Fairfax VA ***31
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
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
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.