Andre Wickham
Johns Island,SC
Summary
I’m a detail-oriented line cook with 2 and a half years of experience in fast-paced kitchen environments, specializing in efficient station management, food preparation and maintaining high cleanliness and safety standards. I’ve been known for reducing food waste by 15% and improving dish preparation times by 20%. I adapt well at managing multiple orders during peak hours, achieving a 95% completion rate with zero delays. I have the ability to manage multiple stations, maintain kitchen efficiency and enhance customer satisfaction. Seeking new opportunities to leverage my culinary skills and contribute to a dynamic kitchen team.
Overview
2
2
years of professional experience
Work History
Line Cook
B Liner - At The Beach Club
Kiawah Island, South Carolina
04.2026 - Current
- I prepare ingredients and dishes according to menu specifications and safety standards.
- I operate kitchen equipment, ensuring proper usage and maintenance protocols were followed.
- I adapt quickly to menu changes and special dietary requests while ensuring quality service.
- I train new staff on kitchen procedures, promoting teamwork and skill development.
- I prepare food items such as meats, poultry, and fish for frying purposes.
Line Cook
The Jamaican Jerk Shack (Killington Resort)
Killington, Vermont
12.2025 - 04.2026
- I executed grilled orders for 200+ guests daily, managing multiple orders simultaneously with 98% accuracy.
- Applied advanced searing techniques for chicken, seafood, and poultry, achieving desired textures and internal temperatures per guest preference.
- Sanitized and scraped grill surfaces between shifts and orders, preventing flavor transfer and cross-contamination.
- Synchronized sautéed items with grill, fry, and expo stations, ensuring all components of a table's order arrived hot and ready together.
Line Cook
B Liner - At The Beach Club
Kiawah Island, South Carolina
05.2025 - 11.2025
- Assisted in daily food preparation by chopping, slicing, marinating, and portioning ingredients, ensuring efficient readiness for each shift.
- I cleaned, washed, and prepared seafood ingredients (e.g., shucking oysters, preparing lobsters) according to recipes and specifications.
- I followed specific cooking techniques for lobster dishes to achieve desired textures and flavors.
- Executed specific cooking techniques for lobster dishes, achieving desired textures and flavors aligned with menu standards.
Line Cook
The Killarney
Ludlow, Vermont
10.2024 - 05.2025
- Prepared and cooked high-quality dishes per restaurant recipes and presentation standards, ensuring accuracy and consistency in a high-volume kitchen.
- Collaborated with team members to manage multiple stations, including grill, sauté, and prep, facilitating timely service during peak hours.
- I collaborated with team members to manage multiple stations, including grill, sauté, and prep, ensuring timely and efficient service during peak hours.
- Operated flat top grill and fryers to produce 150-200 entrees daily, maintaining timely output.
Education
B.Sc. - Customs Process Freight Forwarding and Immigration
Caribbean Maritime University
11-2023
High School Diploma - undefined
Kingston College
01-2017
Skills
- Grilling and Sautéing
- Adaptability
- Food safety & sanitation
- Portioning
- Kitchen equipment management
- Food presentation talent
- Garnishing
- Attention to detail
- Professional attitude
- Food safety knowledge
Languages
English
Basic Spanish
Basic Croatian
Timeline
Line Cook
B Liner - At The Beach Club
04.2026 - Current
Line Cook
The Jamaican Jerk Shack (Killington Resort)
12.2025 - 04.2026
Line Cook
B Liner - At The Beach Club
05.2025 - 11.2025
Line Cook
The Killarney
10.2024 - 05.2025
High School Diploma - undefined
Kingston College
B.Sc. - Customs Process Freight Forwarding and Immigration
Caribbean Maritime University