Andrew Davis

Opened as executive sous chef.

In charge of opening, menu collaboration with my senior chef. responsible for hiring staff. Oversight of kitchen operations. Worked pasta, pizza, pantry. Worked the pass for quality control.

Supervised kitchen operations, ensuring food quality and safety standards were consistently met.

Developed new menu items, incorporating seasonal ingredients to enhance culinary offerings.

Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen.

Led the development of a new Mexican concept with the owner of The Blind Pig. Managed hiring, research, and development activities. Handled fish for ceviche and crudos as a significant part of meal prep. Broke down beef and pork tenderloins. Oversaw the kitchen line and fostered a positive culture for the staff.orking with vendor's and Foh as well as doing nightly orders.

Started as a line cook and was quickly promoted to sous chef. my responsibilities were, open the restaurant , Prepared ingredients for daily service. Which would include making bread, fabbing fish and other proteins. Check the mise en place for all stations and figure out pars for the day/week.Dinner service i would work the pass, finish the plate ups garnish. Also would help on every station when needed. Ensured quality control and seasonings. Alongside that was the managing aspect, hiring, firing etc. Creating seasonal items was a big plus and learning experience on techniques and flavors. Helping Foh develop menu knowledge. Overall in that time span i was lucky enough to have fun enjoy my day-to-day and build a community.