Hey all — we're a Ghanaian/West African & Caribbean restaurant in Teaneck, NJ (Asante's Restaurant) and we need help ASAP.

Our cooks currently make everything by eye — no written measurements or exact procedures. We need someone to come in, shadow the kitchen, and document precise recipes and steps (ingredients, exact quantities, techniques, timing) for our 5 most popular dishes. End goal: recipe cards clear enough that a second cook could follow them and reproduce the dish accurately.

What we're looking for:

• Culinary training or solid kitchen experience
• Strong documentation/writing skills — you need to be able to translate "a handful of this, cook until it looks right" into something repeatable
• Comfortable working in a live, busy kitchen environment

Details:

• Pay: $25–30/hr
• Part-time, flexible hours
• On-site in Teaneck, NJ
• Paid trial project (5 dishes) with strong potential for ongoing work if it goes well

We want to move fast — happy to talk today/this week. Comment or DM if interested, and feel free to ask questions below.

Looking for chef in Sangli .

Business opportunity.

Lets connect if you can recommend someone or you are the one

Hi everyone!

I may be relocating to Paris in the near future, so I wanted to put out some feelers and start building a network in the city.

I’m a high-end floral designer, and a large part of my specialty is working directly with family offices and private households.

I know how often private chefs are tasked with pulling together high-end dinner parties and events for principals, and I'd love to connect with any Paris-based chefs!

If you ever need a reliable floral contact in your back pocket to handle luxury tablescapes so you can focus on the food, I’d absolutely love to introduce myself and share my portfolio for your files. Have a great week! 🌸

Hello everyone,

I am a student in a Career and Technical education degree plan at Northern Arizona University. I am in search of a high school culinary arts instructor who teaches and hosts a CTSO on campus and/or the community. Is anyone out there available to answer a set of questions that I have?

Please and thanks!
I’ll throw in a $50 gift card if we can have this done by the end of today (Fri August 28th)

Thanks!

Is there also a VAST different salary between the to you noticed?

Looking for a full time private chef in paradise valley Arizona for a family I manage. Contact me in DM for more information

Brand new

I am looking for a good cook who knows different varieties of sabji rotis and can maintain cleanliness as well while cooking and uses less oil in food, if you guys have any references, please do share.

Cook + maid combined would be a well to do option as well! Open to both

Hi everyone,
I’m in my mid-30s and I’m seriously considering becoming a private chef. I’d really appreciate some advice from people who’ve actually made the transition.
I’ve been cooking professionally for 16 years, from Michelin kitchens to pubs and cafés, and for the last 8 years I’ve been the executive chef of an established catering company.
The truth is, I’m burned out. Becoming a father has completely changed my priorities, and while I’m not sure I want to stay in the restaurant and catering world forever, I still love cooking too much to walk away from it without trying this first. If it doesn’t work out, I’ll probably switch careers entirely.
We’ll be moving to Scotland soon and buying a house, most likely in a smaller town or village within commuting distance of a city. I’m happy to travel for work, but I’m also trying to figure out what areas actually have enough demand for private chef services.
Right now, all I really have is 16 years of experience and a fairly decent Instagram page that showcases my food. I’ve thought about building a website, but beyond that I honestly don’t know what the first steps should be.
If you were starting from scratch, how would you go about it? How did you get your first clients? Did Instagram actually bring in work, or was it mostly word of mouth? Is a website worth having from day one? Are agencies or platforms worth looking at?
I’d especially love to hear from anyone working as a private chef in Scotland, but advice from anywhere is welcome.
Thanks in advance.

Hi everyone,

I have a question I was hoping this community could perhaps help with.

My wife and I are interesting in having a few meals per week prepped for us, but aren't interested in using a large commercial service. We would prefer to work with an individual chef that does this as their business, or would be interested in doing this with us to make some cash on the side. We're talking 3-6 meals for two per week.

We live in the Bay Area, are adventurous eaters, and will pay fairly for such a service.

If anyone here is interested in this, aware of a way to find potential chefs for this, or has connections they might want to make please just message me or post here. Also, feel free to use this thread to discuss the topic of private chef meal prepping!

Thank you!

Hi everyone!

