Hiring Process
Choose our Contact the Chef tab above and fill out one of our Inquiry Forms with your intended date and catering needs.
Chef Lyle will reply to you ASAP in 24 hours by email or by phone.
Then arrange for an appointment for your Menu Meeting!
Menu Meeting
While reading our menus keep your favourite food items in mind to finalize with the Chef during your menu meeting.
This meeting should be held at your place of venue; at home or on site.
At that time, together you can discuss further about service requirements needed.
Let us know before your meeting if any of your guests have special diet requirements so that our Chef can create and suggest alternatives for you to decide.
A contract will be written with your food items ordered, any service requirements and gratuity for a final total.
We would like to receive 50% deposit of the contract to reserve your date needed.
This deposit is used to purchase food, reserve rentals you may require and hire staff as needed.
A finalized invoice will be sent by email with any additional items or changes you may have before your reserved date.
Final Payable total is due on your reserved date.
Cash, Cheque or EMT only at this time. Sorry for any inconvenience.
Service Requirements:
With your menu in mind, discuss with our Chef how you would like your function to be carried out.
Determine what time guests arrive, meal service time, food areas for set up, bar set up if needed,
and estimated food tear down time for buffets.
Any other details can be taken note of and addressed at time of contract signing.
Some Additional Service Charges if needed:
Our Chef Lyle Kennedy Hourly rate is $50 per hour.
This includes Chef Lyle helping you plan your menu at your menu meeting, shopping for ingredients and preparing menu items in his production kitchen.
$35 per hour for each additional staff member to assist with food and or service.
The number of staff needed can be discussed at your menu meeting and is subject to your service intentions.
Our staff are cleanly dressed and are friendly, courteous and attentive, to your any need.
Our staff are needed for unloading food and equipment, setting up cocktail or reception buffets, assist with the client if needed, assist Chef with food preparation, and service of food and guests during your function.
Staff are also available to help with the client setting up the room or as needed.
Clean up requirements include:
appropriately timed dismantling of buffet, clearing dishes and managing garbage,
washing all clients and catering dishes in kitchen, packaging leftover food for clients in their containers,
cleaning buffet and kitchen areas and packing up vehicles upon leaving the venue.
20% Gratuity will be added at time of contract writing.
Rental Charges :
If needed by the client can be organized by Creative Gourmet Inc. and
will be charged accordingly to your final payable total.
Please don't hesitate to Contact The Chef or by using the Tab above for any questions you may have!
Choose our Contact the Chef tab above and fill out one of our Inquiry Forms with your intended date and catering needs.
Chef Lyle will reply to you ASAP in 24 hours by email or by phone.
Then arrange for an appointment for your Menu Meeting!
Menu Meeting
While reading our menus keep your favourite food items in mind to finalize with the Chef during your menu meeting.
This meeting should be held at your place of venue; at home or on site.
At that time, together you can discuss further about service requirements needed.
Let us know before your meeting if any of your guests have special diet requirements so that our Chef can create and suggest alternatives for you to decide.
A contract will be written with your food items ordered, any service requirements and gratuity for a final total.
We would like to receive 50% deposit of the contract to reserve your date needed.
This deposit is used to purchase food, reserve rentals you may require and hire staff as needed.
A finalized invoice will be sent by email with any additional items or changes you may have before your reserved date.
Final Payable total is due on your reserved date.
Cash, Cheque or EMT only at this time. Sorry for any inconvenience.
Service Requirements:
With your menu in mind, discuss with our Chef how you would like your function to be carried out.
Determine what time guests arrive, meal service time, food areas for set up, bar set up if needed,
and estimated food tear down time for buffets.
Any other details can be taken note of and addressed at time of contract signing.
Some Additional Service Charges if needed:
Our Chef Lyle Kennedy Hourly rate is $50 per hour.
This includes Chef Lyle helping you plan your menu at your menu meeting, shopping for ingredients and preparing menu items in his production kitchen.
$35 per hour for each additional staff member to assist with food and or service.
The number of staff needed can be discussed at your menu meeting and is subject to your service intentions.
Our staff are cleanly dressed and are friendly, courteous and attentive, to your any need.
Our staff are needed for unloading food and equipment, setting up cocktail or reception buffets, assist with the client if needed, assist Chef with food preparation, and service of food and guests during your function.
Staff are also available to help with the client setting up the room or as needed.
Clean up requirements include:
appropriately timed dismantling of buffet, clearing dishes and managing garbage,
washing all clients and catering dishes in kitchen, packaging leftover food for clients in their containers,
cleaning buffet and kitchen areas and packing up vehicles upon leaving the venue.
20% Gratuity will be added at time of contract writing.
Rental Charges :
If needed by the client can be organized by Creative Gourmet Inc. and
will be charged accordingly to your final payable total.
Please don't hesitate to Contact The Chef or by using the Tab above for any questions you may have!