Invoice Chef in Peru Lima –Free Word Template Download with AI
Executive Chef & Culinary Consultant
Av. Javier Prado Este 1245, San Isidro
Lima, Peru 15078
RUC: 20587432196
Phone: +51 987 654 321
Email: [email protected]
Peru LimaPrepared By (Chef)
Chef Ricardo Mendoza
Executive Chef, Culinary Director
Specialization: Peruvian Gastronomy, Fusion Cuisine
Based in: San Isidro, Peru Lima
Professional License: RCP-2019-00847
Billed To (Client)
Hotel Miraflores Grand, S.A.C.
Attn: Mrs. Carolina Vega, General Manager
Av. Larco 1520, Miraflores
Lima, Peru 15074
RUC: 20456789012
Email: [email protected]
| # | Description of Chef Services | Service Date | Qty | Unit Price (PEN) | Amount (PEN) |
|---|---|---|---|---|---|
| 1 | Executive Chef consultation and menu redesign for the main restaurant at Hotel Miraflores Grand, Peru Lima. Includes tasting sessions, ingredient sourcing strategy, and seasonal menu development incorporating traditional Peruvian Lima cuisine. | May 2 – May 4, 2025 | 3 days | S/ 2,500.00 | S/ 7,500.00 |
| 2 | On-site Chef training and mentorship for the kitchen brigade (12 staff members) at the Peru Lima property. Focused on plating techniques, food safety protocols, and cost-control methodologies for high-volume service. | May 6 – May 10, 2025 | 5 days | S/ 1,800.00 | S/ 9,000.00 |
| 3 | Special event Chef catering supervision for the annual Peru Lima Gastronomy Gala (350 guests). Full menu execution, live cooking stations, and dessert presentation by Chef Ricardo Mendoza and his team. | May 17, 2025 | 1 event | S/ 12,000.00 | S/ 12,000.00 |
| 4 | Supplier negotiation and procurement strategy session for the Peru Lima kitchen. Chef conducted vendor evaluations, negotiated bulk pricing with local markets in Lima, and established a new supply chain for premium Peruvian ingredients. | May 20 – May 21, 2025 | 2 days | S/ 1,500.00 | S/ 3,000.00 |
| 5 | Development of a 12-course tasting menu for the hotel's new fine-dining concept "Sabor Lima." Includes recipe documentation, cost analysis per plate, and staff briefing materials. Chef delivered a comprehensive 40-page menu dossier. | May 22 – May 28, 2025 | 1 project | S/ 8,500.00 | S/ 8,500.00 |
| 6 | Final quality assurance inspection and Chef sign-off on all kitchen operations for the month of May 2025 in Peru Lima. Includes written report, photographic documentation, and recommendations for Q3 2025 improvements. | May 30 – May 31, 2025 | 2 days | S/ 1,200.00 | S/ 2,400.00 |
| Subtotal | S/ 42,400.00 |
| IGV (18% VAT - Peru) | S/ 7,632.00 |
| Travel & Accommodation (Peru Lima) | S/ 1,850.00 |
| Discount (Loyal Client – 5%) | - S/ 2,120.00 |
| TOTAL DUE | S/ 49,762.00 |
Payment Terms & Conditions
This Invoice must be settled in full within thirty (30) calendar days from the date of issue, no later than July 15, 2025. Payment shall be made via bank transfer to the account of Chef Ricardo Mendoza, BCP Bank, Peru Lima branch, Account No. 191-18765432-05, CCI: 002-191-0000000000000005-43.
All amounts are quoted in Peruvian Soles (PEN). The Chef reserves the right to apply a late payment surcharge of 1.5% per month on any outstanding balance past the due date, in accordance with Peruvian commercial law (Ley de Promoción de las Exportaciones y del Turismo, D.L. 713).
This Invoice constitutes a formal request for payment for professional Chef services rendered in Peru Lima. The client acknowledges receipt of all deliverables listed above and confirms satisfaction with the quality of culinary services provided by Chef Ricardo Mendoza during the service period.
Important Notes Regarding This Invoice
1. This Invoice covers all Chef services performed exclusively within the Peru Lima metropolitan area during May 2025. Any additional services requested outside the agreed scope will be subject to a separate Invoice and prior written approval.
2. The Chef has provided all recipe documentation, training materials, and the "Sabor Lima" menu dossier as electronic files (PDF) and physical copies. The client retains full intellectual property rights to the developed menus for use at their Peru Lima establishment.
3. All food safety and hygiene standards followed by the Chef during this engagement comply with the regulations set forth by DIGESA (Dirección General de Salud Ambiental) and the Municipalidad de Lima.
4. This Invoice is valid for 90 days from the date of issue. After this period, the Chef reserves the right to reissue the document with updated tax calculations if applicable Peruvian tax rates have changed.
5. For any disputes regarding the services described in this Invoice, both parties agree to resolve matters through mediation in the courts of Peru Lima before pursuing litigation.
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