Andre Spillman
Chef
Saint Cloud,MN
Summary
-Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
- Accomplished Meat Cook knowledgeable about modern techniques and bringing up-to-date knowledge of grilling, roasting, and broiling meat. Experienced in the preparation of diverse foods.
- Highly Flexible willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.
- Organized individual possessing excellent memorization and communication skills. Detail-oriented professional with superior knife skills and strong sense of taste and smell. Handles criticism well and quickly learns from challenges.
- Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
12
12
years of professional experience
1
1
years of post-secondary education
1
1
Certification
Work History
Lead Line Cook
Brick & Bourbon
St. Cloud, MN, MN
01.2020 - 08.2020
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Lead Line Cook
Cowboy Jacks
St. Cloud, MN, MN
09.2019 - 01.2020
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Performed routine cleaning procedures across kitchen through [Action] and [Action].
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Kitchen Leader
Aramark
St. Cloud, MN, MN
07.2019 - 09.2019
- Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
- Plated hot meals and salads in aesthetically pleasing arrangements.
- Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
- Maintained composure and work quality while under stress.
- Maintained high personal grooming standards and uniform presentation.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Adhered to procedures in preparing food items.
- Used manual or electric appliances to clean, peel, slice and trim foods.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Sanitized all pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Lifted and carried heavy materials.
Line Cook - Prep Cook
The Hideaway Burger Bar
Minneapolis, MN, MN
03.2019 - 07.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Maintained food safety and sanitation standards.
- Identified inefficiencies leading to improved productivity.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
Prep Cook - Event Chef
Jefe, Urban Hacienda
Minneapolis, MN, MN
09.2018 - 06.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Maintained food safety and sanitation standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Identified inefficiencies leading to improved productivity.
Lead Line Cook - Event Chef - Prep Cook
Aster Cafe
Minneapolis, MN, MN
07.2018 - 06.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Grilled meats and seafood to customer specifications.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Developed process that reduced waste and improved supply turnover.
- Transitioned between breakfast and lunch service.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Verified proper portion sizes and consistently attained high food quality standards.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Line Cook
Macs Industrial
Minneapolis, MN, MN
03.2018 - 06.2018
- 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.
- Handled portion control activities according to specified instructions provided by chef.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Developed process that reduced waste and improved supply turnover.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Transitioned between breakfast and lunch service.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.
- Inspected completed dishes for best-in-class plating, aroma and food quality.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Verified proper portion sizes and consistently attained high food quality standards.
Line Cook
The Bad Waitress
Minneapolis, MN, MN
09.2017 - 05.2018
- 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.
- Handled portion control activities according to specified instructions provided by chef.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Developed process that reduced waste and improved supply turnover.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Transitioned between breakfast and lunch service.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
Line Cook
Breaking Bread
Minneapolis, MN, MN
02.2017 - 07.2017
- 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.
- Handled portion control activities according to specified instructions provided by chef.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Transitioned between breakfast and lunch service.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Inspected completed dishes for best-in-class plating, aroma and food quality.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Verified proper portion sizes and consistently attained high food quality standards.
Private Chef
Sounds Expensive
Minneapolis, MN, MN
11.2016 - 06.2017
- Created customized meal plans based on client dietary restrictions and preferences.
- Provided easy-to-read cooking preparation instructions for clients.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Verified compliance in preparation of menu items and customer special requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Shopped for ingredients.
- Safely packaged and labeled each individual meal.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Obtained fresh, local ingredients to lower grocery costs.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Garde Manger
The Handsom Hog
St. Paul, MN, MN
09.2016 - 01.2017
- Monitored quality of raw and cooked food products to uphold health code standards.
- Responded to and managed guest concerns and complaints, establishing direct connections with customers and resolving conflicts when necessary.
- Communicated importance of safety practices, detailing procedure codes, employee understanding of safety protocol, monitoring processes and risk management regulations.
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
Culinary Director - Chef
The Vintage Place
St. Paul, MN, MN
06.2014 - 10.2016
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Inspected deliveries for accuracy and safety.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Purchased food and cultivated strong vendor relationships.
- Oversaw food preparation and monitored safety protocols.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Coordinated and organized all restaurant inventory.
- Helped general management develop prices based on inventory costs and portion sizes.
- Verified prepared food met all standards for quality and quantity before serving to customers.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Education
General Studies
Brooklyn Center High
Brooklyn Center 09.2003 - 06.2009
ServSafe - Food Safety, Knife Training, Cooking Techniques
C&C Foods
Minneapolis, MN 01.2011 - 07.2011
Skills
Kitchen organization
Certification
Serv Safe
Timeline
Lead Line Cook
Brick & Bourbon
01.2020 - 08.2020
Lead Line Cook
Cowboy Jacks
09.2019 - 01.2020
Kitchen Leader
Aramark
07.2019 - 09.2019
Line Cook - Prep Cook
The Hideaway Burger Bar
03.2019 - 07.2019
Prep Cook - Event Chef
Jefe, Urban Hacienda
09.2018 - 06.2019
Lead Line Cook - Event Chef - Prep Cook
Aster Cafe
07.2018 - 06.2019
Line Cook
Macs Industrial
03.2018 - 06.2018
Line Cook
The Bad Waitress
09.2017 - 05.2018
Line Cook
Breaking Bread
02.2017 - 07.2017
Private Chef
Sounds Expensive
11.2016 - 06.2017
Garde Manger
The Handsom Hog
09.2016 - 01.2017
Culinary Director - Chef
The Vintage Place
06.2014 - 10.2016
ServSafe - Food Safety, Knife Training, Cooking Techniques
C&C Foods
01.2011 - 07.2011
General Studies
Brooklyn Center High
09.2003 - 06.2009
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