Purchase Order Chef in France Marseille –Free Word Template Download with AI
Procurement of Professional Chef Services — France Marseille Region
Document Reference: PO-FRM-2025-00472
1. Purpose and Scope of This Purchase OrderThis Purchase Order is issued by Provence Hospitality Group SARL (hereinafter referred to as the "Buyer") to Culinaires d'Excellence SAS (hereinafter referred to as the "Supplier") for the procurement of professional Chef services to be delivered at the Buyer's flagship restaurant and catering operations located in France Marseille. This document constitutes a binding agreement for the services, pricing, delivery schedules, and terms outlined herein. The Purchase Order covers a twelve-month engagement period commencing on 1 September 2025 and concluding on 31 August 2026, during which the Supplier shall provide qualified Chef personnel to support all culinary operations within the France Marseille metropolitan area.
2. Line Items — Chef Services and Associated Provisions| Ref | Description of Service / Item | Quantity | Unit | Unit Price (EUR) | Total (EUR) |
|---|---|---|---|---|---|
| 01 | Executive Chef — Full-time engagement for the main dining room in France Marseille. Includes menu development, kitchen management, and staff supervision. | 1 | Position / 12 months | 148,000.00 | 148,000.00 |
| 02 | Sous Chef — Full-time engagement supporting the Executive Chef in all France Marseille kitchen operations, including daily service and special event preparation. | 1 | Position / 12 months | 96,000.00 | 96,000.00 |
| 03 | Pâtissier Chef — Full-time engagement dedicated to the pastry and dessert programme. Responsible for all sweet preparations, bread, and viennoiserie for the France Marseille location. | 1 | Position / 12 months | 82,000.00 | 82,000.00 |
| 04 | Chef de Partie (Saucier) — Full-time engagement for the hot sauce and main course station. Reports directly to the Sous Chef in the France Marseille kitchen. | 1 | Position / 12 months | 64,000.00 | 64,000.00 |
| 05 | Chef de Partie (Poissonnier) — Full-time engagement for the fish and seafood station, sourcing from the Marseille fish market (Marché de la Canebière) daily. | 1 | Position / 12 months | 64,000.00 | 64,000.00 |
| 06 | On-call Chef for Private Events — Availability for up to 40 private catering events per year within the France Marseille region. Includes travel, setup, and full service. | 40 | Events | 1,850.00 | 74,000.00 |
| 07 | Chef Training & Development Programme — Quarterly workshops for junior kitchen staff in France Marseille, covering technique, food safety (HACCP), and local Provençal cuisine. | 4 | Sessions | 3,200.00 | 12,800.00 |
| 08 | Uniforms, Knife Sets & Professional Chef Equipment — Initial provision of branded uniforms, professional knife sets, and kitchen tools for all Chef positions listed above. | 5 | Sets | 1,450.00 | 7,250.00 |
Subtotal: € 548,050.00
VAT (TVA) 20%: € 109,610.00
Grand Total: € 657,660.00
3. Terms and Conditions- Acceptance: This Purchase Order shall become effective upon written acceptance by the Supplier. The Supplier must confirm acceptance in writing within five (5) business days of receipt of this document. Failure to confirm within this period shall render this Purchase Order null and void.
- Service Location: All Chef services described in this Purchase Order shall be performed at the Buyer's premises located at 42 Quai de Rive Neuve, 13007 Marseille, France, and at any additional venues within the France Marseille metropolitan area as mutually agreed upon in writing.
- Qualifications: The Supplier warrants that all Chef personnel assigned under this Purchase Order hold valid French professional culinary certifications (CAP Cuisine or equivalent), valid work permits for France, and a minimum of five (5) years of professional kitchen experience. The Executive Chef must additionally hold a minimum of ten (10) years of experience in fine-dining establishments.
- Payment Terms: Payment shall be made in monthly installments via bank transfer (SEPA) within thirty (30) days of receipt of a valid invoice. The Supplier shall issue invoices referencing this Purchase Order number (PO-FRM-2025-00472) on each billing cycle.
- Substitution: The Supplier may not substitute any Chef personnel without prior written consent from the Buyer. Any proposed replacement must meet or exceed the qualifications specified in this Purchase Order and must be approved by the Buyer's Director of Operations.
- Termination: Either party may terminate this Purchase Order with sixty (60) days' written notice. In the event of material breach, the non-breaching party may terminate with fourteen (14) days' notice. Termination shall not affect obligations accrued prior to the effective date of termination.
- Compliance: All Chef services shall comply with French labor law (Code du Travail), EU food safety regulations, and all applicable health and safety standards enforced by the Direction Départementale de la Protection des Populations (DDPP) in the Bouches-du-Rhône department.
- Confidentiality: All menu designs, recipes, supplier lists, and operational strategies developed under this Purchase Order shall remain the exclusive property of the Buyer. The Supplier and all assigned Chef personnel shall sign individual non-disclosure agreements prior to commencing work in France Marseille.
- Governing Law: This Purchase Order shall be governed by and construed in accordance with the laws of the French Republic. Any disputes arising from this Purchase Order shall be submitted to the exclusive jurisdiction of the Commercial Court of Marseille (Tribunal de Commerce de Marseille).
- Force Majeure: Neither party shall be liable for failure to perform obligations under this Purchase Order due to events beyond reasonable control, including but not limited to natural disasters, pandemics, government mandates, or strikes affecting the France Marseille region.
All Chef positions referenced in this Purchase Order shall commence their duties no later than 1 September 2025. The Supplier shall ensure that all personnel are in place, have completed onboarding, and have undergone the Buyer's internal food safety induction at the France Marseille location no later than 25 August 2025. The on-call Chef for private events shall be available from 1 September 2025, with a minimum of forty-eight (48) hours' notice required for event bookings.
5. Authorisation and SignaturesFor and on behalf of the Buyer:
Provence Hospitality Group SARL
Name: Marie-Claire DuboisTitle: Director of Procurement
Signature: _________________________
Date: _________________________
For and on behalf of the Supplier:
Culinaires d'Excellence SAS
Name: Antoine LefèvreTitle: Managing Director
Signature: _________________________
Date: _________________________ ⬇️ Download as DOCX Edit online as DOCX
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