Menus - have a good selection of menus and make sure they offer variety and follow modern food trends. Roast beef and two veg is not 2021 and not what our clients are looking for! (unless they have specifically requested this!) - a good selection of modern European, British, Asian, Middle Eastern and Mexican is a good start. The majority of our clients enjoy clean, fresh, healthy food - no creams or heavy sauces.
Rates - always confirm your rates before committing to a job and make sure this is clearly confirmed and understood from both sides. If there is ever a discrepancy whilst on the job and you require to charge extra, you must confirm with us (the agent) and the client before actioning so everyone is happy.
Receipts - always keep copies of your receipts and offer to leave them with the client/who ever is in charge of house accounts. Take clear photos of these and send them along with your invoice.
Security and accommodation - always be respectful of the accommodation if it is a live in job. Always leave the room as you found it on departure and take off sheets/put in the laundry and empty bins, tidy up etc. If you have been given a key or other important items to do with the property make sure you leave this with the clients before leaving.
Organisation, communication and tidiness - communicate with your client as quickly as possible once a job is confirmed to arrange menus/logistics. If this is going to be difficult due to being on another job, let the client know in advance so they know you are on the case but cannot get back to them for a few days.
Food presentation and menus - almost all of our clients follow modern day food trends and diets - you need to be up to speed with these and be moving with the times
Always ask if the clients would prefer organic produce (almost always) and whether they have specific shops they would like you to shop at
Always cook seasonally unless the client has requested something particular that is out of season
Realise that you are cooking to the clients tastes, styles and preferences, and not your own. You need to be able to adapt to the way they like things done.
Be adaptable and flexible with last minute changes. You must be able to accommodate these calmly and efficiently.
Always leave the kitchen immaculate at the end of any job.
It is important you keep a really good portfolio of food photos - most clients like to refer to instagram or your own website - so make sure this is updated and looks fresh, modern and sophisticated. Make sure the photos you are posting of your food are as good quality as possible and that your food looks enticing and follows modern day food trends. Do not put any photos up of yourself or anything personal and never put up photos of food that is not your own. All food photos should look professional and clean.
When editing your CV, do not list the client names of people you have cooked for and instead put (for example) ‘freelance chef, Wiltshire - dates and your duties’ etc.
You must ALWAYS be able to offer reference details for the most recent people you have cooked for privately. Anyone that is unable to do this will not be booked.
Ensure you have an indate food hygiene certificate
It is a bonus if you can also have a DBS check
Have a flexible ‘nothing is too much trouble’ attitude
Be an excellent communicator with both your agent and client!
Have a car! Many of our jobs are outside of London and involve driving to the shops to pick up ingredients so it is beneficial to have your own car to get around.
Smile, be polite, spoke when spoken to but otherwise get on with the job in hand, assess the environment and act appropriately, always be well presented, be nice and helpful to other staff members and make a great impression to make sure you are booked again and again.