Duncan Mckenna Email & Phone Number

Auckland, New Zealand

Adding value & creating a frictionless experience for clients & colleagues in the world of SaaSsimPRO software achieves end-to-end field service management for service, project and maintenance workflows.

Auckland, New Zealand

SaaS sales for a start-up offering industry disrupting software and hardware solutions. Experts in Food Safety compliance and Temperature Monitoring, primarily in the food industry - protecting your brand, improving your bottom-line and giving you peace of mind.

Auckland, New Zealand

Leveraging 17 years experience and knowledge as a hospitality operator and chef to successfully match the right candidates to the right organisations for the right reasons. Building and developing accounts and candidates across the culinary landscape. Facilitating this process in a friendly, consultative & professional manner.

Auckland, New Zealand

This was a cafe & bar overlooking Takapuna Beach. It was a brand new building which brought a lot of challenges within itself such as new build issues, new crew - who hadn't worked together and untested systems & processes.My role was to develop the menu, hire staff, develop the systems, equipment ordering and create the kitchen culture. Our business was seasonal which brings out different requirements for managing the business, ebbs and flows of staffing and stock levels - both of which required quite a different skill set. This was also my first foray working for a large corporate business with longer lead time for decisions, multiple stakeholders in the decision making process and working with a company who focused strongly on KPI's, tracking and reporting.

Auckland, New Zealand

After leaving The Grove, the Executive Chef of The Grove & Baduzzi - Ben, offered me a Sous Chef role in the newly opened Baduzzi kitchen. This was a fast paced southern Italian inspired cuisine - house speciality handmade meatballs. You could tell this was a chef designed kitchen, because it was functional, had good equipment and made you want to work in there. AWARDS: Whilst I was there, we won Two Hats via Metro Magazine and Best Specialist Restaurant at the Cuisine Magazine Award.I wanted to get back into the management side of the business in a Head Chef role, so I left to go to Francs.

Auckland, New Zealand

Relocated to Auckland for a new adventure with my family. I approached the chefs, in what I thought was the Top 5 restaurants for a role, and ended up working for The Grove. This was where I learnt some great techniques, handled amazing produce and product and surrounded by talented & committed chefs.I was lucky to be at the restaurant when we received Two Hats via Metro Magazine and Ben Bayly won best chef - Cuisine Magazine Awards. This meant more hours, more intensity and we loved it.Unfortunately the massive hours meant less time with the family.

Petone, Wellington

Opened a small 50 seater suburban bistro. Owned and operated this for 5 years. Our cuisine was predominantly Italian, French & Spanish influenced bistro food. We offered city dining in the suburbs.A few months after opening, the GFC hit - despite the obvious challenges of building a business in this climate, we were fortunate to have this offset by solid reviews, nominations for awards and good financial forethought prior to starting business. Mostly we survived because of our loyal customer following - because we stayed true to our bistro brand, which was consistent in its quality, execution and flavour.This was an awesome learning experience, much of which I took into my next few roles and put me in good stead for what I am doing now at Hospoworld.AWARDS: Finalist 'Best Suburban Restaurant' 2011 - Cuisine Magazine Awards

Wellington & Wairarapa, New Zealand

Left Zibbibos to travel through Italy, France and Spain to research food ideas for my bistro - however upon my return, initial plans for the chosen site fell through and I was lucky to be offered a temporary a role in the iconic Boulcott Street Bistro whilst I was setting up my business. This furthered cemented my knowledge of bistro cuisine which I was able to take into my new venture.

Wellington & Wairarapa, New Zealand

After leaving Bouquet Garni where I was Sous Chef, I started at Zibbibo, this was a fast paced Mediterranean cuisine, which included a wood fired oven, rotisserie meats, and signature tapas board which was on trend at the time. It was owned by Adam Newell (former Michelin Star Chef) which bought a level of intensity to the kitchen.

Bachelor’S Degree, Commerce & Administration (Major In Information Technology)

751/752 Cookery, Top Student Award