Invoice Chef in Colombia Medellín –Free Word Template Download with AI
Executive Chef & Culinary Consultant
Calle 43 # 45-22, Of. 801
El Poblado, Medellín, Antioquia, Colombia
Tel: +57 (604) 345 6789
Email: [email protected]
NIT: 901.234.567-8
Billed To (Client)
Hotel Andino Premium S.A.S.
Attn: María Fernanda Gutiérrez, General Manager
Carrera 43A # 5-30, El Poblado
Medellín, Antioquia, Colombia
NIT: 830.456.789-1
Email: [email protected]
Service Provider
Chef Alejandro Restrepo
Executive Chef & Culinary Consultant
Specializing in Colombian & International Cuisine
Medellín, Antioquia, Colombia
Registered with the Cámara de Comercio de Medellín
DIAN Tax Registration: NIT 901.234.567-8
| # | Description of Chef Services | Date(s) | Qty | Unit Price (COP) | Amount (COP) |
|---|---|---|---|---|---|
| 1 | Executive Chef consultation and menu redesign for the Hotel Andino Premium restaurant in Medellín. Includes tasting sessions with local Antioquian ingredients, development of a seasonal menu featuring traditional Colombian dishes such as bandeja paisa, ajiaco, and arepa-based appetizers, along with international fusion options tailored to the hotel's clientele. | June 1 – 3, 2025 | 3 days | $1,200,000 | $3,600,000 |
| 2 | On-site Chef supervision and kitchen management during the Medellín International Gastronomy Festival. The Chef oversaw the preparation of over 500 plated dishes, coordinated a team of twelve kitchen staff, ensured compliance with Colombian food safety regulations (INVIMA standards), and conducted live cooking demonstrations for festival attendees in the Plaza Mayor de Medellín. | June 5 – 8, 2025 | 4 days | $1,800,000 | $7,200,000 |
| 3 | Private Chef experience for a corporate event hosted at the hotel's rooftop terrace overlooking the Medellín valley. The Chef designed and executed a five-course tasting menu incorporating Antioquian coffee pairings, local honey from the Eje Cafetero region, and artisanal cheeses from the surrounding departments. Service included tableside preparation and wine pairing guidance. | June 10, 2025 | 1 event | $4,500,000 | $4,500,000 |
| 4 | Chef training and staff development workshop for the hotel's kitchen brigade. A full-day intensive session covering Colombian culinary techniques, knife skills, plating aesthetics, cost control, and HACCP food safety protocols as mandated by Colombian health authorities. Included written materials and a certification of completion for each participant. | June 12, 2025 | 1 day | $2,000,000 | $2,000,000 |
| 5 | Procurement coordination and supplier negotiation for premium ingredients sourced from local markets in Medellín, including the Mercado de San Juan and the Mercado de Rionegro. The Chef personally selected and approved all produce, proteins, and specialty items to ensure the highest quality standards for the hotel's kitchen operations during the service period. | June 1 – 14, 2025 | 2 weeks | $850,000 | $1,700,000 |
| 6 | Photography and content creation support for the hotel's social media marketing campaign. The Chef assisted in styling dishes, directing food photography sessions, and providing culinary commentary for video content promoting the new Medellín dining experience. All imagery captured in the hotel's kitchen and dining areas. | June 13 – 14, 2025 | 2 days | $900,000 | $1,800,000 |
| Subtotal | $20,800,000 |
| VAT (IVA) – 19% (Colombian tax rate) | $3,952,000 |
| Travel & Accommodation (Medellín area) | $450,000 |
| TOTAL DUE (COP) | $25,202,000 |
| Equivalent in USD (approx. at 3,900 COP/USD): $6,462.05 | |
Payment Terms & Instructions
This invoice is payable within thirty (30) calendar days from the date of issue, as per the service agreement signed between Chef Alejandro Restrepo and Hotel Andino Premium S.A.S. Payment shall be made via bank transfer to the following Colombian bank account:
Bank: Bancolombia S.A.
Account Type: Cuenta de Ahorros
Account Number: 452-1234-56-78
Account Holder: Alejandro Restrepo Mena
SWIFT Code: BANC CO MM
Reference: INV-MDE-2025-0047
A late payment penalty of 1.5% per month (as established by Colombian commercial law, Decreto 966 de 1970) will apply to any balance outstanding after the due date of July 15, 2025. Please retain this invoice for your accounting records and tax filing purposes with the DIAN (Dirección de Impuestos y Aduanas Nacionales).
Additional Notes & Terms of Service
- All Chef services were performed in compliance with the labor and health regulations of the city of Medellín and the Republic of Colombia. The Chef holds a valid professional license issued by the Secretaría de Salud de Medellín.
- Ingredient costs for the private corporate event (Item 3) are included in the quoted price up to a maximum of 45 guests. Any additional guests beyond this number will be billed at $85,000 COP per person.
- The Chef retains intellectual property rights over all original recipes, menu designs, and culinary techniques developed during this engagement. The client receives a non-exclusive license to use these materials within the hotel's operations.
- This invoice is issued in accordance with Colombian tax law (Estatuto Tributario). A formal factura electrónica may be issued upon request through the DIAN electronic invoicing platform.
- Any disputes arising from this invoice or the associated services shall be resolved under the jurisdiction of the commercial courts of Medellín, Antioquia, Colombia.
- The Chef thanks Hotel Andino Premium for the opportunity to contribute to the culinary excellence of Medellín's hospitality industry. We look forward to a continued partnership in elevating the gastronomic experience for guests visiting this beautiful city.
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