Cook, plate, and serve food, keep the area tidy, assist guests wherever possible, leave the area clean and tidy at the end of the event. Up to five hours per chef including travel time to and from the venue. Additional charge per hour or part hour thereafter. Requires a working oven and possibly other cooking equipment depending on your menu, a sink with potable running water, clear bench space of at least 1 x 1.5 metres.
Please advise us if you're unable to supply any of the above and we'll happily make arrangements to supply them at an additional expense.
Group Order is being created. Please wait.
