Job Information
Andrew Penson Executive private chef in New York, New York
Prepare menus for daily meals, manage food/catering budget and purchasing, prepare meals in accordance with approved menus, oversee menu and execution for events of up to 250 guests, direct caterers and support staff during events. Must possess 4 years experience as chef/sous chef in Mediterranean, French, or Italian gourmet restaurant. Experience must include 1 year as executive sous chef, meal planning for catered events and daily menus, management of catering staff and purchasing/budget.
Minimum Salary: 150000 Maximum Salary: 150000 Salary Unit: Yearly