepared food products orders to maintain appropriate stock levels.

Developed recipes and menus to meet consumer demand and align with culinary trends.

Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

Considered seasonal product pricing and availability in development of promotional dishes and menu selections.

Monitored quality, presentation and quantities of plated food across line.

08/2000 to 03/2001

Chef/Owner

Monastero Ristorante Italiano and Flanagan's Olde Ale House Manassas, VA.

Italian cuisine at this remodeled old church, and Irish Pub below with live entertainment.

Upstairs Italian fare: Bistecca alla Fiorentina, Gnocchi Bolognese, Torta de la Nonna.

Below, Pub fare: Fish and chips, Steak and Guinness Pie, Dublin Cuddler, Irish shepherd’s pie.

Supervised preparation of specialty items and customer requests to verify accuracy in production.

Maintained labor at under 33% to promote long-term business profitability.

Created tasty dishes using popular recipes, delighting patrons and generating return business.

04/2001 to 03/2004

Chef/owner

Lucca Bistro and Brasserie. Latchis Hotel Brattleboro, Vermont

French Cuisine and Micro Brewery.

Three stars AAA (2003) and many more beer awards.

Burger and Foie gras en Croute, Petite Veal Chateaubriand with Morels, Seared Scallops with Caviar, Pear Tart Tatin.

Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.

Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food

Planned and prepared food products orders to maintain appropriate stock levels.

Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.

Considered seasonal product pricing and availability in development of promotional dishes and menu selections.

02/2004 to 03/2005

Chef/owner

Hobbs Hole Golf Course Tappahannock, VA.

Eclectic cuisine with focus on local farm to table cuisine, seasonal menus.

Monitored quality, presentation and quantities of plated food across line.

Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.

Created tasty dishes using popular recipes, delighting patrons and generating return business.

04/2005 to 05/2006

Executive Chef

La Petite France Richmond, VA.

French Cuisine.

Awarded 50 Best French Restaurants USA.

Confit de Canard, Les Foie Gras Ravioles, Fricassee de Escargots, Les Duet de Canard en Cassoulet, Crème Caramel.

Monitored all meals served for temperature and visual appeal.

Coordinated and executed menu planning, recipe development and daily restaurant operations.

Utilized local, fresh food products to support local economies and showcase community support.

Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.

Created exciting dishes to draw in clientele and increase revenues.

Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.

06/2006 to 10/2008

Chef /Owner

La Brasserie Américaine, Kilmarnock Kilmarnock, VA

French cuisine.

Terrine de Canard, Blanquette de Crabe, Jarret de Agneau aux Flageolets, Profiteroles.

Considered seasonal product pricing and availability in development of promotional dishes and menu selections.

Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

Monitored quality, presentation and quantities of plated food across line.

Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.

Planned and prepared food products orders to maintain appropriate stock levels.

Developed recipes and menus to meet consumer demand and align with culinary trends.

Worked with vendors to locate optimal recipe ingredients at cost-effective rates.

10/2008 to 04/2009

Executive Chef

Canela Café Ponce

Country Pate, Steak Tartare, Bouillabaisse, Souffle Grand Marnier.

Performed financial analysis and recommended effective methods to cut costs.

Monitored all meals served for temperature and visual appeal.

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Negotiated with food suppliers to cut costs by buying in bulk.

Developed innovative French menu with over 36 offerings.

04/2009 to 12/2010

Chef/Owner

La Bodeguita de Abel Ponce, Puerto Rico

Cuban Cuisine.

Vaca frita, Rabo Encendido, Ropa Vieja, Flan.

Planned and prepared food products orders to maintain appropriate stock levels.

Prepared various local and seasonal specialties for 12 table restaurants.

Developed recipes and menus to meet consumer demand and align with culinary trends.

Developed new market items and spearheaded implementation of farm to table.

Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.

Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food

12/2010 to 08/2011

Executive Chef

Restaurante Miro San Juan, PR

Cuisine of Spain.

Top 10 restaurant on the Island.

Tapas, Paellas, Zarzuelas, Pulpo Gallego, Crema Catalana.

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.

Purchased ingredients from local farms, including local produce and local caught fresh seafood, which reduced grocery costs by 35%.

Developed innovative Catalan cuisine menu with over 36 offerings.

Worked with vendors to locate optimal recipe ingredients at cost-effective rates.

Focused on customer satisfaction, creating delicious cuisine to impress diners.

08/2011 to 07/2013

Private Chef

Private Yacht SOLO TU Tortola, BVI

Daily food preparation (Breakfast, Lunch and Dinner) for guests, owners and crew.

Wine dinners, theme nights.

240 wine dinners and theme nights a year.

Stocked pantry with clients' favorite items.

Cleaned up after meals were made.

Shopped for specialty items, including gluten-free, nut-free and dairy-free items.

Collaborated closely with each client to ascertain the kinds of meals and foods that would meet his or her needs.

Created menus for clients that comprised fresh, locally grown food for farm-to-table dinner entrees.

Prepared various dishes using different cooking methods to bring out the flavor, texture and taste of all kinds of foods.

Handled all grocery shopping to pick up the necessary items that would be used in recipes.

