“Equipment” means the items hired/loaned out by the Owner to Client. |“Client” means any person who requests the Owner to hire/loan equipment, and/or supply food and beverage. | “Your Private Chef” means Barth St Pty Ltd (T/A as Your Private Chef Catering & Events) ABN: 36 595 338 825, it’s employees and agents | “Terms” means these terms and conditions. | “Booking,” means any of the following – fully staffed function; delivery of food and/or Equipment.
Following discussions of Client forthcoming Booking with Your Private Chef, the Client will receive a quote via email, which will remain valid for 30 days from the date of issue, unless otherwise stated. If the event is altered in any way it may be necessary to change the original quote dependent on the changes made.
a. Prices are subject to change without any notice based on the increases in cost prices from suppliers, fuel, and changes to government legislation regarding taxation and charges to business, etc.
b. All prices are based on minimum quantities or minimum spends. We reserve the right to vary published prices where minimum quantities or minimum spends have not been met.
c. All published prices are inclusive of GST (goods and services tax), except when otherwise stated.
4. Delivery prices
A delivery fee of hire items and food goods applies based on location and size of order.
a. Monday to Friday: The delivery fee is set at $24.95 for distances within 10km of our Abbotsford location. If Client is outside of this zone, Your Private Chef will get a quote with the revised delivery fee.
b. Saturday and Sunday delivery fee is never set, this is will be determined upon quoting.
c. Staffed events delivery cost may change, this is at the discretion of Your Private Chef
5. Payment methods
a. Your Private Chef accepts the following forms of payment.
i. Direct Deposit to our nominated account
ii. Visa | Mastercard | American Express – NO surcharges apply
iii. Cash at the discretion of Your Private Chef. Cash payment made prior to Clients Booking
b. Cheques are not accepted
6. Payment terms
a. 50% Deposit payable upon Booking
b. Balance payable – 10 days before Clients Booking date
c. Any additional and/or last minute items from Clients Booking will need to be paid in full 7 days after. Alternatively the Clients Credit Card on file will be charged after the 7 days with no communication from Client.
7. Deposits and booking
a. A deposit of 50% is payable at the time of the Booking for any order over $500. Bookings of $500 or less must be paid at the time of the order in full.
b. A Booking will not be considered ‘Confirmed’ until a deposit or payment has been received, and subsequently may be subject to cancellation.
c. Changes to Clients Booking can be done at any stage up to 10 days prior to the Booking date.
i. Change in date and time
ii. Change to menu/beverage selection/location/hire equipment
d. Final numbers will need to be provided to Your Private Chef 10 days prior to the Booking date.
8. Cancellation Policy
a. Outside 10 days of Booking date – 25% of Deposit will be forfeited
b. Within 10 days of Booking date – 100% of Deposit is forfeited. No refund, due to provisions already ordered and prepared.
c. Move date of Booking within 10 days of Booking date – Deposit is forfeited; unless approval given, in which case an Administration fees apply.
9. Clients Responsibilities
It is the responsibility of the Client to confirm and provide the correct information to Your Private Chef about Booking details. Responsibilities include and not limited to the following:
a. Correct date & times
b. Correct address and contact details
c. Correct information of external suppliers (name/ phone number/ delivery details)
d. Payment is received on time
e. Provide valid Credit Card
f. Return or acknowledgement of the run sheet
g. Providing all known dietaries
h. Client provide parking
10. Loan Equipment
a. Some loan Equipment is available at no charge (depending on the chosen package) such as serving platters, serving utensils, trestle tables. However Your Private Chef do require credit card details for security hold.
b. All loan items must be either returned on the evening when staff leave, or delivered back to our head office within 48 hours. Should Your Private Chef need to return to Clients venue a pick-up fee will be charged as per delivery rates. If no effort is made to arrange delivery or pick-up within 7 days an invoice will be issued for the full value of the loan item and Clients credit card will be charged.
c. Once items have been returned in good order, all credit card details on our system will be destroyed.
d. All hire items incur a 10% damage waiver fee and delivery and pick-up fee, which is based on travel time, distance and number of staff required to move the goods. This fee will be visible on your invoice.
