1. Mission

To provide personalized, unique and memorable gastronomic experiences, highlighting local ingredients, Portuguese cuisine, excellence in service, and the human connection created inside each client’s home.

2. Vision

To be a national and international reference in Private Chef services, valuing local products, the authenticity of Portuguese cuisine, and genuine hospitality.

3. Values

• Professionalism at every stage of the service.
• Excellence in ingredients and technique.
• Respect for the client’s home, privacy and culture.
• Sustainability in the selection of products and suppliers.
• Courtesy, empathy and clear communication.
• Rigour in hygiene, safety and presentation.

4. Brand Identity

• Name: Chez Sónia – Azores Private Chef
• Executive Chef: Sónia Cristina de Sousa Melo
• Aesthetic: Elegant; Portuguese; Contemporary.
• Signature: Gastronomic storytelling.

5. Booking Policy

• A date is only considered confirmed after payment of a 40% non-refundable deposit.
• Quotes are valid for 48 hours.
• Remaining payment:

o On the day of the event.

6. Cancellation Policy

• The deposit is always non-refundable, except if the service is cancelled by the Chef.
• Client cancellations:

o Up to 15 days before the event → deposit is lost.

o Between 14 and 7 days before the event → 50% of the remaining amount is charged.

o Less than 7 days before the event → full amount is charged.

• Rescheduling depends on availability.

7. Client Communication

• All communication is clear, professional and courteous.
• Quotes include: number of guests, location, time, allergies, menu, extras, terms and conditions, and what is included and excluded in the service.
• Allergies/intolerances must be confirmed in writing.

8. Pre-Service Preparation

• Preparation of the technical sheet for the chosen menu.
• Purchase of fresh ingredients, groceries, and preferably from local producers.
• Confirmation of the equipment available at the service location, as well as schedules and venue details.
• Verification of all logistics and materials to be taken to the event.

9. Arrival at the Location

• Arrive 4 to 5 hours before the event for staff installation, organization, and initial mise en place.
• Check the client’s kitchen conditions:

o Space and logistics

o Stove/oven

o Lighting and temperature

o Countertops

o Water supply

10. Hygiene and Food Safety Standards

• Uniform always clean and presentable.
• Hair tied back.
• Hands washed and disinfected frequently.
• Use of gloves when necessary.
• Proper separation of raw and cooked foods, as well as attention to intolerances and cross-contamination.
• Temperature control for perishable foods.
• Regular disinfection of work surfaces.
• Extra care with sharp utensils and open flames.

11. Etiquette and Presentation Standards

• Impeccable uniform.
• Calm and professional posture.
• Voice tone appropriate to the client’s environment.
• Avoid long personal conversations unless invited by the client.
• Always maintain an elegant and empathetic attitude.

12. During Service

• Cook with organization, cleanliness and fluidity.
• Present each dish with a brief storytelling element, when appropriate.
• Be attentive to preferences, pacing of the meal, and guest comfort.
• Refill drinks or coordinate with support staff when applicable.
• Be flexible and quick in resolving unforeseen situations (extra dish, changes, timing adjustments).

13. Table Service Standards (when applicable)

• Plates presented harmoniously.
• Crockery always clean, without marks or residues.
• Place dishes on the client’s right side whenever possible.
• Clear the table discreetly between courses.
• Care for details: candles, napkins, and décor matching the event.

14. End of Service

• Leave the kitchen as clean as — or cleaner than — it was found.
• Rubbish collected and correctly separated, when applicable.
• Dishes washed and stored, when applicable.
• Surfaces disinfected.
• Confirm with the client if they wish to take any photographs for marketing and/or social media.
• Check if any personal items were left behind.
• Thank the client and say goodbye politely.

15. Post-Event

• Send a thank-you message within 24 hours.
• When appropriate, request a testimonial or review (Google Reviews and the internal gratitude book).
• Register internal notes:

o What went well

o Points to improve

o Client preferences

• Complete the financial accounting of the event.

16. Privacy

• It is forbidden to share addresses, personal details or photographs without permission.
• Any sharing must have prior written consent from the client.

17. Internal Management Standards

• Accounting always up to date (freelance invoices/recibos verdes).
• VAT applied correctly according to the Autonomous Region of the Azores.
• Weekly planning of purchases, menus and logistics.

18. General Checklist

Before:
☑ Menu confirmed

☑ Allergies confirmed

☑ Deposit received

☑ Shopping list prepared

☑ Ingredients and materials ready

☑ Address and schedule confirmed

During:
☑ Hygiene

☑ Meal pacing

☑ Presentation

☑ Communication

☑ Organized kitchen

After:
☑ Cleaning

☑ Thank-you message

☑ Internal notes

19. Chez Sónia Philosophy

More than cooking, it is about entering people’s homes with respect, creating memories at the table, representing Portuguese gastronomy, and bringing a piece of our history, creativity and sensibility to every customer.