Identified recipes through careful research and study of different cultures that could be used to create authentic, from scratch meals.

08/2013 to 12/2013

Executive Chef

White Sands Ocean Front Resort Point Pleasant Beach, New Jersey

Brew Pub and Firefly Bistro.

Helped open new location.

Designed menus, hired personnel, purchasing and inventory standards.

Ancho Chile Crusted Steak with White Chocolate Risotto, and Asparagus Fries.

Duck Ravioli with Sweet Potato Puree and Blood Orange Glaze.

Yacht Solo Tu.

Tortola BVI. Personal Chef at Private Yacht.

Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.

Focused on customer satisfaction, creating delicious cuisine to impress diners.

Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.

12/2013 to 02/2014

Kitchen Manager

Joe Leones Italian Point Pleasant, NJ

Worked with owner changing three Kitchens and direction production.

Coordinated preparation of customer meals and monitored food handling for safety purposes.

Trained employees on correct cooking techniques, safety standards and performance strategies.

Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.

Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.

Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.

Completed regular line checks to maximize quality assurance.

Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.

02/2014 to 06/2014

Chef De Cuisine

The Poached Pear Point Pleasant, NJ.

Worked with owner Opening this New Bistro concept.

Designed the majority of the menu and arranged all the presentations.

Wrote recipes for all sauces, and ordering specification until owner was ready to manage.

Recruited entire team and trained all with standard recipes.

Worked closely with other chefs and cooks and provided hands-on training and teaching.

Considered seasonal product pricing and availability in development of promotional dishes and menu selections.

Trained numerous kitchen personnel from ground up to take on challenging stations such as Garde manger and grill and middle stations.

06/2014 to 04/2015

Executive Sous Chef

Hyatt Ziva and Zilara Jamaica

Recruited and hired on June 2014 by Javier Ortiz, Hyatt Taskforce specialist and current Executive Chef with Royal Oaks CC.

Opened the hotel in December 2014.

Oversaw 121 cooks and 45 stewards.

Directly supervised 7 Food outlets of the 16 operating at Zilara, the high-end part of the resort, and Ziva, the family hotel.

Among then, The French Restaurant, the Brazilian, the Steakhouse, The olde English restaurant, the Caribbean, Banquets and Room Service at Zilara.

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Supervised preparation of specialty items and customer requests to verify accuracy in production.

Trained numerous kitchen personnel from ground up to take on challenging stations such as the Brazilian churrasqueria style meat and Garde Manger at the French restaurant.

Monitored quality, presentation and quantities of plated food across line.

Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

05/2015 to 06/2016

Executive Sous Chef

Royal Oaks Country Club Dallas, TX

Number # 2 in the Best Country Club Elite category 2016.

The best trend setter on the list “Avid Golfer Magazine.

Selected finalist among the best country club burgers by Golf Digest.

Six food outlets, and banquets.

Many wine dinners, and Theme nights.

48 hours Sous Vide Beef Short ribs; Pear Carpaccio with crispy Prosciutto di Parma; Cedar plank Salmon; Veal and Black Truffle Meat Loaf; Texas Coffee crusted New York Steak.

Assessed inventory levels every daily and placed orders to replenish goods before supplies depleted.

Utilized local, fresh food products to support local economies and showcase community support.

Supervised preparation of specialty items and customer requests to verify accuracy in production.

06/2016 to 12/2019

Executive Chef

Royal Oaks Country Club Dallas, TX.

Considered seasonal product pricing and availability in development of promotional dishes and menu selections.

Created exciting dishes to draw in clientele and increase revenues.

Developed innovative brew pub menu with over 48 offerings.

Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.

Prepared mise en place every day to promote efficient preparation of signature dishes.

Performed financial analysis and recommended effective methods to cut costs.

Managed kitchen staff team of 36 and assigned various stages of food production.

Oversaw hiring, training and development of kitchen employees.

Coordinated and executed menu planning, recipe development and daily restaurant operations.

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Maintained labor at under 42 % to promote long-term business profitability.

EDUCATION

2015

2013

Serve Safe Certification

2009

Diploma

Maritime Professional Training, Ft. Lauderdale, Fla. USCG Captain License

1983

Business Administration

Phillips College New Orleans, La.

1981

Diploma

LE CHEF DE CUISINE DE LA LOUISIANE New Orleans, La.

CHEF APPRENTICE PROGRAM. . Apprenticed at star Hotels and Restaurants in the city of New Orleans as: New Orleans Hilton, New Orleans, La.[Continental Cuisine]; Restaurant Jonathan's with celebrity Chef Tom Cowman. New Orleans. La.[ French Creole Cuisine]; Jonah's Restaurant, Hyatt Regency Superdome. New Orleans. La. French Creole Cuisine.

1979

Diploma

Chapman School of Seamanship and Maritimes Arts Stuart, Fla

1979

Business Administration

Universidad Católica de Puerto Rico Ponce, PR

1978

Florida Institute of Technology Jensen Beach, Fla

1977

Kansas State University Manhattan, Kansas

1975

Diploma

St. Johns Military School Salina, Kansas

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