PROJECT CHEF — TERMS & CONDITIONS

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Bookings & Payments

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After confirming your chosen date and dining experience, a deposit equivalent to 50% of the total invoice amount is required within 48 hours of receiving your invoice.

Once the deposit has been received, your reservation will be officially confirmed. Please note that dates cannot be secured without the corresponding deposit.

Deposits are generally non-refundable in the event of a client cancellation, subject to our cancellation policy and applicable Australian Consumer Law.

The remaining balance is due no later than 7 days prior to your scheduled event.

To ensure everything runs smoothly, all dietary requirements, confirmed guest numbers and event details must be provided by this deadline. This allows us to finalise menus, source ingredients and make the necessary preparations.

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Booking Availability & Pricing

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Bookings are accepted subject to availability.

Our current advertised experience prices are applicable to events held up to 30 June 2027, unless otherwise stated. Events scheduled beyond this date may be subject to revised pricing.

All Project Chef experiences are individually quoted based on the selected menu, number of guests, event location, staffing requirements and service duration.

Applicable additional charges and surcharges will be clearly outlined in your invoice, with the total price, including GST, confirmed before your booking is secured.

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Weekend & Public Holiday Surcharges

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To accommodate increased operating costs, staffing requirements and limited availability, the following surcharges apply to Project Chef dining experiences and events:

• Saturday: 10% surcharge

• Sunday: 15% surcharge

• Public Holidays: 15% surcharge

These surcharges are calculated on the standard dining experience or menu price, excluding separately itemised travel, staffing, equipment hire and additional service charges.

Where a public holiday falls on a Saturday or Sunday, only the public holiday surcharge of 15% applies. Weekend and public holiday surcharges are not cumulative.

Public holiday rates apply to officially recognised public holidays in the state where the event takes place.

All applicable surcharges will be clearly identified and included in the total booking price, inclusive of GST, before booking confirmation.

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Service Regions

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Our services cover Byron Bay, the Gold Coast, Brisbane and the Sunshine Coast.

We are also available for private dining experiences and events beyond these locations, subject to availability and individual arrangements.

Please get in touch to discuss travel requirements for events outside our regular service regions.

Travel Fees

Due to increasing transportation and operational costs, travel fees apply to bookings outside the Byron/Ballina Shire.

Our standard regional travel charges are:

• Tweed Shire / Coolangatta: $75

• Gold Coast: $100

• Brisbane: $150

• Sunshine Coast: $200

For locations outside these regions, travel fees will be assessed individually.

Additional travel, accommodation or transportation expenses may apply for more remote locations or events requiring extended travel.

Any applicable travel charges will be clearly outlined in your booking invoice prior to confirmation.

 

Minimum Expenditure

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For bookings in the Brisbane and Sunshine Coast regions, a minimum event expenditure of $1,500 applies.

Minimum expenditure requirements for other locations or larger events may be assessed individually and communicated before booking confirmation.

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Additional Services & Charges

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Project Chef experiences are individually tailored to suit the requirements of each event.

While our advertised experience prices provide a guide to our standard dining offerings, additional charges may apply depending on the event location, guest numbers, staffing requirements and duration of service.

These may include:

Additional Staffing

Additional chefs or waitstaff may be required depending on guest numbers and the style of service.

Additional waitstaff are charged at $60 per hour, with a minimum engagement of four hours.

 

Chef Services & Extended Hours

Additional charges may apply for dedicated on-site chef services, extended preparation, setup, service or pack-down beyond the standard inclusions of the selected experience.

Where applicable, chef service charges will be individually quoted based on the nature and duration of the event.

 

Equipment Hire

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Where additional cooking equipment, specialised facilities, glassware, crockery or service equipment is required, supplementary hire charges may apply.

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Menu Upgrades & Special Requests

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Premium ingredients, bespoke menu requests, additional courses or specific culinary requirements may incur supplementary charges depending on availability and the nature of the request.

All applicable additional charges will be itemised in the booking invoice, with the total price confirmed and agreed upon before the booking is secured.

Any additional services or extended hours requested after booking confirmation will be quoted and agreed upon separately.

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Cancellations

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In the unfortunate event that a cancellation is necessary, Project Chef will make reasonable efforts to accommodate an alternative suitable date, subject to availability.

