CHEFS & COOKS

  • 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.