FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price the cost of food first using ep weight and decide the degree of difficulty and materials needed
- What is your typical process for working with a new customer?
To listen to their complete idea give honest feed back and reach towards a positive compromise to guarantee customer satisfaction
- What education and/or training do you have that relates to your work?
I'm a certified sous chef with 20 + years experience in All areas of foodservice. Finished and graduated with honors from Lecordon Blu to stay on as a teachers assistant .