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terms and conditions & FAQs for chef jobs


Terms and Conditions may change from time to time.  Please read these carefully before applying for any Chef Jobs posted on the website.  Applying for a Chef Job on our website implies that you agree to all of the terms and conditions herein.

You can also check out some of our FAQs

CHEF SELECTION
Applying for an event does not mean that a Chef is guaranteed that event. A number of factors are used to determine which Chef is booked for an event. For example, we look at which Chef best meets the client's requirements (e.g. areas of culinary expertise, for example), is local to the client (where possible), provides a consistent level of service and professionalism etc.

​EVENT DATES
If you are applying for an event: If there is an event you are interested in, and would like to find out if it can be booked for another date, just send us an email with the reference number and the dates you are available for, and we will do our best to see if the event can be rescheduled.

If you are booked for an event: If you need to change the date of an event that you are booked for, please contact the Client and discuss it with them directly.  If they are able to accommodate the change, please notify our office immediately. If they are not amenable to changing the date, then you will have to proceed as planned.  Otherwise, please refer to our cancellation policy, below.

CONTACTING THE CLIENT
You are required to contact the Client by phone within 24 hours of receiving their contact and booking information.
- introduce yourself
- provide a brief overview of your background, specialties and areas of culinary interest
- discuss menu briefly, e.g. discuss allergies and dietary restrictions of guests, Client's suggestions, seasonal ingredients, event theme (if applicable)
- inform the Client when to expect a sample menu for their review

Subsequent communication may be by phone or email.  However, we advise you to follow up any phone calls with an email to summarize the conversation, so that there is a record of the communication.  This will avoid any misunderstandings in the future.

Contact the Client at least 2-3 days before the event to make sure that you have exchanged contact information, that the time of arrival has been finalised, etc. This also acts as a reminder in cases where an event is booked months in advance.

ATTIRE
You must be well groomed at each event and attend in clean chef attire. Some sort of hat or hair net is advisable. Casual wear is not acceptable.

Clients prefer that you not wear your outdoor shoes in their home, so bring a comfortable pair of indoor shoes with you to change into when cooking.  

In wet or wintery weather, it is advisable and common courtesy to bring a towel to dry off wheels on any carts/boxes before pulling them through the Client's home.

INGREDIENTS
In general, you are responsible for purchasing the groceries, and the cost is included in the Remuneration.  However, in some cases, the Client will provide the groceries (e.g. Iron Chef events, some cooking classes) - in these cases, this will be specifically indicated in the job posting. You must shop for and bring all ingredients required for an event.  You must ensure that ingredients are transported properly and follow proper food safety protocols.

You are responsible for designing an appropriate menu, taking into account the outline of the job posting/ booking email. To maintain control of the food costs, we highly recommend that you prepare a sample menu to show to each Client at the start of the Consultation, so that the Client’s demands/ expectations are kept in line with their Chef Experience.  If Clients request a dish that you feel is beyond the scope of the event booked, then contact our office – if it is, then we will contact the Client to upgrade their event (Chefs are not permitted to upgrade these events directly with the Client).

Items such as oil, flour, spices etc (pantry items) do not have to be purchased fresh for each event (Personal Chefs generally keep these in their portable pantry and buy the vegetables, dairy, fish/meat etc fresh on the day of the event).

You are required to provide all ingredients and all equipment, and forgetting any of these may affect the client’s feedback negatively. If you do forget an item, apologise to the client, acknowledging that you must have overlooked it, and ask if it would be possible to use theirs. To avoid making this mistake, we advise that you plan all the details ahead of each event and create a checklist of equipment and ingredients that you will need, so as not to forget anything.

You are allowed to do minimal preparation before the event, because part of the experience for the clients, is having the chef cook in their home. You may, for example, prepare marinades or stocks which may be time intensive and these must be prepared in a commercial kitchen. ALL cooking, however, must be done at the client’s home. 

EQUIPMENT
You are required to bring their own equipment – this includes pots, pan, knives, colanders etc. to each event. This ensures that
- the Client has a stress-free evening
- you are assured that all necessary tools are available to prepare the menu
- you are familiar with each item
- there is no fear that you will damage the Client’s equipment

For events, such as the Iron Chef Experience, where the Chef prepares a meal using the ingredients found in the client's kitchen, and no planning is required, then you may use the equipment that is provided by the Client, although we still recommend that you bring your own basic equipment.

DRINKS/ WINE ETC
Chefs are not permitted to purchase or serve alcohol at events, as they are not licensed to do so, and it is not covered by the Liability Insurance. Chefs can, however, recommend wine/ beer pairings prior to the event. No beverages are required to be provided by the Chef unless specified in the job posting. 

TABLEWARE & RENTALS
Dinnerware, glassware etc will be provided by the Client, unless a Chef prefers to serve dinner on specific dishes for aesthetic reasons.  In these instances, there should be no charge to the Client, and Chef must provide the tableware at the Chef's own cost.

Where the Client is prepared to pay for rentals, this will be outlined in the job posting; here the Chef will decide with the Client as to what should be ordered based on the menu that is designed for the event. The Client will pay for rentals directly.

MENUS
We advise Chefs to prepare a Sample Menu in advance of their first booking for the following reasons
- It is a good starting point for discussions with the client
- It gives the Chef more control of the direction of the menu, rather than the client - e.g. a client may have booked a casual dining event, but may ask the chef for a lobster dinner if the direction is left to them
- It reflects your style of cooking/ preferred dishes/ seasonal items (Feedback from chefs over the years has indicated that a well written sample menu is generally accepted by a very high percentage of clients for this reason alone, so only minor tweaking may be required)
- The Chef can calculated the approximate food costs in advance
- The sample menu can be re-used for future events, saving you time
- Sample menus are available on request to suit each level of dining, such as casual-dining and fine-dining
- In general, one choice per course is chosen by the Client for all diners, so that it is not à la carte.  However, in some cases, a guest may have an allergy/ dietary restriction so the Chef will have to alter the recipe or dish for that guest accordingly, or prepare 2 entrees to give guests a choice (to be determined in advance of the event so that you know what to purchase.

