How to negotiate your private chef contract

This is the way you negotiate your future contract as a private chef, making sure every detail is covered — salary, daily rates, travel, accommodations, uniforms, working hours, overtime, and bank holidays.

I want to ensure we are fully aligned on the terms of my employment and service. To avoid any misunderstandings, here is a complete outline of my expectations and contract structure:

1. Base Salary & Extras

Net salary in Monaco: €8,000/month

13th month bonus included, paid at the end of the year

Uniform/chef’s clothes allowance included as part of the contract

If French tax applies, the net salary must maintain this level. Considering real French income tax brackets, this corresponds to roughly €72,840 net per year, or approximately €1,400/week.

2. Daily Rate for Special Assignments or Travel

Standard daily net rate: €280/day

Additional daily allowance for travel, private events, or full 24/7 service: €300/day

This covers all active days, including holidays when traveling with the family.

3. Working Hours & Overtime

Standard work week: 45 hours

Any hours worked beyond 45/week are considered overtime, compensated either by:

Payment at the agreed daily/hourly rate, or

Additional days off, as mutually agreed

Weekly schedule:

Two weekends off per month (every second weekend)

Two Wednesdays + Thursdays off per month (alternating with weekends)

Clear weekly schedule agreed in advance

Flexibility is acceptable, but all changes must be confirmed in writing in advance

4. Travel & Accommodation

Any travel required as part of my service is fully covered by the employer, including flights, transfers, accommodation, and reasonable daily expenses.

Additional travel-related days beyond normal working schedule are compensated at the agreed daily rate.

If travel days are not specified annually, compensation is calculated per actual day worked.

5. Bank Holidays

Bank holidays are paid if I am working

If I do not work on a bank holiday, additional days off are provided in lieu

6. Additional Conditions

Extraordinary tasks outside normal duties are compensated separately

All working conditions, including travel and private service, must be confirmed in writing before commencement

Any revisions to the contract or special assignments must be agreed in advance

This structure ensures full transparency, fair compensation, and professionalism, leaving no room for misinterpretation. It clearly defines salary, working hours, overtime, travel, accommodations, uniforms, and holidays, which is exactly how a high-end private chef secures their position and protects their interests.

Best regards,

[Your Name]

Private Chef

Questions

Is this generally the way you negotiate a private chef’s salary and conditions?

What is the normal rate for similar positions in your area?

Do you have additional suggestions or requirements that I should consider when discussing this with a consultant or formalizing the contract?

Thanks Mike

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