Nathan Hillyer
Tempe,AZ
Summary
Punctual Chef experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Cook III
Paradise Valley Country Club
Paradise Valley, AZ
01.2016 - 10.2023
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked raw and cooked food to identify potential problems with quality and food safety.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Conducted daily checks of fridges and freezers temperatures and recorded results accordingly.
- Tested recipes to meet company's standards for flavor, appearance and texture.
- Assisted head chef in developing new menus and planning seasonal recipes.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked the quality of raw materials before using them in order to maintain high standards of food production.
- Collaborated with other departments within the kitchen when necessary.
- Maintained cleanliness standards in kitchen and dining areas, including sanitation of equipment and surfaces.
- Assisted Head Chef in preparation of menus for special occasions and events.
- Partnered with staff members during catered and specialized occasions to serve food to guests.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
- Supervised food preparation staff to deliver high-quality results.
- Communicated effectively with waiters, waitresses regarding orders received from customers, guests.
- Prepared workstations with ingredients and tools to increase efficiency.
- Set up buffet tables with appropriate decorations prior to functions or events taking place in hotel premises.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Observed culinary trends and innovations to bring new ideas to team.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Junior Sous Chef
Scottsdale National Golf Club LLC
Scottsdale, AZ
02.2018 - 01.2020
- Checked food portioning for optimal presentation and cost control.
- Organized and maintained the daily mise en place for all stations.
- Devised special menus and food services for events at restaurant and customer locations.
- Inspected food deliveries for freshness before storing them properly in designated areas.
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
- Maintained a clean work area to ensure compliance with health regulations.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Monitored food products, driving quality, freshness and integrity.
- Trained kitchen workers on culinary techniques.
- Trained and supervised junior cooks in proper culinary techniques.
- Observed food safety and sanitation protocols to reduce germ spread.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Collaborated with others to discuss new opportunities.
Lead Line Cook
The Henry by Fox Concepts
Scottsdale, AZ
08.2016 - 09.2018
- Washed and peeled ingredients to prepare for different meals and recipes.
- Performed other related duties as assigned by the Head Chef or Kitchen Manager.
- Grilled and deep fried various foods from meats to potatoes.
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Adhered to portion controls and presentation specifications.
- Cooked menu items based on customer orders.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Washed and cut ingredients for quick meal assembly.
- Prepared garnishes for later use in meal production.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Set up and performed initial prep work for soups, sauces and salads.
- Resolved customer complaints in a timely manner while maintaining a professional demeanor.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Collaborated with team to deliver timely service of items.
- Monitored cooking temperatures and ensured that dishes were presented properly.
- Safely operated ovens, fryers and grills to prevent injuries and accidents.
- Sanitized workstation at end of shift to prevent foodborne illnesses.
- Kept stations stocked and ready for use to maximize productivity.
- Cooked multiple orders simultaneously during busy periods.
- Requested supplies and equipment orders, explaining needs to managers.
- Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
- Planned and completed group projects, working smoothly with others.
- Completed day-to-day duties accurately and efficiently.
Retail Manager
AZ Compassionate Care
Phoenix, AZ
01.2015 - 01.2016
- Forecasted customer demand to set prices or credit terms for goods or services.
- Created effective business plans to focus strategic decisions on long-term objectives.
- Performed regular price checks on competitor stores in order to remain competitive.
- Attended trade shows, conferences, and other industry events to stay current with trends.
- Hired, trained, mentored, and evaluated staff members on a regular basis.
- Managed special store projects to improve store-wide processes and operations.
- Managed visual merchandising, maintaining standards and elevating customer experience.
- Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
- Resolved customer complaints in an efficient manner while ensuring customer satisfaction.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- Led employee performance evaluations and rewarded top performers to retain quality personnel.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Oversaw retail operations to ensure all stations were operating efficiently and maintaining customer service standards.
- Delegated work to staff, setting priorities and goals.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
Education
High School Diploma -
Douglas High School
Minden, NV06-2010
Some College (No Degree) - Nursing
Gila Community College
Payson, AZSkills
- Fine Dining
- Dish Preparation
- Order Verification
- Supply Restocking
- Food Presentation
- Customer Service
- Sanitation
- Food Handler Certification
- OSHA
- Cutting and Slicing Techniques
- High Volume Production Capability
- Culinary Art
- Sous Vide Technique
- Cleaning and Organization
- Positive and Professional
Certification
- Food Handlers Certificate
Languages
Spanish
Elementary
Timeline
Junior Sous Chef
Scottsdale National Golf Club LLC
02.2018 - 01.2020
Lead Line Cook
The Henry by Fox Concepts
08.2016 - 09.2018
Cook III
Paradise Valley Country Club
01.2016 - 10.2023
Retail Manager
AZ Compassionate Care
01.2015 - 01.2016
High School Diploma -
Douglas High School
Some College (No Degree) - Nursing
Gila Community College
- Food Handlers Certificate
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