Invoice Chef in India Bangalore –Free Word Template Download with AI
Professional Chef & Catering Services
42, Indiranagar 100 Feet Road
Bangalore, Karnataka 560038, India
GSTIN: 29ABCDE1234F1Z5
Email: [email protected] | Phone: +91-80-4567-8900
Tax Invoice
Invoice No: CS/BLR/2025/00472
Date: 15 June 2025
Due Date: 30 June 2025
Billed To
Mr. Arjun Krishnamurthy
Senior Vice President, Operations
TechNova Solutions Pvt. Ltd.
12th Floor, Prestige Tech Park
Outer Ring Road, Bellandur
Bangalore, Karnataka 560103, India
GSTIN: 29PQRST5678G1Z2
Invoice Reference
PO Number: TN/2025/0891
Service Period: 01 June 2025 – 30 June 2025
Location of Service: Bangalore, India
Chef Assigned: Chef Rajesh Nair
Chef ID: CS-CHEF-0034
| S.No | Description of Chef Services | Qty | Rate (INR) | Amount (INR) | GST % |
|---|---|---|---|---|---|
| 1 | Private Chef – Corporate Lunch Service (Mon–Fri, 12:00 PM – 2:30 PM) for 45 executives at TechNova Bangalore office. Includes multi-course South Indian and Continental fusion menu prepared by Chef Rajesh Nair. | 22 | 18,500.00 | 407,000.00 | 18% |
| 2 | Chef's Table – Exclusive Dinner Experience for Board of Directors (12 guests). Five-course tasting menu featuring seasonal Karnataka produce, curated by Chef Rajesh Nair with sommelier pairing. | 1 | 1,25,000.00 | 1,25,000.00 | 18% |
| 3 | Chef Training & Workshop – "Modern Indian Plating & Presentation" for 15 in-house kitchen staff at Bangalore facility. Conducted by Chef Rajesh Nair over 3 days (6 hours each day). | 3 | 22,000.00 | 66,000.00 | 18% |
| 4 | Menu Development & R&D – Designing a 60-day rotating menu for the Bangalore corporate cafeteria. Includes nutritional analysis, cost optimization, and seasonal ingredient sourcing from local Karnataka farms. | 1 | 85,000.00 | 85,000.00 | 18% |
| 5 | Event Chef – Annual Company Gala Dinner (300 guests) at The Leela Palace, Bangalore. Full kitchen management, live cooking stations, and dessert bar operated by Chef Rajesh Nair and a team of 8 sous chefs. | 1 | 3,50,000.00 | 3,50,000.00 | 18% |
| 6 | Ingredient Procurement & Supply – Premium organic vegetables, spices, seafood, and specialty items sourced from Bangalore local markets and certified suppliers for all Chef services rendered in June 2025. | 1 | 1,12,000.00 | 1,12,000.00 | 5% |
| Subtotal (INR) | 11,45,000.00 |
| GST @ 18% (Services – Chef & Catering) | 1,80,900.00 |
| GST @ 5% (Goods – Ingredients) | 5,600.00 |
| CGST @ 9% (Services) | 90,450.00 |
| SGST @ 9% (Services) | 90,450.00 |
| CGST @ 2.5% (Goods) | 2,800.00 |
| SGST @ 2.5% (Goods) | 2,800.00 |
| Less: Early Payment Discount (2%) | (22,900.00) |
| Grand Total (INR) | 13,94,700.00 |
Invoice Notes & Chef Service Details
This Invoice is issued by Chef's Culinary Studio, a registered professional Chef services company headquartered in Bangalore, Karnataka, India. All culinary services described herein were personally supervised and executed by Chef Rajesh Nair, a 14-year experienced Chef specializing in South Indian, Continental, and Fusion cuisines.
The Chef services were rendered at the client's premises located in Bangalore, India, and all food safety protocols as mandated by FSSAI (Food Safety and Standards Authority of India) were strictly adhered to. The Chef and his team maintained valid FSSAI licenses and food handler certifications throughout the service period.
All ingredients used in the preparation of meals were sourced from verified local suppliers in and around Bangalore, India, ensuring freshness, traceability, and compliance with organic certification standards where applicable. The Chef's menu development incorporated indigenous Karnataka ingredients including ghee, coconut, tamarind, and locally grown spices to reflect the authentic culinary heritage of the region.
This Invoice is valid for 30 days from the date of issue. The total amount of INR 13,94,700.00 (Rupees Thirteen Lakh Ninety-Four Thousand Seven Hundred Only) is payable via NEFT/RTGS to the bank account mentioned below. A 2% early payment discount has been applied for settlement within 15 days of this Invoice date.
Payment Terms & Bank Details
- Payment Due: 30 June 2025 (within 15 days of Invoice date for discount eligibility)
- Bank Name: State Bank of India, Indiranagar Branch, Bangalore, Karnataka, India
- Account Name: Chef's Culinary Studio Pvt. Ltd.
- Account Number: 30124567890123
- IFSC Code: SBIN0001234
- SWIFT Code: SBININBB
- Payment Mode: NEFT / RTGS / UPI (for amounts below INR 2,00,000)
- Penalty: 1.5% per month on overdue amounts as per Indian commercial practice
- TDS Applicable: 10% under Section 194C of the Income Tax Act, 1961 (India) – to be deducted by the client
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