FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It all would depend on details of how many people cost of food and labor.
- What is your typical process for working with a new customer?
Going over menu and process of food cost time and labor and were they would like to set up their meal for consumption.
- What education and/or training do you have that relates to your work?
Certified Chef with Cordon Blue culinary of Arts Pasadena California holding a Managers Serve Safe Certificate.