Invoice Chef in Colombia Bogotá –Free Word Template Download with AI
Calle 93 # 15-42, Piso 7, Zona Rosa
Colombia Bogotá, Cundinamarca 110111
NIT: 901.234.567-8 | RUT: Activo
Phone: +57 (601) 743-8892 | Email: [email protected]
Bill To (Client)
Hotel Andino Premium S.A.
Av. El Poblado # 45-20
Colombia Bogotá, Cundinamarca 110221
NIT: 830.456.789-1
Contact: María Fernanda Restrepo
Email: [email protected]
Service Provider
Chef Alejandro Ramírez Torres
Executive Chef & Culinary Director
Registered in Colombia Bogotá
Professional License: CEC-2019-44521
Specialization: Colombian & International Cuisine
Phone: +57 310 555-7823
| # | Description of Chef Services | Quantity | Unit Rate (COP) | Subtotal (COP) | IVA (19%) |
|---|---|---|---|---|---|
| 1 | Executive Chef consultation and menu design for the seasonal tasting menu at the Hotel Andino Premium restaurant in Colombia Bogotá. Includes research on local ingredients sourced from the Sabana de Bogotá and integration of traditional Colombian culinary heritage into a modern fine-dining experience. | 12 hours | $450,000 | $5,400,000 | $1,026,000 |
| 2 | On-site Chef supervision and hands-on preparation for the corporate gala dinner hosted by the client. The Chef oversaw a team of eight kitchen staff, prepared a seven-course meal for 250 guests, and ensured all dishes met the highest standards of Colombian and international gastronomy. Service location: Colombia Bogotá, main ballroom. | 1 event | $12,000,000 | $12,000,000 | $2,280,000 |
| 3 | Chef-led culinary training workshop for the hotel's kitchen brigade. The Chef conducted a full-day intensive session covering knife skills, plating techniques, sauce preparation, and the proper use of indigenous Colombian ingredients such as achiote, guascas, and lulo. Held at the hotel's training kitchen in Colombia Bogotá. | 1 day (8 hrs) | $3,800,000 | $3,800,000 | $722,000 |
| 4 | Weekly Chef menu rotation and ingredient sourcing coordination. The Chef visited local markets in the Zona Rosa and Paloquemao areas of Colombia Bogotá to select premium produce, meats, and seafood. Prepared weekly tasting menus for the hotel's executive dining room and coordinated with local suppliers for consistent quality delivery. | 4 weeks | $2,500,000 | $10,000,000 | $1,900,000 |
| 5 | Special Chef event: "Sabor de Colombia" themed dinner series. The Chef designed and executed a four-night dinner series celebrating the culinary diversity of Colombia, from the Pacific coast to the Andean highlands of Bogotá. Each night featured a different regional cuisine with live cooking demonstrations and wine pairings curated by the Chef. | 4 nights | $6,500,000 | $26,000,000 | $4,940,000 |
| 6 | Administrative and reporting services. The Chef prepared detailed cost analysis reports, inventory management summaries, and performance evaluations for the kitchen staff. All documentation was submitted to the client's finance department in Colombia Bogotá in accordance with Colombian tax regulations (DIAN compliance). | 1 month | $1,200,000 | $1,200,000 | $228,000 |
Subtotal (COP):$58,400,000
IVA 19% (COP):$11,096,000
Retención en la Fuente (4%):-$2,336,000
TOTAL DUE (COP):$67,160,000
USD Equivalent (approx. at 3,950 COP/USD): $16,999.75 USD
Payment Terms & Instructions
This Invoice must be settled in full within thirty (30) calendar days from the issue date, no later than July 15, 2025. Payment shall be made via bank transfer to the following account registered in Colombia Bogotá:
Bank: Bancolombia S.A.
Account Type: Cuenta de Ahorros
Account Number: 452-1234-56-78
Account Holder: Chef Alejandro Ramírez Torres
Reference: Invoice CGS-2025-04871
Late payments will incur a monthly interest rate of 1.5% as stipulated in the service agreement. A 2% discount applies if payment is received before June 30, 2025. All amounts are subject to Colombian tax law and DIAN regulations applicable in Colombia Bogotá.
Important Notes & Terms
1. This Invoice represents the complete and final billing for all Chef services rendered during the period of June 1 through June 30, 2025, at the client's premises in Colombia Bogotá. No additional charges will be applied beyond the amounts stated herein.
2. The Chef retains all intellectual property rights over menu designs, recipes, and culinary concepts developed during the engagement. The client receives a non-exclusive license to use these materials solely within their establishment in Colombia Bogotá.
3. All services were performed in compliance with the Colombian Ministry of Health food safety regulations (INVIMA) and the labor standards set forth by the Ministry of Labor of Colombia. The Chef maintained full professional liability insurance throughout the service period.
4. This Invoice is issued in accordance with Colombian tax law (Estatuto Tributario). The client is responsible for any applicable withholding taxes as indicated. A certified copy of this Invoice may be requested for DIAN filing purposes.
5. Any disputes arising from this Invoice or the underlying service agreement shall be resolved through the commercial courts of Colombia Bogotá, Cundinamarca, in accordance with Colombian civil and commercial law.
6. The Chef confirms that all services described in this Invoice were personally supervised and executed to the highest professional standards expected of an executive-level culinary professional operating in Colombia Bogotá.
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