Personal Chef
Self Employed
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Received consistently positive feedback from clients for exceptional taste and presentation of prepared meals.
- Reduced food waste through effective menu planning, sourcing local ingredients, and utilizing seasonal produce.
- Labeled food to include reheating and safe storage and handling instructions.
- Demonstrated flexibility in accommodating last-minute changes to menus or guest numbers while still delivering high-quality results.
- Increased repeat business through referrals by maintaining excellent rapport with clients while respecting confidentiality agreements.
