“Hire A Chef” means Mathew Black t/as Hire a Chef Catering, the caterer, its employees and representatives.
“Event” means the function booked by you at a location you have designated.
When you book with Hire a Chef, you agree to the following;
1. How to secure your booking
To secure a booking the client (“You”) must:
(a) lodge a deposit (the “deposit”) with Hire A Chef; and
(i)by paying the deposit you agree and accept these Terms and Conditions.
2. Deposit
Until the deposit is received, Hire A Chef reserves the right to confirm other bookings in your preferred time slot without notice.
The deposit must be no less than 10% of your estimated event booking.
3. Quote and final fee
The quote is based on the package nominated by you and your estimated number of guests, and is calculated according to current prices and conditions. Whilst Hire A Chef uses its reasonable best endeavours when calculating your quote to cover contingencies, we reserve the right to revise the quote and/or amend the final fee payable by you if:
(a) You request any changes to items in the package selected by you; and/or
(b) any details of the function change, including the number of guests or the cost of goods and services acquired by Hire A Chef to fulfil your booking.
A final fee will be issued upon confirming your event details in accordance with condition 5.
The final number of guests will not decrease less than 10% of the estimated number of guests upon paying a deposit.
All prices quoted include GST, unless stated otherwise.
4. Surcharge
Hire A Chef reserves the right to apply a surcharge for functions held on public holidays.
5. Your payment obligations
You must provide menu selection, guest dietary requirements, final number of guests and details of any special requirements at least seven (7) days before the event date.
You must provide final payment at least seven (7) days before the event date.
If you are still awaiting confirmations, please supply us with a guaranteed minimum number of guests at that time, including an estimate of those still in doubt and an estimate of the number of children. This will be the minimum number of guests which will be catered for and charged. If:
(a) the guaranteed minimum number of guests fail to turn up for the function, Hire A Chef reserves the right to charge the full amount of the fee based on those minimum numbers, unless there
are extenuating circumstances; or
(b) more than the guaranteed minimum number of guests turn up for the function, Hire A Chef will amend the final fee payable by you accordingly and bill you for the balance.
If you do not provide a guaranteed minimum number in the time specified then the numbers specified in the most recent confirmation via email or booking will be taken as final.
You are responsible for payment of all fees and charges. You must pay the balance of any additional expenditure incurred during the event within seven (7) days of being invoiced.
Payment may be made by the following methods: Direct debit (EFT); bank cheque; approved personal cheque (made out to Hire A Chef Catering); MasterCard, Visa or Bankcard.
Credit Card payments attract a 1.5% surcharge.
All cheques must be received and payment cleared no less than seven (7) days prior to your event date.
Any challenge or objection to the invoiced amount should be made in writing to the Event Manager, within five (5) working days of the invoice.
6. Cancellation
You may cancel your booking no less than fourteen (14) days prior to your event by written notice, subject to condition 7.
Hire A Chef may cancel your booking at any time:
(a) if we have reasonable belief that you may not pay the amounts you owe and we have requested you to explain the position and you have failed to do so satisfactorily;
(b) if you have not paid the final payment under clause 5 or any other amount owing to Hire A Chef by the due date as required by these Terms and Conditions; or
(c) in accordance with condition 8.
7. Consequences of Cancellation
If a booking is cancelled Hire A Chef will lose the time it has spent on your booking up to the time of cancellation and any net expenses or costs it has already incurred in connection with the event up to the date you cancel your booking (“lost expenses”).
Therefore any cancellation by you of your booking under condition 6 will be dealt with as follows:
(a) Cancellation within seven (7) days’ of your event date, notice in writing – You are must pay 100% of your event booking. No refunds will be considered within seven (7) days’ of your event
(b) Cancellation by at least seven (7) days’ and less than fourteen (14) days’ notice in writing – Hire A Chef will refund your event less any lost expenses and an administration fee of $500
(c) Cancellation by at least fourteen (14) days’ notice in writing – Hire A Chef will refund your event less any lost expenses and an administration fee of $500
If Hire A Chef cancels your booking under condition 6(a) Hire a Chef will refund your deposit, but reserve the right to set off against it any lost expenses and an administration fee of $500.
