Alexander Spillman

Clean live crawfish, prepare soups/sauces, chuck oysters, both opening and closing duties, and working the line whether it be boiling seafood, or grilling steaks, seafood, or poultry. Also had to stock shelves in our arcade side business that included a buffet, and said buffet food had to be filled and checked on a regular basis.

• Went straight from Que 49 to here, as the owner of both needed me to help him open the store.
• Prepared sauces, as well as pasta by hand, and prepped garnish.
• Occasionally work on the line which was classical sauté style.
• Prep bread/pizza dough by hand.
• Occasionally cook pizzas in the wood fired oven and gather wood for said oven.
• Had keys for opening the store so opening responsibilities were included.
• Followed recipes by exact measurements to produce consistent product.

• Prepared food items such as meats any poultry for frying/grilling/smoking purposes.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

• Supported servers, food runners, and bussers with keeping dining area ready for every guest.
• Assisted managers with quickly resolving service- and food-related issues.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Took reservations by phone and walk-in, keeping scheduling demands, and kitchen output in time to avoid overbooking.

• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Trained and assisted new kitchen staff members.
• Helped on the line, whether it be appetizer, grill, or sauté stations.
• Started as line cook for most of employment, then became main prep cook.