Daniel Duckett
Toronto,Canada
Summary
Experienced chef with several years in high-pressure kitchen environments, consistently delivering exceptional menu items that receive positive customer feedback. Proficient in developing innovative seasonal menus and ensuring efficient kitchen operations. Dedicated to providing outstanding dining experiences through culinary excellence and attention to detail.
Overview
27
27
years of professional experience
Work History
Chef /owner
Mount forest Tavern
Ontario, Ontario
01.2019 - 03.2024
- Operated tavern with 12 employees, ensuring seamless daily operations.
- Resolved daily issues efficiently to uphold service standards.
- Coordinated with suppliers to secure inventory and maintain stock levels.
- Oversaw accounting processes for accurate financial reporting.
- Collaborated with restaurant management to align kitchen operations with overall establishment objectives.
Chef
D-Culinarian group catering company
01.2017 - 01.2019
- Executed large-scale meal preparations while ensuring exceptional presentation quality.
- Developed diverse menus for catered events tailored to client preferences.
- Trained inexperienced personnel to uphold rigorous culinary standards.
- Coordinated functions featuring worldly cuisine to elevate guest experiences.
Executive Chef
PROVO FOOD BAR
01.2014 - 01.2016
- Oversaw operations of 160-seat dining room featuring globally inspired tapas.
- Managed brigade of 12 culinary professionals to ensure high standards.
- Contributed to restaurant design and development for optimal guest experience.
- Developed all menus, including house-made breads, reflecting European culinary travels with owner.
Sous Chef
Bistro Bakery Thuet
01.2011 - 01.2014
- Managed brigade of 16 personnel to ensure efficient dining operations.
- Created diverse cuisines for restaurant service, catering events, and tasting menus.
- Controlled costs effectively to maximize profitability and minimize waste.
- Designed and prepared all charcuterie offerings, enhancing menu appeal.
- Trained alongside celebrity chef Marc Thuet, gaining advanced culinary techniques.
Dining Room Executive Chef
Tundra Restaurant Hilton Hotel
01.2009 - 01.2011
- Oversaw operations of 120-seat restaurant and 80-seat lounge.
- Managed Tundra kitchen and assisted with main kitchen as needed.
- Developed training course for new recruits to enhance onboarding process.
- Unionized kitchen to improve employee relations and working conditions.
- Led evening shifts as sole chef, ensuring smooth banquet oversight.
- Delegated tasks to kitchen staff, optimizing food preparation efficiency.
Chef de Cuisine
The Fifth Restaurant
01.2006 - 01.2009
- 80 seat dining room / 60 seat terrace
- Worked every station
- Assisted with menu development
- Voted best restaurant in the city from Toronto life magazine that year
- Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
Saucier
Rosewater Supper Club
01.2001 - 05.2004
- Spearheaded operations for 180-seat dining room, elevating guest experiences.
- Executed food ordering and cost analysis to enhance inventory management efficiency.
- Prepared stocks, sauces, and soups to ensure high-quality menu consistency.
- Crafted diverse sauces with fresh ingredients to enrich menu variety.
Sous Chef
Swiss hotel terminal 3
06.1997 - 01.2001
- Oversaw food ordering and costing to maintain budget compliance.
- Directed all catering activities to enhance service offerings.
- Assisted head chef in menu development and recipe creation.
- Managed kitchen staff scheduling and training programs.
- Oversaw food preparation and presentation standards in service area.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Developed daily specials utilizing seasonal ingredients.
- Determined schedules and staff requirements necessary to prepare and plate food.
- 160 dining room that at times was got chaotic due to late or canceled flights
Education
Culinary Apprenticeship -
George Brown College
01-1992
Skills
- Endurance and fitness
- Effective communication
- Culinary innovation
References
References available upon request.
Timeline
Chef /owner
Mount forest Tavern
01.2019 - 03.2024
Chef
D-Culinarian group catering company
01.2017 - 01.2019
Executive Chef
PROVO FOOD BAR
01.2014 - 01.2016
Sous Chef
Bistro Bakery Thuet
01.2011 - 01.2014
Dining Room Executive Chef
Tundra Restaurant Hilton Hotel
01.2009 - 01.2011
Chef de Cuisine
The Fifth Restaurant
01.2006 - 01.2009
Saucier
Rosewater Supper Club
01.2001 - 05.2004
Sous Chef
Swiss hotel terminal 3
06.1997 - 01.2001
Culinary Apprenticeship -
George Brown College