Appliances & power
Flag outdoor-only grilling early if indoor extraction is weak.
- Working gas hob or induction with enough burners for the menu
- Oven that reaches temperature (test the day before)
- Stable power — note any inverter/generator quirks
- At least two free plug points near prep area
- Extractor or cross-breeze plan for smoke/grill menus
Cold storage & water
Seafood and dairy menus fail without cold chain space — confirm before menu lock.
- Fridge space cleared (one full shelf minimum for under 10 guests; more for events)
- Freezer space if ice cream or advance prep is planned
- Drinking water for cooking and staff
- Ice plan for bar service (machine, bags, or supplier drop)
Prep, service & waste
Hosts who complete this list get cleaner service and higher guest review scores. Pair with a preferred chef partner so guests are not hunting freelancers on arrival day.
- Clear counter prep space (~1.5m continuous ideal)
- Basic cookware present or confirmed brought by team
- Dining table capacity matches guest count
- Pathway from kitchen to table without guest bottlenecks
- Bin bags and waste staging away from guest photos
- Restroom access for staff
- Parking / load-in instructions shared on WhatsApp map pin
Frequently asked
Do chefs bring all equipment?
They bring knives, specialty tools and often chinaware for fine dining. Your villa still needs heat, refrigeration and prep space.
What if the kitchen fails the checklist?
Tell the caterer early. Menus can shift to grill-forward or drop-off formats, or the team can bring portable kit — at a cost.