Summary
Work History
Education
Skills
Accomplishments
Languages
Self Made Chef
Certification
Websites
Affiliations
References
Timeline
Work Availability
Work Preference
Software
Generic
Florence Duff

Florence Duff

Chef
South San Francisco,CA

Summary

Driven Chef with a passion for culinary arts and a track record of creating innovative dishes, showcased at Ark Las Vegas Corporation. Expert in international cuisine and ingredient sourcing, I excel in menu planning and client relationship building. Achieved substantial profit margin increases through strategic vendor negotiations and original recipe development. Seasoned professional in general and operations management with comprehensive experience leading teams, optimizing processes, and implementing cost-effective strategies. Skilled in strategic planning, staff development, and operational efficiency, consistently improving workflow and reducing costs. Proven track record of enhancing overall business performance through effective leadership and innovative problem-solving. Highly motivated professional with several years of entrepreneurial and management experience. Skillfully creates and maintains professional and loyal relationships with co-workers, staff and clients while managing administrative and sales employees. Comfortable working independently as manager and leader and as collaborative team member. Applies business acumen and experience and exercises decisive judgment to meet and exceed organizational goals. Take-charge professional delivering executive support and team leadership to business operations. Dependable and detail-oriented to manage multiple tasks and priorities. Broad experience includes office management, accounting, accounts receivable, invoicing, dispatching, database management, vendor negotiations and contract management. Recognized for exemplary customer service and team collaboration. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.

Work History

Private Chef

Self Employed Services
San Francisco , CA
02.2012 - 02.2024
  • Identified recipes through careful research and study of different cultures that could be used to create authentic, from scratch meals.

  • Monitored meals served for temperature and visual appeal.
  • Designed creative dishes to showcase culinary talents as requested by clients.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Organized special events and dinner parties for clients, including menu planning and presentation details.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Monitored inventory levels of food items and placed orders with vendors accordingly.
  • Labeled and froze foods for later consumption and provided instructions for reheating.
  • Created menus for clients that comprised fresh, locally grown food for farm-to-table dinner entrees.
  • Collaborated closely with each client to ascertain kinds of meals and foods that would meet needs.
  • Shopped for gluten-free, nut-free and dairy-free items.
  • Developed cost-effective recipes that met client's needs while staying within budgetary parameters.
  • Maintained cleanliness and safety standards within the kitchen area at all times.
  • Completed meal preparation for weekday breakfasts and lunches.
  • Planned and prepared meals for private clients according to dietary requirements and preferences.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Prepared meals for freezing by labeling and packaging each meal.
  • Ordered food supplies, ensuring freshness and quality of ingredients.
  • Stocked pantry with clients' favorite items.
  • Planned and prepared food following special diet needs.
  • Maintained clean and sanitized kitchen to reduce risk of illness or germ spread.
  • Demonstrated knowledge of regional cuisine styles by creating signature dishes inspired by various cultures.
  • Prepared various dishes using different cooking methods to bring out the flavor, texture, and taste of all kinds of foods.

Executive Chef

Ark Las Vegas Corporation
Las Vegas, NV
08.2002 - 10.2010
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Negotiated contracts with suppliers to secure competitive prices for ingredients.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Supervised food preparation staff to deliver high-quality results.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Trained kitchen workers on culinary techniques.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Checked quality of food products to meet high standards.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Resolved customer complaints regarding food quality or service promptly and professionally.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Coordinated with front-of-house staff regarding reservations and table management.
  • Worked effectively in team environments to make the workplace more productive.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Achieved cost-savings by developing functional solutions to problems.
  • Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
  • Managed inventory and supplies to ensure materials were available when needed.

Chef De Cuisine

Evvia / Kakkari Estiatorio
Palo Alto/SF, CA
11.1994 - 04.1999
  • Supervised food production to ensure quality standards were met.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Conducted regular tastings to evaluate flavor profiles of dishes.
  • Supervised food preparation staff to deliver high-quality results.
  • Assisted with preparation of meals during peak periods.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Trained new hires in proper kitchen procedures.
  • Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Managed staff of cooks, dishwashers, and other kitchen personnel.
  • Created recipes that kept customers coming back for more.
  • Planned menus based on seasonal availability of ingredients.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Maintained a clean and organized kitchen environment.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
  • Managed budget, labor, and direct operating expenses for operation.
  • Utilized various software and tools to streamline processes and optimize performance.
  • Worked effectively in team environments to make the workplace more productive.

