Purchase Order Chef in Morocco Casablanca –Free Word Template Download with AI
Professional Chef Engagement & Culinary Services — Morocco Casablanca
Purchasing Party (Buyer)
Establishment: Dar Al-Majlis Hospitality Group SARL
Address: 42 Boulevard Mohammed V, Maârif District, Casablanca 20250, Morocco
Registration No.: RC 45821-CAS
Tax ID (ICE): 002345678000091
Contact: Mr. Youssef Benali, Director of Operations
Email: [email protected]
Telephone: +212 522-345-678
Supplier / Service Provider (Seller)
Chef Name: Chef Amine El Fassi
Professional Title: Executive Chef & Culinary Consultant
Address: 18 Rue Ibn Sina, Gauthier District, Casablanca 20000, Morocco
Professional License: CNSS No. 7845123
Culinary Certification: INH Casablanca, Diplôme de Cuisine Marocaine et Internationale
Contact: Chef Amine El Fassi
Email: [email protected]
Telephone: +212 661-234-567
This Purchase Order is issued by Dar Al-Majlis Hospitality Group SARL, a distinguished hospitality establishment located in the heart of Morocco Casablanca, to formally engage the services of Chef Amine El Fassi for the preparation, execution, and management of culinary operations at the establishment's flagship restaurant, Le Jardin de Casablanca, situated on Boulevard Mohammed V. The Chef shall be responsible for designing seasonal menus that reflect the rich gastronomic heritage of Morocco Casablanca while incorporating contemporary international techniques. The engagement covers the full scope of professional Chef duties including menu development, kitchen staff supervision, ingredient sourcing from local Casablanca markets (including the famous Marché Central de Casablanca), quality control, food safety compliance in accordance with Moroccan Ministry of Health regulations, and the execution of private dining events for corporate clients in the Casablanca financial district.
| Item No. | Description of Chef Service | Quantity / Duration | Unit Price (MAD) | Total (MAD) |
|---|---|---|---|---|
| 01 | Executive Chef monthly engagement — full-time kitchen management at Le Jardin de Casablanca, Morocco Casablanca | 6 months | 45,000.00 | 270,000.00 |
| 02 | Seasonal menu design — development of four (4) seasonal menus incorporating traditional Moroccan Casablanca cuisine (tagine, couscous, pastilla) and Mediterranean influences | 4 menus | 8,500.00 | 34,000.00 |
| 03 | Private corporate dining events — Chef-led tasting menus for up to 40 guests, executed in the Casablanca business district | 12 events | 12,000.00 | 144,000.00 |
| 04 | Kitchen staff training & mentorship — upskilling of 8 junior cooks in Moroccan Casablanca culinary techniques and HACCP food safety protocols | 24 sessions | 1,500.00 | 36,000.00 |
| 05 | Ingredient sourcing & supplier coordination — weekly procurement from Casablanca wholesale markets and certified local producers in the Casablanca-Settat region | 26 weeks | 3,200.00 | 83,200.00 |
| 06 | Culinary consulting & menu cost analysis — monthly reports on food cost ratios, waste reduction, and pricing strategy specific to the Morocco Casablanca hospitality market | 6 reports | 4,000.00 | 24,000.00 |
| TOTAL PURCHASE ORDER VALUE (MAD) | 591,200.00 | |||
| VAT (20% — Moroccan Tax Authority) | 118,240.00 | |||
| GRAND TOTAL (MAD) | 709,440.00 | |||
- Place of Performance: All Chef services under this Purchase Order shall be performed at the premises of Le Jardin de Casablanca, 42 Boulevard Mohammed V, Casablanca, Morocco, unless otherwise agreed in writing for off-site corporate events within the Casablanca-Settat region.
- Commencement & Duration: The Chef engagement shall commence on 1 July 2025 and shall continue for a period of six (6) months, concluding on 31 December 2025, subject to renewal by mutual written agreement.
- Payment Schedule: Payment shall be made in monthly installments of MAD 118,240.00 (inclusive of VAT), due within thirty (30) calendar days of receipt of a valid invoice from the Chef. The first payment shall be due no later than 30 July 2025.
- Working Hours: The Chef shall work a standard schedule of Monday through Saturday, 09:00 to 18:00, with additional hours as required for event preparation. Sunday is the designated rest day in accordance with Moroccan labor law (Code du Travail).
- Compliance: The Chef shall comply with all applicable Moroccan food safety regulations, including those issued by the Moroccan Ministry of Health and the Casablanca-Settat Regional Directorate of Agriculture. All food handling practices must meet HACCP standards.
- Confidentiality: The Chef agrees to maintain strict confidentiality regarding proprietary recipes, supplier relationships, menu concepts, and business strategies of Dar Al-Majlis Hospitality Group SARL. This obligation shall survive the termination of this Purchase Order for a period of two (2) years.
- Termination: Either party may terminate this Purchase Order with thirty (30) days' written notice. In the event of termination for convenience, the Chef shall be compensated for all services rendered up to the effective date of termination.
- Governing Law: This Purchase Order shall be governed by and construed in accordance with the laws of the Kingdom of Morocco. Any disputes arising hereunder shall be resolved by the competent commercial courts of Casablanca, Morocco.
- Intellectual Property: All menus, recipes, and culinary concepts developed specifically for Le Jardin de Casablanca under this Purchase Order shall remain the exclusive property of Dar Al-Majlis Hospitality Group SARL.
For and on behalf of the Purchasing Party:
Dar Al-Majlis Hospitality Group SARL
Mr. Youssef BenaliDirector of Operations
Date: _______________
For and on behalf of the Chef / Service Provider:
Chef Amine El Fassi
Chef Amine El FassiExecutive Chef & Culinary Consultant
Date: _______________ ⬇️ Download as DOCX Edit online as DOCX
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