Invoice Chef in Senegal Dakar –Free Word Template Download with AI
Professional Chef & Culinary Management
12 Avenue Cheikh Anta Diop, Plateau
Senegal Dakar, 10000, Senegal
Tel: +221 33 800 12 34 | Email: [email protected]
RC: SN-DKR-2019-45872 | NIF: 004587200123
Bill To
Hôtel Teranga Grand Dakar
Attn: Mr. Ousmane Ndiaye, General Manager
Route de l'Aéroport, Yoff
Senegal Dakar, 16000, Senegal
Tel: +221 33 860 55 00
Email: [email protected]
Prepared By
Chef Excellence Services SARL
Attn: Chef Amadou Diallo, Lead Chef
12 Avenue Cheikh Anta Diop, Plateau
Senegal Dakar, 10000, Senegal
Tel: +221 33 800 12 34
Email: [email protected]
| # | Description of Chef Services | Quantity | Unit Rate (XOF) | Amount (XOF) | Reference |
|---|---|---|---|---|---|
| 1 | Executive Chef – Full-time culinary leadership for the main restaurant and banquet kitchen, Senegal Dakar location. Includes menu development, staff supervision, and quality control. | 22 days | 185,000 | 4,070,000 | Chef Contract Ref: CE-2025-031 |
| 2 | Pastry Chef – Daily preparation of pastries, desserts, and baked goods for the hotel's à la carte dining and afternoon tea service in Senegal Dakar. | 22 days | 120,000 | 2,640,000 | Chef Contract Ref: CE-2025-032 |
| 3 | Chef de Partie (Sous Chef) – Assisting the Lead Chef with daily kitchen operations, plating, and food safety compliance per Senegal Dakar health regulations. | 22 days | 95,000 | 2,090,000 | Chef Contract Ref: CE-2025-033 |
| 4 | Special Event Chef – Dedicated Chef for the Independence Day Gala Dinner (19 June 2025), including custom Senegalese and international menu design, live cooking stations, and guest interaction. | 1 event | 1,500,000 | 1,500,000 | Event Ref: EVT-2025-019 |
| 5 | Chef Training & Development – On-site training sessions for the hotel's junior kitchen staff on modern culinary techniques, hygiene protocols, and Senegalese gastronomy standards. | 4 sessions | 150,000 | 600,000 | Training Ref: TRN-2025-008 |
| 6 | Menu Consulting & Cost Analysis – Monthly review of the Chef's menu portfolio, ingredient sourcing optimization, and food cost ratio analysis for the Senegal Dakar market. | 1 month | 350,000 | 350,000 | Consulting Ref: CON-2025-012 |
| 7 | Emergency Chef Coverage – Substitute Chef deployment for 3 days due to the Lead Chef's medical leave (12–14 June 2025). | 3 days | 185,000 | 555,000 | Substitution Ref: SUB-2025-004 |
| Subtotal | 11,805,000 XOF |
| VAT (18% – Senegal Dakar) | 2,124,900 XOF |
| Service Tax (2%) | 236,100 XOF |
| Discount (Loyalty – 5%) | -590,250 XOF |
| Grand Total Due | 13,575,750 XOF |
Payment Terms & Instructions
This Invoice must be settled in full within 15 calendar days of the Invoice date, no later than 30 June 2025. Payment is to be made via bank transfer to the following account held in Senegal Dakar:
Bank: Société Générale Senegal, Plateau Branch, Senegal Dakar
Account Name: Chef Excellence Services SARL
IBAN: SN09 1000 1010 0000 1234 5678 901
SWIFT/BIC: SGSSSN21
Reference: Please quote Invoice number INV-2025-00487 in the payment reference field.
A late payment penalty of 1.5% per month will be applied to any outstanding balance after the due date. This Invoice is non-negotiable and non-transferable. All amounts are quoted in West African CFA Franc (XOF) as per the Senegal Dakar financial regulations.
Notes & Terms of Service
1. This Invoice covers all Chef services rendered by Chef Excellence Services SARL to Hôtel Teranga Grand Dakar during the period of 01 June 2025 to 30 June 2025. The Chef team operated exclusively at the Senegal Dakar premises as specified in the master service agreement dated 01 January 2025.
2. All Chef personnel listed on this Invoice are fully insured, hold valid Senegalese work permits, and comply with the Senegal Dakar municipal health and safety codes for food service establishments.
3. The Special Event Chef service (Item 4) included a pre-event consultation, a tasting session for the General Manager, and post-event debrief. All ingredients for the gala were sourced from approved Senegal Dakar suppliers and are itemized in the attached cost breakdown (Appendix A).
4. The Chef Training & Development sessions (Item 5) were conducted in the hotel's training kitchen. Materials, aprons, and printed manuals were provided at no additional charge. Attendance records are available upon request.
5. Any disputes regarding this Invoice must be raised in writing within 10 business days of receipt. Failure to do so constitutes acceptance of the Invoice as accurate and final. Governing law for this Invoice is the Republic of Senegal, with jurisdiction in the Tribunal de Commerce of Senegal Dakar.
6. This Invoice is valid for 90 days from the date of issue. After this period, a revised Invoice reflecting current Chef service rates in Senegal Dakar will be required.
⬇️ Download as DOCX Edit online as DOCXCreate your own Word template with our GoGPT AI prompt:
GoGPT