The cost of a private chef splits into two separate payments, and keeping them apart is the first thing to get right. You pay EzyHelpers a one-time placement fee for finding and vetting the chef. You pay the chef a monthly salary, directly to them, for as long as they work with you. The fee is a single charge. The salary is an ongoing commitment between you and the chef.
We do not publish a fixed chef salary on this page, and the reason is honest: a chef's pay moves so much with skill and household that any single number would mislead you. What we can do is explain what drives that number so you walk into a consultation call knowing roughly where you sit.
The placement fee, explained plainly
Our published placement figure applies to live-in helpers: a one-time fee of ₹25,000 + 18% GST. That covers sourcing, identity and Aadhaar verification, reference checks with previous employers, and an in-person interview before the candidate reaches you. Live-in placements also carry a 7-day cooling-off period, and free replacements on the 3-month and 11-month plans.
A private chef is a specialised role, so the exact placement fee is confirmed on the consultation call rather than fixed on the site. The live-in baseline above is the reference point. What you pay the chef each month is agreed directly with the chef.
What moves a chef's salary
Five things account for most of the variation.
Years of experience. A chef who has run a working kitchen for a decade, plated for guests, and managed timing across several dishes commands more than someone earlier in their career. You are paying for judgement under pressure, not just recipes.
Range of cuisines. A chef comfortable across North Indian, South Indian, Continental, and one or two Asian cuisines is harder to find than a single-cuisine cook, and priced accordingly.
Live-in or live-out. A live-in chef is available across the day and for late dinners, and needs a private room. That availability sits at a different level from a live-out chef who arrives, cooks, and leaves. Our guide on live-in vs live-out chefs walks through the trade-offs in detail.
Event cooking. If you host regularly and expect the chef to plan and execute menus for eight or twenty guests, that skill carries a premium over daily family meals.
Specialist diets. Diabetic-friendly cooking, Jain food, allergen control, or a doctor-prescribed plan for an elderly parent all narrow the candidate pool and raise the figure.
When a cook is enough, and when a chef earns the difference
Most households do not need a private chef. A skilled cook who prepares fresh, tasty daily meals for the family covers the majority of needs at a lower salary, and the placement is usually quicker because the pool is larger.
A private chef is worth the higher cost in specific situations. You entertain often and want plated, restaurant-standard food at home. You need consistent handling of a complex diet where mistakes have real consequences. You want menu planning, portioning, and presentation you would otherwise go to a restaurant for. In those cases the difference in salary buys a genuinely different result on the plate.
If you are unsure which side of that line you fall on, describe your week to us. How many people you cook for, how often you host, and any dietary needs will tell us quickly whether a cook or a private chef fits, and roughly what to budget.
What to expect on the call
Bring three things: how many people eat at home daily, the cuisines and any diets that matter, and whether you want live-in or live-out. With those, we can give you a realistic salary band for your situation and confirm the placement fee for the role. Chef placements can take a little longer than a maid or cook because the pool of vetted candidates is smaller, so starting the conversation early helps.