ASSISTANTS/ SERVERS
For larger events that require more than one chef or an assistant, the details will be in the job posting.  Most chefs know people in their area that they have worked with before, and are comfortable working with so you would hire someone yourself. Payment will be included in the remuneration amount, and you are to hire and pay the additional helpers. If you are more comfortable working with someone, but it is not outlined in the job posting, then you must cover the cost of this additional person yourself.

TRANSPORTATION
Any form of transportation that allows for your safe and timely arrival to the client’s home is approved, except for public transit.  Transporting the equipment and ingredients by public transit is cumbersome and unhygienic. You will need to shop for the ingredients and then transport all of the equipment and ingredients to the Client’s home. You can get a ride from a friend or even take a taxi for example. 

CHECKLIST
- Design a sample menu
- Contact the client
- Plan for and get approval for the final menu; prepare recipe sheets, heating instructions etc if required
- Shop for ingredients
- Have all the equipment required to prepare the meal
- Transport the equipment and ingredients to client's location
- Prepare meal, conduct cooking lesson etc.
- Serve meal, if required by your booking
- Clean up after event
- Submit redemption form

CANCELLATIONS
Chefs who cancel an event within 5 business days of an event may be subject to a $250 fine to compensate the Client, unless the Client is open to reschedule the event or we can find a replacement.  If a cancellation is unavoidable, the you must speak with the Client; emails or voice mail messages are not adequate.  You must also inform our office.

The policy may seem harsh, but chefs must bear in mind that these clients have been looking forward to their Chef Experience, many are celebrating birthdays or anniversaries, and in most cases have invited friends or family to share the experience with.  They are now left scrambling to make alternative arrangements at the last minute.  In order to 'redeem' ourselves with the client, we will offer to make it up to them in some form or another, through complimentary upgrades, gift certificates and so on.  We may also face additional charges or penalties from the retail companies who sell our certificates, and the fine partly covers this.

CHANGES TO EVENTS
By responding to a Chef Job Posting, you are contracted by The Chef Alliance to provide a service to our Clients.  As such, you are not permitted to change the service terms or features of the event without the consent of The Chef Alliance. Our Clients are to be directed to our office for any upgrades or changes to the event that you have discussed with them, including, but not limited to: 
- adding additional persons;
- adding extra courses;
- changing the date of the event;
- upgrading the menu;
- adding additional services i.e. bartender, spa, flower delivery etc
- changing the terms of the event in any way       

The Chef Alliance will process the charge for all upgrades or changes to the event requested by the client.  You will be paid for the upgrade or change in accordance with the standard pricing established by The Chef Alliance from time to time.

Note: This policy does not affect what you may charge if the client books you directly for another event, since that event is not sold by The Chef Alliance.

REMUNERATION, FEES AND PAYMENT
Costs vary depending on the type of service, the number of people to be cooked for, the number of dishes, the type of dishes and the frequency of the service.  Calculation takes into consideration, the type of menu, and cost of ingredients relating to that menu, chef’s time etc. 

 PayPal is free to set up; it is secure and is used as a method of transferring payments for thousands of businesses worldwide.  This method of payment will ensure that you are paid within 72 hours of the Redemption Form (invoice) being received by us.  Although, PayPal will charge small commission from the person receiving the payment (i.e. the Chef), this is more than offset by the fact that you will have payment within a few days!

Unlike being employed, there are costs to running a business.  One of these is accepting payments.  Whether you accept cheques, credit cards, debit cards or Pay Pal, there are always transaction fees of some sort for accepting money.  In an effort to streamline and expedite payments to our chefs for our Events, all payments for services rendered by chefs will be made through PayPal. Now over 99% of our chefs have chosen Pay Pal as a way to get paid by The Chef Alliance and for invoicing their own clients.  

Pay Pal's flat, transparent pricing and quick and easy invoicing and payment solutions make it a great tool for Personal Chefs. At The Chef Alliance, we process all of our Clients' payments and Chefs' membership payments via Pay Pal.  Since financial information (like credit card numbers and bank accounts) is securely stored and encrypted on their servers, you and your clients don't need to share financial information with anyone - a great security feature giving peace of mind.For more information on Pay Pal's fees go to: https://www.paypal.com/us/webapps/mpp/paypal-fees

Unless otherwise indicated in the Job Posting, gratuities (tips) are paid by The Chef Alliance. Under no circumstances may you ask for gratuities from our clients. Gratuities are added to your invoice based on the Client's feedback, as follows:
Overall experience is rated out of 10, where 1 is poor and 10 is fantastic.
9-10:15%
7-8: 12%
5-6: 8%
3-4: 3%
1-2: 0%


Chefs must bill HST/GST etc., if they are registered to do so. They must indicate their fill HST/GST number on their Redemption Form; in these instances, the PayPal account set up to receive funds must be set up as a business account. 
 
​A $10 admin fee will be deducted by The Chef Alliance for Redemption Forms that are inaccurate or incomplete.

Chefs must never requested or accept any money for gratuity, upgrades or changes from the client.  Failure to observe this rule will result in the Chef being suspended from receiving any further clients from The Chef Alliance and may disentitle the Chef from receiving payment for this event. The Chef may also be obligated to refund the amount paid by The Chef Alliance for this event.
The Chef Alliance is authorized to apply invoices to any fees or dues that may be owing to The Chef Alliance, and to remit the balance, if any, to the Chef.