Matthew Schmitt

Took over late in the season but still made several menu enhancements.

Ordering and inventory.

Served upwards of 500 people per night.

Built a kitchen and menu from the ground up for a small business serving hot sandwiches and açaí bowls.

Established relationships with vendors, health inspectors and fire Marshall.

Curated the menu while teaching proper French cooking techniques.

Oversaw labor and food costs.

Ordering for a small French bistro as well as the upscale market it was located in.

• Continually ran Specials
• Broke down large proteins
• Taught proper cooking techniques

• Contributed Menu Items
• Expo

• Food cost
• Inventory
• Upheld the menu while making necessary seasonal changes

• Curated a revolving menu of Ramen soups and other small items

• Attributed menu items
• Maintained Ordering
• Established quality control standards for food preparation and presentation
• Guided kitchen personnel in line cooking, food preparation and dish plating
• Expo
• Pasta Production

• Oversaw the daily operations of the kitchen including meal preparation, recipe development and plating
• Prepared ingredients and cooked meals according to established recipes