A service built around your own kitchen
A private chef cooks on site rather than simply delivering finished dishes. Describe the kitchen, available equipment and guest numbers before selecting a menu. The chef can then adapt preparations to the oven, hob and working space. The proposal should explain shopping, plating and the amount of time spent at the property.
Book a clearly defined scope of service
Ask whether table service, cleaning and washing up are included or need extra staff. Ingredients, travel and possible supplements should be itemised in the quotation. Discuss allergies and preferences before the event day. An agreed menu and serving time make the arrangement clearer for both the professional and the guests.