Chef in DuPont, Washington

I am looking for a job that allows me to work at least 4-5 days or 30-40 hours per week. I am more than willing to do all jobs that involve the kitchen including meal prep, shopping, cooking, and cleaning. I have extensive knowledge of many ingredients and culinary styles and global cuisines. I am capable of cooking in small volumes (2-6 people) all the way up to large catered events (30 ). I always take nutrition into high consideration, as well as variability in any diet.