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Executive Food Service

Location:
Vienna, VA
Salary:
65.000
Posted:
September 04, 2020

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Resume:

MUN CHEONG

****B Lindenbrook St. Fairfax, VA ****1 703-***-****

adftos@r.postjobfree.com

OBJECTIVE

To lead and inspire co-workers and create a harmonious work environment

dedicated to excellent customer service

QUALIFICATIONS

Over 30 years in the food and hospitality industry, throughout the years

worked in increased responsibly positions and excelling.

EXPERIENCE

Oct. 2016 Executive Chef, Aramark-National Museum of the Marine Corps

Supervising kitchen area

June 2020

Coordinating all catering (staffing, menus, and equipment)

Ordering and receiving weekly inventory

Used Microsoft Outlook, Kronos, CaterTrax

Hiring personnel, payroll, scheduling, and personal evaluations

Dec. 2014 Catering Chef, Boeing Headquarters with Sodexo Management

Supervising kitchen area

Oct 2016

Using CaterTrax and Market Connection Software

Ordering and receiving weekly inventory

Coordinating all catering (staffing, menus, and equipment)

March Executive Sous Chef, French Embassy

2013

Supervising kitchen area

Dec. 2016

Market connection

Inventory, Storage, Sanitation

Daily and weekly menus for cafeteria

Coordinating large and small events

Coordinating dining room and banquets

April 2010 Executive Sous Chef, TPC Potomac

Hiring personnel, payroll, scheduling, and personal evaluations

March

Planning daily menus

2013

Oct. 2016 Executive Chef, Aramark-National Museum of the Marine Corps

Supervising kitchen area

June 2020

Coordinating all catering (staffing, menus, and equipment)

Ordering and receiving weekly inventory

Used Microsoft Outlook, Kronos, CaterTrax

Hiring personnel, payroll, scheduling, and personal evaluations

Preparing purchasing orders, and receiving food and supplies

Planning and executing employee education, large and small banquet functions

June 1998 Executive Sous Chef, The Hay Adams Hotel

April 2010

Hiring personnel, payroll, scheduling, and personal evaluations

Planning daily menus

Preparing purchasing orders, and receiving food and supplies

Planning and executing employee education

Coordinating large and small banquet functions

Preparing and receiving food and supply orders

Sept. 1995 Executive Sous Chef, Willard Inter-Continental Hotel

Supervising kitchen area

June 1998

Planning daily menus and specialty eastern menus

Co-coordinating large and small banquet functions

Staff in-service education (sanitation/equipment use)

Liaison for coordination of food service requirements for diplomatic functions

Personnel evaluations, payroll, and scheduling

March 1990 Executive Sous Chef, Hotel Inter-Continental Toronto

Supervising kitchen area

June 1995

Organizing kitchen brigade

Planning menus and daily TABLE D HOTE

Food purchasing, receiving and storage control

Training and appraising staff

EDUCATION/TRAINING

Jan. Human Resource Supervision and Training

1992

Jan. Singapore Hotel Association, Training Education College

1979

1981

June College Co-op Field Placement in Shangri-La Hotel, Singapore

1981

Aug.

1981

Oct. Safe Serve Certification

2019



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