LD Leroy Duncan

Minneapolis, MN ***** 702-***-****

aduh8k@r.postjobfree.com

PROFESSIONAL

SUMMARY

i graduated A.I. in 1992. From there i went into the hotel industry where i was fortunate enough to work under some of finest chefs in minnesota. among them were embassy suites, sheridan,marriott, millennium,the grand,and the marquette. from there i worked casinos and bars to get that tough bar experience

SKILLS Food Stock and Supply

Management

Equipment Purchasing

Verbal and Written

Communication

Staff Supervision and

Coordination

Staff Training

Special Events and Catering

Vendor Relations

Instruction and Delegation

Staff Scheduling

Current in Culinary Trends

Order Management

Kitchen Staff Management

Menu Planning

Quality Assessments

Meal Preparation

Food Prep Planning

Ingredient Selection

BOH Operations

Team Leadership

Quality Control and Oversight

Hiring, Training and Development

Safe Food Handling

Delegating Work

Catering and Events

Garnishing and Plating

WORK HISTORY EXECUTIVE CHEF 05/2022 to 09/2022

The Minneapolis Womans Club Minneapolis, MN

Developed kitchen staff through training, disciplinary action and performance reviews.

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.

Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.

Generated employee schedules, work assignments and determined appropriate compensation rates.

Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Planned promotional menu additions based on seasonal pricing and product availability.

Placed orders to restock items before supplies ran out. EXECUTIVE CHEF 04/2021 to 05/2022

Involve Minnesota Minneapolis, MN

Developed kitchen staff through training, disciplinary action and performance reviews.

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.

Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.

Generated employee schedules, work assignments and determined appropriate compensation rates.

Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Oversaw business operations, inventory control, and customer service for restaurant.

Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Planned promotional menu additions based on seasonal pricing and product availability.

Placed orders to restock items before supplies ran out. Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Verified compliance in preparation of menu items and customer special requests.

Collaborated with staff members to create meals for large banquets. Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

LINE COOK 06/2019 to 04/2021

The Nicollet Island Inn Minneapolis, MN

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Created identical dishes numerous times daily with consistent care, attention to detail and quality.

Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

Maintained well-stocked stations with supplies and spices for maximum productivity.

Prepared food items such as meats, poultry and fish for frying purposes. Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Grilled meats and seafood to customer specifications. Transitioned between breakfast and lunch service.

GRILL COOK 05/2017 to 06/2019

The Cheesecake Factory Minneapolis, MN

Cleaned and maintained kitchen equipment regularly. Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.

Prepared food items such as meats, poultry and fish for frying purposes. Grilled meats and seafood to customer specifications. Checked each food item for freshness and provided feedback to kitchen supervisor for removal.

Handled portion control activities according to specified instructions provided by chef.

Prepared average of 200 orders each shift.

Restocked stations and supplies during slower periods between rushes. Cleaned food preparation equipment, work areas and counters or tables. GRILL COOK 05/2017 to 06/2019

The Cheesecake Factory Las Vegas, NV

Cleaned and maintained kitchen equipment regularly. Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.

Prepared food items such as meats, poultry and fish for frying purposes. Grilled meats and seafood to customer specifications. Checked each food item for freshness and provided feedback to kitchen supervisor for removal.

Handled portion control activities according to specified instructions provided by chef.

Prepared average of 200 orders each shift.

Restocked stations and supplies during slower periods between rushes. Cleaned food preparation equipment, work areas and counters or tables. Grilled, cooked and fried foods such as french fries, eggs and pancakes. Garnished finished meats with sauces and toppings for flavor or appearance.

GRILL COOK 07/2015 to 05/2017

John Cutters Steakhouse And Casino Las Vegas, NV Cleaned and maintained kitchen equipment regularly. Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.

Prepared food items such as meats, poultry and fish for frying purposes. Grilled meats and seafood to customer specifications. Checked each food item for freshness and provided feedback to kitchen supervisor for removal.

Provided support to crew members through all facets of food preparation and delivery.

Handled portion control activities according to specified instructions provided by chef.

Prepared average of 200 orders each shift.

Restocked stations and supplies during slower periods between rushes. Cleaned food preparation equipment, work areas and counters or tables. Prepared ingredients and cooked food using standardized recipes and food preparation checklists.

Grilled, cooked and fried foods such as french fries, eggs and pancakes. LINE COOK 04/2013 to 05/2015

Echo & Rig Las Vegas, NV

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Created identical dishes numerous times daily with consistent care, attention to detail and quality.

Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

Maintained well-stocked stations with supplies and spices for maximum productivity.

Grilled meats and seafood to customer specifications. Checked each food item for freshness and provided feedback to kitchen supervisor for removal.

Handled portion control activities according to specified instructions provided by chef.

Collaborated with servers to collect information about specific customer desires and dietary needs.

OWNER/CHEF DE PARTIE 07/2011 to 04/2013

Deli By The Bay Excelsior, MN

Maintained well-organized mise en place to keep work consistent. Operated all kitchen equipment safely to prevent injuries. Prepared items for roasting, sautéing, frying and baking. Rotated stock to use items before expiration date. Plated meals paying special attention to garnishes and overall presentation.

Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

Developed and cooked memorable dishes that brought new customers into establishment.

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers. Obtained fresh, local ingredients to lower grocery costs. Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.

EDUCATION Associate of Arts Biblical And Spiritual Studies 06/2003 Riverside City College, Riverside, CA

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