executive chef or head chef | Chef | London

DUNCAN N. M. FRASER 215 East 20th Ave Munhall, PA 15120 Phone: 412.401.3518 E-mail: dfc6c89a@westpost.

net

______________________________________________________________________ EMPLOYMENT HISTORY Executive Chef, Pittsburgh Hilton Hotel November 2008 to present * Areas of responsibility include all food service to restaurant, bars, executiv e lounge, room service and cafeteria. * Rewrote and documented costs for all menus. * Implement and hold training courses for all levels of culinary employees; form ulated training manual. Acting Executive Chef, Hotel Pontchartrain Detroit (then flagged as Sheraton Det roit Riverside Hotel) August to November 2008 * Requested by owner of Pittsburgh Hilton to run food service of Sheraton Detroi t Riverside Hotel during auto show, dog show and other busy conference dates. Executive Sous Chef, Pittsburgh Hilton Hotel January 1999 to August 2008 * Entertained Chaine des Rotisseurs three times during five years; catered for t he top black-tie events in the city; cooked for President George W. Bush among o ther dignitaries. Chef, Plan Personal, London, England July 1997 to August 1998 * Catered to large clearing banks and insurance companies in the City of London (financial district) * Sent to various clubs, restaurants and banks as temporary chef Head Chef, Her Majesty's Customs and Excise, City of London Headquarters November 1995 to July 1997 Executive Head Chef, Imperial Cancer Research Fund, Lincoln Inns Fields, London September 1994 to November 1995 Executive Head Chef, BBC World Service, London August 1992 to September 1994 * Operated the largest Aramark contract in Europe at that time, serving ethnic f ood for 43 nationalities, 24/7/365. * Wrote the menu base for their computerized menu system. * Served visiting dignitaries including members of the Royal Family, the Directo r General of the B.B.C. and other celebrities from radio and television. * Recorded programs aired in South America, China and Hungary. * Opened and supervised kitchen for child day care for employees. Various hotel and restaurant executive chef and chef positions, London 1972 to 1992 1992: Le Sous Sol, Old Bailey, London: Worked as troubleshooter for the "officia l receivers" to ensure all suppliers received full payments for their services. 1988 to 1991: Marlborough Hotel, Bloomsbury, London: Executive Head Chef 1983 to 1988: Royal Horseguards Hotel, Westminster, London: Sous Chef, Executive Head Chef 1981 to 1983: Selfridges Hotel, Westminster, London: Sous Chef 1979 to 1981: Hyde Park Hotel, Knightsbridge, London: Opening Chef, Sous Chef

1978 to 1979: Browns Hotel, Mayfair, London: Chef Saucier, Chef Poissionier, Che f Tournant 1977 to 1978: Hotel de Beauvoir, Catel, Guernsey: Head Chef 1972 to 1977: Browns Hotel, Mayfair, London: Commis Chef, Chef Saucier, Chef Poi ssionier, Chef Tournant ______________________________________________________________________ EDUCATION AND TRAINING Thanet Technical College, Thanet, England * Received two degrees in Culinary Arts Culinary Institute of America, New York * Completed "Train the Trainer" course 1971/72 2001

______________________________________________________________________ AWARDS AND RECOGNITION Guest Chefs at Star Chefs dinner, Pittsburgh 2006 Guest chef at charity dinner for the Liver Foundation 2005 and 2006 Guest chef for charity dinner for Multiple Sclerosis 2003 and 2005 Student awards 1971 and 1972 ______________________________________________________________________ ADDITIONAL INFORMATION Cleared for Permanent Residency in the US with additional Pennsylvania State Pol ice clearances to work with children. References available upon request.

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