Booway Matthew Eugene Bikales

• 1 (774) 313-6292

• (646) 823-2593 (Kevin)

My primary tasks were opening GM station that includes the following weekly & daily tasks:

• Set up the cold well with remaining Mise items (Sauces, knife cuts, etc) from the following day.
• Turning on any other equipment (Ovens, fryers, convention stoves, hand held vitamix, and portable electronic grills.)
• Gathering, storing according to the Sous Chef about all the necessary food items for lunch service that are as is, such as Greens, Raw Oysters, Portioned fish.
• Reviewing the missing prep for the Lunch & Dinner Mise.
• Being Assigned GM prep - usually was given all the daily knife cuts, and Amuse Bouche prep. Sauces, and more intricate recipes were done by the GM Sous Chef.
• Accomplishing Lunch Service at the pace of the Executive Chef.
• Clean up & restock any missing Mise that was done during AM prep.
• Regroup with PM crew, to help with any Mise work deemed available for PM service, as well any dry storage organization & cleanliness.
• Say goodbye to the crew before clocking out at designated time.

• 1(201)414-6611

• A very brief work experience during my college years.
• Only worked for three months before deciding to focus fully on my studies.

• 1(603)969-0920

I worked alongside with Christopher Gould at his acclaimed Central Provisions. This was the most labor intensive job, however was surprising fun.

I worked the GM line for about a few months. Had the duties of Cold side dishes, as well any dishes from the fryer. Usually came in at around 1-2pm, and the tasks are listed below.

• Check the AM service Mise that is leftover from lunch. Apply any missing Mise items for the Cold side dishes during PM service. (Seafood prep for Oysters & Squid).

• Once the Mise was fully updated to the par count required, other items were assigned, that were apart of the menu design. Such as sauce preparation for salads, fried items, and other knife cuts.

• At 4pm usually staff meal is served. There is one day of the week where one cook has the responsibility of managing staff meal, and regular prep.

• Service is usually from 5pm to 11pm.

• Breakdown station, and begin food counts on all mise items. Making sure that any par missing on a dish is completed before going home, or at least starting big projects.

• Finish pars, and wrap Fish, making sure each cut is wrapped in a layering of food cloth, and wax paper, to be wrapped again with towel, and plastic wrap, ensuring moisture control.

• Clean the walk in, clean the entire line, and leave the prep list for AM crew to continue any large projects, mise that could not be accomplished.

• There was a set time clocking out at 11pm-12am, but would go into the early hours of the morning depending on seasonal holidays etc.

I left after a few months, and was told to try and work in NYC by Chris Gould.

• 1(212)444-8111

I worked for Fred Eliott, during highschool summers to post college.

I was mainly a GM cook, and worked the raw bar at Scales resturant, which did heavy volume cooking.

My tasks were minimal for this was my first serious cooking job. I was assigned tasks by the GM Chef.

I ultimately left to go back into Japanese Cuisine, but was hired by Central Provisions.

• 1 (207)671-8419

This is my first job where I worked as a Bus Boy at the age of 13-14. My mother told me to find a summer job, and applied to Street & Company to earn some summer cash. I was hired by the manager as a front of house bus boy. I completed one summer successfully, and was asked to come back the following summer. I ended up moving up the job ladder each summer with ease as a bus boy to dishwasher, bar back, oyster shucker, and then finally the summer before College, I was offered a position on the line after working with a small group of middle aged men.

Whenever I went away to college, Street & Co was always there during the holidays and summers. I was apprentice to King Bishop until Fred Eliot took over the helm. It was in my Junior year of college, where I ended up dropping out of college due to financial issues, and took up a job back home at Scales restaurant.

This was mainly seasonal work during the latter years of highschool, and some summers during college. It was mainly during my hiatus from Western cooking, deciding which of the two I wanted to purse.

My tasks included the following:

• Executing 150 - 200 sushi rolls during AM prep at 6am until 7:30am.
• Prepping, dressing, etc about 12-14 quarts of sushi rice. Doing any other knife cuts for lunch service.
• Working the line from 11am to 2pm.
• Help out with any other prep, and clean the walk in. Perform any other tasks designated by the Executive Chef, usually draining and storing a cauldron batch of stock for sauces & soups.
• Clock out around 5pm. However, there were days that I was asked to stay during night service, in which I volunteer to do the overtime.