These terms govern the booking and provision of the private chef service in a chalet offered by ALPS CHEF (hereinafter, “the Agency”) to private or corporate clients (hereinafter, “the Client”). Acceptance of these terms is required to confirm any booking.

Purpose of the Service

• The Agency provides professional private cooking services in chalets and seasonal residences in the French Alps, including menu planning, supply sourcing, preparation in the chalet kitchen, table service when applicable, and cleaning of the kitchen area after each service.

Booking Process

• Request and proposal. The Client provides dates, location, number of guests, schedule, and requirements. The Agency sends a proposal and estimated quotation (fees + estimated cost of food/beverages + logistics).
• Confirmation. The booking is confirmed upon payment of a 50% deposit and signature of the agreement/brief.
• Balance. The remaining amount must be paid 10 days before the start of the first service (or on the date agreed in writing).

Modifications

• Scope changes. Variations in the number of guests, menus, schedules, or location may affect fees, logistics, and staffing needs.
• Notification. Must be communicated in writing as early as possible to ensure availability and quality.
• Approval. Any modification is subject to the Agency’s confirmation and, if applicable, to financial adjustment.

Fees, Expenses, and Invoicing

• Professional fees. Established per day/service and according to menu complexity and staff required.
• Food and beverages. Billed separately at cost according to tickets/invoices, with a detailed expense report (includes reasonable waste and test product if applicable).
• Logistics. Costs may apply for long-distance travel, tolls, parking, equipment transport, or pantry pre-stocking.
• Taxes. Applicable taxes will be added according to jurisdiction and type of service.
• Payment method. Bank transfer or secure payment gateway. Deadlines are stated in the booking confirmation.

Cancellations and Rescheduling

• Communication: Cancellations and rescheduling requests must be sent in writing via email.
• More than 30 days before: 20% of the Deposit is retained; the remaining Deposit and any later payments are refunded.
• Between 9 and 29 days: 50% of the Deposit is retained; the remaining Deposit and any later payments are refunded.
• Between 0 and 8 days: no refund; a rescheduling credit will be issued for 100% of the amount paid for the Service Fee, minus non-recoverable costs (e.g., already purchased goods, equipment rental, holiday surcharge).
• The credit may be used once within the following 12 months, subject to availability and any rate differences.

Purchases (food)

• If purchases have already been made, they are non-refundable and will be deducted from the credit or billed to the Client.
  Unused credit for purchases will be refunded within 7 business days after reconciliation of tickets/invoices.

Access, Equipment, and Chalet Conditions

• Prior access. The team requires access to the chalet in advance for mise en place and verification of kitchen and equipment.
• Minimum equipment. Functional kitchen, adequate refrigeration, hot water, and energy. In case of deficiencies, the Agency may adapt the menu or coordinate equipment rental at the Client’s expense.
• Spaces. For food safety reasons, access to the work area is restricted during service.

Supply and Substitutions

• The Agency selects trusted suppliers, prioritizing fresh, local, and seasonal produce.
• In case of unavailability due to weather or market conditions, equivalent substitutions will be proposed in quality and culinary approach.
• The use of ingredients provided by the Client will be evaluated case by case (freshness, traceability, conservation).

Diets, Allergies, and Health

• The Client must notify in writing and in advance any allergies, intolerances, or dietary restrictions. The Agency applies hygiene and cross-contamination prevention procedures in accordance with professional standards. Omission or late notification may limit the menu scope to ensure safety.

 Staff and Working Hours

• Team size (chef, assistants, waiters) is determined according to the number of guests and service complexity.
• For groups of 8–10+ guests, a waiter is recommended to maintain pace and dish temperature.
• Overtime. Significant delays from the agreed schedule may result in additional hourly staff charges.
• Weekly rest. For long-term bookings, one rest day per week is foreseen for the chef; alternatives may be offered (cold deliveries, picnic, dine-out recommendations).

Service and Cleaning

• The Agency includes cleaning of the kitchen and utensils used.
• General cleaning of the chalet (living room, bedrooms, bathrooms) is the property’s housekeeping responsibility.
• Waste management is performed according to local regulations; extra removal fees may apply.

Damages and Equipment Liability

• The Client guarantees that the kitchen and equipment are in working condition
• Any accidental damage caused by pre-existing malfunction will not be attributed to the Agency.
• Damages caused by improper use by the Client or their guests are not the Agency’s responsibility.

Weather Conditions and Force Majeure

• In heavy snowfalls or other conditions affecting access, the Agency will anticipate purchases whenever possible to ensure service.
• If road closures, power outages, or other situations prevent service delivery, the rescheduling or proportional refund clause will apply.
• Force majeure: extreme weather, administrative decisions, strikes, sudden illness, supply failures, health emergencies, etc.

Substitution and Subcontracting

• The Agency may assign or replace professionals when necessary to ensure service continuity while maintaining the
• committed quality standard.
• Professionals act under the Agency’s direction.

 Confidentiality and Data Protection

• The Agency keeps data, locations, and habits of the Client confidential.
• Upon Client’s request, a confidentiality agreement (NDA) may be signed.
• The Chef/The Agency processes personal data in accordance with GDPR and keeps information only as long as necessary for service provision and legal compliance.

 Image Use and Content

• No photos or videos will be taken during service without the Client’s consent.
• Any content created by the Agency (menus, proposals, images) is the Agency’s intellectual property; public use requires authorization.

Non-Solicitation of Staff

• The Client agrees not to hire directly or indirectly any team members introduced by the Agency.

Insurance, Liability, and Limitation

• The Agency holds liability insurance suitable to the nature of its activity, covering only damages and losses caused to third parties resulting from acts or omissions attributable to the Agency’s staff during service provision.
• The Client acknowledges that inherent risks exist in food consumption, including possible adverse reactions, intolerances, or allergies not previously communicated. The Chef and/or the Agency shall not be liable for illness, injury, or damage arising from food consumption except in cases of gross negligence or wilful misconduct. It is the Client’s responsibility to clearly and previously inform of any dietary restriction, allergy, or special condition to be considered in menu preparation.

Claims and Quality

• Any incident must be communicated during service to allow immediate correction.
• After service, formal claims may be submitted in writing within 7 calendar days.

 Applicable Law and Jurisdiction

• These conditions are governed by the laws of Auvergne–Rhône–Alpes (France).
• Any dispute will be submitted to the courts of Albertville, France.

Updates

• The Agency may update these terms for operational or legal reasons. The version in force at the time of booking confirmation will apply.

Contact

ALPS CHEF – Customer Service
Email · Telephone · Postal address
Service areas: Courchevel, Méribel, Val d’Isère, Tignes, Saint-Martin-de-Belleville, Val Thorens.