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Originally Posted by 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.... |
hi,
you guys are funny, and just begging for an opening check list, before you spend money, have a concept first, pushing pencils, get it on paper. well good luck.
chef Kaiser