Terms & Conditions

1. Definitions & Scope of Services

This agreement applies to all services provided by Sydney’s Red Chilli Catering ("we", "us", "our") to the client named on the booking invoice or proposal ("the Client", "you").

We operate exclusively as a 100% mobile event catering enterprise dispatched from our commercial facility in Toongabbie, NSW. We do not lease or supply permanent banquet halls; our services consist of on-site food preparation, live charcoal grilling, portable tandoor operation, hot food transport, and banquet buffet management at venues provided or secured by the Client.

2. Bookings, Deposits & Payment Schedules

Due to high demand and strict mobile kitchen staging schedules, bookings are only locked into our production calendar upon receipt of payment:

• Securing Your Date: A non-refundable booking deposit of 25% to 30% of the total estimated invoice value is required to reserve your date and dispatch slot. Dates will not be held provisionally without a deposit.
• Balance Settlement: The outstanding final balance must be cleared in full no later than seven (7) business days prior to the event date via direct bank transfer or approved electronic payment.
• Last-Minute Bookings: Events requested within seven (7) days of the event date require 100% immediate payment upon confirmation.
• Payment Methods: We accept direct electronic funds transfers (EFT), approved debit/credit cards, and corporate invoicing arrangements (pre-approved).

3. Headcount Confirmation & Menu Variations

Accurate headcounts are vital for raw ingredient sourcing, 24-hour meat marinades, and thermal fleet allocation:

• Final Numbers: Final confirmed guest counts and dietary requirements must be submitted in writing no later than seven (7) days before the scheduled event.
• Decreases: Headcounts cannot be decreased after the 7-day cutoff, as procurement and kitchen prep have commenced. Invoices will reflect the agreed minimum guest count.
• Increases: Any upward revision of guest counts within seven (7) days is subject to kitchen capacity and ingredient availability, and will incur supplementary pro-rata charges.

4. Cancellations, Postponements & Refunds

Catering cancellations require extensive schedule reorganization, meat procurement rollbacks, and crew compensation:

• Notice Over 21 Days: Cancellations made more than 21 calendar days prior to the event date forfeit the initial deposit, but the Client is released from remaining balance obligations.
• Notice Between 8 and 21 Days: Cancellations forfeit the initial deposit. Alternatively, the deposit may be transferred to a future rescheduled date within 6 months, subject to calendar availability.
• Notice Within 7 Days: Cancellations made within seven (7) days of the event date require 100% payment of the total invoice, as meat marinades, staffing, and transport logistics have been fully deployed.
• Severe Weather / Outdoor Venues: For outdoor events, rain or adverse weather does not entitle the Client to a refund. The Client is responsible for securing adequate marquee or shelter coverage for live stations and buffets.

5. Venue Site Access, Power & Live Fire Logistics

To deliver flawless banquet and live station execution, the Client must ensure the site satisfies our operational safety criteria:

• Site Arrival: Our mobile team requires unhindered venue access at least 90 to 120 minutes prior to the designated meal serving time.
• Live BBQ & Tandoor Clearances: Live open-flame charcoal BBQ spits and portable clay tandoors require a well-ventilated outdoor staging zone (minimum 3x3 meters) situated away from low-hanging foliage, flammable decorations, and indoor fire sprinkler zones.
• Parking & Unloading: Dedicated, legal parking for our thermal transport vans within reasonable proximity to the staging or kitchen zone must be secured by the Client. Any parking meter fees or council loading permits are the responsibility of the Client.

6. Food Safety, Halal Sourcing & Leftovers

Our culinary team operates strictly under NSW Food Authority regulations, HACCP hygiene protocols, and 100% Certified Halal sourcing standards:

• Thermal Control: All hot dishes are transported in commercial thermal cambros and maintained above 60°C until served.
• Buffet Holding Times: In compliance with the NSW Food Safety Standard 2-Hour/4-Hour Rule, hot buffet lines must not remain active at ambient temperatures exceeding safe windows. We reserve the right to dismantle buffet lines after the agreed service window.
• Leftover Food: At the conclusion of service, unserved food may be packaged into Client-provided containers upon request. Once food has been packaged and handed over to the Client, Sydney’s Red Chilli Catering disclaims all liability regarding subsequent storage, chilling, reheating, or consumption.

7. Equipment Breakages, Damage & Liability

All brass chafing warmers, serving spoons, display platters, mobile tandoor equipment, and transport boxes remain the exclusive property of Sydney’s Red Chilli Catering:

• Any loss, intentional damage, or theft of our catering hardware caused by guests or venue staff will be billed to the Client at full replacement cost.
• We carry comprehensive Public Liability Insurance. However, we are not liable for property damage resulting from venue structural defects or unauthorized interference by guests with live charcoal embers or equipment.

8. Force Majeure

Neither party shall be held liable for failure or delay in performing catering obligations if such failure arises from acts of God, extreme severe weather emergencies, natural disasters, state health emergencies, acts of government authorities, major roadway closures, or unforeseen utility grid shutdowns. In such rare occurrences, both parties agree to negotiate a mutually fair postponement date.

9. Governing Law & Contact Inquiries

These Terms & Conditions are governed by and construed in accordance with the laws of New South Wales, Australia. Both parties submit to the exclusive jurisdiction of the courts of New South Wales.

For any questions, contract clarifications, or invoice queries regarding these terms, please contact our management team: