faq
Frequently asked questions for clients
We work closely with wedding planners and event agencies to take complete culinary productions off their hands. We understand how important reliability and quality are at high-end events, and we actively think along about the overall concept.
Yes. Our MEP kitchen provides high-quality mise en place for restaurants, caterers and events. This lets you work more efficiently, reduce waste and focus on service.
Absolutely. We support kitchen start-ups worldwide. From menu development to recruitment and kitchen design: we make sure everything is in place before the doors open.
We aim for a perfect match, but if the collaboration does not meet your expectations, we look for a solution straight away. We guarantee both quality and flexibility.
In most cases we can provide a suitable chef within one week. We work with a large network of experienced chefs, which means we can act fast, including on last-minute requests.
From chefs de partie and sous chefs to head chefs and pastry chefs. We also have the right professionals for specific concepts, such as sushi, BBQ, fine dining or plant-based cooking.
Yes. Good Chefs specialises in both hospitality staffing and culinary support for exclusive events. Whether it is a wedding, a corporate party or an intimate dinner at home, we provide the right chefs for every occasion.
Rates vary per request and depend on factors such as the type of assignment, the duration and the location. We always provide a tailored proposal and offer volume discounts for long-term collaborations. We are happy to discuss the options with you personally.
Certainly. Besides individual chefs, we can also provide complete teams for temporary reinforcement or long-term deployment. Think of a new opening, seasonal peaks or a complete event.
A solid foundation is important, especially in high-end environments. But motivation and commitment count just as much for us. Not fully experienced yet, but highly driven? Then we would love to talk to you.
Absolutely. We have assignments in our own MEP kitchen, at production sites and at events. Plenty of variety, if that is what you are looking for.
Yes. Through our consultancy branch you can follow training courses, for example on kitchen leadership, menu design or costing. We are happy to think along with you about your growth.
Certainly. We take your experience, preferences, specialities and availability into account. We want you to be in a place where you feel good and where your qualities truly shine.
You can work on an invoice basis or, if you prefer, through payroll. We make sure payment is clear and on time, so you can focus on your work in the kitchen.
Yes. Some clients are looking for reinforcement over a longer period. If you are interested, we can match you with long-term assignments.
No, you decide when you work. We discuss together which assignments you take on, so you have the freedom to manage your own schedule.
Think of great venues such as Ventuno Skylounge, Harbour Club, Longhorn or event locations like Lake7. You work at high-end restaurants, weddings, corporate events or private dinners. No two days are the same.
You can sign up by sending us your CV and a short introduction. This is followed by an introductory meeting in which we look at which assignments suit you best.