Sign in

Food Safety Executive

Richmond, BC, Canada
May 16, 2020

Contact this candidate


Jeffrey Cheung

**** ***** ***. ********, ******* Columbia

Phone #: 604-***-****


Objective: To continually obtain and teach the skills and knowledge necessary to provide exceptional service in the culinary arts industry industry while working in a leadership role.

Education: 2014 Vancouver Community College

1155 Broadway E, Vancouver, Completed Culinary Apprenticeship Level 2

Work Experience:

December 2018 – April 2019 Hakuba Brew Pub (Nagano, Japan)

December 2019 – April 2020 Executive Chef

• Opening the restaurant and put together systems and procedures for the kitchen

• Built purchase journals, food cost formula sheets on Excel

• Purchasing necessary equipment for daily operations

• Creating weekly International themed dishes featuring local produce

April 2019 – December 2019 Tokyo American Club (Tokyo, Japan)

1st Cook

• Responsible for creating Western culinary dishes for American concept restaurant

• In charge of barbecue/grill station for multiple high-volume restaurants within the Club

• Assist Executive Chef in writing recipes in English for staff

• Assist in writing food safety/allergy guidelines in English for staff training

• Expedites the line and front of house staff ensures food is up to club standards

January 2018 – November 2018 Room Two-Ten (Sydney, Australia)

Executive Chef

• Creating and executing menus for breakfast, lunch and dinner with focus

• Put together recipe sheets, order guides and daily cleaning schedules

• Maintained food and labor costs along with the owner’s expectations

May 2014 – January 2015 Bistro Pastis (Vancouver, Canada)January 2016 - October 2017 Sous Chef

• Proficient in Scheduling, food costing, menu development, ordering, hiring,

• Organized and operated all of the restaurant’s stations

• Training and supervising of new cooks as well as delegating tasks

December 2015 – May 2016 Vancouver Marriott Airport

2nd Cook

• Focus on Western & International cuisine.

•Planned and executed daily fresh sheet for lunch and brunch services

• Prepared and plated for large banquets and buffets

• Designated Culinary staff representitive for bi-weekly hotel meetings

August 2014 – August 2015 Hyatt Regency Vancouver Hotel

Cook 4

• Focus on Western & International cuisine.

• Maintain Hyatt Brand Standards and Health Department Requirements

• Remain highly visible and be readily available for guests at all times

• Perform all shift checklist responsibilities above and beyond

• Ensure quality and freshness of ingredients

November 2011 – May 2014 Blue Canoe Waterfront Restaurant

Chef de Partie

• Focus on Western seafood cuisine.

• Supervised all activities in the absence of the chef to insure the same standard of quality

• Provide leadership both on and off working hours to maintain team spirit

•Supervised cleaning and sanitation procedures at completion of each shift

•Completed level 2 Apprenticeship with ITA

June 2006 - June 2011 Shady Island Seafood Bar & Grill

Line Cook • Worked on cold station and fryers

•Learned and practiced basic food preparation and mise en place.

• Understood sense of urgency due to high volume restaurant

Certifications •Food Safe level 1

•Certificate of Professional Cook 2

•CPR Certification

Contact this candidate