Frequently asked questions

Everything you need to know about SRVE.

1. Chef’s Qualifications and Experience

What is the chef's culinary background and experience?

Chef qualifications and experience are detailed on their profile.

Do they have any professional training or certifications?

Chefs can showcase their food handler certification and liability insurance.

Can they provide references or reviews from previous clients?

Chefs are encouraged to collect reviews from past clients upon creating their profile.

2. Menu and Cuisine

Can the chef accommodate specific cuisine preferences or themes?

Yes, we match to chefs based on your preferences and themes!

Is there flexibility in menu selection?

If requested, chefs can provide flexible menus to select dish types.

Can they provide sample menus or a portfolio of their previous work?

Chefs profile contains sample menus from the past.

3. Dietary Restrictions and Allergies

How does the chef handle dietary restrictions (e.g., gluten-free, vegan, allergies)?

During your booking process for service, you will have the option of letting the chef know of any dietary restrictions.

Are they familiar with cross-contamination issues for severe allergies?

This varies by chef, so please communicate any concerns directly.

4. Cost and Payment

What are the costs (hourly rate, per plate, or fixed package)?

All costs are shown upfront; when booking a chef, a deposit is required, and all monies will be collected once the menu is agreed upon.

Are there additional charges for travel, setup, or special ingredients?

Additional charges for mileage based on distance and optional add-ons for dishwashing, rentals, and decor are clear upfront.

What is the payment schedule and accepted methods of payment?

An upfront deposit is required to create a menu, with the total charged upon menu acceptance.

5. Food Sourcing and Quality

Where does the chef source their ingredients?

Most chefs opt for high-quality, organic, healthy ingredients, though specifics can vary.

Are organic or locally sourced ingredients used?

Chefs include expenses and receipts with each order to verify the source of their purchases.

6. Logistics and Equipment

What kitchen equipment and facilities are required?

Chefs bring all necessary equipment except the kitchen.

How much space is needed for preparation and cooking?

Chefs will communicate any additional space requirements.

7. Service and Staffing

Will the chef be cooking alone, or will there be additional staff?

This depends on the event size and complexity.

Are servers or bartenders provided for events?

Not currently, but SRVE plans to offer this service in the future.

What is the dress code or uniform for the chef and any staff?

There's no required dress code, though chefs typically wear a chef coat and apron.

8. Health and Safety Compliance

Does the chef adhere to food safety and hygiene standards?

All featured chefs must have a food handler's card.

What COVID-19 precautions are taken, if relevant?

Chefs follow CDC procedures.

9. Event Planning and Coordination

Can the chef assist in planning the flow of the meal or event?

Some chefs offer add-ons for event planning assistance.

How do they handle last-minute changes or requests?

Last-minute changes are subject to chef discretion and may incur additional charges.

10. Portion Sizes and Quantities

How are portion sizes determined?

The chef and customer discuss and agree on portion sizes.

Can the chef accommodate a varying number of guests?

Yes, within a specified cut-off period.

11. Leftovers and Waste Management

How are leftovers handled?

Chefs will pack and refrigerate any leftovers.

Does the chef assist with waste management and recycling?

Chefs are responsible for trash disposal as per client instructions.

12. Cancellation and Refund Policy

What is the cancellation policy?

Policies are set by individual chefs.

Are deposits refundable?

Deposits are refundable only if SRVE cannot secure a chef and guarantee a menu.

What happens in case of unforeseen circumstances like extreme weather?

Rescheduling or cancellations are negotiated between the chef and client.

13. Customization and Special Requests

Can the chef handle special requests like themed decorations or specific serving styles?

Chefs can accommodate if they offer these services.

Is there flexibility for last-minute menu changes?

Yes, subject to potential up-charges.

14. Communication and Availability

How does the chef communicate with clients?

Communication is via phone or chat once an order is confirmed.

What is the response time for inquiries or concerns?

Within 24 hours.

Is there a point of contact on the day of the event?

The chef serves as the primary contact.

15. Insurance and Liability

Does the chef have liability insurance?

Each chef is responsible for their liability insurance.

What happens in case of property damage or an accident during the event?

The chef is liable for any damages incurred.


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