Andrew Hise

Supported Kitchen Manager and other leadership in managing five cooks and three dishwashers at DoubleTree's Badgerland Bar & Grill. Responsible for all restaurant line orders and banquet event orders. Served 40+ menu items in a hotel that is consistently at 100% occupancy. DoubleTree by Hilton Madison is located downtown on the University of Wisconsin campus and near the Kohl Center, a concert hall/stadium that frequently draws crowds in the thousands.

Trained J-1 foreign exchange cooks on lunch and dinner line (22 menu items) at Madison Marriott West's Falling Water Café in Middleton, WI. Prepared and served unique chicken/steak/fish specials, colorful cheese, meat & fruit amenities, and a variety of soups daily. Prepped standard proteins, starches, vegetables, salads and fruits for banquets, while learning special entrées per Chef's prerogative. Prepared food for concierge lounge. Gained culinary skills from Chefs and trainers at the Marriott, having started with very limited knowledge base as a prep cook. Adhered carefully to safety regulations and quality measures. Represented kitchen in hotel's Guest Satisfaction Survey Committee, a forum that generated ideas to improve quality across the board. Wrote sections of a kitchen continuity book for all line and prep cooks. Book covered basic cooking skills, in-house procedures and other standard practices. Adherence to both proper procedures and Chef's methodology was improved.

Prepped and cooked full Pizza Hut menu. Washed dishes. Delivered pizza to St. Cloud and Waite Park. Transformed excellent customer service skills while driving into working as a server.

First experience grilling steaks on the midnight shift. Service primary included breakfast items with occasional dinner menu. Learned fundamentals on flattop and char-broil grills.

Part-time cook, trained on all positions in kitchen. Cooked while completing last two years of high school.