Professional Chef Guidelines
Welcome to Maharaja Chef Services! These comprehensive guidelines ensure consistent quality, professionalism, and exceptional service across our platform. Please review these standards carefully.
Professional Standards
Punctuality
Arrive at least 30 minutes before the scheduled service time to set up and prepare. Notify clients immediately if any delays are expected.
Professional Appearance
Wear clean, professional chef attire including chef coat, apron, and appropriate head covering. Maintain excellent personal hygiene.
Client Interaction
Maintain professional, courteous communication with clients. Be responsive to messages and requests throughout the service.
Hygiene & Cleanliness
Follow strict food safety protocols. Keep work areas clean and organized. Properly sanitize all surfaces and equipment.
Service Requirements
Equipment & Tools
- Bring all necessary professional-grade cooking equipment
- Include specialty tools for your cuisine type
- Bring backup equipment for critical items
- Use only food-safe, commercial-grade materials
Ingredients Quality
- Use only fresh, high-quality ingredients
- Source from reputable suppliers
- Follow client dietary restrictions precisely
- Be prepared to show ingredient quality upon request
Service Timing
- Arrive 30 minutes early for setup
- Complete service within agreed timeframe
- Allow time for proper cleanup
- Communicate any timing changes immediately
Client Experience
- Provide exceptional service with attention to detail
- Be responsive to client preferences and feedback
- Maintain professional demeanor throughout service
- Ensure client satisfaction before departing
Food Safety & Hygiene Standards
Hygiene Requirements
- Wash hands frequently with antibacterial soap
- Use gloves when handling ready-to-eat foods
- Maintain clean work surfaces and equipment
- Follow proper food storage and temperature guidelines
- Use separate cutting boards for raw proteins and vegetables
- Sanitize all equipment between uses
Temperature Control
- Keep cold foods below 40°F (4°C)
- Keep hot foods above 140°F (60°C)
- Cook foods to proper internal temperatures
- Use food thermometers to verify temperatures
- Store perishable items properly during transport
Allergen Management
- Clearly understand client allergies and dietary restrictions
- Prevent cross-contamination of allergens
- Use separate equipment for allergen-free preparation when required
- Clearly label all dishes with potential allergens
- Be prepared to provide ingredient lists upon request
Client Communication Guidelines
Initial Contact
Respond to booking requests within 24 hours. Confirm availability and discuss service details.
Pre-Service Consultation
Schedule a call or meeting to discuss menu preferences, dietary restrictions, and service expectations.
Menu Confirmation
Provide detailed menu proposal and get client approval at least 48 hours before service.
Day-Before Confirmation
Send reminder message confirming service time, location, and any final details.
Post-Service Follow-up
Check in with client after service to ensure satisfaction and address any concerns.
Pricing & Payment Guidelines
Pricing Structure
Our pricing is transparent and competitive. Chefs set their own rates based on experience, cuisine type, and service complexity.
Payment Process
- Clients pay through our secure platform
- Payments are processed after service completion
- Funds are transferred to your account within 3-5 business days
- Detailed invoices are provided for each service
Cancellation Policy
- 24+ hours notice: No penalty
- 12-24 hours notice: 25% of service fee
- Less than 12 hours notice: 50% of service fee
- No-show: Full service fee
Chef Code of Conduct
Professionalism
Maintain the highest standards of professional conduct at all times.
Integrity
Be honest and transparent in all dealings with clients and the platform.
Respect
Treat clients, their homes, and their property with respect.
Confidentiality
Maintain client confidentiality and privacy at all times.
Reliability
Fulfill all commitments and be dependable in your service delivery.
Continuous Improvement
Seek feedback and continuously improve your skills and service.
Essential Equipment Checklist
Cooking Equipment
- Professional chef knives (chef's, paring, boning)
- Cutting boards (multiple for different food types)
- Cookware set (pots, pans, saucepans)
- Baking sheets and oven-safe dishes
- Mixing bowls (various sizes)
- Measuring cups and spoons
- Food thermometer
- Tongs, spatulas, ladles
Food Preparation
- Mixing and prep bowls
- Whisks, spoons, spatulas
- Peelers, graters, zesters
- Colander and strainers
- Kitchen scale
- Timer
- Food processor or blender
- Mandoline slicer
Serving & Presentation
- Serving platters and dishes
- Utensils for serving
- Garnishing tools
- Sauce bottles and squeeze bottles
- Plate presentation tools
- Chafing dishes (for buffet service)
- Serving trays
- Napkins and table linens
Frequently Asked Questions
What happens if a client cancels last minute?
Our cancellation policy protects chefs. Clients are charged a percentage of the service fee based on the notice period. You'll be compensated according to our policy.
How do I handle client complaints or issues?
Address concerns professionally and promptly. If you can't resolve the issue, contact our support team immediately for assistance. We're here to help mediate and find solutions.
What if I need to cancel a booking?
Notify the client and our platform as soon as possible. We'll work with you to find a suitable replacement chef if needed. Follow our cancellation policy for any applicable fees.
How are payments handled?
Clients pay through our secure platform. After service completion and client confirmation, funds are processed and transferred to your account within 3-5 business days.
What support does Maharaja Chef Services provide?
We offer 24/7 support for urgent issues, marketing assistance, client dispute resolution, and professional development resources to help you succeed.