11. Delivery and Pick-up
a. Where it is necessary to pick-up items after a Booking, Your Private Chef reserves the right to charge a ‘Pick-up Fee’ based on travel time and distance unless alternative arrangements have been made. This fee will be visible on Clients invoice.
b. Catering for regional Victoria and outside Melbourne metro area, the following additional charges will apply: This fee will be visible on Clients invoice.
i. Delivery Fees (based on distance, each way)
ii. Additional Staff Fees (based on travel time, each way and total time at venue site)
iii. Accommodation Fees, if applicable
c. When catering in an outdoor public area that is subject to permits, it is the responsibility of the Client to organise any necessary permits and to provide a copy to Your Private Chef
12. Credit Card Security
a. Collection of Information – In order to use the Your Private Chef website, we may require information from you in order to provide the best service possible. All correspondence may also be collected and stored, particularly in regard to sales, support and accounts, including email. Any information collected by Your Private Chef is collected via correspondence from Client or Clients Company. This may be via the telephone, Email, mail, fax or directly through our website.
b. Use of Collected Information – Any details collected from Your Private Chef customers is required in order to provide you with our products and/or services, and a high level of customer service. Correspondence is recorded in order to provide service references, and to assist in our staff development.
c. Storage of Collected Information – The security of your personal information is important to us. When you enter sensitive information (such as credit card numbers) on our website, we encrypt that information using secure socket layer technology (SSL).
d. Your Private Chef follows generally accepted industry standards to protect the personal information submitted to us, both during transmission and once we receive it.
e. Your Private Chef does not permanently retain on file credit card details of any bookings – all details are destroyed once a payment has been made for both deposit and full balance. Your Private Chef will only retain your personal records if you specifically ask us to do so in writing due to regular repeat business. In which case you will still be issued with an invoice and receipt in all cases.
14. Dietary Requirements
It is the responsibility of the Client to ensure that Your Private Chef has details of any special dietary requirements or allergies that guests may have. The Client must either introduce such guests to the Function Staff to ensure Your Private Chef are aware of the identity of the individual, and if a seated event, supply full name and table allocation for each such guest. Whilst Your Private Chef will accommodate dietary requirements where possible, no responsibility can be taken for guests with allergies that may result in serious or fatal consequences. The Client and the Card Holder indemnify Your Private Chef and its agents against any claim relating to any such person or anything relating to them, in addition to any other indemnity.
All beverage packages will be monitored strictly by the Responsible Service of Alcohol (RSA) regulations. Service will cease if all legal obligations are not abided by. Beverage Packages, Your Private Chef will remove all beverages at the end of service. Client purchased beverages are the property of the Client and will be left at the conclusion of Your Private Chef service.
16. Rubbish Removal
Your Private Chef will supply the rubbish removal service when Client has pre-organised this. Rubbish removal will be removed at the end of the function. Due to any reason there is an excess amount of rubbish, Your Private Chef will communicate this with the Client about the action plan. If Client has not organised rubbish removal, Your Private Chef will endeavour to accommodate the Client’s request. Your Private Chef reserves the rights to charge an additional surcharge accordingly.
Your Private Chef reserves the right to charge any additional costs incurred including but not limited to car parking fees, damage to party equipment by event guests, items requested by the Client.
18. Public Liability
a. Where the client is a company not an individual, Public Liability is the responsibility of the company should they be involved in the management of the event & outsourcing of contractors for that event. The client must present a copy of their Public Liability cover and a Certificate of Currency on request.
b. Your Private Chef does not accept responsibility for damage to or loss of any property relating to the Booking prior to, during or after a Booking, whether by the Client, any guest, outside contractors or any invitees of the Client.
c. The Client and the Card Holder are responsible for any death, injury, damage or loss suffered by anyone at an event unless the cause was a direct result of an action or consequence of an employee of Your Private Chef, in which case, Your Private Chef’s Public Liability would take precedence.
d. Force majeure – Your Private Chef shall not be liable to the Client for any injury, damage, loss, delay, additional expenses or cancellation of the event that is due to circumstances beyond the control of Your Private Chef including but not limited to fire, acts of terrorism, floods, acts of God, inclement weather, strikes, lockouts, riots, civil unrest, interference by civil or military authorities or acts of war.