Abla Adel

Culinary professional with 15+ years of leadership experience in high-volume restaurants, luxury hospitality, airport lounges, and corporate dining. Proven success in menu development, food cost management, inventory control, purchasing, team leadership, staff development, and operational excellence.

Culinary Lead - SpaceX - Hawthorne, CA

(2024-02)

• Lead culinary operations within a high-volume corporate dining environment serving thousands of employees daily.
• Supervise, train, and mentor culinary staff while maintaining operational excellence and food quality standards.
• Manage inventory, purchasing, receiving, vendor relations, and cost-control initiatives.
• Assist with menu development, recipe standardization, and production planning.
• Ensure compliance with all food safety, sanitation, and HACCP standards.
• Coordinate daily kitchen operations while maintaining efficiency in a fast-paced environment.
• Support staffing, scheduling, onboarding, and employee development.

Sous Chef - Margo - Culver City, CA

(2021 - 2024)

• Oversaw daily kitchen operations, staffing, scheduling, and labor management.
• Conducted interviews, hired, trained, supervised, and led the culinary team.
• Managed inventory, ordering, and prep lists to support daily kitchen operations.
• Created seasonal menus, specials, and standardized recipes.
• Assisted the Executive Chef with budgeting, forecasting, and operational planning.
• Ensured compliance with food safety, sanitation, and company standards.
• Led the pass during busy dinner services, maintaining quality and consistency.

Executive Sous Chef - Salt Air Venice / Yours Truly - Venice, CA

(2017 - 2021)

• Oversaw daily kitchen operations, staffing, scheduling, and labor management.
• Managed inventory, purchasing, vendor relationships, and food cost controls.
• Created seasonal menus, specials, and standardized recipes.
• Conducted interviews, hired, trained, and developed kitchen staff.
• Ensured compliance with food safety, sanitation, and company standards.
• Assisted the Executive Chef with budgeting, forecasting, and operational planning.
• Led kitchen operations during high-volume service periods while maintaining quality and consistency.

Executive Chef - Virgin Atlantic Clubhouse - Los Angeles, CA

(2013 - 2017)

• Directed all culinary operations for a luxury international airport lounge.
• Supervised and developed a team of more than 30 culinary professionals.
• Created seasonal menus, recipes, and food presentation standards.
• Managed food and labor costs, inventory, purchasing, and vendor relationships.
• Developed training programs, performance evaluations, and operational procedures.
• Maintained exceptional guest satisfaction while ensuring consistent food quality and service standards.
• Oversaw compliance with all health, safety, and sanitation regulations.

Executive Sous Chef - Qantas First Class Lounge - Los Angeles, CA

(2009 - 2013)

• Assisted in managing all back-of-house operations for a luxury international first-class lounge.
• Trained and supervised culinary staff while maintaining premium service standards.
• Managed ordering, inventory control, scheduling, and production planning.
• Ensured adherence to specifications and standards established by Chef Neil Perry and Rockpool Group.
• Led kitchen operations during Executive Chef absences.
• Maintained food quality, consistency, and sanitation standards in a high-volume environment.
• Assisted with menu execution, employee development, and operational leadership.

Associate Degree - Hospitality Management - Art Institute of California – Santa Monica