Invoice Chef in Japan Osaka –Free Word Template Download with AI
12-4 Namba Shin-chōme, Chūō-ku
Japan Osaka 542-0073
Tel: +81-6-6210-XXXX
Email: [email protected]
Registration No: JP-OSK-2024-08841
Japan Osaka
Invoice No: INV-OSK-2025-00347
Date Issued: 15 June 2025
Due Date: 30 June 2025
| # | Description of Chef Services | Service Period | Rate (JPY) | Qty | Amount (JPY) |
|---|---|---|---|---|---|
| 1 | Executive Chef consultation and menu development for the Japan Osaka flagship restaurant. Includes tasting sessions, ingredient sourcing from Dōtonbori market, and seasonal menu design incorporating local Osaka specialties. | 1 Jun – 14 Jun 2025 | ¥180,000 | 14 days | ¥2,520,000 |
| 2 | Chef-led kitchen staff training programme. The Chef conducted hands-on workshops for 12 kitchen personnel covering plating techniques, knife skills, and Japanese-French fusion preparation methods specific to the Japan Osaka dining scene. | 16 Jun – 20 Jun 2025 | ¥95,000 | 5 days | ¥475,000 |
| 3 | Special event catering supervision. The Chef oversaw the preparation and execution of a 200-guest gala dinner held at the Osaka Grand Hotel ballroom, featuring a seven-course tasting menu designed exclusively for this Japan Osaka event. | 21 Jun 2025 | ¥350,000 | 1 event | ¥350,000 |
| 4 | Food safety and hygiene compliance audit. The Chef performed a comprehensive review of kitchen operations, storage protocols, and preparation standards in accordance with Japan Osaka municipal health regulations and national food safety guidelines. | 22 Jun 2025 | ¥120,000 | 1 audit | ¥120,000 |
| 5 | Ingredient procurement and supplier negotiation. The Chef sourced premium ingredients including Kobe beef, fresh seafood from Osaka Bay, and seasonal vegetables from local farms, negotiating bulk pricing for the upcoming quarter. | 23 Jun – 25 Jun 2025 | ¥65,000 | 3 days | ¥195,000 |
| 6 | Photography and content creation support. The Chef assisted the marketing team in staging dishes for promotional materials highlighting the new Japan Osaka dining experience, including a 4-hour photoshoot session. | 26 Jun 2025 | ¥80,000 | 1 session | ¥80,000 |
| 7 | Travel and accommodation allowance. Covers the Chef's transportation within Japan Osaka, including travel between the hotel kitchen, Dōtonbori market, and supplier locations, as well as per diem for meals during the engagement period. | 1 Jun – 26 Jun 2025 | ¥45,000 | 26 days | ¥1,170,000 |
| Subtotal | ¥4,910,000 |
| Consumable Materials (Chef-sourced) | ¥860,000 |
| Subtotal with Materials | ¥5,770,000 |
| Consumption Tax (10%) | ¥577,000 |
| Grand Total Due | ¥6,347,000 |
Payment Terms & Instructions
This Invoice must be settled in full within 15 calendar days of the issue date, no later than 30 June 2025. Payment is to be made via bank transfer to Kansai Culinary Services Ltd., Bank of Japan Osaka Branch, Account No: 004-XXXX-XXXX, Account Name: Kansai Culinary Services.
Please reference Invoice number INV-OSK-2025-00347 in all correspondence and remittance advices. Late payments are subject to a 1.5% monthly surcharge as stipulated in the Chef service agreement dated 28 May 2025.
For any disputes regarding line items on this Invoice, please contact the billing department within 7 business days. The Chef's work product and all deliverables are considered accepted upon issuance of this document.
Notes & Additional Information
This Invoice covers all Chef services rendered by Chef Laurent Dubois during the period of 1 June 2025 through 26 June 2025 at the Osaka Grand Hotel & Resort, Japan Osaka. All services were performed in accordance with the Master Service Agreement (Contract No: MSA-2025-0087) executed between both parties.
The Chef confirms that all food preparation, handling, and service activities complied with the Japan Osaka Food Hygiene Management Act and the standards set forth by the Osaka Prefectural Board of Health. All allergen protocols were followed, and the kitchen maintained a 5A rating throughout the engagement.
Should the client require additional Chef services, extended menu development, or further training sessions in the coming quarter, a supplementary Invoice will be issued separately. The Chef remains available for consultation via email or telephone during standard business hours in Japan Osaka (09:00–18:00 JST, Monday through Friday).
This document serves as the official Invoice for tax and accounting purposes. A digital copy has been transmitted to the client's accounts payable department via secure email. The original signed copy is retained in the records of Kansai Culinary Services Ltd., Japan Osaka office.
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