Executive Chef

Lawrence D. Duncan

**** ******* **., *********, ** 94534, 510-***-****

E-MAIL: **********@*****.***

Education:

California Culinary Academy - graduated 5/88

College of the Redwoods - Restaurant Management 1982

Eureka High School - 1981 (Restaurant Operations R.O.P. program 2years)

Achievements / Certificates of Merit:

Food Handler’s Certification

2016

ServeSafe Certificate

2016

Culinary Art Show, First Place

1981

Culinary Art Show, Best of Show

1981

CCA, Professional Chef’s Training

1988

Employee of the Year

1993

Butchery Training

1996

Culinary, MVP

1997

Education and Goals

I graduated from the California Culinary Academy in May, 1988 and have continued to refine my skills and ideas through membership in the Chef’s Association of the Pacific Coast, the American Culinary Federation and various continuing education seminars and classes. I have pursued a career as a chef from high school in the HROP Restaurant Operations courses, through my military career cooking and correspondence courses, Hotel and Restaurant Management course at the College of the Redwoods and into the California Culinary Academy with the same goal in mind. It is my desire to continue to hone my skills achieving ever-higher standards for myself while at the same time, fostering the love of culinary arts through mentoring and effective leadership.

Through my formal education and practical experience I have become proficient at employee supervision, shift scheduling, ordering and receiving stock and maintaining food and labor costs below budget. At the same time, I have been given the opportunity to be creative with menu planning and employee development programs.

It remains my goal to continue growing my skills and teaching others. I am interested in continuing education to enable me to remain enthusiastic, keep refreshing my ideas and exposing others and subsequently myself to new or different schools of thought on both new and classical cuisines and methods.

Work History

Epicurean – University of Holy Names

Executive Chef

12/17 – 01/18

Blue Crew

(Centerplate, Airbnb/Flagship, Spectra Foods)

As Needed

04/17 – Ongoing

Green Valley Country Club

Sous Chef

03/16 – 11/16

Creative Touch Catering

San Mateo Event Ctr., Conventions & Catering

Executive Chef

01/14 – 01/16

CableCom

Commercial Rebuild

4/12 – 01/14

Ovations – Mountain Winery

San Mateo Convention Center & Monterey Convention Center

Executive Chef / Chef D’ Cuisine

04/10 – 04/12

12/07 – 04/10

Guckenheimer - Various Locations

Executive / Lead Chef

08-05 – 11-07

Classical Catering Newark, CA 94560

Chef / Owner

01-05 to 03/12

San Jose Medical Center, San Jose, CA 95112

Exec. Chef, Asst. Dir. Nutritional Services

6-01 to 12-04

Cathedral Hill Hotel, San Francisco, CA 94109

Executive Chef

3-98 to 6-01

Palace Hotel, San Francisco, CA 94105

Garde Manger & Banquet Sous Chef

First Cook Garde Manger, Head Pantry

3-91 to 3-98

4-88 to 1-89

References Available

References:

Paul F. Curley, Executive Chef

Ovations – 650-***-****

Kenneth E. Smith, Director, Nutritional Services

Regional Medical Center – 408-***-****

Bruce Patton, Executive Chef

Cathedral Hill Hotel – 415-***-****

Dave Harris, Principal / Owner

Harris Home Services – 650-***-****

Contact this candidate