Tyler Diltz
Naples,FL
Summary
Professional culinary leader prepared for this role with solid background in high-pressure kitchen environments. Known for exceptional skills in meal preparation, menu planning, and maintaining kitchen efficiency. Strong focus on team collaboration and achieving results, adapting seamlessly to changing needs. Skilled in inventory management, staff training, and maintaining health and safety standards. Reliable, results-driven, and prepared to make significant impact in any culinary environment.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Lead Line Cook
Pelican Larry's
10.2024 - Current
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Communicated with management on food inventory stock to request order placement.
- Operated grills, fryers and ovens to cook food items.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Kitchen Manager/ Chef/ Pitmaster/ Lead Line Cook
Off The Bone BBQ + Ribhouse
04.2024 - 10.2024
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Purchased food and cultivated strong vendor relationships.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Increased repeat business with exceptional customer service and attention to detail in food preparation.
Lead Line Cook/ Expo/ Kitchen Prep Cook
Pelican Larry's
06.2021 - 04.2024
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
Lead Line Cook/ Expo/Catering Kitchen Prep Cook
Burntwood Tavern
11.2020 - 05.2021
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Handled portion control activities according to specified instructions provided by chef.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Plated and presented all dishes to match established restaurant standards.
Lead Line Cook/Prep Cook/ Expo
Cirella's Italian Bistro & Sushi Bar
01.2018 - 10.2020
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
Line Cook/ Prep Cook
The Warehouse Cuisine and Cocktails
02.2016 - 01.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Grilled meats and seafood to customer specifications.
Lead Line Cook/ Expo/Kitchen Prep Cook
Pelican Larry's
10.2015 - 02.2016
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Education
GED -
Pathways
MattoonSkills
- Managers Certification
- Food Safety Certification
- Food safety knowledge
- Culinary expertise
- Food assembly
- Cooking techniques
- Menu development
- Food presentation
- Recipe creation
- Grill operation
- Punctual and honest
- Prep work
- Efficient multitasking
- Frying and sautéing
- Multitasking
- Reliability
- Professionalism
- Time management abilities
- Problem-solving aptitude
- Stress Management
- Grill management
- Grill and broiler operation
- Food cost control
- Hospitality and accommodation
- Hot oil safety
- Highly motivated
- Allergen awareness
- Sauce preparation
Certification
- ServSafe Food Handler Certification - National Restaurant Association.
Managers Certification
ServSafe Certification
Tyler Diltz for successfully completing the standards set forth for the ServSafe Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute(ANSI) - Conference for Food Protection (CFP).
Certification Number 24124838
Date of Examination 6/15/2023
Date of Expiration 6/15/2028
Timeline
Lead Line Cook
Pelican Larry's
10.2024 - Current
Kitchen Manager/ Chef/ Pitmaster/ Lead Line Cook
Off The Bone BBQ + Ribhouse
04.2024 - 10.2024
Lead Line Cook/ Expo/ Kitchen Prep Cook
Pelican Larry's
06.2021 - 04.2024
Lead Line Cook/ Expo/Catering Kitchen Prep Cook
Burntwood Tavern
11.2020 - 05.2021
Lead Line Cook/Prep Cook/ Expo
Cirella's Italian Bistro & Sushi Bar
01.2018 - 10.2020
Line Cook/ Prep Cook
The Warehouse Cuisine and Cocktails
02.2016 - 01.2018
Lead Line Cook/ Expo/Kitchen Prep Cook
Pelican Larry's
10.2015 - 02.2016
GED -
Pathways
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