paul salemme

* Active role in planning kitchen design and opening restaurant with 60 seats and bar with additional 20 seats * Created, planned and executed lunch, dinner and bar menus and daily specials * Hired, trained and managed kitchen staff of 7 * Responsible for food and equipment ordering meeting a weekly 20% food cost

* Executing orders in a high paced, time sensitive environment * Thorough knowledge of all menu items and daily specials * Supervision and training kitchen staff of 7 * Responsible for product ordering and organization; maintaining kitchen equipment

* During Season: * Running day to day operations for beverage carts and snack bar * Responsible for ordering and pricing food and beverages to meet 15% food cost * Staffing, training and supervising staff of 8 * Off Season: * Garde Manger, Banquet Cook, Banquet Server, Grill Cook, Expediter

* Maintaining Kitchen and monitoring staff * Product Ordering * Daily menu specials and design * Set menu for banquets and buffet parties from 20-100 guests

* Instrumental in Sautê, Grill, Pastry and Garde Manger for both lunch and dinner service * Catering and buffet experience which includes private luncheons for the President of Yale University as well as weddings and other private parties ranging from 30-250 guests and large operations at Long Wharf Theatre from 400 - 500 guests

* Active role in starting 30 seat and take-out turn-key restaurant operation * Hired, trained and managed initial kitchen staff of 6 * Responsible for inventory and order control while keeping food cost under 18% * Created, planned and executed menu and daily specials for breakfast and lunch

* Multi-tasking in a high paced and pressured environment * Ensuring high quality standards in a NY Times rated establishment * Participated in community events promoting local farmers and food products * Thorough knowledge of all food items and preparation for a modern cuisine menu * Expediting of orders during service of 100-200 guests.