Purchase Order Chef in Japan Tokyo –Free Word Template Download with AI
Procurement of Professional Chef Services — Japan Tokyo Region
Purchasing Entity (Buyer)
Company: Sakura Grand Hospitality Group K.K.
Address: 1-2-3 Marunouchi, Chiyoda-ku, Japan Tokyo 100-0005
Contact: Mr. Kenji Tanaka, Director of Procurement
Email: [email protected]
Phone: +81-3-5555-0142
Corporate Tax ID: 80-1234-0001234
Service Provider (Vendor)
Chef Name: Chef Laurent Moreau
Company: Moreau Culinary Excellence Ltd.
Address: 45-6 Roppongi Hills, Minato-ku, Japan Tokyo 106-6060
Contact: Chef Laurent Moreau, Head of Culinary Operations
Email: [email protected]
Phone: +81-3-6666-7890
Vendor Registration No.: JPT-CHEF-2024-0091
Purchase Order Date: June 15, 2025
Required Commencement Date: July 1, 2025
Contract Duration: 12 months (July 1, 2025 – June 30, 2026)
Payment Terms: Net 30 days from invoice date
Delivery/Service Location: Sakura Grand Hotel, 1-2-3 Marunouchi, Chiyoda-ku, Japan Tokyo
Work Schedule: Monday through Saturday, 07:00 – 17:00 JST
Currency: Japanese Yen (JPY)
Applicable Law: Laws of Japan, Tokyo Metropolitan District
| Item No. | Description | Quantity | Unit | Unit Price (JPY) | Total (JPY) |
|---|---|---|---|---|---|
| 01 | Executive Chef monthly retainer — full-time culinary leadership, menu development, and kitchen management for the Sakura Grand Hotel main dining room in Japan Tokyo | 12 | Months | 1,200,000 | 14,400,000 |
| 02 | Chef-specific professional kitchen equipment procurement — including a 6-burner induction range, precision sous-vide station, and custom Japanese knife set (12 pieces, Damascus steel) | 1 | Lot | 2,850,000 | 2,850,000 |
| 03 | Monthly premium ingredient supply allocation for the Chef — including A5 Wagyu (Okinawa), fresh Tsukiji market seafood, seasonal Kyoto vegetables, and imported French dairy products | 12 | Months | 450,000 | 5,400,000 |
| 04 | Chef uniform and personal protective equipment — 4 sets of white chef coats, 6 aprons, 2 pairs of heat-resistant shoes, and branded headwear for the Japan Tokyo establishment | 1 | Lot | 185,000 | 185,000 |
| 05 | Monthly culinary training and development sessions led by the Chef for the kitchen brigade (up to 15 staff members) — Japanese-French fusion technique workshops | 12 | Months | 95,000 | 1,140,000 |
| 06 | Special event and private dining Chef services — up to 8 bespoke menu events per month for VIP guests at the Japan Tokyo venue | 96 | Events | 120,000 | 11,520,000 |
| 07 | Food safety certification maintenance and annual health inspection compliance for the Chef and kitchen team under Japan Tokyo municipal regulations | 1 | Year | 85,000 | 85,000 |
| 08 | Chef travel and accommodation allowance — monthly housing stipend for the Chef residing in the Minato-ku district of Japan Tokyo during the contract period | 12 | Months | 200,000 | 2,400,000 |
| SUBTOTAL | 38,000,000 | ||||
| Consumption Tax (10%) | 3,800,000 | ||||
| GRAND TOTAL (JPY) | 41,800,000 | ||||
- This Purchase Order constitutes a binding agreement between Sakura Grand Hospitality Group K.K. and Chef Laurent Moreau (Moreau Culinary Excellence Ltd.) for the provision of professional Chef services within the Japan Tokyo metropolitan area. All terms herein shall be governed by the Civil Code of Japan and applicable Tokyo Metropolitan labor and food safety regulations.
- The Chef shall report to the designated kitchen premises at the Sakura Grand Hotel, Chiyoda-ku, Japan Tokyo, no later than 07:00 JST on each scheduled working day. The Chef is expected to maintain the highest standards of culinary excellence, hygiene, and professional conduct befitting a five-star establishment in Japan Tokyo.
- Payment for all line items specified in this Purchase Order shall be made via bank transfer to the account designated by the Chef's registered company within thirty (30) calendar days of receipt of a valid invoice. Late payments shall incur interest at the rate of 1.5% per month as stipulated under Japanese commercial law.
- The Chef retains full creative authority over menu design and culinary presentation for the main dining room, subject to quarterly review and approval by the Director of Food & Beverage. Any significant menu changes requiring additional ingredient procurement must be submitted in writing to the Purchasing Department at least fourteen (14) days in advance.
- All equipment and materials procured under this Purchase Order (Items 02 and 04) shall become the property of Sakura Grand Hospitality Group K.K. upon delivery and installation at the Japan Tokyo premises. The Chef shall be responsible for the proper maintenance and care of all assigned equipment throughout the contract term.
- The Chef shall comply with all food safety standards mandated by the Japan Tokyo Metropolitan Government, including but not limited to the Food Sanitation Act, HACCP compliance protocols, and annual health certification requirements. Failure to maintain compliance shall constitute grounds for immediate termination of this Purchase Order.
- Either party may terminate this Purchase Order with a written notice of sixty (60) days. In the event of termination, all outstanding payments for services rendered up to the termination date shall be settled within fifteen (15) business days. The Chef shall return all company property, including uniforms, equipment, and access credentials, to the Japan Tokyo premises within five (5) business days of termination.
- Confidentiality: The Chef agrees to maintain strict confidentiality regarding proprietary recipes, supplier relationships, guest information, and business strategies of Sakura Grand Hospitality Group K.K. This obligation shall survive the termination of this Purchase Order for a period of three (3) years.
- Dispute Resolution: Any disputes arising from or in connection with this Purchase Order shall be resolved through mediation in Japan Tokyo before the Japan Commercial Arbitration Association. If mediation fails, the matter shall be submitted to the exclusive jurisdiction of the Tokyo District Court.
- This Purchase Order is valid for acceptance within ten (10) business days of the issue date. Acceptance shall be confirmed by the Chef's written signature and return of a copy of this document to the Purchasing Department.
Authorized by (Buyer):
Name: Kenji Tanaka
Title: Director of Procurement, Sakura Grand Hospitality Group K.K.
Signature: ___________________________
Date: ___________________________
Accepted by (Chef / Vendor):
Name: Laurent Moreau
Title: Executive Chef, Moreau Culinary Excellence Ltd.
Signature: ___________________________
Date: ___________________________
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