Summary
Overview
Work History
Education
Skills
Stages
Certifications And Achievements
Languages
Timeline
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Dylan Miller

Woodbridge

Summary

Highly motivated and determined to cultivate a career in the culinary field. Incredibly eager to learn any chance that I get. Very respectful of ingredients, their origins, and preparations.

Overview

8
8
years of professional experience

Work History

Chef De Tournant

Jont
03.2025 - Current
  • Provided exceptional customer service by promptly addressing guest inquiries or concerns and ensuring their dining experience exceeded expectations.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, locally sourced ingredients.

Sous Chef

Duquesne Club
03.2023 - Current
  • Company Overview: One of the best city clubs in the United States, grossing multi millions of dollars a year.
  • Knowledgeable on all stations in the hot line, Garde manger, from seafood, meats, and garniture.
  • Well versed in sauce work such as Demi glacé, and butter sauces.
  • Prepare mise en place and execute high end dinners.
  • I oversee 20-25 cooks daily alongside my executive chef, and executive Sous chef.
  • Together we run one of the best city clubs in the United States, grossing multi millions of dollars a year, as well as ensuring the success of the entire kitchen operation.
  • One of the best city clubs in the United States, grossing multi millions of dollars a year.

Chef De Partie

St. Joe Hospitality
04.2021 - 04.2023
  • Company Overview: Dedicated to hospitality and giving their guests, and employees a memorable experience. Located in beautiful Northwest Florida. St. Joe owns many hotels, golf courses, resorts/Inn's.
  • Started working banquets, which led me to be the lead cook at the resort, bouncing between, an upscale kitchen, banquets, and a quick fast paced bar and grill.
  • Forbes 4 star hotel, Per The readers of Travel + Leisure magazine the Watercolor inn and Resort was rated as one of the top 100 hotels in the world and ranked the Resort as #12 on the 'World's Best' list for the Continental United States in 2013.
  • Dedicated to hospitality and giving their guests, and employees a memorable experience. Located in beautiful Northwest Florida. St. Joe owns many hotels, golf courses, resorts/Inn's.

Lead Line Cook

Italian Oven
10.2018 - 07.2019
  • Maintained a sterile environment.
  • Prepped doughs, seafood, meats, and vegetables.
  • Cooked under pressure in lunch and dinner hours.
  • Worked and memorized the entire line from salad, to building and maintaining wood fires for the pizza ovens.

Dishwasher/Line Cook

Valley Dairy
01.2017 - 10.2018
  • Enhanced kitchen efficiency by maintaining a clean and organized workspace for fellow staff members.
  • Ensured consistent cleanliness by adhering to strict sanitation procedures for all dishes, utensils, and equipment.
  • Supported overall restaurant operations by promptly restocking clean dishes and utensils in designated areas.
  • Maintained a safe working environment by properly using and storing cleaning chemicals according to safety guidelines.

Education

Diploma -

Forest Hills School District
Sidman, PA
07.2021

Associates degree - Culinary

American Academy of Culinary Arts
Oakdale, PA

Skills

  • Advanced knife skills
  • Creative thinking
  • Flavor building and combinations
  • Multitasking
  • Sauce work
  • Problem solving
  • Supplier negotiation
  • Operations budgets
  • Verbal and written communication
  • Sales planning
  • Vendor relationship management

Stages

  • Kinship (DC), One Michelin Star, Chef Eric Ziebold
  • Metier (DC), One Michelin Star, Chef Eric Ziebold
  • Gravitas (DC), One Michelin Star, Chef Matt Baker

Certifications And Achievements

  • Certified Sous chef- through the accredited American Culinary Federation
  • ServSafe food handlers certificate
  • Ramp Alcohol Manager certificate
  • CPR/Aed certified
  • First aid certified
  • Kitchen chopped competition - Duquesne - First place
  • AACA chopped competition - First place

Languages

Spanish
Professional Working

Timeline

Chef De Tournant

Jont
03.2025 - Current

Sous Chef

Duquesne Club
03.2023 - Current

Chef De Partie

St. Joe Hospitality
04.2021 - 04.2023

Lead Line Cook

Italian Oven
10.2018 - 07.2019

Dishwasher/Line Cook

Valley Dairy
01.2017 - 10.2018

Associates degree - Culinary

American Academy of Culinary Arts

Diploma -

Forest Hills School District

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Dylan Miller