Chris Elseser

Developed menu with owner Tommy Hayden. Book invents and festivals.

Working the wok station.

I was part of the opening team for a new store location. Did everything from hiring to designing kitchen schematics, to ordering and inventory.

• In charge of delegating prep and overseeing kitchen staff.
• Made nightly specials
• Created schedule for 20 plus employees
• Designed menu items. Made desert menu. Changed menu 3 times a year
• Had to work under a food and beverage budget.
• Calculated weekly food cost and cost of goods sold
• Was able to work both restaurants out of one kitchen with one staff.
• Appeared on Fox in the morning and prepared food

• Learned basic sushi prep and technique
• Became familiar with ingredients that are unique to Asian cuisine

• Created menu with Jeff Jarfi.
• Designed station set-ups. Created prep and par levels.
• Ordered everything from Sysco to GFS to Bluefin and Irish Hill.
• Delegated work to all employees.
• Inventory and menu costing.
• Developed work schedules for employees.
• Worked large scale catering and weddings.
• Large-scale plate up style dinners.