Chef Standards of Service

Purpose

Every chef listed in the Book Your Chef directory agrees to these standards. They exist so clients and chefs share one clear set of expectations before, during, and after every event.

The directory showcases each chef's top two or three services through photos and clear descriptions. What a client sees in your listing is what they should receive at their table.

Communication

Keep an open, honest line of communication with the client from booking through cleanup. Expectations must be clear on both sides.

• Review the client's intake form in full before the event and confirm menu, guest count, dietary needs, and timeline.
• Respond to client messages promptly during the booking period.
• On the night of the event, clients may adjust timing or details. Welcome those changes calmly and confirm them out loud so there is no confusion.
• If something will affect the client's experience (a late arrival, a substitution, an equipment issue), tell the client right away. No surprises.

Timing

Dinner starts when the client says it starts: a 6:00 PM dinner is served at 6:00 PM. Follow the times the client set in their intake form.

• Course pacing: plan about 15 minutes per course, from start to finish. Adjust calmly for slower eaters; never rush the table.
• Arrival: arrive early enough to set up, stage, and be ready before the first scheduled course.
• Client delays: under the client's service agreement, significant delays on the client's side are billed at $150 for every 30 minutes. If a delay happens, note the time, let the client know politely, and report it to the directory after the event so billing is accurate.

Preparation

Arrive with every dish about 75% complete. Advance prep keeps the impact on the client's kitchen or venue low and keeps service on time.

It also frees you to be present: good prep leaves room for warm conversation with the client about food and more, not just a chef with their head down at the stove.

• Transport prepped food at safe temperatures and keep it labeled.
• Bring the tools and equipment you need; confirm in advance anything you plan to use on site.

Professionalism and appearance

You represent your name, your company, and the Book Your Chef directory at every event.

• Conduct: be warm and personable, but keep a professional boundary with clients and guests. Do not socialize as a guest, drink with the party, or pursue personal relationships with clients.
• Composure: events get tense sometimes. Stay courteous and calm, even when things don't go to plan.
• Uniform: wear a clean chef coat for dinner service. Aprons are fine, as long as they are clean.
• Cleanliness: keep yourself, your station, and your equipment spotless throughout service.

Kitchen and site care

Leave every kitchen and site, whether a private home or a venue, cleaner than you found it. The last impression is part of the service.

• Clean all surfaces, appliances, sinks, and floors you used.
• Wash, dry, and put away the client's dishes and tools where you found them.
• Remove your own trash and food waste unless the client asks otherwise.
• Do a final walk-through before you leave.

Three-strike policy

The directory uses a three-strike policy for professionalism, timeliness, and communication. We know no event is perfect; strikes are for real failures to meet these standards, not honest mishaps handled well.

1. First strike: a written warning and a conversation about what happened.
2. Second strike: a final written warning; the listing may be paused while the issue is addressed.
3. Third strike: removal from the directory.

The chef will be told about each strike in writing and may respond before it is recorded.