Nathan Dettinger

• Maintained high standards of food safety and hygiene compliance.
• Streamlined inventory management processes to reduce waste and costs.
• Implemented new cooking techniques, improving dish quality and presentation with improving work flow.
• Placed orders to restock items before supplies ran out. Applying proper rotation of FIFO
• Hired, managed, and trained kitchen staff.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
• With this Job, I took over in July to rearrange a failing kitchen. Since then I have brought in training procedures for cleaning, cooking and proper health standards. I have also brough in junior chefs from schools and past competitions to bring into culinary and show the work force.

• Coordinated kitchen operations to ensure efficient food preparation and service.
• Trained new staff on safety protocols and kitchen procedures.
• Monitored inventory levels, facilitating timely restocking of supplies.
• Implemented quality control measures to maintain food safety standards.
• Trained in every station along with their lunch and dinner menu. I also was trained in the catering/ banquet side of procedures.
• Followed by trained in expo and moving in direction of possible Sous Chef

This was my real first kitchen job following culvers (being my first job) and in this job we have seen Chefs come and go, kitchen remodeling for proper execution and so many new and skilled ways for cooking. In this position I

• Improved Knife skills
• Proper Food Handlers
• Plating
• Menu Creation
• Just straight forward putting in hours needed and skills learned for proper success

• Trained in every station in the kitchen (grill, Buns/ pantry, Fryer, Expo)
• Trained in every station in FOH (custard, cashier, drive-thru)
• Learned proper Hospitality/ Customer interaction