If Hire A Chef cancels your booking under condition 6(b) Hire A Chef will refund your event less any lost expenses and an administration fee of $500.
If Hire A Chef cancels your booking for unforeseen circumstances in accordance with condition 8, Hire a Chef will provide a full refund to you but reserve the right to set off against it any lost expenses and an administration fee of $500.
Any term, condition or warranty which cannot legally be excluded or modified will be included in these Terms and Conditions only to the extent necessary to comply with that law. To the fullest extent permitted by law, our liability for any breach of such term, condition or warranty shall be limited, at our option, to any one or more of the following:
(a) If the breach relates to goods:
i) the replacement of the goods or supply of equivalent goods;
ii) the repair of such goods
iii) the payment of the cost of replacing the goods or of acquiring equivalent goods; or
iv) the payment of the cost of having the goods repaired; and
(b) If the breach relates to services:
i) the supplying of the services again; or
ii) the payment of the cost of having the services supplied again.
8. Unforeseen Circumstances
While Hire A Chef will make every effort to provide catering on the date booked, it reserves the right to cancel a booking due to fire, flood or other natural disaster, labour troubles, disputes, strikes, pickets, accidents, government regulation and intervention, restrictions upon travel, delivery, transportation, equipment, food, beverage or supplies or utilities failure and other causes, whether enumerated herein or not, which are beyond the control of Hire A Chef.
9. Venue Hire
Hire A Chef will endeavour to communicate the event requirements to your chosen venue.
You accept that all communication to facilitate your event is your responsibility.
10. Party Hire Equipment
Hire A Chef will from time to time supply equipment for hire to events. You are responsible for taking all reasonable precautions to protect the equipment, exhibits or other property of Hire A Chef. The cost of any damage caused through your own action, action of your guests, contractors or sub-contractors, before, during or after the Function, beyond normal wear and tear, is chargeable to you. The cost of any missing items through your own action, action of your guests, contractors or sub-contractors, before, during or after the Function, is chargeable to you.
Hire a Chef reserve the right to charge additional travel charges, where Hire a Chef return to collect additional items not returned upon completion of your event or at confirmed collection date.
11. Changes to Terms and Conditions,
Hire A Chef may change or add to these Terms and Conditions for security, legal or regulatory reasons, but will give you at least one month’s notice of any such changes or additions.
Any error or omission in any information or document issued by Hire A Chef is subject to correction, provided that the correction does not materially affect the agreement between us.
12. Damage & Special Effects
You are responsible for taking all reasonable precautions to protect the venue, equipment, exhibits or other property of Hire A Chef. As indicated in condition 2, the cost of any damage caused through your own action, action of your guests, contractors or sub-contractors, before, during or after the Function, beyond normal wear and tear, is chargeable to you. Among other things you must not:
(a) affix any display material or theming to the walls, ceiling, doors or furnishings unless prior arrangements have been made with the Function coordinator;
(b) use any candles or lamps where the flame is unenclosed or operate any smoke machines, special effects, balloons and/or pyrotechnics without the prior approval of the Function coordinator,
due to the effect on smoke detectors and concerns relating to occupational health and safety. If the Fire Brigade or other emergency service is called to respond to an alarm in the Function
room which has been set off by such activity then you will be liable for any charges incurred.
You should arrange your own insurance for any liability you may incur under these Terms and Conditions, as you consider appropriate.
Hire A Chef reserves the right to exclude or eject any and all objectionable persons from the Function and/or the premises.
