Dylan Hetzel
Milwaukee,WI
Summary
With a deep passion and love for food and cooking, I am seeking a position in a positive and collaborative kitchen environment where I can continue to grow professionally. I am eager to share the knowledge and skills I've gained from working with experienced chefs while contributing to a team that values creativity, high standards, and continuous learning. At the end of the day I just want to get better at cooking so I can impress my mother
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sous Chef
Paloma taco and tequila
01.2021 - Current
- While here I started as a line cook in February 2021 and was promoted to sous chef by the end of 2021
- I helped develop menu ideas and also helped structure the line for a fast and stress free service
- I worked for Paloma for three years before we started the buildout of the second location which I have been running since it has opened
- Some of my duties here were, Managing the Kitchen: Worked with the team to keep things running smoothly, making sure tasks were done on time and to mine and the chefs standards
- Menu-working with the owner and chef to create menu changes and menu items, I did a lot of weekly specials to keep people coming in during our slower times
- Food Prep & Cooking: Led the food prep and cooking during service, keeping an eye on each station to ensure everything was consistent and high quality
- Inventory Management: Took care of inventory, kept track of what was on hand and what needed to be preserved
- Training & Mentoring: Trained new staff on proper cooking techniques, safety, and kitchen procedures
- Quality Control: Regularly checked food quality to ensure it met the restaurant's standards in taste, presentation, and portions
- Health & Safety: Made sure the kitchen followed all health and safety guidelines, keeping the kitchen clean and ensuring a safe work environment
- I have my regular servsafe certificate as well as my managers food handling certificate
Line Cook
Central standard crafthouse kitchen
10.2022 - 07.2023
- A supervisor from one of my old restaurant jobs asked me to help out here until they found more help in the kitchen
- I was just working here temporarily part time after my shift at Paloma
- I worked sauté, charcuterie, and the hot apps while also helping with banquet style dinners
- start and end dates are estimates
Line Cook
Balzac
06.2022 - 10.2022
- I worked here part time during my employment at Paloma as well, An old supervisor was running this restaurant and asked me to come help out part time.
- Here I only worked the grill and sauté stations
- start and end dates are estimates
Line Cook
Rumpus room
08.2016 - 03.2020
- This kitchen truly awakened my love and passion for cooking
- I have always liked to be in the kitchen but have never been surrounded by a team that has an even larger love and understanding about food than I knew was possible
- I was lucky to work under some very talented and skilled chefs, and next to many line cooks that also were huge mentors to me while here, where I was able to unlock many techniques and learn so much
- I learned how to work with finer ingredients, while understanding plating concepts
- After a few years of helping other chefs with many different coursed out dinners,wine/whiskey pairings I asked if I could create my own pairing menu. This was such a great experience and opportunity,I ended up creating a happy hour appetizer menu to pair with 5 different beers from the brewery toppling Goliath
- I was sad to have to leave when Covid happened, but grateful for the endless knowledge I gained while here
Education
High school diploma - Art
Menomonee Falls High School
Menomonee Falls, WISkills
- Safe food handling/Allergen awareness
- Kitchen organization/Kitchen management
- Kitchen equipment operation
- Detail-oriented
- Butchery skills/Knife skills
- Menu planning/Recipe creation
- Garnishing and plating/Food presentation
- Workflow optimization/Adaptability and flexibility
Certification
ServSafe food protection manager certificate, Expiration date 02/23/29
References
- Chef Andrew Koser-262-352-0654
- David Armstrong-414-364-4873
- Chef Gregory Leon-415-940-5404
- Jake Helling-414-708-3391
- Chef Adam Zindars-920-728-3391
- Chef Evan Greenhalgh-414-840-8168
Timeline
Line Cook
Central standard crafthouse kitchen
10.2022 - 07.2023
Line Cook
Balzac
06.2022 - 10.2022
Sous Chef
Paloma taco and tequila
01.2021 - Current
Line Cook
Rumpus room
08.2016 - 03.2020
High school diploma - Art
Menomonee Falls High School
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