Please note that the initial booking deposit is generally non-refundable in the event of a client cancellation, reflecting the reservation of your date, administrative work and preparations undertaken.

Cancellations made within 7 days of the scheduled event may incur cancellation charges up to the full booking value, where reasonably justified by costs and losses arising from the cancellation.

These may include ingredient purchases, staffing commitments, menu development, preparation time and the loss of an opportunity to accept another booking.

Any cancellation charges will be assessed in accordance with applicable Australian Consumer Law, and nothing in these terms limits your statutory consumer rights.

 

Rescheduling

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We understand that circumstances may occasionally require an event to be rescheduled.

Changes to your booking date can be made up to 30 days prior to the scheduled event without a rescheduling penalty, subject to availability.

In these circumstances, your existing deposit will be transferred to the new agreed date.

Requests to reschedule within 30 days of the event will be treated in accordance with our cancellation policy.

Please note that weekends and peak periods are often heavily booked, and alternative dates cannot be guaranteed.

If the rescheduled date falls within a period of updated pricing or attracts an applicable weekend or public holiday surcharge, the revised pricing will apply and be confirmed before the new date is accepted.

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Gift Vouchers

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When a Project Chef gift voucher is used as payment, our standard booking and cancellation terms apply once the voucher has been redeemed and the event date confirmed via email.

Rescheduling requests made more than 30 days before the event will allow the booking value to be transferred to an alternative available date.

For rescheduling requests made within 30 days, applicable cancellation costs may be deducted from the voucher value.

Cancellations made within 7 days of the event may result in charges up to the full redeemed voucher value, where reasonably justified by costs and losses arising from the cancellation.

All arrangements remain subject to applicable Australian Consumer Law and any statutory rights associated with the gift voucher.

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Adjusting Guest Numbers

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If guest numbers change before your event, please notify us as soon as possible.

Should the number of guests exceed eight, an additional staff member may be required to maintain our standard of service.

Additional staff are charged at $60 per hour, with a minimum engagement of four hours.

The requirement for additional staffing will depend on the selected experience and the style of service.

Any additional costs resulting from increased guest numbers will be confirmed before the changes are accepted.

Reductions in guest numbers made within 7 days of the event will not ordinarily result in a reduction to the agreed booking price, as ingredients, staffing and other preparations may already have been committed.

Any applicable adjustments will be assessed in accordance with our cancellation policy and Australian Consumer Law.

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Menus

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All Project Chef menus are thoughtfully created around the finest seasonal produce available.

As our menus evolve with the seasons, dishes may differ from the sample menus displayed on our website or provided during the initial booking process.

Your finalised seasonal menu will be sent approximately 7 days prior to your event, provided all necessary booking details and dietary requirements have been confirmed.

During particularly busy periods, final menus may be provided closer to the event date.

We are happy to accommodate dietary requirements where possible, provided they are communicated before the final menu is prepared.

Menus are designed at the chef's discretion, allowing us to showcase the best seasonal ingredients and create a balanced dining experience.

Apart from previously communicated dietary requirements, individual menu preferences or alterations cannot be accommodated on the day of the event.

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Menu Requests

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If there is a particular ingredient or dish you would love to include in your experience, please feel free to enquire.

We always aim to accommodate special requests where possible.

However, certain ingredients may be unavailable due to seasonality or supply, and some requests may incur additional charges where premium or specialised ingredients are required.

Any additional costs will be discussed and agreed upon before your menu is finalised.

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Children

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Children under 12 years of age can be accommodated with a simplified dining experience consisting of a main course and dessert, priced at $55 per child.

These arrangements must be confirmed at the time of booking.

Unless specific dietary requirements have been communicated, all children will receive the same menu.

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Staffing

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For groups exceeding eight guests, an additional staff member may be required to ensure the highest standard of dining and service.

Additional waitstaff are charged at $60 per hour, with a minimum engagement of four hours.

Staffing requirements are determined by the number of guests, the selected experience, the style of service and the overall requirements of the event.

Larger celebrations, canapé events and bespoke catering experiences may require additional chefs or service personnel.

All applicable staffing charges will be discussed and included in your booking invoice prior to confirmation.

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Consumer Rights

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Nothing in these Terms & Conditions excludes, restricts or modifies any rights or remedies available to customers under the Australian Consumer Law.

Where any provision of these terms is inconsistent with applicable law, the relevant legal requirements will prevail.