Travis Duede
White Bear Lake,MN
Summary
Highly motivated culinary expert that excels in fast paced high-volume environments.
High-performing, offering over 15 years of restaurant experience.
Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. With a love for high volume venues.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Sous Chef
Momento
06.2023 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Create/ map/ price high end seasonal menus.
Market Manager
LSG Sky Chefs
06.2022 - 05.2023
- Liaised between senior management and front-line team members to implement effective changes and revitalize market growth.
- Networked in market to build partnerships and connections with prospects.
- Traveled to multiple kitchen sites to demonstrate products, answer questions and train staff.
- Built brand awareness in local market and increased penetration with proactive strategies.
- Collaborated with upper management to implement continuous improvements and exceed team goals.
Executive Chef
The Fair On 4, Mall Of America
08.2020 - 06.2022
- 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.
- Large banquet events. Prepare and work with coordinators to insure guest satisfaction.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
Bryant Lake Bowl
03.2018 - 06.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Come up with daily specials using local seasonal ingredients.
Sous Chef/ Head Chef
Cara Irish Pubs (Kieran's, The Local)
05.2016 - 05.2018
- Was promoted from Sous chef to Head Chef
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Large banquet and catering events during busy baseball season.
- Maintain and operate multi dining setting with large menus.
Sous Chef
Mystic Lake Casino
01.2014 - 05.2016
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Head Chef
Grand Cafe
04.2011 - 11.2013
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
Junior Sous
Mona
01.2010 - 04.2011
- Acted as head chef when required to maintain continuity of service and quality.
- Maintain kitchen cleanliness.
- Complete tasks given by Chef.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored recipe portioning to control food costs.
Lead Line Cook
The Strip Club Meat And Fish
08.2008 - 04.2011
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Butcher all meats used on station
- Tasting Menus
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts- MSP
High School Diploma -
Northfield Highschool
NorthfieldSkills
- Sales Enablement
- Partnership Management
- Industry Partnership Development
- Corrective Actions
- High volume oriented
- Experience in multiple computer programs
- Very punctual and vocal
- Hard working
- Staff Recruiting and Hiring
- Works very well under pressure
- Excellent in leadership
- Extensive knowledge of food
preparation and kitchen
production
Certification
Servsafe Certified
MN Manager Food Handlers Certification
Timeline
Sous Chef
Momento
06.2023 - Current
Market Manager
LSG Sky Chefs
06.2022 - 05.2023
Executive Chef
The Fair On 4, Mall Of America
08.2020 - 06.2022
Sous Chef
Bryant Lake Bowl
03.2018 - 06.2020
Sous Chef/ Head Chef
Cara Irish Pubs (Kieran's, The Local)
05.2016 - 05.2018
Sous Chef
Mystic Lake Casino
01.2014 - 05.2016
Head Chef
Grand Cafe
04.2011 - 11.2013
Junior Sous
Mona
01.2010 - 04.2011
Lead Line Cook
The Strip Club Meat And Fish
08.2008 - 04.2011
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts- MSP
High School Diploma -
Northfield Highschool
Servsafe Certified
MN Manager Food Handlers Certification
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