Invoice Chef in Japan Tokyo –Free Word Template Download with AI
2-14-8 Shibuya, Shibuya-ku
Tokyo 150-0002, Japan
Tel: +81-3-5555-0198
Email: [email protected]
Corporation No.: 4010401087654
Bill To
Imperial Sakura Hotel & Resort
1-1-1 Gai, Chiyoda-ku
Tokyo 102-8310, Japan
Attn: Mr. Hiroshi Tanaka, Director of F&B Operations
PO Reference: ISH-2025-FB-0341
Prepared By
Chef Laurent Dubois
Executive Chef & Culinary Consultant
Residence: Minato-ku, Tokyo, Japan
License No.: JPT-CHEF-2024-00891
Specialty: French-Japanese Fusion Cuisine
| # | Description of Chef Services | Date | Qty | Unit Price (JPY) | Amount (JPY) |
|---|---|---|---|---|---|
| 01 | Executive Chef consultation and menu redesign for the Imperial Sakura Hotel's flagship restaurant in Tokyo, Japan. Includes tasting sessions, ingredient sourcing strategy, and seasonal menu development incorporating local Japanese produce with French culinary techniques. | May 2, 2025 | 1 | 185,000 | 185,000 |
| 02 | On-site Chef supervision and kitchen brigade management for the Grand Opening Gala dinner hosted at the hotel's rooftop venue in Shibuya, Tokyo. Service of 250 guests with a seven-course French-Japanese fusion menu. Includes plating instruction for junior kitchen staff. | May 8, 2025 | 1 | 420,000 | 420,000 |
| 03 | Chef-led staff training workshop (4 sessions) for the hotel's kitchen team in Tokyo, Japan. Topics covered: knife skills refinement, sauce preparation, Japanese knife techniques, and plating aesthetics. Each session conducted at the hotel's training kitchen in Chiyoda-ku. | May 12–15, 2025 | 4 | 95,000 | 380,000 |
| 04 | Special Chef appearance and live cooking demonstration at the Tokyo International Food & Beverage Expo 2025, held at Tokyo Big Sight. The Chef prepared a signature dish combining wagyu beef with yuzu beurre blanc in front of 1,200 industry attendees. | May 20, 2025 | 1 | 350,000 | 350,000 |
| 05 | Development and documentation of 12 new seasonal recipes for the hotel's à la carte menu in Japan Tokyo. Includes detailed recipe cards, cost analysis per plate, allergen labeling compliant with Japanese food safety regulations, and photography direction for the updated menu booklet. | May 22–28, 2025 | 12 | 28,000 | 336,000 |
| 06 | Private Chef dinner for the hotel's VIP corporate clients (8 guests) at the private dining room in Minato-ku, Tokyo. Five-course degustation menu with wine pairing. The Chef personally prepared and served each course, providing narrative context for each dish's Japanese and French heritage. | May 29, 2025 | 1 | 275,000 | 275,000 |
| 07 | Travel, accommodation, and local transportation expenses for the Chef during the service period in Japan Tokyo. Includes round-trip business class airfare, five nights at a partner hotel in Shinjuku, and daily ground transportation across Tokyo wards for site visits and supplier meetings. | May 1–31, 2025 | 1 | 485,000 | 485,000 |
| Subtotal | 2,431,000 JPY |
| Consumption Tax (10%) | 243,100 JPY |
| Local Service Surcharge (Tokyo Metropolitan) | 24,310 JPY |
| Grand Total Due | 2,698,410 JPY |
Invoice Notes & Chef's Remarks
This Invoice covers all professional Chef services rendered by Chef Laurent Dubois during the month of May 2025 at the Imperial Sakura Hotel & Resort and related venues in Japan Tokyo. All culinary work was performed in accordance with the Master Service Agreement (Contract No. MSA-2025-0034) signed on March 1, 2025.
The Chef wishes to note that the seasonal menu development (Item 05) incorporated locally sourced ingredients from Tsukiji Outer Market and Toyosu Market in Tokyo, ensuring the highest quality Japanese produce was represented in the new dishes. All recipe documentation has been delivered in both Japanese and English to facilitate seamless kitchen operations.
Any disputes regarding this Invoice must be raised in writing within fourteen (14) calendar days of the issue date. Failure to do so shall constitute acceptance of the charges listed herein.
Payment Terms & Instructions
Payment Due: July 15, 2025 (Net 30 days from Invoice date)
Payment Method: Bank Transfer (Japanese Domestic Transfer / 国内振込)
Bank: Mizuho Bank, Shibuya Branch
Account Name: Kyoto Culinary Arts Co., Ltd.
Account Number: 123-4-567890
Reference: KCA-2025-04872
Late Payment: A penalty of 1.5% per month will be applied to overdue balances in accordance with Japanese commercial practice. This Invoice is subject to the jurisdiction of the Tokyo District Court.
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