Personal (Private) Chef Invoice Template

Downloads: 1,033

A personal chef invoice is used for any individual providing their cooking services on a private basis. If the chef is responsible for finding their own ingredients their grocery receipts may be attached and included as well as costs for transportation. Depending on the agreement with the chef and the client, the invoice may be made on a per hour, event, or salary basis. A personal chef is commonly paid the day or within a short period after their cooking services were offered.

Salary & Hourly Wage ($/hr)

  • Salary: $48,460 per year (source: BLS)
  • Hourly Wage: $23.30 per hour (source: BLS)

Your invoice has been sent successfully! We also sent a confirmation to your email address.


From

Bill To
$0
$0
Line Item
$0
$0

How to Write in PDF and MS Word

Download: Adobe PDF & Microsoft Word (.docx)

Step 1 – Save The Personal Chef Invoice To Your System

Obtain the Personal Chef paperwork used to invoice your Diners or Patrons by determining whether you prefer to develop an “Adobe PDF” or “Microsoft Word” document then select the appropriate button with that label. These buttons will access the same file as the links above this section.

 

Step 2 – Identify The Personal Chef Behind This Invoice

Introduce the Personal Chef in the text box holding the phrase “Company Name.” You may record either the name of a Chef’s Business or, if he or she operates independently, the Professional Name he or she cooks under. The first few blank lines of this paperwork will seek out the full legal “Name” of the Personal Chef who has provided the service and the meal

The Personal Chef’s professional mailing address should be presented down the next couple of lines of this section. The “Street Address” and “City, State, Country” lines of this address should be produced in their respective areas leaving the postal code out.    Continue with the Personal Chef’s postal code. Input this on the “Zip Code” line.     It is considered a courtesy to make certain that the Patron can contact the Personal Chef directly. To this end, present the “Phone” number and “E-Mail” address monitored by the Chef generating this paperwork.     

 

Step 3 – Produce The Meal Event’s Filing Number

The meal the Chef provided must be documented in some manner so that it can be billed. A basic and unique number in your filing system will answer this need nicely if it is attached to this paperwork as an identifier. The “Invoice #” line will accept this filing information.    On the right, the “Date” line calls for a report on when the Personal Chef is applying this bill to the Patron. Document this as the invoice “Date” where requested.    

 

Step 4 – Report The Diner’s Billing Information

The Diner or the Personal Chef’s Patron should be attached as the Invoice Recipient in by documenting his or her “Name” and mailing address immediately after the bold title “Bill To.” Begin this process with the Diner or Patron’s full “Name” on the first line.  The “Street Address” and the “City, State, Country” each have distinct spaces where they should be recorded. Locate them under the Patron’s “Name,” and submit this content.   Complete the Patron’s address with the postal code by typing it onto the “Zip Code” line    

 

Step 5 – Discuss The Meal Requiring Payment

The meal prepared (and being billed) by the Personal Chef will need to be described along with any billable ingredients. Utilize the “Description” textbox making up the first column of the invoice table for this information. This textbox will accommodate a wide range of information so if you are required to reproduce a timesheet, you may do so in this area as well.     

 

Step 6 – Apply A time Limit To The Personal Chef’s Payment

The next textbox that requires the production of content is “Amount.” Record the pricing for the meal. You may report separate items or submit one price at your discretion.   

Below the pricing for the Chef’s services and the prepared meal, the box “Subtotal” requires that you confirm the total cost to the Patron without any taxes. If you priced the meal as one item, then simply re-enter this information as a consideration. If not, and multiple dollar values are displayed above this box, you must add them to one sum to submit this information properly.

Any service or sales “Tax” that must be obtained from the Patron or Diner should be done so by separately documenting it in the box labeled “Tax.”

The “Total” cost of the Personal Chef’s meal will be the meal’s “Subtotal” with the “Tax.”

 

Step 7 – You May Supply More Content If Needed

The initial statement under the table will seek out the number of “Days” that will be given to the Patron to pay the bill on time.

 

Step 8 – Additional Chef’s Comments Or Instructions may be included   

The Personal Chef may include further instructions or comments relevant to this paperwork. If this is necessary, the blank lines after “Comments Or Special Instructions” are available for this purpose.

 

How to Write in MS Excel

Download: Microsoft Excel (.xlsx)

Step 1 – Open This Invoice On This Page

Locate the labeled “Excel” button or the text “Microsoft Excel (.xlsx)” in this section of the page.

 

Step 2 – Name The Chef At The Onset Of This Paperwork

The Personal Chef’s Business or Professional logo must be produced to cell A1 of this page. You may upload this image file directly to the cell A1. Additionally, produce the “Company Name” of the Personal Chef in cell A2 as it usually appears when paired with the logo.    Now, the Personal Chef’s full “Name” is required. Place this information in cell A3. If this is a Cooking Business then, the Name of the Employee obtaining the Chef’s payment should be on display in this cell.    The Personal Chef’s mailing address is the next item that must be produced in this header. Use cells A4 and A5 furnish the “Street Address” and “City, State, Country”     The mailing address will be completed with its postal code. Submit it to cell A6 as a substitution for the label “Zip Code.”    The “E-Mail” address of the Personal Chef is expected to be the featured content of cell A7    The telephone number of the Personal Chef is the final item in cell A8     

 

Step 3 – Content Defining The Chef’s Bill Must Be Supplied

The “Invoice #” the Personal (Private) Chef will use for this invoice request is needed in cell F4. This will aid the accounting departments of the Personal Chef and the Client when discussing this paperwork in the future or referencing it.    The exact calendar “Date” when the Personal Chef applies this bill should be presented for the benefit of the Patron or Dining Client. Notice the Chef’s default invoice “Date” is that on your computer calendar and remains an editable field at your disposal    

 

Step 4 – Identify The Patron Or Dining Client

The Dining Client receiving this invoice should be addressed by “Name” in cell A11  Cell A12 and A13 will continue the “Bill To” section with the Dining Client’s or Patron’s billing address. Utilize these fields to display the “Street Address” and “City, State, Country” were the Dining Client or Patron   Lastly the Dining Client or Patron’s “Zip Code” must be produced in cell A14     

 

Step 5 – Account For The Meals Costs And Chef’s Time

The Personal (Private) Chef issuing this paperwork will need to present some details to the meal he or she prepared or the cooking services that were made available to the Dinging Client or Patron. Here you can directly list the ingredients, supplies, equipment, and/or time required by the Dining Client or Patron.

 

Step 6 – Report The Personal Chef’s Expected Compensation

The cost of the meal will have a specific area of display. Use cell H17 to report the “Amount” for the services of the Personal Chef.  Cell H18, the next cell down this column, expects the sum of the dollar values covering the Personal Chef’s charges as its contents. This will not be the final amount owed since we have not discussed taxes however it will act as the “Subtotal” for this bill.   As mentioned earlier, we have yet to report any information regarding the sales, use, or service “Tax” that the Personal Chef may need to collect. Cell H19 requires that you document the “Tax” being added to its contents.   The “Total” dollar amount expected of the Dining Client or Patron can be reported now that we have furnished the “Subtotal” and “Tax.” Add these two figures to display as the Personal Chef’s “Total” owed for this invoice.     

 

Step 7 – A Timely Payment Should Be Prompted From The Dining Client Or Patron

Cell A21 contains a statement that obligates the Dining Client or Patron to pay this invoice within the number of “Days” you replace the hashtag symbol. 

 

Step 8 – The Personal Chef May Include Additional Comments

Should the Personal Chef wish to include any “Comments Or Special Instructions” he or she may do so with the space provided in cell A22. 

Downloads: 1,033
uparrow