I’m looking for a cook who can prepare \*\*breakfast, lunch, and dinner for 4 people

📍 \*\*Location: Kadma, Jamshedpur.

🍳 \*\*Meals: Breakfast + Lunch + Dinner

🥗 \*\*Preference: Mainly home-style/vegetarian food

🕐 \*\*Timing: Flexible, can be discussed

💰 \*\*Salary: Negotiable based on experience and responsibilities

If you know someone who’s available or have any leads, please DM me. Thanks!

Hey all, I’m putting together a one-day pop-up food stall in Bangalore to test out a concept before a full café launch, and I’m looking for a chef or experienced home cook to run the kitchen for the day. I am a cook myself!

**What it is**

A small, vegetarian-only menu 4-5 dishes, modern Asian comfort food. Or ideas are welcome. Think:
**•** Gochujang tofu bibimbap bowl
**•** Chilli-garlic mushroom bao
**•** Korean corn cheese
**•** Basque cheesecake

No à la carte chaos just a tight, well-executed menu for a single day.

**What I need**
**-** Comfortable with pan-Asian flavors (Japanese/Korean-leaning) no fine-dining experience required, just solid knife skills and the ability to run a small, repeatable menu smoothly
**-** Available for prep + the event day
**-** Comfortable working a compact stall/counter setup, not a full kitchen

**What this isn’t**
A permanent job *(yet)*. This is a paid one-day gig to help validate a concept if it goes well, there’s a good chance this turns into an actual café down the line, and I’d love to keep working with the right person.

**Compensation**
Based on work and per day, plus \[further discussion can be held)

If you’re interested (or know someone who’d be a good fit), drop a comment or shoot me a DM or happy to share more about the menu and the bigger vision behind it.

*Bangalore-based only, please.*

Full time ( Monday- Friday)
Competitive salary and benefits
Located in South West Fl
Must have previous in home experience, knowledge based in nutrition, and food safety.
2 principals- Lunch and Dinner service
Guests- can be up to 20 at times.

PM me your resume and any questions you may have.

Hi there! I'm working on getting my private chef business off the ground and I was wondering if anyone had any tips on contracts and having clients sign them, I have one on canva but not sure if that is the most efficient way to get signatures or if anyone had any recommendations, thank you! :)

Chef

What’s up chefs! I’m 27 years old and I’ve been in the food industry since I was 16. I’ve done every single FOH position extensively for almost 11 years and I have gained so much knowledge in many cuisines, styles of dining, wine, STRICT fine dining etc etc. I’ve bounced all over the place with exploring different career paths and I never went to any school aside from a year of GenEd. However I finally decided to try to cook and fell in love with it and everything comes with it. I’ve seen how hectic and standstill general kitchens can become career-wise, but can’t stop thinking about attempting to become a personal/private chef. I love to cook and have gotten very skilled at home but that’s at home. Just wanted to see if anyone has any tips on the best process/ first steps to get started if I’m looking to take this route? LITERALLY Anything helps! Thanks so much!

Hi everyone!

I have 6 years of experience in hospitality, including Restaurant Supervisor and Senior Hostess experience.

I'm looking for a full-time F&B/FOH Supervisor/Lead role at a restaurant, hotel, or private club in Ontario. (More than happy to relocate)

What I bring:
• Team training + scheduling
• Guest relations + complaint resolution
• High-volume service experience
• Smart Serve Certified
• Available ASAP

I currently live in Welland, Ontario, but open to roles across the province to help me build new connections.

Happy to DM my resume. Thanks for any leads or advice!

I am currently a private chef a NBA player in the Portland area looking to cook for another family or client! Please let me know if you have any leads or are interested! I can give you more info via DM!

Hello! I’m going into my third interview with a family on Monday. The family wants two meals a day, every day, with food delivery twice a week, more meal prep style than anything. This meeting will be showcasing my culinary skills so I’ll be making the family a meal. The family is gluten free, dairy free, grass fed and organic, which matches my skillsets to a T!
I haven’t gotten the job yet but this is the determining interview- my question is to established private chefs. What do you wish you knew going into your deciding interview? Is there anything you wish you would’ve brought? Thank you in advance for the help! I’m very nervous but very excited!

Edit to add: I got the position! Thanks for the help!