NATASHA DUNCAN
New Orleans,USA
Summary
Results-oriented Executive Sous Chef with expertise in kitchen operations, staff management, and budget maintenance. Skilled in sourcing high-quality ingredients and optimizing customer satisfaction. Trains and develops culinary teams to uphold standards while anticipating inventory needs to enhance kitchen efficiency. Provides leadership to ensure exceptional dining experiences and achieves organizational objectives through effective resource management.
Overview
4
4
years of post-secondary education
22
22
years of professional experience
Work History
Executive Chef
Support Feed
New Orleans, LA
09.2025 - Current
- Managed kitchen team, ensuring high standards of food quality and safety.
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Coordinated with suppliers for fresh produce and specialty items.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Identified needs of customers promptly and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Organized community outreach events to promote local resources and services.
- Collaborated with local organizations to address community needs and challenges.
- Facilitated workshops on health, education, and environmental awareness for residents.
- Engaged with community members to gather feedback and improve services offered.
- Provided training and guidance to new volunteers on best practices and procedures.
- Organized donation drives collecting items such as books, toys, clothes and furniture for those in need.
Executive Chef
Breads on Oak
New Orleans, LA
10.2024 - Current
- Managed kitchen team, ensuring high standards of food quality and safety.
- Oversaw kitchen operations, maintaining efficiency during peak service times.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Led recipe development, ensuring consistency and flavor across all dishes.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Trained staff on cooking techniques and food presentation standards.
- Instructed kitchen staff on various culinary techniques to enhance skills.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Coordinated with suppliers for fresh produce and specialty items.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Performed financial analysis and recommended effective methods to cut costs.
Executive Chef
Espiritu
New Orleans
01.2025 - 03.2026
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Led kitchen team to ensure effective collaboration and high performance during service., ensuring high standards of food quality and safety.
- Trained staff on cooking techniques and food presentation standards.
- Led recipe development, ensuring consistency and flavor across all dishes.
- Implemented cost control measures to optimize kitchen expenses.
- Coordinated with suppliers for fresh produce and specialty items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised kitchen staff team to coordinate food preparation and production processes. and assigned tasks for various stages of food production.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
Executive Chef
Rooted Hospitality
Hampton Bays, New York
06.2023 - 10.2024
- Managed kitchen team, ensuring high standards of food quality and safety.
- Oversaw kitchen operations, maintaining efficiency during peak service times.
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Led recipe development, ensuring consistency and flavor across all dishes.
- Trained staff on cooking techniques and food presentation standards.
- Coordinated with suppliers for fresh produce and specialty items.
- Implemented cost control measures to optimize kitchen expenses.
- Collaborated with front-of-house team for seamless dining experiences.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Sous Chef
Messina's At The Terminal
New Orleans, LA
02.2017 - 07.2024
- Performed as head chef to maintain team productivity and restaurant quality.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Enhanced customer satisfaction and team operations through structured leadership and performance oversight.
- Led kitchen and field staff to achieve department objectives, uphold standards, and adhere to budget.
- Elevated team member performance, ensuring consistent delivery of high-quality meals.
- Communicated regularly with kitchen and front-of-house staff to ensure smooth operations.
- Assisted with interviewing, hiring and training kitchen personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Developed and updated seasonal menus to enhance culinary offerings.
Banquet Supervisor
Sha'Jolly's Restaurant & Catering
New Orleans, LA
06.2006 - 03.2017
- Reviewed banquet event orders to determine room layouts and schedule staff.
- Coordinated staff to arrange tables, chairs, and equipment for functions, ensuring optimal setup for guest experience.
- Organized and laid out buffet equipment, food displays and other items.
- Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
- Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
- Collaborated with department staff to prepare food items in accordance with recipes and standards for events.
- Directed presentation and portioning of food for banquet functions.
- Orchestrated breakdown of rooms and cleanup to return event spaces to original order.
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
- Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
- Reviewed food quality and appearance to identify and address gaps in employee knowledge and performance, enhancing overall service standards.
- Designed and customized banquet packages for business dinners, sales presentations, club meetings, weddings, and charity events, tailoring offerings to client needs.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
Store Manager
Dunkin' Donuts Franchising
Providence, RI
05.2004 - 04.2006
- Strengthened work flow productivity by hiring, managing and developing top talent.
- Managed inventory tracking and physical inventory counts to minimize loss.
- Monitored employee performance and identified performance gaps for corrective action.
- Monitored employee performance and addressed performance gaps to enhance team effectiveness.
- Updated store signage to ensure clarity and compliance with branding standards.
- Evaluated store performance and incorporated feedback to implement improvement plans.
- Hired, managed, and developed top talent to strengthen workflow productivity and team capability.
- Built customer confidence by actively listening to concerns and complaints and quickly resolving issues.
- Generated repeat business by responding to customer concerns with friendly and knowledgeable service.
- Identified operational issues and implemented appropriate process improvements to promote workplace safety and productivity.
- Identified operational issues and implemented process improvements to enhance workplace safety and streamline productivity.
Education
Bachelor of Science - Business Administration And Management
New Horizons Computer Learning Center
New Orleans, LA 08.2013 - 03.2017
Associates Of Culinary Arts & Science - Culinary Science
Nunez Community College
Chalmette, LASkills
- Culinary Operations Management
- Menu development
- Food Preparation
- Food safety standards
- Safe Food Handling
- Quality control
- Quality assurance
- Inventory Management
- Ordering and Requisitions
- Cost Control and Budgeting
- Cost control measures
- Portion Control
- Garnishing and Plating
- Order management
- Culinary techniques
- Recipe creation
- Communication skills
- Kitchen Management
- Kitchen operations
- Staff management
- Staff scheduling
- Staff Training
- Staff development
- Coaching and mentoring
- Performance Coaching
- Team Leadership
- Satisfaction strategies
- Team collaboration
- Communication skills
- Effective communication
- Problem solving
- Leadership skills
- Hygiene policy implementation
- Supply chain coordination
- Process improvements
- Customer Service
- Food pairing
- Order management
- Quality oversight
- Talent acquisition
- Communication skills
- Customer service
- Inventory management
- Staff training
- Hygiene policy implementation
- Coaching and mentoring
- Customer service
- Culinary Operations Management
Timeline
Executive Chef
Support Feed
09.2025 - Current
Executive Chef
Espiritu
01.2025 - 03.2026
Executive Chef
Breads on Oak
10.2024 - Current
Executive Chef
Rooted Hospitality
06.2023 - 10.2024
Sous Chef
Messina's At The Terminal
02.2017 - 07.2024
Bachelor of Science - Business Administration And Management
New Horizons Computer Learning Center
08.2013 - 03.2017
Banquet Supervisor
Sha'Jolly's Restaurant & Catering
06.2006 - 03.2017
Store Manager
Dunkin' Donuts Franchising
05.2004 - 04.2006
Associates Of Culinary Arts & Science - Culinary Science
Nunez Community College