Create professional event chef invoices in minutes. Itemize food costs, labor, and service charges and get paid before the event.
An event chef invoice is a billing document for catering, personal chef, or food service work. It records the event details, menu and ingredient costs, labor hours, and any rental or service fees. A clear invoice helps food and beverage professionals maintain accurate records and collect payment reliably.
| Service | Typical Rate | Unit |
|---|---|---|
| Event Chef Service | $25 - $100 | per hour |
| Per-Head Catering Fee | $30 - $150 | per guest |
| Food and Ingredients | at cost + markup | per event |
| Staffing Fee | $25 - $50 | per server/hour |
| Equipment Hire | $50 - $300 | per event |
| Service Charge | 15 - 20% | of subtotal |
Confirm the event date, guest count, menu, and pricing in a written agreement before any food is ordered. Require a deposit (30-50%) to secure the booking and cover ingredient costs. For personal chef bookings, invoice after each session or weekly for regular engagements. For catering events, invoice in two stages: a deposit on booking and the balance one to two weeks before the event, ensuring you are paid before the event day. List food costs, labor, and service charges as separate line items. Include your food handler's permit or catering license number where required by local health authorities. Keep detailed ingredient logs for allergy compliance and insurance purposes.