Duncan Andrew Lawson
Chef
Hartswater
Summary
Career objective is to be a skilled chef with a standard of excellence. I want to own my own Restaurant one day. I have a thirst to learn and be a creative chef. I understand people and can work in any environment easily.
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
5
5
years of professional experience
2025
2025
years of post-secondary education
2
2
Languages
Work History
Chef de Partie
Norwegian Cruise Line
05.2023 - 11.2024
- I worked 2 contracts of 8 months each for the cruise line company Norwegian Cruise Line as a Chef de parte
- I worked both my contracts in the Haven VIP restaurant
- My duties included all the prep for my station, cooking everything from scratch freshly every day, stock management and order list
- Operated all kitchen equipment safely to prevent injuries.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- On my second contract I was also in charge of the breakfast team and it was my duty to be on standby for inspections
- Our ships itinerary was in Alaska and Canada which meant we were always on standby for USPH and the Canadian public health inspections which boasts some of the highest and strictest regulations for public health
- During my contracts we had USHP inspection twice and Canadian public health once
- Our scores for USHP was 100% both times and 97% for the Canadian inspection
Caterer
Myself
06.2022 - 04.2023
- I started a small business from home
- I made food on request and also did catering for events up to 50 people
- I also help some of the restaurants in my area when they are hosting big events and need the extra hands
- Researched menu options for customers with food allergies or special dietary preferences to accommodate varied dietary needs.
- Collaborated with clients to plan event venues, menus and budgets.
- Managed food inventory and supplies, reducing waste and maintaining optimal stock levels for diverse events.
Demi Chef De Partie
Cavalli's Wine Estate
09.2020 - 03.2022
- Worked at Cavali's restairaunt for 2 years.
- We were a fine dining restaurant and have won the Eat out reward multiple times.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- I rotated between all of the stations in the restaurant in order to learn and get practice in each station
- I worked in the hot kitchen most of the time and was always used in the section that needed the most help
- We did a lot of functions like weddings at the Estate
Commis Chef
Longridge Wine Estate
12.2019 - 07.2020
- I worked at functions held at the Wine Estate
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Placed orders to restock items before supplies ran out.
Education
STCW training and ENG 1 medical -
Certificate - software development
Advanced Diploma - Culinary Arts
Olive Chef School
01.2019 - 01.2021
Matriculated - undefined
Impaq Home Schooling
Skills
- Attention to detail
- Food safety and sanitation practices
- Fire safety training
- Willingness to learn
- Kitchen equipment operation and maintenance
- Knife Cuts
- Food Prep
- Food Service
Plating and presentation
Objectives - Career Objective
To be a skilled chef with a standard of excellence and to own my own restaurant one day.
Email Addresses
- Hydrax191@gmail.com
- Roelienlawson@gmail.com
Personal Information
- ID Number: 9801195453081
- Health Status: Excellent
- Date of Birth: 01/19/98
- Gender: Male
Timeline
Chef de Partie
Norwegian Cruise Line
05.2023 - 11.2024
Caterer
Myself
06.2022 - 04.2023
Demi Chef De Partie
Cavalli's Wine Estate
09.2020 - 03.2022
Commis Chef
Longridge Wine Estate
12.2019 - 07.2020
Advanced Diploma - Culinary Arts
Olive Chef School
01.2019 - 01.2021
Certificate - software development
Matriculated - undefined
Impaq Home Schooling
STCW training and ENG 1 medical -
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