Invoice Chef in New Zealand Wellington –Free Word Template Download with AI
Private Chef & Culinary Services
Prepared By (Chef & Service Provider)
Chef Marcus Awhi
Whitirey Culinary Collective Ltd
14 Cuba Street, Te Aro
Wellington, New Zealand 6011
Phone: +64 4 472 8831
Email: [email protected]
IRD Number: 942-881-553
Company No: 942901234
Billed To (Client)
Ms. Eleanor Whitfield
Whitfield Family Trust
8 Kaitiaki Lane, Kelburn
Wellington, New Zealand 6022
Phone: +64 21 445 7782
Email: [email protected]
| Ref | Description of Chef Services | Date | Qty | Rate (NZD) | Amount (NZD) |
|---|---|---|---|---|---|
| 01 | Private Chef consultation and menu design session for a twelve-guest dinner party at the client's residence in Kelburn, New Zealand Wellington. Includes tasting of three seasonal starter options and finalisation of a five-course tasting menu incorporating local Wellington seafood and produce. | 10 Jun 2025 | 1 | 350.00 | 350.00 |
| 02 | Procurement of premium ingredients sourced from the Wellington Fish Market, New Zealand Wellington, including line-caught snapper, abalone, green-lipped mussels, and seasonal vegetables from local Māori-owned farms in the Hutt Valley region. | 11 Jun 2025 | 1 | 685.00 | 685.00 |
| 03 | Full-day private Chef service (eight hours) for the preparation, cooking, and plating of a five-course dinner for twelve guests. The Chef will work in the client's kitchen, manage all cooking stations, and coordinate with two assistant kitchen staff provided by Whitirey Culinary Collective. | 12 Jun 2025 | 8 | 120.00 | 960.00 |
| 04 | Two (2) assistant kitchen staff to support the Chef during the dinner service in New Zealand Wellington. Duties include mise en place preparation, plating assistance, and post-service kitchen cleanup. | 12 Jun 2025 | 16 | 55.00 | 880.00 |
| 05 | Wine pairing consultation and curation. The Chef will select and source six bottles of New Zealand wine (including two from Marlborough and one from Hawke's Bay) to complement each course of the dinner menu. | 12 Jun 2025 | 1 | 420.00 | 420.00 |
| 06 | Post-service kitchen restoration and deep clean. The Chef and team will return the client's kitchen in Kelburn, New Zealand Wellington, to its original condition, including sanitisation of all surfaces, appliance cleaning, and waste disposal in accordance with local council bylaws. | 12 Jun 2025 | 1 | 250.00 | 250.00 |
| 07 | Travel and transport allowance. Covers the Chef's travel from the Te Aro studio to the client's residence in Kelburn and return, as well as transport of professional kitchen equipment, portable induction cooktops, and specialty cookware to the New Zealand Wellington venue. | 12 Jun 2025 | 1 | 95.00 | 95.00 |
| 08 | Printed menu cards and place settings. The Chef will design and supply twelve individual menu cards printed on recycled cotton paper, along with branded napkin rings and a small card table setting for each guest at the New Zealand Wellington dinner event. | 12 Jun 2025 | 12 | 18.00 | 216.00 |
| Subtotal | NZD 3,856.00 |
| GST (15% - New Zealand Goods and Services Tax) | NZD 578.40 |
| Total Amount Due | NZD 4,434.40 |
Payment Instructions
This Invoice is payable within fourteen (14) calendar days of the Invoice date, no later than 28 June 2025. Please make payment via bank transfer to the following account:
Bank: ANZ National Bank, New Zealand
Account Name: Whitirey Culinary Collective Ltd
Account Number: 01-0456-7890123-00
Reference: INV-WLG-2025-0472
Please note that a late payment surcharge of 1.5% per month will be applied to any outstanding balance after the due date, in accordance with the terms agreed upon in the original service contract. All amounts stated on this Invoice are in New Zealand Dollars (NZD) and include the applicable 15% Goods and Services Tax (GST) as required by the Inland Revenue Department of New Zealand.
Notes & Terms
1. This Invoice has been issued by Chef Marcus Awhi, operating under Whitirey Culinary Collective Ltd, a registered company in New Zealand Wellington, in accordance with the Private Chef Service Agreement dated 25 May 2025 (Contract Ref: WCC-2025-0118).
2. All Chef services described in this Invoice were performed in the client's private residence located in Kelburn, New Zealand Wellington. The Chef and all supporting staff hold valid food handler's certificates and public liability insurance as required by the Wellington City Council.
3. The menu and all culinary preparations were designed and executed by the Chef with a focus on seasonal, locally sourced New Zealand ingredients. Any dietary requirements communicated by the client prior to the event have been fully accommodated in the final menu.
4. Should the client require any amendments to this Invoice or wish to dispute any line item, please contact the Chef's office in writing within seven (7) business days of the Invoice date. All queries regarding this Invoice will be directed to the undersigned Chef or the company's finance manager.
5. This Invoice constitutes a formal request for payment and does not constitute a tax invoice for GST purposes unless specifically marked as such. For a full GST tax invoice, please contact the office at [email protected].
6. Whitirey Culinary Collective Ltd is committed to sustainable culinary practices in New Zealand Wellington. All packaging, waste, and single-use materials used during the Chef's service have been disposed of in an environmentally responsible manner.
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