Private chef: Plan menus and service in your home
A private chef agrees a personalised menu with you and prepares it on site, for one meal, a stay or regular visits. This can include everyday meals: the distinction is commissioning a chef to take responsibility for the menu and cooking. For help cooking to your instructions or preparing meals together, choose meal preparation support. Agree shopping and table service separately; delivery of ready-made food is a different service.
One meal, a stay or regular visits
Start with the assignment. A dinner, several meals during a stay and recurring cooking need different timing and purchasing arrangements. Over several days, the actual number of meals is more informative than the length of the stay alone.
| Assignment | Record the scope |
|---|---|
| Single meal | Guests, menu and intended start |
| Several days | Days, total meals and changing guest numbers |
| Recurring | Frequency, duties and billing period |
Match the menu to the occasion
State the preferred cuisine, serving style and whether you want a set menu, buffet or everyday meals. Variants and extra courses change preparation and workflow. The chef can develop an initial idea around guest numbers and facilities.
Discuss practical dietary requirements and alternatives. Initial information need not include diagnoses or guests’ names. Confirm ingredients and cross-contact arrangements directly later; a menu label is not a comprehensive allergen-safety promise.
Check the available kitchen
Hob, oven, refrigeration, worktops and equipment determine what can reasonably be prepared on site. Check crockery, cutlery and glasses too. Briefly describe missing facilities so the chef can assess what to bring or adapt in the menu.
The quote should reflect the actual location. Arrange access, parking and a contact for later coordination. Door codes and other access credentials should not be included in a general initial enquiry.
Separate cooking, serving and washing up
One chef cannot perform every task and serve any size of party simultaneously. Agree whether you will serve or need extra staff. Table setting, drinks and washing up may be separate items; kitchen cleaning does not automatically cover the whole dining area.
Agree purchasing and ingredients
Record who shops and how ingredients are charged. Multi-day services may bill food separately even when a single dinner includes it. For your own stock, agree usable quantities, quality and responsibility rather than automatically treating it as a free saving.
Make total costs comparable
Compare the least expensive suitable arrangement for the same quality, guest numbers and meals. An hourly quote excluding shopping differs from a menu price including ingredients. A simpler menu may suit the occasion better than unnecessary courses; unconfirmed extra costs remain open.
| Cost item | Check before agreeing |
|---|---|
| Working time | Planning, shopping, preparation and on-site time |
| Food | Included or separate, receipts and additional purchases |
| Staff and equipment | Service support, drinks and missing tableware |
| Travel and completion | Travel, cleaning and any extension |
A short useful enquiry
State guests, date, place, the assignment and a menu idea. For several days add days and total meals; for recurring visits add frequency. One brief description can cover changing guest numbers, kitchen details and open questions without private household files.
Confirm menus and arrangements
Agree menus, final guest numbers, meal times and work start times. Record payment, amendments, cancellation, extras and the agreed condition of the kitchen afterwards. For longer assignments, establish new purchasing and approval of extra costs.
Frequently asked questions
Is shopping always included?
No. Separate the shopping work from ingredient costs. Either may be included or separate; multi-day work benefits from an explicit billing agreement.
Must the kitchen be fully equipped?
It depends on the menu. Describe existing and missing equipment so the chef can assess additions or adaptations. An unchecked small kitchen does not establish capacity.
Is extra serving staff needed?
Not always. Guests, courses, serving style and the kitchen route determine the need. Have duties assessed rather than assuming a universal guests-per-chef rule.
What does kitchen cleaning mean?
Specify worktops, equipment, washing up, glasses and waste. Surface cleaning and cleaning every used item are different scopes.
Can I book several meals in one day?
Yes, if the provider offers it. Agree each meal, guests, timings, purchasing, preparation and any separate ingredient charges.
Are drinks and tableware automatically included?
No. Clarify existing equipment, additions and drinks service separately. Include purchasing and your own work in the overall comparison.
