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1.Booking & Payment

• A non-refundable booking fee of 30% of final invoice is required within 48 hours to secure your booking. Dates cannot be held without receipt of this fee.
• The booking fee is credited toward the final invoice total.
• An invoice for the remaining balance will be issued 7 days before your event, with payment due in full at that time.

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2. Cancellation & Rescheduling

• More than 14 days before event → Deposit retained, balance refunded.
• 4–14 days before event → 50% of the total booking amount retained.
• 3 days or less before event → 100% of the total booking amount retained.
• Bookings may be rescheduled within 60 days, subject to availability and agreement.

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3. Travel Fees

• Events outside the Brisbane area incur a flat $150 travel fee.
• Additional costs (e.g., tolls, extended travel, accommodation) may apply and will be quoted in advance.

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4. Menu Design

• All menus are custom-designed for your event, based on seasonal produce, availability, and dietary requirements.
• If specific ingredients are unavailable, the chef may make equivalent substitutions at their discretion.

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5. Guest Numbers

• Final guest numbers must be confirmed 7 days prior to the event.
• Reductions after this date are non-refundable.
• Increases may be possible but must be approved in advance and may incur additional charges.

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6. Children’s Menu

• Children aged 12 and under may be catered for with a simplified main and dessert at $55 per child. • A single children’s menu will be provided for the group (dietary requirements excepted). • Selections must be confirmed prior to the event.

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7. Additional Staff

 • Additional staff may be required depending on guest numbers, menu complexity, service style, and timing to ensure food quality, safety, and seamless service.

 

• Where required, staff are charged at the following rates:

   • Kitchen Assistant: $65 per hour (minimum 4 hours, inclusive of setup and pack down)

   • Additional Chef: Required for events with 10 or more guests at $75 per hour (minimum 5 hours, inclusive of setup and pack down)

   • Service / Waitstaff: Required for wine pairings with more than five (5) guests at $75 per hour (minimum 3 hours)

 

• Staffing requirements and associated costs will be confirmed once event details and the final menu are agreed and will be included on the final invoice.

 

• Any additional time beyond the agreed service period will be charged in 30-minute increments.

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8. Wine Pairings & Service

• For wine pairings with more than 5 guests, professional waitstaff are required at $75 per hour (minimum 3 hours).
• Waitstaff will manage wine service and ensure seamless table presentation.
• Glassware is not included, but can be arranged at an additional cost to the client.

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9. Dietary Requirements & Allergies

• All dietary requirements must be advised at the time of booking.
• Oui Chef will take reasonable care to accommodate these needs; however, we cannot guarantee the absence of trace allergens.
• The client accepts responsibility for communicating dietary requirements of all guests.

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10. Liability & Force Majeure

• Oui Chef is not responsible for any loss, damage, or injury arising from events beyond our reasonable control, including illness, accidents, natural disasters, supplier issues, or other unforeseen circumstances.
• In such cases, we will work with you to reschedule your event or provide a fair resolution.

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11. Late Fees 

•Payment is due within 7 days of the invoice date, unless otherwise agreed in writing.

•Invoices not paid by the due date may incur a late payment fee of $50 per week outstanding.

•Accounts outstanding for more than 14 days may result in suspension of future services until payment is received.

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12. Kitchen Access and Cleaning 

•The kitchen and service areas must be presented in a clean and usable condition upon arrival.

    If additional cleaning is required before food preparation can commence, a cleaning fee of $75 per hour (minimum 1 hour) may apply and will be added to the final invoice.

    Oui Chef reserves the right to delay service where excessive cleaning is required.

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13. Property Access & Client Availability

•The client (or a nominated representative) must be present and provide access to the property at the agreed arrival time.

    If access cannot be provided upon arrival, waiting time may be charged at $75 per hour.

    If access is delayed by more than 60 minutes, Oui Chef reserves the right to shorten service, reschedule, or cancel the event, with applicable fees remaining payable.