[Chefsocal]

I'm a Sous Chef and have NEVER opened a New restaurant, a friend of mine just came into a ton of cash and purchased a restaurant. I am in way over my head but he wants to wait to hire a CHEf !!!

He wants me to help with everything, purchasing plates, silverware, writing a menu, setting up prep lists, inventory ect...

Would anyone out there have a Opening Check list for opening ?
also:
Inventory sheets
Prep sheets
Bar set up and inventory sheets for bar
Any info on training floor staff..

Thanks....