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Professional Chef Food Costing and Menu Engineering
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sous chef
Maestral Resort • Temps plein
May 2022 - Present • 4 yrs 4 mos
I am a professional chef with 14 years of hands-on experience in restaurant and hotel kitchens. I help restaurant owners understand the true cost and profitability of every dish. My services include recipe costing, food cost analysis, portion and yield calculations, waste control, menu engineering, pricing recommendations, and professional Excel systems. I combine real kitchen knowledge with clear financial analysis, making every recommendation practical and easy to implement.