We're here to assist with bookings, subscriptions, cancellations, and support.
Whether you have questions regarding our Terms & Conditions, wish to raise a cancellation or refund request, or need help with a cook replacement, please reach out through our official channels.
In accordance with the Information Technology Act, 2000 and rules made thereunder, and the Consumer Protection (E-Commerce) Rules, 2020, the contact details of our Grievance Officer are:
Name of Officer: Vanraj
Entity: Chefyy
WhatsApp / Phone: +91 6352997151
Email Address: vanrajbusiness@gmail.com
Operating Service Hubs: Ahmedabad, Gujarat, India
Legal Jurisdiction: Courts in Ahmedabad, Gujarat
Support Operating Hours: 7:00 AM to 10:00 PM IST (Daily)
Resolution Timelines: Requests are acknowledged within 48 hours and resolved within 30 days of receipt.
A: As per Section 7.3 of our Terms & Conditions, all refund requests must be raised through WhatsApp (+91 6352997151) or official communication channels. Approved refunds are processed within 5–7 working days.
A: If the chef has not yet been assigned, you receive a 100% full refund. If a chef has already been assigned and you cancel, you receive an 80% refund (20% charged). Once the chef is on the way, has reached the location, or cooking has started, no refund is provided.
A: Charges will be calculated for the number of days the cook has already worked, plus an additional ₹299 processing fee. The remaining amount (if any) will be refunded. Once the service has started for the month, a full refund will not be provided.
A: In case the assigned cook is unavailable due to unavoidable reasons, Chefyy will make reasonable efforts to arrange a suitable replacement.
A: For monthly subscriptions, full payment is due in advance on or before the 1st of every month. If payment remains pending for more than 48 hours, Chefyy reserves the right to pause the service.
A: All Chefyy chefs undergo a strict multi-step verification process before acceptance: Background verification, Government photo identification verification, practical culinary assessment, and hygiene and conduct standards.
