Chef Rene Helit
Responds in about 41 min
Current Top Pro
Hired 15 times
8 similar jobs done near you
1 year in business
Cash, Credit card, PayPal, Venmo, Zelle
Top Pros are among the highest-rated, most popular professionals on Thumbtack.
Jan - Jun
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
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Customers rated this pro highly for work quality, professionalism, and responsiveness.
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Rene Bautista Helit Jr
- What should the customer know about your pricing (e.g., discounts, fees)?
Current Discounts can be viewed on my profile introduction. Prices vary and can be viewed on my website. Meal Preps: $200-$500 Private Dinners: $125+ Per Person Small In-Home Parties: $400-$2500
- What is your typical process for working with a new customer?
I start with a questionnaire to be filled out so I can understand the client's likes, dislikes, allergies, diets, and whatever I need to create the right menu or recipe. Next is the Menu/Recipe development and I will get in touch with my clients to assure they have best possible menu for them for their occasion or for their meal plans. A 50% deposit will be addressed. Book a date for the appointment and I will get my ingredients fresh on that day on my way to the client or hosts' home where I will use their kitchen to prep, cook, and put a way the food. The final part is the clean up after my service! Then comes the final payment and feel free to tip!
- What education and/or training do you have that relates to your work?
I have an Associate of Arts Degree in Culinary Arts. I am ServSafe Certified and have Food & Beverage Manager Certificate. I have been in the culinary field since 2012 and I am still cooking it up! My classical training comes from high school and college when I was in Guam. I did few savory, and more pastries when I was back home. 2016 I took a job for Norwegian Cruise Line where I focused all aspects of savory and hot foods which made me develop more into a hot side chef. I came to Austin, TX in 2018, got a chef position then I left to start my own private service!