Monica Mitchell-Duncan
Somerset
Summary
Experienced Sous Chef and Catering Chef with extensive background in culinary arts, food styling, catering, and event planning. Skilled in menu development, food safety, inventory control, and team leadership.
Qualified Event Planner with solid background in catering and culinary arts. Extensive experience in menu planning and food preparation with notable achievements in improving kitchen efficiency and guest satisfaction. Demonstrated expertise in team leadership and maintaining high food safety standards.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Catering Sous Chef
Delaware North
East Rutherford, NJ
01.2019 - 01.2026
- Managed 3 supervisors and 13-25 cooks.
- Breakdown Banquet Event Orders to prepare prep sheet and to order food
- Created prep sheets, recipes, and handled monthly inventory.
- Created standard Standard Operating Procedures
- Created standardized recipes
- Coordinated with Front Of House for event execution
- Meet with clients/customers to coordinate the vision and expectations
- Supervised daily kitchen operations, ensuring high-quality food production and presentation.
- Developed and implemented menu items in collaboration with executive chefs to enhance guest satisfaction.
- Coordinated with front-of-house teams to ensure seamless service during large events.
- Streamlined kitchen operations by effectively managing food preparation, staff scheduling, and inventory control.
- Strengthened teamwork among kitchen staff through regular meetings, open communication channels, and fostering a collaborative working atmosphere.
Food Stylist
Various Media Campaigns
New York, NY
01.2007 - 09.2019
- Culinary demos for TV shows and live events.
- Styled food for campaigns (Laurie Hernandez, Dara Torres, Chef Carla Hall).
- Worked with major brands and magazines (O Magazine, Family Circle).
- Developed innovative plating techniques to elevate dish aesthetics for promotional materials.
- Researched current food trends to inform styling choices that resonate with target audiences.
Sous Chef / Catering Chef
Kent Place School
Summit, NJ
01.2018 - 05.2019
- Managed 5 employees
- Prepare batch-style meals for students and faculty.
- Develop salad bar concepts and menus for events.
- Ensure ServSafe compliance and maintain food safety logs.
- Collaborate with Executive Chef on inventory and waste control.
- Coordinated with the Executive chef and the Head Master to ensure that events were executed correctly
Sous Chef / Catering Chef
SAGE Dining
Summit, NJ
01.2016 - 01.2018
- Menu development for educational programs.
- Prepared meals for dignitaries and trustees.
- Assisted with cost control and inventory management.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Head Chef & Owner
Great Tastes Confections & Catering LLC
Somerset, NJ
01.2004 - 01.2016
- Supervised a staff of 4
- Full-service catering and event execution.
- Increased revenue through menu innovation.
- Hired and trained staff as needed
- Developed innovative menu items, enhancing customer satisfaction and loyalty.
- Directed culinary operations, ensuring high standards of food quality and presentation.
Culinary Instructor
ShopRite
New Jersey
01.2005 - 01.2012
- Conducted cooking classes and demos.
- Managed menu planning and ingredient sourcing.
- Developed and implemented culinary lesson plans for diverse age groups.
- Facilitated hands-on cooking demonstrations to enhance student engagement and skill development.
- Cultivated a positive classroom culture where creativity was valued while emphasizing food safety practices.
- Promoted healthy eating habits by integrating nutrition education into course content.
Community Liaison Officer
US Embassy
Seoul, South Korea
01.1994 - 01.1999
- Planned and executed events for expatriates and state dinners.
- Facilitated communication between embassy and local communities to enhance mutual understanding.
- Developed and implemented outreach programs addressing community needs and concerns.
- Led a team in organizing large-scale events, ensuring logistical efficiency and impactful outreach.
- Coordinated cultural exchange initiatives promoting bilateral relations through educational events.
Education
Bachelor of Science - Accounting/Business Administration
Franklin Pierce College
Rindge, NH05-1982
Associate of Science - Culinary Arts/Pastry Arts
Brookdale Community College
Lincroft, NJ05-2007
No Degree - Coursework
The Culinary Institute of America
New JerseySkills
- Knife skills
- Batch cooking
- Sous vide
- Plating
- Garnishing
- Inventory tracking
- Cost control
- Scheduling
- Staff training
- Kitchen operations
- Serve Safe compliance
- Allergen awareness
- Temperature control
- Food pairings
- Sanitation standards
- Food presentation
Certification
- ServSafe Certified
- Food Handler Certification
Timeline
Catering Sous Chef
Delaware North
01.2019 - 01.2026
Sous Chef / Catering Chef
Kent Place School
01.2018 - 05.2019
Sous Chef / Catering Chef
SAGE Dining
01.2016 - 01.2018
Food Stylist
Various Media Campaigns
01.2007 - 09.2019
Culinary Instructor
ShopRite
01.2005 - 01.2012
Head Chef & Owner
Great Tastes Confections & Catering LLC
01.2004 - 01.2016
Community Liaison Officer
US Embassy
01.1994 - 01.1999
Bachelor of Science - Accounting/Business Administration
Franklin Pierce College
Associate of Science - Culinary Arts/Pastry Arts
Brookdale Community College
No Degree - Coursework
The Culinary Institute of America
Skills
Knife skills, Batch cooking, Sous vide, Plating, Garnishing, Inventory tracking, Cost control, Scheduling, Staff training, American, Italian, Mexican, Chinese, Indian, ServSafe compliance, Allergen awareness, Temperature control