ANDREW DUNCAN
St. Petersburg,FL
Summary
Dedicated hospitality professional with over 16 years of experience, seeking employment where hard work and passion are recognized. Always pushing to continue developing skills and knowledge, a restless spirit who never rests on his laurels. Strong work ethic, perseverance, and a calm, team-focused leadership style define this candidate's ethos.
Overview
6
6
years of professional experience
Work History
Executive Chef
Baba On Central
03.2021 - Current
- Develop seasonal menus, features, and large format dining options for buy-outs and catering
- Manage product and labor costs, ordering, scheduling and inventory
- Work directly with purveyors to source specialty food items to fit the Mediterranean concept
- Hands on management, including expo, cooking, prep and presentation
Chef De Cuisine
Seaworthy Fish + Bar
01.2020 - 02.2021
- Opened a new restaurant just prior to Covid Pandemic
- Oversaw all daily BOH operations
- Developed recipes and menu items
- Handled ordering + inventory management
- Worked Expo every night for 185-seat restaurant
- Personally handled all fish butchery
Executive Sous Chef - Sous Chef - Chef De Partie
Farmtable Cucina
02.2017 - 01.2020
- Worked every station/position from AM prep to Exec. Sous
- Managed inventory and purchasing
- Personally produced all hand-made pasta for busy Italian restaurant
- Developed dishes and recipes for menus
- Prepared and executed tasting menus
Education
Bachelor of Arts - Journalism
Franklin Pierce University
Rindge, NH2016
Skills
- Menu Recipe Development
- Food and Labor costing
- Seasonal/Market-Driven Cooking
- Ordering Inventory
- Scheduling and Time Management
- Expediting and hands-on management
- General MeatFish Butchery
Timeline
Executive Chef
Baba On Central
03.2021 - Current
Chef De Cuisine
Seaworthy Fish + Bar
01.2020 - 02.2021
Executive Sous Chef - Sous Chef - Chef De Partie
Farmtable Cucina
02.2017 - 01.2020
Bachelor of Arts - Journalism
Franklin Pierce University
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