JOSEPH BONACORDA

Prep all menu items. Train new employees. Open kitchen and turn on all ovens, fryers, grills, stovetops. Set up hot and cold line stations. Stock all stations. Execute all items listed on prep list daily. Unload and accept deliveries. Rotate stock.

• Only Raw Bar Chef. Responsible for the whole program. Daily.

• Raw Bar Miami location last year open, Fort Myers opening, training.

• There are no other raw bar chefs here. I am responsible for the whole program.

• Oversee the oyster program.
• Knife work, fish, vegetables, fruit, herbs, etc.
• Prepare all sauces and stocks as needed fresh daily.
• Ensure all mes en place is there, fresh, and ready for service.
• Ensure all fish is wrapped and iced properly on line and inside walk in cooler.
• Jr. management team.
• Give 'killer' services daily.

• After moving around the kitchen in various stations I finally found my 'groove'.
• Raw Bar duties included daily inventory, stock station for daily service, 'mise en place', monthly inventory, daily cleaning of raw bar, weekly cleaning of wooden floors and heavy equipment, stove top, oven, ice machine, etc.