FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge per head depending on the amount of people. But normally I give a reduced price for the first time.
- What education and/or training do you have that relates to your work?
Of course. I'm always looking to improve my legal standings so that I am certified and up to date with laws to remain cooking safely. Also training to learn new recipes and styles of cooking.
- How did you get started doing this type of work?
I've always been interesting in jobs that require hands on work. I transitioned from a carpenter to a chef. I guess I can say my extreme appetite for food and wanting to be closer with customer service made me make the switch.