Chil Chong
BALTIMORE,MD
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Knowledge in Asian Food, Italian, Sushi.
Overview
13
13
years of professional experience
Work History
Executive Chef
Nori Sushi And Noodles
06.2017 - 12.2020
- Sales increase 20% annually.
- Modernized work processes to reduce guest wait times and boost daily output.
- Participated in food tastings and taste tests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Chef
Ruby8 Noodles And Sushi
03.2013 - 03.2017
- Sales increased 20% annually from 2013-2017
- Done many as 1500 covers in a day
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Chef
Maxie Pizza Bar And Grille
03.2008 - 01.2013
- Set up and broke down kitchen for service.
- Modernized work processes to reduce guest wait times and boost daily output.
- Participated in food tastings and taste tests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Education
BBA - Investment Banking
University Maryland
College Park, MD05.1993
Skills
- Vendor Relations
- Restaurant Operation
- Inventory Control
- Cost Control
- Attention to Detail
- Recipe Development
- Delegating Work
- Operations Management
- Menu Planning
- Food Preparation and Safety
- Equipment Maintenance
Timeline
Executive Chef
Nori Sushi And Noodles
06.2017 - 12.2020
Executive Chef
Ruby8 Noodles And Sushi
03.2013 - 03.2017
Executive Chef
Maxie Pizza Bar And Grille
03.2008 - 01.2013
BBA - Investment Banking
University Maryland
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