Chef Totys
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Sorry this pro can’t do your job, but we know other pros who can.
Introduction: The most chefs get the ServSafe but not the HACCP certification, I got it, because this is the only way that you could guarantee to your guest your quality standards in the food management, a meal with mis-management could cause a disease and spend thousands dollars in therapies
Look the people when draw a smile in their faces after eat an exquisite plate.
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2 employees
13 years in business
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William Quintana