Owner/ Chef

Self Employed Web
Redwood City, CA
07.1992 - 10.1994
  • Led startup and creation of operational procedures and workflow planning.
  • Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
  • Identified new opportunities for growth, expansion, and diversification.
  • Ensured compliance with local, state, and federal regulations.
  • Researched potential partners in order to expand services offered.
  • Managed daily operations of business, including hiring and training staff.
  • Employed and managed vendors by negotiating deliverables, cost and expected quality.
  • Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin.
  • Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
  • Reviewed legal documents related to business operations.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Developed strategic plans to increase profitability and efficiency.
  • Completed routine maintenance and repair.
  • Completed day-to-day duties accurately and efficiently.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Checked quality of food products to meet high standards.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Negotiated contracts with suppliers to secure competitive prices for ingredients.

Education

High School Diploma -

Westmoor High School
Daly City, CA
06-1980

Skills

  • Menu planning
  • International cuisine
  • Nutritional advice
  • Ingredient sourcing
  • Budgeting and cost control
  • Sanitation and safety
  • Client relationship building
  • Originality
  • Allergy awareness
  • Meal preparation
  • Love for culinary arts
  • Food presentation
  • Recipe development
  • Passion for culinary arts

Accomplishments

  • 7 New World Cuisine Steak & Seafood Restaurant LV
  • Saloon Bar & Grill LV
  • Tsunami Asian Restaurant, Venetian Resort Hotel LV
  • Yolos Mexican Grill, Planet Hollywood Rescort Hotel LV

Languages

English
Professional
Tagalog
Professional

Self Made Chef

Growing up as a self-taught chef and working my way up to become an executive chef has been a challenging yet rewarding journey. Starting cooking at an early age, I quickly fell in love with the art of creating delicious dishes and experimenting with different flavors. Over time, through hard work,dedication, and passion for culinary hobby into a successful career. Historically, the concept of self-taught chef has been prevalent throughout the culinary world. Many iconic figures, such as Julia Child and Gordon Ramsay, found success in the industry through their own determination and skill. 

These individuals have paved the way for aspiring chefs like myself, proving that normal training is not always necessary to achieve culinary greatness. 

One key figure who has had a significant impact on the field of self-taught  chef is Anthony Bourdain. Bourdain, a renowned chef, author,and television personality, inspired countless individuals to follow their culinary dreams and explore new flavors and technique. His adventures spirit and love for food brought a fresh perspective to the industry, encouraging chefs to break free from traditional norms and embrace creativity in their cooking. 

In addition to Bourdain, chef Jamie Oliver and Emeril Lagasse have also made significant contributions to the field of self-taught chef. These individuals have built successful careers through hard work, determination, and relentless pursuit of culinary excellence. Their unique cooking styles and innovative approach and their craft, inspiring a new generation of culinary talent. 

Despite the many positive aspects of being a self-taught chef, there are also challenges that comes with working your way up to become an Executive Chef. Without formal training, self-taught chefs may face difficulties in gaining recognition and respect within the industry. Some may struggle to keep with the latest culinary trends or lack of the technical skills that are typically taught in culinary schools. However, these challenges can also be viewed as opportunities for growth and self-improvement. Self-taught chefs have the freedom to experiment and explore their own unique cooking styles, allowing them to develop a truly distinct culinary voice. By honing their skills through hands-on experience and dedication, self-taught chefs can overcome the obstacles they may face and achieve success in their career. 

Looking towards the future, the role of self-taught chefs in the culinary world is likely to continue to grow and evolve. As the industry becomes increasingly diverse and competitive , there will be a greater demand for chefs who can bring fresh perspective and innovative approach to their cooking. Self-taught chefs, with their unique backgrounds and experience, will have a valuable role to play in shaping the future of the culinary world.

Certification

  • Chef of the year 2005 from Ark Las Vegas Corp.
  • The Food Network Top 5 Halloween Treats

Websites

Affiliations

I maintain a physical exercise daily like going for walks, prioritizing important task, enjoying a healthy meal, practicing mindfulness, engaging in a hobby, singing and dadancing spending time with loved ones and getting enough sleep.

References

References available upon request.

Timeline

Private Chef

Self Employed Services
02.2012 - 02.2024

Executive Chef

Ark Las Vegas Corporation
08.2002 - 10.2010

Chef De Cuisine

Evvia / Kakkari Estiatorio
11.1994 - 04.1999

Owner/ Chef

Self Employed Web
07.1992 - 10.1994
  • Chef of the year 2005 from Ark Las Vegas Corp.
  • The Food Network Top 5 Halloween Treats

High School Diploma -

Westmoor High School

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference

Work Type

Full Time

Software

Digital dining

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Florence DuffChef