Invoice Chef in Germany Frankfurt –Free Word Template Download with AI
Professional Chef & Culinary Services
Frankfurter Landstraße 247
60486 Frankfurt am Main, Germany
Tel: +49 (0)69 4455 8821
Email: [email protected]
USt-IdNr. (VAT ID): DE 318 442 907
HRB 98 412, Amtsgericht Frankfurt am Main
Rechnung
Invoice No.: MC-FRA-2025-0487
Issue Date: 15 June 2025
Due Date: 30 June 2025
| # | Description of Chef Services | Quantity | Unit Rate (EUR) | Amount (EUR) |
|---|---|---|---|---|
| 1 | Executive Chef Laurent Dubois – Full-time kitchen management, menu development, and daily culinary operations at the Grand Palais restaurant in Frankfurt am Main. Includes supervision of a 14-person kitchen brigade, quality control of all plated dishes, and adherence to German food safety regulations (Lebensmittelhygieneverordnung). | 22 days | € 680.00 | € 14,960.00 |
| 2 | Seasonal menu design and tasting sessions for the upcoming Autumn/Winter 2025 dining programme. Chef Dubois prepared three complete tasting menus (five courses each) incorporating local Hesse regional ingredients sourced from the Frankfurt Farmers' Market (Frankfurter Wochenmarkt) and certified organic suppliers in the Rhine-Main region. | 3 sessions | € 1,250.00 | € 3,750.00 |
| 3 | Private chef catering for the Frankfurt Finance Summit – VIP dinner event held on 12 June 2025 at the Hotel Grand Palais. Chef Dubois personally executed a seven-course French-German fusion menu for 85 distinguished guests, including dietary accommodations (halal, vegetarian, gluten-free) in compliance with German catering licensing requirements (Gaststättenerlaubnis). | 1 event | € 4,800.00 | € 4,800.00 |
| 4 | Kitchen staff training and development programme. Chef Dubois conducted four half-day workshops for junior chefs and commis cooks covering classical French technique, German regional cuisine (Hessische Küche), knife skills, plating aesthetics, and HACCP food safety protocols as mandated by the Hessisches Landesamt für Verbraucherschutz. | 4 workshops | € 950.00 | € 3,800.00 |
| 5 | Ingredient procurement consultation and supplier negotiation. Chef Dubois reviewed and renegotiated contracts with 12 local and regional suppliers in the Frankfurt metropolitan area, including the Frankfurt fish market (Frankfurter Fischmarkt) and certified Hesse dairy producers, resulting in a 14% reduction in monthly ingredient costs. | 1 month | € 1,400.00 | € 1,400.00 |
| 6 | Wine and beverage pairing consultation. Chef Dubois collaborated with the sommelier to develop a curated wine pairing list for the new seasonal menu, drawing upon the extensive wine cellars available in the Frankfurt and Rheingau wine regions. Includes two in-person tasting evaluations at the restaurant. | 2 sessions | € 780.00 | € 1,560.00 |
| Subtotal (Netto) | € 30,270.00 |
| VAT / MwSt (19%) DE | € 5,751.30 |
| Grand Total (Brutto) | € 36,021.30 |
Notes & Terms (Hinweise und Bedingungen)
- This invoice is issued in accordance with the German Invoice Regulation (Rechnungssteuerverordnung – § 14 UStG) and the requirements of the Federal Central Tax Office (Bundeszentralamt für Steuern) for electronic invoicing in Germany.
- All chef services were performed at the premises of the client in Frankfurt am Main, Germany, under the terms of Contract Reference MC-CON-2025-0112, dated 25 May 2025.
- Chef Laurent Dubois holds a valid German work permit and professional chef certification (Meisterbrief – Gastronomie) issued by the Handwerkskammer Frankfurt-Rhein-Main. All services comply with the German Occupational Safety and Health Act (Arbeitsschutzgesetz).
- The 19% VAT rate applied is the standard German value-added tax rate (Regelsatz) as defined in § 12 UStG. No reduced rate applies to these culinary and hospitality services.
- Payment is due within 14 calendar days of the issue date (30 June 2025) via bank transfer to the account specified below. Late payments are subject to statutory interest of 8 percentage points above the European Central Bank base rate (Verzugszins) in accordance with § 288 BGB.
- This invoice constitutes a final settlement for all chef services rendered during the period of 1 June 2025 through 30 June 2025. Any additional services or events beyond the contracted scope will be invoiced separately.
Payment Instructions (Zahlungsdaten)
Bank: Deutsche Bank AG, Frankfurt am Main
IBAN: DE89 3704 0044 0532 0130 00
BIC / SWIFT: DEUTDEFF
Account Holder: Maison Culinaire Frankfurt GmbH
Reference (Verwendungszweck): MC-FRA-2025-0487 / Hotel Grand Palais
Payment Method: SEPA Bank Transfer (Überweisung)
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