Summary
Overview
Work History
Education
Skills
Accomplishments
Notable Accolades, Events and Volunteer Work
Languages
Timeline
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Michael Eng

Piscataway,NJ

Summary

Culinary professional prepared for leadership in dynamic kitchen environments, with focus on excellence in food quality and service. Extensive experience in supervising kitchen operations and mentoring staff. Reliable team collaborator with commitment to achieving high standards and adapting to changing needs. Expertise in menu development and inventory management.

Overview

14
14
years of professional experience

Work History

Chef Manager

Rutgers University Dining Services
12.2021 - 04.2025
  • Directed daily food production for high-volume campus dining operations, ensuring timely and visually appealing meal service across hot and cold stations.
  • Supervised and trained diverse kitchen staff, including full-time cooks and student workers, fostering a high-performing and safety-focused team.
  • Enforced rigorous sanitation and food safety standards in compliance with health regulations and university policies.
  • Managed food cost controls through effective portioning, waste reduction, and vendor relationships.
  • Contributed to menu planning and cycle menu execution, aligning offerings with dietary trends and student preferences.
  • Maintained accurate inventory records and executed timely ordering to ensure seamless kitchen operations.
  • Coordinated and led catered university events, ensuring quality, presentation, and service standards were upheld.
  • Collaborated with cross-functional teams including Food & Beverage Management to support broader dining service goals.

Executive Chef

Complete Care at Green Knoll
01.2020 - 10.2021
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.

Event Chef

Riviera Caterers
06.2016 - 01.2020
  • Managed large events and parties in the NY Metropolitan Area
  • Lead a team of 120 staff to ensure events ran smoothly
  • Reinforced a positive team culture within the kitchen staff by fostering open communication channels and providing regular opportunities for professional development.
  • Assisted in the growth of the catering business through successful collaborations with external event spaces, expanding available venue options for clients.
  • Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.

Catering Chef

Sonnier & Castle Catering
08.2011 - 01.2020
  • Served cocktail parties and special dinner functions from 15 people at a private home to 1500 people at the Jacob Javitz Center
  • Learned specific organizational skills and logistics in managing a large staff and producing a fine product held to a high standard
  • Evaluated event success through post-event debriefs, identifying areas for improvement to continually refine catering processes.

Executive Chef

Feast Restaurant
08.2016 - 05.2017
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

Education

Culinary Arts Diploma -

Institute of Culinary Education
New York, NY
01.2011

Bachelor of Science - Economics

Rutgers University
New Brunswick, NJ
01.2009

Skills

  • Food safety
  • Banquets and catering
  • Menu planning
  • Culinary expertise
  • Supply ordering
  • Recipe creation
  • Inventory supervision
  • Coaching and mentoring
  • Cost control
  • Batch cooking

Accomplishments

  • Competed in various culinary competitions through NACUFS and ACF having won numerous medals

Notable Accolades, Events and Volunteer Work

  • NACUFS Culinary Competition: Represented Rutgers University at the NACUFS Regional Conference Culinary Competition (Bronze and 2 Silver Medals)
  • ACF Market Basket Culinary Competition: Competed 3 times (2 Silver and Gold Medals)
  • James Beard House: Assisted with various dinners most notably with celebrity chefs Bobby Flay, Giada De Lorentis, Marc Forgione and Michael Voltaggio
  • U.S. Open Tennis Tournament: worked 5 seasons with Tony Mantuano's Wine Bar Food, inside Ashe Ashe Stadium serving 600-700k people
  • Japanese Restaurant and Food Show: Helped with demonstrations and showcases, including a sushi symposium by Masaharu Morimoto and his team
  • Star Chefs Rising Stars International Chef's Congress: organized student volunteers to coordinate instructional seminars given by up and coming new chefs

Languages

Chinese (Cantonese)
Native or Bilingual
Chinese (Mandarin)
Limited Working
Spanish
Professional Working

Timeline

Chef Manager

Rutgers University Dining Services
12.2021 - 04.2025

Executive Chef

Complete Care at Green Knoll
01.2020 - 10.2021

Executive Chef

Feast Restaurant
08.2016 - 05.2017

Event Chef

Riviera Caterers
06.2016 - 01.2020

Catering Chef

Sonnier & Castle Catering
08.2011 - 01.2020

Culinary Arts Diploma -

Institute of Culinary Education

Bachelor of Science - Economics

Rutgers University

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