James Pavao

CDC responsible for menu development(seasonally changing)-written menu descriptions-menu tests-ordering-costing-inventory-allergy charts-hiring-training-scheduling. Building

Great working relationships with various vendors-including fish mongers and local farms(resourcing local produce and meats). Kept a working herbs and vegetable garden.

Making and cooking of fresh hand rolled pastas and bread. Housemade stocks and sauces.

Daily specials, family style catering, holiday prix fixe menus. Familiar with excel.

• Oversaw grill, fryer, saute and cleaned equipment after every shift.
• Placed orders to restock items.
• Overall production of daily menu items including specials.
• out-going and in house catering.

• Preparation and execution of recipes as per chef. 8 course tasting menu changed weekly. 100% Local meats and produce.

• Global Cuisine using ingredients true to the items origins. this was a great learning experience as well as one of my favorite places to work.
• supervised fellow chefs while working along side them to prepare and create house and special recipes.