Chef

Culinary Degree
Knife Skills
Portion control and Budget control
Creative in French, Italian and European cuisine
Cooking for 20 to 175 people at times for events
Friendly with customers
Can take charge of the Restaurant for dinner and breakfast as well
Creative plating
I want an Independent Chef who treats my business as it belongs to them
Plan menu, Specials, ordering inventory and if Pastry or Bread skills a plus.