Personal chef

 : 

Ramlah thee Chef

Yes. My services rendered are different from my transportation costs. • Per Day Services I charge 80k for each day I cook for a client. • Event Services like intimate dinners, small gatherings of 10 to 12 people that is 120k because it will also depend in the number of people if they're more then 130k to 140k. • Groceries are carried out by the client because incase the money is/was not enough, I don't want to be blamed for taking the money. Most of the clients I am worked with know this is my Standard.

I always engage my clients in the process of making Menus so that it shows a commitment to meeting their individual tastes and preferences. I always encourage my clients that communication is Key. We always have to understand each other. Lastly I always let the clients Carryout their own shopping so that they keep upto date with the prices of items they are buying.

I have a Diploma in Professional chef's Course. I have a Certificate in Food Handling.

I started while I was still in school with a chef who always encouraged me to go and experience what a private chef was and I never looked back again. Now I love being a private chef.

All types of clients. Even the very difficult ones, but in the end, we get understand each other and work moves on smoothly.

My recent project was a month ago, I had 10 clients who wanted different types of food on each plate. So we had to sit down, came to an agreement and they loved what I cooked for them. I enjoyed it a little bit and it took 3 Weeks.

They should always first and foremost do RESEARCH about the professionals they're hiring. Coz some think because I am a private chef, I am supposed to do other tasks like cleaning your entire house or look after your kids, NOO!!!.. I am there to cook then leave your kitchen clean like how I found it. FIRST DO RESEARCH BEFORE YOU ASL FOR THINGS YOU HAVE NO IDEA ABOUT!.

They should always think through everything or they can always communicate with me. Tell me what they want, what they don't like. I like sitting down with a client and we both make a menu to the satisfaction they want, so that they know what exactly I am cooking for them.