Manager Food Service

****B Lindenbrook St. Fairfax VA ***** 703-***-**** ************@*******.***

ANITA CHEONG

Objective

Become a vital and important member of a management team and to be appreciated for my skills and energy that I bring to the team

Technical Skills/Proficiencies

·Therapeutic diet supervision with special attention to allergies and patient care

·Cake decorating Baking, Candy making

·Motivating staff to work as a team to accomplish proficiently levels

·Reorganizing and storing supplies to maximize space

·Inventory control and creative use of excess inventory

·Sanitation control and education

·Completion on Chef Apprenticeship – Hilton Hotel Toronto

·Strong Culinary Skills especially in Ethnic Cuisines

Experience

Aug 2018 to Present Guest Services Inc.

·Corporate Support Chef Manager

·Travelling to different Units to cover positions as needed

·All the Following Items

Aug 2017 to Aug 2018 Guest Services

Washington D.C.

·Executive Chef Pavilion Café National Gallery of Art

·Ordering, Inventory, and cost control Using Us Foods Website

·Employee training in sanitation and safety

·Creating Seasonal menus for Café, and Jazz in the Garden

·Arranging seasonal tastings for Client

·Creating new desserts for sale

·Executing Caterings for Client

Aug 2016 to June 2017

Compass Group

Washington D.C.

·Assistant Director Ingleside of rock Creek

·Supporting Culinary when Ingleside did not have an Executive Chef

·Catering Manager. Working with Ecatering- inputting caterings, adjusting caterings when needed, ordering and scheduling, Supervising staff during functions

·Meeting with clients and residents to create large and small functions of all purposes

·Supervising Kitchen staff in day to day operations

·Efinance, Inventory, Mycompass, Myorders,

·Supervising Café – Cash register accounting, Menus, Creating Specials for Café to increase sales

·Creating Special menus for holidays in dining rooms

Sept 2014 to Aug 2016 Compass group Rockville MD

·Resident Service Manager Hebrew Home

·Supervising Kitchen Area with 45+ employees, Scheduling, Payroll, Resident Menus, Receiving food and supplies, Employee training and education. Establishing job flows and duty lists. Implementing New Admit Basket and Gold Star programs

Sept.2013 to Sept.2014 Compass Group Washington DC

·Resident Service Manager The Methodist Home

·Supervising Kitchen Area with 25+ employees, Scheduling, Payroll, Resident Menus, Webtrition, Efinancece, Mystaff, Ordering, receiving and storing inventory. Employee education and training

March 2010 to Oct. 2013 The Reston Hospital Reston VA

·Kitchen Supervisor

·Supervising kitchen area with 20+ employees, Scheduling, receiving food and supplies, organizing walk-in refrigerator and freezer

Education

George Brown College

Toronto Ont. Canada

Food and Beverage Management

·Cooking, Accounting, Bartending, Staffing and computer courses

·Worked in the school restaurant as a wait staff, chef, bartender and manager

George Brown College

Toronto Ont. Canada

Food Service Supervision

·Therapeutic diet writing, Psychology, Sanitation

Awards/Accomplishments

DC Safe Food Handler’s license

March 2017

Montgomery County Food Manager License

ServeSafe

Northern Virginia Food Manager Licenses

Dec.2014

Dec 2016

Aug. 2006

Chef Apprenticeship Hilton Toronto Canada

Grarde Mange, Pastry and Line cooking

Aug. 1990

Reunalt International Award Toronto Canada Sept. 1989

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