Earn as a Private Chef in Provincia di Brindisi

We receive quotes from clients who provide details about the dining event they're hosting, including the type of cuisine they desire—whether it's a 3-course meal, a BBQ, or a sharing platter—as well as their budget.

Our registered chefs review the requests and proceed to submit their quotes along with sample menus tailored to each event. Once shortlisted, event planning and other details are discussed.

No, we don’t accept any cash transactions since all payments are done through our platform itself.

No, chefs will need to purchase ingredients and other necessities from their own pockets. Payouts are processed automatically to your bank account within 1-2  days of the event taking place at no extra charge. 

Chefs can freely converse with clients on the platform and are charged a commission  of 20% only when a booking is made. Given our chefs have complete flexibility on the fee they quote, it’s advised to quote a fee inclusive of the commission.

We receive bookings for groups of 10 people on average. However, clients requiring meal prep services for a single person or anniversary dinners for two also book chefs through Yhangry. Private dining requests can go up to 50 people depending on the event and dining requirements.

While formal culinary qualifications are not strictly required, most private chefs have significant experience in the culinary field, often having trained at culinary schools or worked in high-end restaurants. Practical skills, creativity, and a strong understanding of various cuisines are essential. Many private chefs also possess food safety certifications.

The responsibilities of a private chef include planning and preparing meals tailored to the client's dietary preferences, shopping for ingredients, managing kitchen inventory, and maintaining cleanliness in the kitchen. They may also be responsible for meal prep for events, catering special occasions, and occasionally accommodating dietary restrictions.

Chefs have existing menu templates that they can use from our platform when quoting clients. You also have the freedom to create your own menus and share it with clients.

Not necessarily. Dining events can be hosted at rented venues such as holiday homes and event spaces or the client’s home.

1. Client Rating Criteria:

Clients rate chefs based on the following factors:

i. Cleanliness: Did the chef leave the kitchen clean?

ii. Communication: How clear was the chef's communication regarding plans, and addressing clients' concerns?

iii. Storytelling: How well did the chef introduce dishes, share background or experiences?

iv. Overall Experience: How was the overall experience with the chef, food, and presentation?

To receive positive reviews, focus on perfecting all the above aspects while executing your booking.

2. Review From New/Past Yhangry Customers:

a. For existing Yhangry customers, the review link is automatically sent to them after their event takes place.

b. Clients receive a message similar to the one shown in the picture.

In pic: Message received by the client after event

3. Review Link for Customers from Other Platforms:

a. You can personally message them with your unique review link

b. To locate your yhangry account review link, visit Reviews and copy and paste your review URL into your customer's chat.

Note: The review link cannot be opened by you if you are logged in to your yhangry chef account.

You can send an extra charge through your messaging portal for that specific booking.

1. Click “Charge client”
2. Enter the additional cost
3. Submit

The client will instantly receive a secure payment link.

Clients have an average budget of €77 per person but this varies across regions. For instance, Tuscany and the Lakes have the highest average budget i.e., up to €104 per person while larger group bookings have the lowest i.e., from €45 per person.

The hourly rate of chefs on our platform ranges from €18 to €40. This fee generally covers meal preparation and cooking but does not include travel or accommodation expenses.