13. Damage and Loss of Personal Property
The staff at Hire A Chef will take reasonable care of all personal belongings. However, to the extent permitted by law, Hire A Chef will not accept responsibility for:
(a) any damage to or loss of goods and possessions belonging to you, your guests or your contractors on the premises, before, during or after a function;
(b) any loss or injury to you, your guests or your contractors prior to, during or after the function; or
(c) damage, loss or theft of any vehicles parked in the car park.
14. Food and Beverage Policy
Hire A Chef is responsible for the provision of all food and beverage services in the event. No food or beverages of any kind (other than special occasion cakes) will be permitted to be brought in for consumption at the event by you or any of your guests. Gifts of such items will be allowed, but consumption of these items is not permitted.
Where you engage in our alcoholic packages, the service of alcohol & consumption of alcohol is will be under the liquor licence we operate under in your event.
Where you supply your own alcohol, Service of alcohol & consumption of alcohol is will be under your responsibility in your event.
Hire A Chef currently operates under Host Events liquor Licence. It is a condition that:
(a) All alcohol provided is by Hire a Chef under our bar packages with alcohol
(b) We may supply staff & equipment to assist in the service of beverages; and
(c) No persons under 18 years of age shall consume alcohol.
In accordance with Responsible Service of Alcohol legislation and guidelines, all employees of Hire A Chef must refuse the service of alcohol to persons identified as being intoxicated. Hire A Chef also reserves the right to refuse service and/or remove from the event and our premises any person(s) behaving in an unacceptable manner.
It is your responsibility to ensure that all attendees behave in an orderly manner while in attendance.
15. Children’s Meals
Children under the age of three (3) years old are free, though no food and beverages will be provided.
Children aged three (3) to twelve (12) years old will be charged at the adult price for buffets and canapes. A 2 course childrens menu is offered for plated menu bookings
16. Smoking
Smoking is not permitted in any part of the event at Hire A Chef events while food is being prepared, served or consumed. Where you purchase catering as part of your booking, you should have a specified smoking area designated outside and away from the main event area.
17. Parking
You are responsible for ensuring parking access for Hire A Chef.
18. Entertainment
If you engage a band or other entertainment to appear at the function it is your responsibility to pay all costs of that entertainment and ensure that the performer complies with sound levels satisfactory under the Noise Control Act.
The Musician’s Award stipulates that musicians working four (4) hours or more must receive a main meal and soft drink. If there are any musicians who work four (4) hours or more they must receive a main meal and soft drink.
The musicians will be given their meals in the staff area, unless otherwise agreed with the Event Coordinator.
19. Indemnity
You must not allow any facility to be used for any illegal purpose and must not allow any guest or person to perform any illegal activities.
You must indemnify Hire A Chef and its employees, staff, officers and agents and keep indemnified from and against any loss, damage, action, suit, claim or demand whatsoever, including as a result of any act or omission by you or your guests, servants, agents or contractors before, during or after the function, arising out of or in connection with:
(a) your use of the function venue;
(b) any aspect of the function which has been organised by you; and/or
(c) any breach of these Terms and Conditions.
You should consider the need to arrange your own insurance, as appropriate.
20. Promotions
From time to time we offer promotions. Its the clients responsibility to inform us of their eligibility of the promotion. The promotions must be in accordance with all other terms and conditions listed here and:
(a) the promotion is only valid when you book for a minimum of 30 guests with a minimum of $40p/p unless stated in the promotion.
21. Non Waiver
Any failure or delay by Hire A Chef to exercise its rights under these Terms and Conditions will not operate as a waiver of these rights. Any waiver by Hire A Chef of a breach of these Terms and Conditions by you must be in writing.
All timed packages we offer commences from pre-dinner drinks except where otherwise stated.
NO OUTSIDE FOOD OR BEVERAGE IS TO BE BROUGHT INTO THE FUNCTION UNLESS PREVIOUSLY AGREED IN WRITING BY HIRE A CHEF CATERING.
By engaging in our services through paying a deposit, you acknowledged and agree to these Terms and Conditions.
