Most families who hire a private chef spend their time thinking about the food. That makes sense. It's the fun part.
But the question that decides whether the arrangement actually works over a year is a boring one: what happens on the days your chef can't come?
Chefs are people. They catch the flu. They fly home to see family. Singapore has public holidays. If you haven't planned for any of this, the first time it happens you're back on delivery apps, wondering why you're paying for a chef who isn't there.
Here's how it works, and what to sort out before you sign anything.
Your chef is an employee, with employee rights
A full-time private chef in Singapore is an employee, whoever the employer is. That means paid sick leave, paid annual leave, and public holidays under Singapore's Employment Act and MOM guidelines.
This isn't a negotiating point. It's the law, and it's also just fair. A chef who's rested and treated properly cooks better food and stays longer.
The real question is who carries the responsibility: you, or an agency.
If you hire a chef directly
Some families hire a chef directly. It can work, especially with a chef you already know well. But you become the employer, and that comes with the full package:
- Contracts, payroll and leave records are on you
- When the chef is sick, nobody cooks. You find a solution yourself, usually at short notice
- When the chef takes two weeks of annual leave, you have two weeks without a chef
- If it doesn't work out, ending the arrangement properly is your job too
For a lot of families, that's more admin than they bargained for. They wanted dinner sorted, not a new HR function.
How it works with an agency like ours
At Le Petit Marché, our chefs are employed on our payroll. We place them with your household, and we handle the contract, the leave, and the cover.
In practice, that means:
- Sick days: your chef lets us know, and we arrange a replacement chef where possible so your meals keep coming.
- Annual leave: planned in advance with you. We line up a replacement chef who's briefed on your menus, your preferences, and anything the family can't eat.
- Public holidays: agreed upfront in the contract, so you know from day one which days are covered and how.
- Menus stay consistent: we're involved in menu planning, so a replacement chef isn't starting from scratch.
The point is simple. You're paying for a service, not just a person. The service should keep running when the person needs a day off.
The questions to ask any chef or agency before you hire
Whether you go direct or through an agency, ask these before you sign:
- Who is the employer? If it's you, you carry the obligations.
- What happens on a sick day? Is there a replacement, or just an apology?
- How is annual leave planned? How much notice, and who covers?
- Which public holidays are working days? Get it in writing.
- What if the chef isn't the right fit? Can you switch chefs, and how fast?
- Is there a trial? You should never commit long-term without one.
If you get vague answers to any of these, that tells you something.
What it costs
A full-time private chef with Le Petit Marché is SGD 10,500 to 12,000 per month, depending on your household size and the chef's background. Food cost is billed separately each week, at cost, with receipts. Leave management and replacement cover are part of the service, not an extra.
If you only need a chef a few days a week, have a look at our guide to part-time private chefs in Singapore. For the full breakdown on pricing, read how much a private chef costs in Singapore.
Start with a trial
Every placement with us starts with a one-day or one-week trial. It's the easiest way to see how a chef fits your home before either side commits. If it works, we agree the long-term contract, with leave and cover written in clearly from the start.
Good food is the reason you hire a private chef. Good planning is the reason you keep one.
Meet Our Private Chefs | Request a Chef
Le Petit Marché is Singapore's private chef concierge agency, founded by Chef Nicolas Reynard and Kai. We match families, family offices, and private offices with chefs we've trained, vetted, and genuinely stand behind.
