Nathan Dick

• Mentored kitchen staff to prepare each for demanding roles.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work consistent.
• Developed and maintained courteous and effective working relationships.
• Passionate about learning and committed to continual improvement.
• Self-motivated, with a strong sense of personal responsibility.
• Skilled at working independently and collaboratively in a team environment.

• Trained teams on emergency situation preparedness and in tactical planning, equipment maintenance, and weapon use.
• Trained in use of tear gas, passive ordnance, and explosives.
• Led fire team during infantry dismounted battle drills and situational training exercises.
• Constructed and camouflaged infantry positions and equipment to prevent detection.
• Performed as fire team member during situational training exercises and infantry dismounted battle drills.
• Patrolled designated coverage areas and evaluated terrain for defensive use.
• Responded to emergencies with speed, efficiency, and knowledgeable assistance.

• Mentored kitchen staff to prepare each for demanding roles.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work consistent.
• Planned and directed high-volume food preparation in fast-paced environment.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Plated meals paying special attention to garnishes and overall presentation.
• Cooked memorable dishes that brought new customers into establishment.
• Operated all kitchen equipment safely to prevent injuries.
• Sanitized all counters properly to prevent food-borne illness.
• Prepared items for roasting, sautéing, frying and baking.
• Rotated stock to use items before expiration date.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Maintained up-to-date knowledge of current culinary trends and techniques.

• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Collaborated with staff members to create meals for large banquets.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Monitored food and labor costs to verify budget targets were met.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Modernized work processes to reduce guest wait times and boost daily output.

• Passionate , spirited and classically trained culinary professional , skilled in building relationships and developing high performing teams this is a high stress work environment
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Placed orders to restock items before supplies ran out.
• Rotated through all prep stations to learn different techniques.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Trained kitchen staff to perform various preparation tasks under pressure.

Adaptable professional ex-soldier with extensive experience in providing first class front line operations in a short time frame , Meeting any demands and targets through a diligent work-ethic and dedication to the task in hand to execute properly working with a team or without.
Proven skills in extensive training strong attention to details with organized nature in a high stress environment .

• Carried out patrols around areas whilst on deployment, including reconnaissance work such as taking in information on the area of patrol and reporting back
• Operated and maintained weapons, such as rifles, machine guns, mortars, and hand grenades
• Carried out operations as directed by officers and superiors, including aggressive actions
• Maintained weapons by keeping them clean and functional
• Kept fitness levels up and attended briefings, lectures and other training as required whilst on base
• Located, constructed, and camouflaged infantry positions and equipment, evaluating terrain and recording topographical information
• Supported timely delivery of [Type] projects, ensuring outstanding quality and standards.

• Worked with noodle bar to ensure health and safety protocols were strictly adhered to
• Displayed confidence and efficiency when dealing with diverse groups of people within a team of 6
• Maintained high levels of energy while working in a fast-paced environment
• Ensured impeccable standards of cleanliness were maintained at all times
• Understood the importance of maintaining high standards of quality and service.
• kept reliability when it came to festival season

• Ayrshire council , Kilmarnock
• Mixed concrete and mortar on site using mixer to correct specifications for use
• Operated power tools and machinery ensuring correct maintenance and use
• Constructed and worked on scaffolding ensuring safety in compliance with regulatory standards
• Created and repaired building walls following construction plans
• Practiced quality control on all output and constructed surfaces
• Measured the area and estimated the number of blocks or bricks to use
• Refurbished foundations, arches and chimneys to maintain structural integrity
• Used the appropriate machines and tools to aid in production