Quality & TrainingGood on day one is not enough.
The real test is consistency. We review the food, service and household fit over time, then coach, adjust or change the match when something is not working.
The standard
How household chef standards stay good
A first dinner is easy to get right. Month four is the test. This page is the loop after placement: what we keep measuring, how feedback is used, and when training is not the answer — we change the match.
One definition matters more than most: “healthy.” A healthy food chef is only healthy against your version of it — so what healthy means in this house lives in the Food Profile and is measured like everything else.
How a chef is selected and levelled sits on Our Chefs. The Food Profile that the next chef inherits sits on How It Works.
- Cooking — flavour, timing, consistency, more than one dish at once
- Organisation — the kitchen handed back in order
- Food handling — temperature, allergens, hygiene
- Communication — what was asked, what was cooked, what changed
- Service — present or invisible, as this house prefers
- Household fit — children, staff, guests, the actual rhythm
Training
Stable quality cannot depend on one individual
Private-household work is a different job from a restaurant brigade. Chefs go through a practical assessment, then household onboarding for each house — kitchens, children, timing, preferences, other staff, privacy.
Structured modules also sit in our Chef Training Academy: private-dining service, food-safety refresh, plating, and dietary competency including halal. We do not claim a named certificate for every chef. Basic food-hygiene awareness is mandatory; PIC is preferred.
Training is how standards stay consistent. It is not a substitute for a bad match.
Client feedback
Food, service, team, communication — then what happens
Example scores to show the mechanism. Not a published review.
Food
5 / 5
Service
5 / 5
Team
4 / 5
Communication
5 / 5
One score that is off
A conversation — not a punishment machine.
A repeated problem
A pattern. We ask what actually happened.
A pattern
Coaching, a new match, or a chef who does not come back.
Chefs can give feedback too. A house is allowed to make a mistake. Both sides are expected to learn.
One conversation, two records
When we check in after service, your feedback goes two places — because it does two different jobs.
Your Food Profile
“Less salt.”
Anything about how this house eats updates the profile. The next service needs less explaining. This record belongs to the household.
The chef’s performance record
“Always on time. The kitchen is spotless when they leave.”
Anything about how the chef works — food quality, reliability, communication, cleanliness, adaptability, household fit — feeds the chef’s verified performance score. This record follows the chef and helps decide their level.
Only feedback from completed myCHEF placements counts toward a chef’s score. Nothing on a chef’s record is invented, imported or guessed.
After a rating
What actually gets adjusted
Menu
What appears next week, not a generic rotation.
Seasoning
What “spicy” actually means in this house.
Timing
Breakfast at 8:00 may be coffee at 7:30.
Communication
How much the chef speaks, and when they do not.
Organisation
Where things live, and how the kitchen is left.
Your first week is calibration
Day 1
We know what you told us.
Day 2
We learn what “spicy” actually means here.
Week 1
Portions, timing, children and service.
Month 1
The chef knows the rhythm of the house.
Month 6
You barely need to explain.
When training is not the solution
Sometimes the match is simply wrong
Then we change the match. The Food Profile stays with the household — see how backup uses that record. You are not expected to confront the chef at the stove, and you are not expected to start interviewing again.
A food-safety failure, a serious allergen-handling failure, false documentation or serious professional misconduct puts a chef on hold immediately — regardless of their overall score. The score is not a shield, and it cannot be gamed past safety.
See how we handle privacy inside the home →Questions about quality, feedback and changing the match
We assess before placement, then review after service. What you say about the food updates the Food Profile. What you say about the chef updates their verified performance record. A rating starts a conversation — not a punishment machine.
One score that is off is a conversation. A repeated problem is a pattern. A pattern gets coaching, a new match, or a chef who does not come back. Safety failures put a chef on hold immediately, regardless of their overall score.
Yes — but “healthy” is defined by your house, not by a generic programme. What healthy means here goes into the Food Profile — high-protein weekdays, allergies, what the children eat — and every service is reviewed against it. A nutrition specialist can be added when the brief calls for one.
Yes. Private-household work is a different job from a restaurant brigade. Chefs go through practical assessment, household onboarding for each house, and ongoing review. Structured modules also sit in our Chef Training Academy. Training is not a substitute for a bad match.
If this is the house you want
Quality that still holds in month four
Tell us how the house eats. We match, review, and change the chef when the match is wrong.