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Private Chef Invoice Template

Chef fee, groceries at cost, staffing and travel. Free PDF, no account.

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A private chef's invoice carries two kinds of money that behave completely differently: the fee for cooking, and the groceries bought on the client's behalf. Merged, the client cannot tell what your time cost and cannot check the shopping — and the shopping is the part they will ask about.

INVOICE Issued
Invoice number:INV-0001
Date of issue:August 2, 2026
Date due:August 16, 2026
Currency:USD
Issued by
Séverine Aubry, Private Chef
16 Mise Street
94110 San Francisco, CA
United States
bookings@aubrychef.example
Bill to
Nathaniel Osei-Bonsu
1900 Vallejo Street
94123 San Francisco, CA
United States
n.oseibonsu@example.com
Amount due
$1,973.00
Due in 14 days · Aug 16, 2026
Menu
Twelve guests, five courses. Two guests coeliac and one dairy-free, accommodated with separate preparations across three of the five courses; this is included in the chef fee rather than billed separately. Groceries are at cost with receipts attached. The deposit taken at booking is shown as already paid.
Description Qty Rate Tax Amount
Chef fee — five-course dinner
Twelve guests, menu planning, prep, service and clean-down
1$1,450.00—$1,450.00
Groceries
At cost, receipts attached; no handling charge applied
1$684.00—$684.00
Second chef
Prep and plating support, 7 hours
7$48.00—$336.00
Server
Service and clearing, 6 hours
6$38.00—$228.00
Subtotal$2,698.00
Total$2,698.00
Paid to date-$725.00
Amount due $1,973.00
Terms
Balance due within 7 days. Final guest count is taken 72 hours before the event and is what the shopping is built on.
Invoice #INV-0001 · Séverine Aubry, Private Chef · Page 1 of 1

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What to put on a private chef invoice

  • The date, the venue and the number of guests served
  • The chef fee, by event or by day, separate from anything bought
  • Groceries at cost, with receipts referenced rather than marked up silently
  • Additional staff — a second chef, a server, a dishwasher — by role and hours
  • Travel, and accommodation where the booking required it
  • Dietary accommodations that changed the shopping or the prep

Questions

Should groceries be marked up?

If you do, say so as a stated percentage. Clients keep receipts and compare, and an unstated markup found afterwards costs the repeat booking that was the whole point of cooking well.

How do I price a weekly meal-prep client against an event?

Differently, and the invoice should make clear which this is. Weekly prep is a routine with predictable shopping; a dinner party is a one-off with staffing, travel and a menu built for it. One rate for both loses money on the second.

Do dietary requirements change the price?

Often, and it is fair to show it. A table with two coeliacs and a vegan is three additional preparations and a separate shop, and a client who sees that itemised understands why the same headcount cost more than last time.

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