Upscale Private Chef Dinner Project Plan - Darien, CT
Prepared for George Jones | Dinner for 10 Guests
Menu source: https://greenwich-chef.com/Client-Menu-Sampler-00.html
Project Snapshot
| Item |
Detail |
| Client |
George Jones |
| Guest count |
10 |
| Location |
Darien, CT |
| Chef base |
Westport, CT |
| Service style |
Upscale private in-home dinner |
| Food estimate |
$125 per guest |
| Gratuity |
22% |
| Chef labor rate used for sample invoice |
$100 per hour |
| Revised total chef time |
34 hours |
Baseline Menu
| Course |
Selection |
Description |
| Appetizer |
Scallops & Pomegranate Citrus Reduction |
Pan-seared diver scallops with pomegranate arils and citrus reduction.
|
| Salad |
Bitter Greens & Raspberry Vinaigrette |
Radicchio, frisee, Belgian endive, raspberry vinaigrette, candied
walnuts, and shaved Pecorino.
|
| Pasta |
Tagliatelle Bolognese |
Slow-braised beef and pork ragu with soffritto, San Marzano tomatoes,
tagliatelle, and Parmigiano-Reggiano.
|
| Entree |
Filet Mignon Bordelaise |
Center-cut prime filet with classical Bordelaise, Bordeaux wine, bone
marrow, demi-glace, and pommes puree.
|
| Dessert |
Pear Clafoutis |
French baked custard with vanilla, Cognac, and poached pears, served
warm with powdered sugar.
|
PMBOK-Informed Project Framework
-
Initiating: Confirm event date, location, guest count, budget,
menu direction, allergies, and service style.
-
Planning: Finalize menu, shopping list, prep list, timeline,
staffing needs, and kitchen/equipment needs.
-
Executing: Shop, prep, cook, transport, set up, serve, clean, and
pack out.
-
Monitoring and controlling: Track food cost, timing, quality,
temperatures, plating pace, and client changes.
-
Closing: Final cleanup, leftovers, equipment pack-out, invoice
reconciliation, and follow-up.
Scope of Work
Included: planning, grocery shopping, recipe scaling, mise en
place, cooking, transport, plated course execution, kitchen cleanup,
pack-out, and client follow-up.
Not included unless added:
server, bartender, rentals, alcohol, floral design, deep cleaning,
additional courses, printed menus, or rental coordination.
Detailed Private Chef Time on Task
Planning and Administration
| Task |
Time |
| Client communication and intake |
0.75 hr |
| Menu selection and confirmation |
0.75 hr |
| Recipe scaling for 10 guests |
0.75 hr |
| Shopping list and prep list development |
2.00 hr |
| Timeline and workflow planning |
0.75 hr |
| Invoice preparation and client confirmation |
0.50 hr |
| Planning subtotal |
5.50 hr |
Grocery Shopping and Procurement
| Task |
Time |
| Vendor planning and product availability checks |
0.50 hr |
| Specialty butcher / seafood sourcing |
1.25 hr |
| Grocery shopping |
1.50 hr |
| Loading, unloading, organizing groceries |
0.75 hr |
| Product inspection and storage |
0.50 hr |
| Procurement subtotal |
4.50 hr |
Prep / Mise en Place
| Task |
Time |
| Scallop inspection, portioning, drying |
0.50 hr |
| Pomegranate citrus reduction |
0.75 hr |
| Salad washing, trimming, drying |
0.75 hr |
| Raspberry vinaigrette |
0.50 hr |
| Candied walnuts and Pecorino prep |
0.50 hr |
| Bolognese ragu |
3.00 hr |
| Pasta portioning / fresh pasta handling |
0.75 hr |
| Filet trimming, portioning, seasoning plan |
0.75 hr |
| Bordelaise sauce |
1.50 hr |
| Pommes puree prep |
1.00 hr |
| Pear poaching |
0.75 hr |
| Clafoutis batter and baking prep |
0.75 hr |
| Garnish prep by course |
0.75 hr |
| Packing, labeling, and loading event boxes |
1.00 hr |
| Prep subtotal |
13.25 hr |
Event Day Execution
| Task |
Time |
| Final pack-out in Westport |
0.75 hr |
| Travel to Darien |
0.50 hr |
| Unload and kitchen setup |
0.75 hr |
| Final cooking and station setup |
1.50 hr |
| Appetizer execution |
0.75 hr |
| Salad plating |
0.50 hr |
| Pasta finishing and plating |
0.75 hr |
| Entree firing and plating |
1.25 hr |
| Dessert warming / finishing / plating |
0.75 hr |
| Ongoing cleaning during service |
0.75 hr |
| Final kitchen cleanup |
1.00 hr |
| Pack-out and load vehicle |
0.50 hr |
| Return travel to Westport |
0.50 hr |
| Unload chef equipment |
0.50 hr |
| Event day subtotal |
10.75 hr |
Total Estimated Chef Time
| Category |
Hours |
| Planning and administration |
5.50 |
| Grocery shopping and procurement |
4.50 |
| Prep / mise en place |
13.25 |
| Event day execution |
10.75 |
| Total estimated chef time |
34.00 |
Suggested Event Day Timeline
| Time |
Task |
| 2:30 PM |
Final pack-out in Westport |
| 3:00 PM |
Depart for Darien |
| 3:30 PM |
Arrive, unload, inspect kitchen |
| 3:45 PM |
Organize stations by course |
