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
Plates presentation
Spoilage prevention
Quality control
Food inspection
Efficient multitasking
Menu planning
Supply Management
Institutional and batch cooking
Food presentation talent
Portioning
Food processing
Food rotation
Kitchen sanitation
Food spoilage prevention
Cooking
Grill management
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