Purchase Order Chef in Netherlands Amsterdam –Free Word Template Download with AI
| Company Name: | Amsterdam Culinary Group B.V. |
| Address: | Keizersgracht 214, 1016 CW Amsterdam, Netherlands |
| KvK (Chamber of Commerce): | 67482910 |
| VAT Number: | NL861234567B01 |
| Contact Person: | Mr. Hendrik van der Berg, Director of Operations |
| Email: | [email protected] |
| Chef Name: | Chef Marco de Vries, MSc Culinary Arts |
| Business Name: | De Vries Culinary Services, sole proprietorship |
| Address: | Herengracht 88, 1015 BX Amsterdam, Netherlands |
| KvK Registration: | 74512836 |
| VAT Number: | NL872345678B01 |
| Specialisation: | Contemporary Dutch and Mediterranean cuisine, fine dining, corporate catering |
| Professional Certifications: | NSGK (Netherlands Guild of Chefs) Master Chef; HACCP Level 3; Food Hygiene Certificate (Netherlands) |
This Purchase Order is issued by Amsterdam Culinary Group B.V. to formally engage the services of Chef Marco de Vries for a period of twelve (12) months, commencing 1 September 2025 and concluding 31 August 2026. The Chef shall perform all duties and deliver all services at the primary kitchen and dining facility located at Keizersgracht 214, Amsterdam, Netherlands, and at such other venues within the Netherlands Amsterdam metropolitan area as may be mutually agreed upon in writing.
The Chef is expected to design, develop, and execute seasonal menus compliant with all applicable food safety regulations enforced by the Netherlands Food and Consumer Product Safety Authority (NVWA). The Chef shall oversee daily kitchen operations, manage a team of up to eight (8) sous chefs and kitchen assistants, and ensure that all culinary output meets the five-star service standards required by the purchasing entity.
| Item No. | Description | Quantity | Unit | Unit Price (EUR) | Total (EUR) |
|---|---|---|---|---|---|
| 01 | Executive Chef monthly retainer — full-time engagement (168 hrs/month) at Netherlands Amsterdam premises | 12 | Months | 8,500.00 | 102,000.00 |
| 02 | Menu development & seasonal tasting events (4 events per quarter, 16 total) | 16 | Events | 1,200.00 | 19,200.00 |
| 03 | Specialised kitchen equipment procurement & installation (induction range, combi oven, sous-vide station) | 1 | Lump sum | 24,750.00 | 24,750.00 |
| 04 | Staff training programme for kitchen team (HACCP refresher, plating techniques, waste reduction) | 6 | Sessions | 950.00 | 5,700.00 |
| 05 | Supplier liaison & local sourcing coordination with Netherlands Amsterdam markets (Albert Cuyp, Noordermarkt, local farms) | 12 | Months | 600.00 | 7,200.00 |
| 06 | Contingency & event-based overtime (estimated 40 hours at premium rate) | 40 | Hours | 75.00 | 3,000.00 |
| Subtotal: | 161,850.00 | ||||
| VAT (21% — Netherlands standard rate): | 33,988.50 | ||||
| Grand Total (EUR): | 195,838.50 | ||||
All payments under this Purchase Order shall be made in Euros (EUR) via bank transfer to the Chef's designated business account. Invoices shall be submitted on the last working day of each calendar month. Payment is due within thirty (30) calendar days of receipt of a valid invoice, in accordance with the Netherlands Late Payment of Commercial Debts Act (Wet betalingsachterstand). Late payments shall accrue interest at the statutory rate as published by the Dutch Central Bank (De Nederlandsche Bank).
- Governing Law: This Purchase Order shall be governed by and construed in accordance with the laws of the Netherlands. Any disputes arising from this Purchase Order relating to Chef services in Netherlands Amsterdam shall be subject to the exclusive jurisdiction of the District Court of Amsterdam (Rechtbank Amsterdam).
- Compliance: The Chef shall comply with all applicable Dutch and European Union food safety legislation, including the General Food Law Regulation (EC) No 178/2002, and all local ordinances of the Municipality of Amsterdam. The Chef shall maintain a valid NSGK membership and all required food hygiene certifications throughout the term of this Purchase Order.
- Confidentiality: All recipes, menu concepts, supplier lists, and operational procedures developed by the Chef during the term of this Purchase Order shall remain the exclusive intellectual property of Amsterdam Culinary Group B.V. The Chef agrees to a non-disclosure period of twenty-four (24) months following termination.
- Termination: Either party may terminate this Purchase Order with a written notice period of sixty (60) days. In the event of material breach, termination may be effected with fourteen (14) days' written notice. Upon termination, the Chef shall return all company property, including keys, access cards, and proprietary documents, within five (5) business days.
- Insurance: The Chef shall maintain professional liability insurance with a minimum coverage of EUR 1,000,000 per occurrence, valid throughout the Netherlands, including the Amsterdam metropolitan area. Proof of insurance shall be provided prior to the commencement date.
- 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-mandated closures, or strikes affecting the Netherlands Amsterdam region.
- Health & Safety: The Chef shall adhere to all occupational health and safety standards as set by the Netherlands Labour Inspectorate (Inspectie SZW). The Chef shall report all workplace incidents to the purchasing entity within twenty-four (24) hours.
- Amendments: No amendment to this Purchase Order shall be valid unless made in writing and signed by both parties. Any changes to the scope of Chef services, pricing, or the Netherlands Amsterdam performance location must be documented in a formal addendum.
By signing below, both parties acknowledge and agree to all terms, conditions, and obligations set forth in this Purchase Order for Chef services to be performed in Netherlands Amsterdam. This document constitutes a binding agreement upon execution by both parties.
For and on behalf of Amsterdam Culinary Group B.V.:
Name: Hendrik van der BergTitle: Director of Operations
Signature: _________________________
Date: _________________________
For and on behalf of the Chef (De Vries Culinary Services):
Name: Marco de VriesTitle: Executive Chef / Sole Proprietor
Signature: _________________________
Date: _________________________ ⬇️ Download as DOCX Edit online as DOCX
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