• We follow directions given by the Exec-Chef or client.

  • Chef de Partie, Line Cooks, Banquet Cooks, Prep...etc

  • Prepares meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, sautéing and steaming

  • Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, sauces and entrees

  • Minimum of 2 years cooking experience in a high volume environment is required for all our cooks

Our professional team of cooks can prepare a wide variety of foods. They have working experience in restaurants, hotels, resorts, hospitals and other large venues.