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Executive Food Service

Location:
Vienna, VA
Salary:
60.000
Posted:
March 27, 2021

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Resume:

MUN CHEONG

****-* *********** **.

Fairfax VA ***31

703-***-****

adk70o@r.postjobfree.com

Education and Training

January 1992-Human Resource Supervision and Training

January 1979 to 1981-Singapore Hotel Association, Training Education College

Food and Beverage Management Course: Marketing, basic computer operations, and advanced food preparation and accounting

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

Work History

Oct.2016 to Present Executive Chef The Marine Corp Museum Quantico VA

Coordinating all caterings and staffing to include the Marine Corp Ball, Ordering and receiving weekly inventory, menus, equipment .

Dec.2014 to Oct. 2016 Catering Chef Boeing Headquarters with Sodexo Management

Using CaterTrax, and Market Connection Software, Ordering and receiving weekly inventory Coordinating all Caterings-Staffing, menus, equipment

March 2013 to Dec. 2014 Executive Sous Chef French Embassy

Supervise kitchen Area. Using CaterTrax, And Market Connection Software, Ordering and receiving weekly inventory, Coordinating all Caterings-Staffing, menus, equipment

April 2010 to March 2013 Executive Sous Chef TPC Potomac MD

Supervising kitchen Area, Market connection, Inventory, Storage, Sanitation, Daily and weekly menus for cafeteria, Coordinating large and small event.

June 1998 to April 2010 Executive Sous Chef The Hays-Adams Washington DC

Supervising kitchen area, 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

Qualifications

Over 30 years in the food and hospitality industry, throughout the years worked in increased responsibly positions and excelling. Organization Kitchen Brigade, planning menus, specialty eastern menus, training and evaluating staff, hiring personnel, payroll, scheduling, food requisition and quality control, food purchasing, coordinating large and small banquet functions. Liaison for co-ordination of food service requirements for diplomatic functions.



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