DANNY CHOUNG

*** ***** ***** *******, ** *****. 845-***-****. adiv24@r.postjobfree.com

EDUCATED / EXPERIENCED CHEF

Versatile and creative chef with 15+ years' firsthand experience with various culinary setting and working as an executive chef for last ten years. Highly skilled and educated in supervising the culinary line to ensure the maintenance of superior food, sanitation and upholding company standards.

Staff Development

Customer Satisfaction

Leadership

International Cuisine

Kitchen Supervision

Self-motivated

Menu Development

Inventory Management

Enthusiastic

Budget & Cost Control

Educated Professional

Passionate

PROFESSIONAL EXPERIENCES

Executive Chef 2019– March 2020

Mrs. K’s Toll House / SIVERSPRING, MD

Responsible for menu development and execution of daily operation

Ensured food quality and sanitation

Responsible for HOH team members hiring and training.

Responsible for banquet menu and execution

In charge of purchasing and negotiating with vendors

Manage Food cost, RNM, Paper goods and Labor cost

Executive Chef 2017– 2019

YARD HOUSE / WASHINGTON, DC

Responsible for hiring, training and staffing of kitchen staffs

Ensured food quality and sanitation

Responsible for meeting monthly budgeted labor and food cost, coaching and developing HOH staff members, R&M in HOH, purchasing small wears, and HOH staff uniforms

Executive Sous Chef 2017 – 2017

TURE FOOD KITCHEN / BETHESDA, MD

Ensured compliance with food handling and sanitation standards

Managed department’s controllable expenses including food cost, supplies, and kitchen equipment

In charge of Ecosure and keeping it up to company standard, ordering and setting pars for order guide

Executive Chef 2016– 2017

FIRE BIRDS WOOD FIRED GRILL / GAITHESBURD, MD

Monitored the quality of the food to ensure that standards are met and guest expectations are correct

Responsible for the hiring, training, and disciplining of kitchen staffs and the daily operational book

Executive Chef 2010 – 2016

MATCHBOX ROCKVILLE, MD / 14TH, DC

Menu development

Divisions of duty include but are not limited to ordering, receiving, inventory, scheduling, quality control, budgeting / forecasting HOH labor, product procurement, vendor negotiations, invoice processing, counseling and termination of HOH employees and sous chefs

Responsible for the hiring, training, and disciplining of kitchen staffs

Financial management of an average food cost of 25-28% and a labor cost of 18%

Developed, implemented, and controlled procedures for purchasing and receiving areas

Donated teaching talent to Montgomery county college culinary students

Point person for all HOH R&M which includes coordinating all service calls and equipment maintenance schedules

Experienced in Micros, Menulink, Hotschedule, POS system

Executive Chef 2008-2010

CHART HOUSE ANNAPOLIS, MD

Banquet Cook / Internship 2006

FOUR SEASON HOTEL CHICAGO, IL

Sous Chef 2007-2008

CHART HOUSE ANNAPOLIS, MD

Catering Chef 2005-2006

SHELDON PARTY SERVICE, NY

Co-owner / Chef 2003-2005

MARU, CA

Co-owner / Chef 1997-2000

X-FACTOR CAFE, CA

EDUCATION

Associate Degree, Culinary Arts / The Culinary Institute of America, NY 2007

Criminal Justice / University of Nevada, Las Vegas, NV

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