How to check a private chef or caterer's credentials

Hiring a private chef or caterer means inviting someone into your home to handle food for people you care about. You want skill, hygiene standards and reliability — but unlike a restaurant with reviews and inspections on file, a private operator works mostly out of your sight. The trade-off is straightforward: you gain personalisation and intimacy, but you lose the institutional safety net. That's why verification matters more, not less.

Search the public registers first

Start where the law requires operators to sit. Ask the chef or caterer for their CIPC registration number (they're a business entity, even if sole traders) and verify it on the CIPC website. This won't tell you their cooking ability, but it confirms they're formally registered and traceable.

If they handle food commercially — which private chefs do — check whether they hold a food handler's certificate. Many provinces require this; ask which training body issued it and request a copy. Don't accept vague assurances. If they've worked in commercial kitchens, ask for proof they've completed food safety training from an accredited provider.

For catering specifically, some operators work under health department licensing. Contact your local health authority (metro or municipality) to ask if the caterer is registered. Registration varies by region, so a blank search doesn't mean they're unlicensed — but it's a question worth asking and a detail they should be able to answer clearly.

Request references and call them with specific questions

Credentials on paper don't capture how someone works in your home on the day. References do. Ask for at least three clients from the past 18 months, ideally people who hosted events similar in scale or style to yours. Don't just ask "Were you happy?" — most references will say yes. Instead, ask about the details:

• How did they handle dietary restrictions or last-minute ingredient swaps?
• Did they arrive early enough to set up without rushing?
• How did they manage timing when guests ran late?
• Did they clean as they went, or leave the kitchen messy?
• Would they call the chef back for another event?

Ask whether the reference would feel comfortable giving you their number to verify independently. Legitimate operators don't mind; they expect it.

Ask them to walk you through their process

A strong private chef or caterer should be able to explain their approach to food safety without hesitation. Ask how they store ingredients, what temperatures they work with, and how they prevent cross-contamination. Listen for specifics: "I use separate cutting boards" is better than "I'm very careful."

If they'll be cooking in your kitchen, ask how they'd handle limited bench space or unfamiliar equipment. Their answer reveals whether they've worked in home kitchens before or only in commercial ones. If they've only worked in commercial kitchens, they may be skilled but unprepared for the constraints.

Request their menu or examples of past events. Don't judge by Instagram photos; ask about the ingredients they source and where from. A chef who can name their suppliers and explain why they chose them is more trustworthy than one who gives vague answers.

Also ask about their insurance. Private chefs and caterers should carry public liability coverage in case of injury or property damage. Ask to see proof of a current policy; don't take their word for it.

One final conversation before you book

Before confirming, speak to them directly (not just via email or WhatsApp quotes). A real conversation — ideally by phone or video — lets you gauge whether they listen, ask questions about your guests and their needs, and seem genuinely interested in the event rather than just filling a date on their calendar. Someone who immediately quotes a price without asking you anything is a red flag.

Verifying credentials takes time, but it's far quicker than recovering from a meal that made your guests sick or an operator who vanishes when problems arise. On Strove, you can check reviews and ask questions before reaching out; many verified chefs and caterers there have already shown proof of their qualifications. Use that as a starting point, then layer on these checks of your own.