Purchase Order Chef in Belgium Brussels –Free Word Template Download with AI
Professional Chef Services & Culinary Equipment Procurement
Belgium Brussels — Official Procurement Document
| Company Name: | Brasserie Lumière du Brabant S.A. |
| Address: | 12 Rue de la Loi, 1040 Brussels, Belgium |
| VAT Number: | BE 0789.456.321 |
| Contact Person: | Mme. Catherine Delvaux, General Manager |
| Email / Phone: | [email protected] / +32 2 555 0147 |
| Provider Name: | Chef Antoine Moreau & Culinary Partners B.V. |
| Address: | 45 Avenue Louise, 1050 Brussels, Belgium |
| VAT Number: | BE 0654.123.987 |
| Contact Person: | Chef Antoine Moreau, Executive Chef & Owner |
| Email / Phone: | [email protected] / +32 2 555 0892 |
This Purchase Order is issued by Brasserie Lumière du Brabant S.A. to procure the professional services of Chef Antoine Moreau, together with associated culinary equipment and consumables, for the operation of the restaurant's main kitchen and private dining facilities located in Belgium Brussels. The Chef shall be responsible for menu development, daily kitchen management, staff supervision, and the execution of all culinary operations in full compliance with Belgian food safety regulations as enforced by the Federal Agency for the Safety of the Food Chain (FAFJ/AFSCA) and the Brussels-Capital Region's local health authority.
| Ref. | Description | Qty | Unit | Unit Price (EUR) | Total (EUR) |
|---|---|---|---|---|---|
| 01 | Executive Chef Services – Full-time culinary leadership, menu design, and kitchen operations management for the Belgium Brussels establishment (12-month contract) | 12 | Months | 6,800.00 | 81,600.00 |
| 02 | Chef's Sous-Chef & Kitchen Brigade Staffing (4 positions) – Recruitment, onboarding, and monthly supervision by the Chef | 48 | Positions/Month | 1,250.00 | 60,000.00 |
| 03 | Professional Culinary Equipment Package – 6-burner induction range, convection oven, sous-vide station, and refrigeration units (delivered and installed in Brussels) | 1 | Lot | 28,500.00 | 28,500.00 |
| 04 | Chef's Knife Set & Specialty Utensils – 42-piece professional set, Belgian-made, with custom engraving | 1 | Set | 1,850.00 | 1,850.00 |
| 05 | Monthly Premium Ingredient Supply – Belgian truffles, local fish from Zeebrugge, artisanal cheeses, and seasonal produce sourced within the Brussels-Capital Region | 12 | Months | 4,200.00 | 50,400.00 |
| 06 | Chef's Uniform & Apron Collection – 6 complete sets, tailored, with restaurant branding | 6 | Sets | 320.00 | 1,920.00 |
| 07 | Food Safety & HACCP Training – Annual certification for all kitchen staff as required by Belgian and Brussels municipal regulations | 1 | Session | 2,400.00 | 2,400.00 |
| 08 | Private Event & Banquet Chef Services – On-call availability for up to 24 private dining events per year at the Brussels venue | 24 | Events | 1,500.00 | 36,000.00 |
Subtotal: € 262,670.00
VAT (21% – Belgium Standard Rate): € 55,160.70
Grand Total: € 317,830.70
The Chef shall commence full-time duties at the Belgium Brussels premises no later than 1 September 2025. All culinary equipment listed under Reference 03 shall be delivered, installed, and commissioned by 25 August 2025. The Chef's uniform collection and knife set shall be delivered to the kitchen manager's office at the Brussels address no later than 20 August 2025. All deliveries are subject to the standard Belgian working hours and the site access protocols of the Brussels-Capital Region commercial district.
- Contract Duration: This Purchase Order constitutes a binding agreement for a period of twelve (12) months from the commencement date, renewable by mutual written consent of both parties.
- Payment Schedule: The Buyer shall remit payment within thirty (30) calendar days of receipt of a valid invoice from the Supplier. Payments shall be made via bank transfer to the Supplier's account held at a Belgian financial institution. The Buyer's bank reference shall include the Purchase Order number PO-BRU-2025-04782.
- Chef's Obligations: The Chef shall maintain a valid Belgian professional card (carte professionnelle) for the food service industry, hold a current first-aid certification, and comply with all labor laws of the Kingdom of Belgium, including the Brussels-Capital Region's specific provisions regarding hospitality workers.
- Quality Standards: All culinary output shall meet the standards expected of a fine-dining establishment in Belgium Brussels. The Chef shall conduct weekly quality audits and submit monthly reports to the General Manager.
- Regulatory Compliance: The Chef and all kitchen personnel shall adhere to the Belgian Food Law (Code Alimentaire), EU Regulation 852/2004 on food hygiene, and all applicable Brussels municipal health and safety ordinances.
- Confidentiality: All recipes, supplier lists, menu plans, and operational strategies developed by the Chef during the term of this Purchase Order shall remain the exclusive intellectual property of Brasserie Lumière du Brabant S.A.
- Termination: Either party may terminate this Purchase Order with a written notice of sixty (60) days. In the event of termination, the Chef shall ensure a smooth transition of kitchen operations and handover of all proprietary materials.
- Dispute Resolution: Any dispute arising from this Purchase Order shall be resolved through the competent commercial courts of Brussels, Belgium. Both parties agree to attempt mediation before initiating formal legal proceedings.
- Force Majeure: Neither party shall be liable for delays or failures in performance caused by events beyond reasonable control, including but not limited to natural disasters, government-mandated closures in Belgium Brussels, or public health emergencies.
By signing below, both parties acknowledge and accept all terms, conditions, and line items specified in this Purchase Order. This document is executed in two (2) original copies, one for each party, and is governed by the laws of the Kingdom of Belgium.
For the Buyer:
Brasserie Lumière du Brabant S.A.
General Manager
Date: _______________
For the Supplier:
Chef Antoine Moreau & Culinary Partners B.V.
Executive Chef & Owner
Date: _______________ ⬇️ Download as DOCX Edit online as DOCX
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