Some people think that being a good private chef is easy…..far from the truth! It is not only good food that gets you booked again and again, it is also personality, flexibility and organisation. Here are our 10 top tips if you are working as a private chef:

Communicate – make sure you are getting back to clients requests and sending over menu samples/arranging logistics quickly and efficiently.
Organisation – it is so important to be organised. Always keep hold of all the receipts relating to each job and send over clear copies with your invoice.
Menu design – each client will be different – you need to be able to produce different menus depending on the season, specific event or needs of the client and adapting your menus should come easily to you.
Flexibility – numbers, dietaries, menus – these can all change and often last minute – it is important you are calm under pressure and able to be flexible to work with the client.
Tidy – always work in a really tidy manner – clear up after yourself and ALWAYS leave the kitchen clean with floors hoovered and mopped, bins emptied, fridges clean and tidy.
Sustainability – it is really important to ensure you are not wasting food. Buy what you need to get the job done, but don’t over buy and leave lots of food that cannot be eaten. Any leftover un cooked food you do have should be made into something else the client can enjoy at a later date. Also ensure you are sourcing your food from reputable shops and always ask the clients if they have specific shops they would like the food purchased (some clients prefer all organic only and others will almost certainly want their meat and fish purchased from a really good source – not a supermarket!).
Instagram – we know some chefs don’t like it, but the reality is that clients are now choosing chefs from their Instagram accounts or food photos (and sample menus). These need to be showcasing your food and style, and must be kept up to date – please make sure the photos on your account are photos of your own food only, avoid posting personal things and definitely do not put photos of food that you did not cook yourself.
Have a nothing is too much trouble attitude – no one likes a grumpy chef. Be friendly and welcoming, and easy going – you are likely to have people and children and dogs coming in and out of the kitchen and you need to be OK with this!
You need to be a hard worker! Private chef jobs involve long periods of time on your feet and it is not all glamour, you need to be tough and willing to put in the work. However, don’t take on too much – it can be tempting when requests keep flooding in, but make sure you give yourself days off either to rest or work on admin for your next role!
Food – obviously your food needs to be amazing – make sure you are keeping up with modern food trends constantly and producing really good quality food at all times.