|Sunday||5:00 a.m. to 3:00 a.m.|
|Monday||5:00 a.m. to 3:00 a.m.|
|Tuesday||5:00 a.m. to 3:00 a.m.|
|Wednesday||5:00 a.m. to 3:00 a.m.|
|Thursday||5:00 a.m. to 3:00 a.m.|
|Friday||5:00 a.m. to 3:00 a.m.|
|Saturday||5:00 a.m. to 3:00 a.m.|
I Noah Chef, Personalized Chef Services, LLC
About this pro
Noah prepared and served an outstanding meal for us at our house. He is so talented and does not miss a single beat. We have the privilege of working with Noah on several occasions and he is always top notch in every way. We can't say enough about the quality of preparation, food choices, presentation and making each evening a total success for us! Thank you and we look forward to our next event with you Noah!Nov 20, 2015J Noah M.'s reply
It is always a pleasure to help wonderful people, I always enjoy your events and all your great guest. My, delight once again, thanks Jim.
We hired Noah to prepare and serve a brunch for 18 people @ a private home. He and his food were outstanding! I have catered many an event and seldom is it perfect. This was everything I could have hoped for and more. by the way, he is also very professional.Feb 17, 2015VerifiedJ Noah M.'s reply
Hello Sandee, I appreciate your review, I got a notice, my previous response didn't go through. I hope all is well with you and yours. I am no longer in Arizona, now in Portland, OR. Blessings to you all!!
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Pricing is not standardize at this time, we start with your budget, and dial it in to exactly what you want and go from there, IT is ALL, about YOU!! Generally for hourly culinary service its $15 - 25 per hr, depending on skills needed.
- What is your typical process for working with a new customer?Services are provided at the individuals, home, office, or venue as long as there is a full kitchen available. I Noah Chef, PCS, LLC prides itself on dealing with restrictions, and limitations, and dialing in specialty diets to fit the specific client needs. There is a questionnaire on my website to help us get started asking questions about your, allergies, likes and dislikes and alternatives.
- What education and/or training do you have that relates to your work?I am currently studying dietetic technology to further my education in nutrition and advance my teachings and services. My resume follows: RESUME: OBJECTIVE: It is ALL, about You!! Helping others eat, cook & enjoy delicious gourmet and/ or healthier food. SUMMARY OF QUALIFICATIONS BLS(CPR and AED) for Healthcare Providers: American Safety& Health Institute Certified Background Check: CertifiedBacground.com Level One Fingerprint Clearance Card: State of Arizona DPS Food Service Worker Card: Maricopa County Enviro. Health Amassed over 10+ years in various food service venues: Private, Hospital, Behavioral, Clinical, Resort, Community, Country Club Casual, and Fast Food RELEVANT EXPERIENCE Food Service: -Designed and developed recipes and menus to fit allergy and diet restrictions in most jobs, and business. -Nutritional consultation and dietary intake monitoring of Behavioral Health clients, with Banner Health. -Prepared meal trays for patients at risk and those with allergies, caloric intake, and restrictions. -Operated advanced cook systems like: steam kettles, jackets, cabinets, and turbo and combi-ovens. -Contributed creative input on new recipe ideas, promotions and presentations, at several locations. -Executed all culinary duties and assisted leading a team of cooks and peers in a behavioral health kitchen as the Nutrition Representative for Banner Health. -Introduced 14+ new menu offerings, utilizing creative ideas, and introduced a Chef's feature for the hot bar, at Whole Foods and instructed team members on productivity, sanitation and taught culinary knowledge and techniques. -National Restaurant Association Education Foundation Certifications: * Manage First Program ( TM) Controlling Foodservice Costs Certificate * Manage First Program (TM) Inventory and Purchasing Certificate * Professional Management Development (ProMgmt. (R)) Program Nutrition Certification * American National Standards Institute ServSafe Food Protection Management Certificate Health Care: -Completed HIPPA Certification, BLS (CPR with AED), Contamination Risk Education and several others with Banner Health. -Assessed patient records as needed, conducted patient evaluations, and record updates, transported patients and assisted patient for imaging department, worked in all aspects of culinary team with Banner Health Care. -Prepared food for the cafeteria and manned the tray line for, adjust recipes and tray contents for at risk patients at Mayo Clinic. -Experienced Institutional bulk preparation and Behavioral Health patient interaction, and conducted 1 on 1 patient diet coaching with Banner Scottsdale Behavioral Health. -Collect and report patient feedback and dietary intake as well adjust caloric and portion controls using CBoard under the direction of RD. EMPLOYMENT HISTORY Executive Chef I Noah Chef, Personalized Chef Services, LLC Chef De Partie Paradise Valley C. Club, Paradise Valley, AZ Entremetier/Chef Westin Kierland Resort and Spa, Scottsdale AZ Nutrition Representative Banner Health Care, Phoenix, AZ Production Chef Banner Health Care, Phoenix, AZ Tray Line Prep/ Service Banner Health Care, Phoenix, AZ Cafe Worker Banner Health Care, Phoenix, AZ Patient Transporter Banner Health Care, Phoenix, AZ Assistant Team Lead Whole Foods Market Tempe, AZ Event Chef/ Production M Culinary Concepts Phoenix, AZ Creative Corner Chef Mayo Clinic/ Volt Temporaries, Tempe AZ Chef De Partie River Crest Country Club, Ft. Worth, TX Server, Bar, Culinary Brinker International EDUCATION AND TRAINING Paradise Valley Community College, Phoenix, AZ, currently enrolled, GPA 3.0 Completing 44 out of 64 credits towards a Dietetic Technician Registered, Associate in Science Degree El Centro College/ Food and Hospitality Institute Dallas, TX, Culinary Management Associates Degree, President and Vice President Honor Roll Hospitality Management Associates Degree, President and Vice President Honor Roll National Restaurant Association Education Foundation Certifications: -Basic Culinary Arts Certification -Food and Hospitality Service Certification -Manage First Program (TM) Controlling Foodservice Costs Certificate -Manage First Program (TM) Inventory and Purchasing Certificate -Professional Management Development (ProMgmt. (R)) Program Nutrition Certificate -American National Standards Institute ServSafe Food Protection Management Certificate COMMUNITY SERVICE Guest Chef Union Gospel Mission Community Culinarian Estancia Apartments Chef Demo Assistant Maryvale Community Center