How to Prepare Your Kitchen for a Private Chef

A fast, practical guide for first‑time hosts.

Quick Summary

• Arrival: 60–120 min before first course. Unload, kitchen check, timing confirm.

• Setup: One counter, one burner, one oven rack, one fridge shelf. Safety check.

• Service: Courses cooked and plated on site. Short resets.

• Wrap‑up: Surfaces wiped, sink/stovetop cleaned, trash tied, leftovers labeled, walk‑through.

  
  

SOP & Chef Variations

This guide reflects our standard operating procedure. Each chef may follow different internal procedures for setup, pacing, and cleanup based on training and your kitchen. They will brief you on their plan at arrival and confirm any adjustments.

What You Prepare

72–24 Hours Before

• Guest details: Finalize guest count, seating time, and all dietary needs/allergies (include severity and past reactions).

• Access: Confirm address, parking instructions, gate/elevator/concierge codes, and any HOA rules/quiet hours.

• Kitchen readiness: Clear one 3–4 ft counter, one burner, one oven rack, and one fridge shelf; reserve a small freezer nook.

• Appliance notes: Tell us about oven quirks, weak burners, tripping breakers, low water pressure, or tricky disposal.

• Tableware: Set aside plates, flatware, napkins, glassware; keep extras nearby.

• Leftovers: Provide lidded containers or request add‑on containers.

• Pets/kids: Plan safe zones during load‑in and hot‑pan movement.

Day‑Of (Morning)

• Load‑in path: Clear driveway/hallways; alert concierge/security to vendor arrival.

• Sink & trash: Empty sink/dishwasher; place fresh trash bags in bins.

• Climate/vent: Ensure working vent or windows; set a comfortable cooking temperature.

One Hour Before Our Arrival

• Workstation: Clear the designated counter and a nearby power outlet.

• Heat: Make sure one burner is free and the oven is empty with one rack available.

• Fridge/Freezer: Keep the reserved shelf and nook clear.

• Plating pass: Clear a small surface near the dining area if possible.

Kitchen Ready Checklist (Minimums)

• 3–4 ft clear counter; one working burner; one oven rack free and oven reaches temp.

• One fridge shelf; small freezer space.

• Running hot water; dish soap; paper towels; trash bags.

• Nearby outlet for small equipment.

  
  

Nice‑to‑have tools (optional): large cutting board, sheet pans, 12" skillet, 8–12 qt pot, mixing bowls, ladle, tongs.

Safety, Access, and House Rules

• Keep floor paths clear of bags, toys, stools, and cords.

• Gate or crate pets during load‑in/service/load‑out.

• Share trash location, best load‑out route, and any noise or parking rules.

Allergy & Dietary Prep

• Send a written list of allergies with guest names and severity.

• Expect separate zones/tools for severe allergies; residual risk in home kitchens is disclosed and managed.

Optional Add‑Ons (Book Ahead)

• Dedicated server for pours and clears.

• Rentals: glassware, plates, linens, tables.

• Beverage pairings and coffee service.

• Extended cleanup beyond standard.

What We Handle

Arrival (60–120 Min Pre‑Seating)

• Unload and greet.

• Kitchen review: oven temp, burner output, counter, sink, outlets, ventilation.

• Timing huddle: seating, toasts, surprises, pacing.

• Allergy protocol reconfirmed; zones labeled if needed.

Setup

• Claim one counter with outlet; one burner; one oven rack; one fridge shelf; plating pass.

• Safety: cords routed, knives parked, hot‑pan zones flagged; extinguisher located.

• House care: boards under gear; floors protected as needed.

Service Flow

• Plated to order with short resets. Host gets a 3–5 min heads‑up before each course.

• Tell us to start/hold for pours, photos, or speeches.

• Dietary plates labeled and served on the same cadence.

• With a server, we handle pours/clears. Without, designate a helper if desired.

Wrap‑Up

• Work surfaces wiped; stovetop/sink cleaned; trash tied and consolidated.

• One dishwasher cycle or hand‑wash essentials.

• Leftovers cooled, labeled, and stored per your preference.

• Final walk‑through with host and return of moved items.

• Not included by default: deep oven degrease, full‑home floor mopping, or large‑volume guest glassware unless pre‑booked.

Timing Changes & Overtime

• If seating shifts more than 15 minutes, tell us so we can adjust pacing.

• Events running past schedule may incur overtime per staff member; we will flag before it applies.

After Your Event

• Leftovers: We cool to safe temps, label by dish and date, note allergens, and store in your fridge.

• Photos & feedback: Reply to our follow‑up message with event photos and a brief review. Your input improves future menus and service. If you’re open to it, grant permission for us to feature a photo in our portfolio.