| 4:15 PM |
Start sauce reheat, oven setup, dessert plan |
| 4:45 PM |
Filet tempering and pommes puree setup |
| 5:15 PM |
Final garnish prep |
| 5:45 PM |
Scallop station ready |
| 6:15 PM |
Salad plates chilled; entree plates staged |
| 6:30 PM |
Final course timing review |
| 7:00 PM |
Scallops & pomegranate citrus reduction |
| 7:25 PM |
Bitter greens & raspberry vinaigrette |
| 7:55 PM |
Tagliatelle Bolognese |
| 8:30 PM |
Filet mignon Bordelaise |
| 9:15 PM |
Pear clafoutis |
| 10:00 PM |
Cleanup, leftovers, pack-out |
| 10:45 PM |
Depart Darien |
| 11:15 PM |
Return to Westport / unload |
Grocery Shopping List
Seafood
- Diver scallops, 20-30 pieces
- Pomegranate arils
- Citrus for reduction
- Fresh herb garnish
Meat
- Prime filet mignon, 10 portions
- Beef and pork for Bolognese
- Bone marrow
- Demi-glace components or high-quality demi-glace
Produce
- Radicchio
- Frisee
- Belgian endive
- Shallots
- Carrots
- Celery
- Onions
- Garlic
- Fresh herbs
- Potatoes for pommes puree
- Pears
- Microgreens or finishing garnish
Dairy
- Butter
- Heavy cream
- Parmigiano-Reggiano
- Pecorino
- Creme fraiche or Chantilly cream if desired
Pantry
- San Marzano tomatoes
- Olive oil
- Vinegars
- Walnuts
- Sugar
- Flour or gluten-free substitute if needed
- Vanilla
- Cognac
- Bordeaux or Cabernet-style wine
- Pasta flour or premium fresh tagliatelle
Service and Packing
- Disposable gloves
- Labels and tape
- Towels
- Foil
- Plastic wrap
- Cambro or insulated carrier
- Sheet pans
- Sauce containers
- Backup garnish containers
- Trash bags
- Sanitizer
Prep List by Course
Appetizer
- Inspect, dry, and portion scallops.
- Prepare pomegranate citrus reduction.
- Hold garnish separately and keep scallops cold until final sear.
Salad
- Wash, trim, and spin dry bitter greens.
- Prepare raspberry vinaigrette.
- Candy walnuts and shave Pecorino.
- Chill salad plates if plated service.
Pasta
- Prepare Bolognese ragu.
- Portion tagliatelle.
- Grate Parmigiano-Reggiano.
- Pack sauce and pasta separately for final finish.
Entree
- Trim and portion filet.
- Prepare Bordelaise sauce.
- Prepare pommes puree base.
- Pack extra sauce base and garnish.
Dessert
- Poach pears.
- Prepare clafoutis batter.
- Bake or stage for final bake/warm.
- Pack powdered sugar and garnish separately.
Event Pack-Out
- Pack each course in labeled containers.
- Load hot/cold items separately.
-
Pack chef knives, thermometer, towels, gloves, labels, and service
backups.
Risk Register
| Risk |
Mitigation |
| Scallops unavailable or poor quality |
Confirm seafood source 48 hours prior; identify backup seafood. |
| Filet cost exceeds estimate |
Pre-price butcher order; approve substitution if needed. |
| Residential kitchen lacks burner space |
Bring induction burner if needed. |
| Dinner timing slips |
Use plated course timeline and pre-portioned mise en place. |
| Late allergy notice |
Confirm dietary needs before purchasing. |
| Traffic from Westport to Darien |
Build in travel buffer. |
| No service help |
Recommend one server for 10 guests. |
Quality Control Checklist
Before Shopping
- Guest count confirmed
- Allergies confirmed
- Menu approved
- Food budget approved
- Labor estimate approved
- Service style confirmed
- Kitchen equipment confirmed
Before Leaving Westport
- Courses packed by sequence
- Proteins, sauces, and garnishes labeled
- Towels, gloves, thermometer, and chef tools packed
- Hot/cold items separated
On Site
- Refrigerator space confirmed
- Oven temperature verified
- Plates counted
- Hot holding and cold holding assigned
- Final timing confirmed with host
Sample Invoice for George Jones
| Description |
Qty |
Rate |
Amount |
| Food estimate |
10 guests |
$125.00 |
$1,250.00 |
| Private chef planning, shopping, prep, execution, cleanup |
34 hours |
$100.00/hr |
$3,400.00 |
| Subtotal |
|
|
$4,650.00 |
| Gratuity |
22% |
|
$1,023.00 |
| Estimated total |
|
|
$5,673.00 |
Payment Schedule
| Payment Milestone |
Amount |
| Deposit to reserve date |
$1,500.00 |
| Balance due 7 days before event |
$4,173.00 |
| Estimated total |
$5,673.00 |
Client-Facing Summary
George Jones’s dinner for 10 in Darien, CT is planned as a refined
five-course private chef experience built around scallops, bitter greens,
tagliatelle Bolognese, filet mignon Bordelaise, and pear clafoutis. The
revised project plan includes 34 estimated chef hours for planning,
sourcing, preparation, transport, execution, cleanup, and follow-up. The
projected total, including food estimate and 22% gratuity, is
$5,673.00. One server is recommended for the smoothest upscale
service.