Does anyone have a sample kitchen contract contract?

Party A: (hereinafter referred to as Party A)

Party B: (hereinafter referred to as Party B)

Date of signing:

Place of signing:

After mutual trust, voluntariness, equality and negotiation, both parties reached an agreement that Party A is willing to contract the operation and management of the hotel kitchen to Party B. The specific contents are as follows:

1. Contract content

1. Party A appoints Party B as executive chef and authorizes Party B to be responsible for the organization, hiring and management of the chef team, as well as the management and management of the kitchen. Food processing.

2. Party A provides Party B with the right to use the space and utensils currently owned by Party A’s kitchen. Before entering the site, Party A is responsible for repairing and maintaining the infrastructure, large-scale kitchen supplies and other facilities. After the above items are inventoried (the handover list is signed and signed by both parties), they are handed over to Party B for management and use; during the contract period, Party B is responsible for the utensils in the kitchen. manage. All costs incurred for maintenance shall be borne by Party A; if the utensils in the kitchen become unusable due to natural wear and tear, Party A shall replace them in time.

3. Cuisine range: Mainly Ou cuisine, but also Cantonese cuisine (including Yan'an abalone fin), mushroom-filled pot, dim sum, and Western food; roast duck is served outside.

2. Contracting Period

1. The contracting period starts from the month and day of XX and ends on the month and day of the 20th.

2. After the expiration of the term, if Party B continues to contract, Party B will have priority.

3. Work Salary

1. Party A contracts the kitchen to Party B, and the personnel rights of the kitchen belong to Party B. However, Party A is still responsible for the recruitment and development of handymen such as kitchen scrubbing. salary.

2. For the payment of chef salary (including: wages, overtime wages, bonuses, work-related injury insurance, welfare benefits, additional expenses, etc.), Party B shall provide the employee roster to Party A’s finance, and Party A will make a unified tabulation and After approval, Party A will hand over the salary to Party B for payment by itself. Monthly wages will be paid on the 5th day of the following month, and Party A shall pay them promptly.

IV. Profit Distribution

1. Party A and Party B agree that the average gross profit of kitchen food is between 40% and 43% (based on the 12% discount for VIP cards, and Party B will not be reduced for hotel banquets) turnover); if the gross profit does not reach 40%, Party A and Party B will each bear half of the difference (penalties will be deducted from wages on a monthly basis); if Party B completes the turnover target and achieves a gross profit margin greater than 43%, the gross profit exceeds Each party will enjoy half of the portion (paid together with salary on a monthly basis); if the gross profit rate needs to be lowered due to promotional needs or special offers, it must be agreed by both parties (subject to writing).

2. Due to market downturn, Party A and Party B should promptly change the average gross profit of food. Neither party has the right to unilaterally change the gross profit agreement.

5. Party B’s treatment

Party A is responsible for Party B’s working meals, accommodation (group dormitories), health certificates, temporary residence permits, holiday subsidies and other benefits, with reference to relevant laws and regulations. Hotel attendant (on par with other hotel employees).

VI. Rights and Obligations of Party A

1. Party A shall provide Party B with the equipment and a good working environment required for its work.

2. Party A shall provide normal maintenance obligations for kitchen equipment.

3. Party A shall provide board and lodging for Party B’s staff, as well as water, electricity, fuel, etc. for the kitchen.

4. Party A shall not terminate the contract at will.

5. Party A is responsible for uniform work clothes of Party B’s staff.

6. Party A must ensure the quality of the food, grasp the purchase channels and purchase quality standards, and strictly prohibit the purchase of spoiled and moldy food. Party A is responsible for purchasing various kitchen raw materials and supplies.

7. Party A must purchase sufficient raw materials as required by Party B. If Party A cannot purchase raw materials as required by Party B or cannot purchase raw materials in sufficient quantities, it must notify Party B and obtain Party B's consent before purchasing.

8. Party A supports Party B to participate in various social activities that are beneficial to the reputation of the hotel, such as cooking competitions, etc., and is fully responsible for the above expenses.

9. Party A must consciously abide by national laws, regulations and policies.

7. Rights and Obligations of Party B

1. Under the condition of ensuring the normal operation of the hotel, Party B can arrange rest, leave and other matters for its personnel.

2. Under the condition of ensuring the normal operation of the hotel and sufficient technical strength, Party B has independent kitchen personnel rights.

If Party B makes adjustments to the personnel it brings, it must obtain Party A's consent and go through the entry procedures at Party A's corporate management department. However, if Party A is dissatisfied with the technical ability of the main chef hired by Party B, Party A may request Party B to replace it.

3. Party B shall abide by and implement the obligations of various indicators and systems established by the hotel. Such as hygiene requirements, food production requirements, safe operation requirements, human waste requirements, and equipment and facility storage requirements (specific regulations are negotiated and formulated in the hotel rules and regulations).

4. Party A shall make work clothes and work badges for Party B, and the costs shall be borne by Party A.

5. All expenses such as medical treatment and accommodation required by Party B due to work injury shall be borne and paid by Party A.

6. Party B has the right to understand the hotel’s operations and cost status for the current month, so as to take effective cost control measures in a timely manner.

7. Party B’s personnel must take good care of Party A’s property.

8. Party B has the right to unconditionally return or exchange raw materials that do not meet the requirements.

9. Accidents such as customer complaints and dish withdrawals must be jointly identified by Party A and Party B. Compensation and corresponding penalties shall be made according to the proportion of responsibility assumed.

10. Party B must consciously abide by national laws, regulations and policies.

8. Termination of the Agreement

1. The objective circumstances upon which this Agreement was concluded have undergone significant changes, making it impossible to perform this Agreement. After negotiation between Party A and Party B, they have not been able to agree on the change of this Agreement. If the content of the agreement is reached through negotiation, both parties can terminate it through negotiation. If the agreement is terminated, the terminating party shall notify the other party in writing one month in advance. This agreement can only be terminated with the consent of the other party.

2. If Party A fails to pay remuneration or provide labor conditions as agreed in the agreement, Party B may unilaterally terminate this agreement and require Party A to bear liability for breach of contract.

3. If Party A forces Party B to work by means of violence, threats or illegal restrictions on personal freedom, Party B may unilaterally terminate this agreement and require Party A to bear liability for breach of contract.

4. Either party may not unilaterally terminate this agreement without reason.

5. In the event that Party A transfers the hotel and the subsequent shareholder does not retain Party B, this agreement will be automatically terminated and Party A must compensate Party B for RMB 200,000.

9. Liability for breach of contract

1. During the performance period of this agreement, if there is any conflict or unsatisfied matter in the actual operation of this agreement, the two parties shall negotiate and sign a supplementary agreement. If any party makes things difficult for the other party without reason, it will be deemed as a breach of contract.

2. From the effective date of this agreement, both Party A and Party B shall actively perform it. If any party violates this Agreement, it shall compensate the non-breaching party for its losses, and the breaching party shall also pay the non-breaching party a liquidated damages of RMB 200,000.

10. Dispute Resolution

When any dispute arises under this Agreement, the parties shall resolve it through negotiation. If negotiation fails, they may file a lawsuit in the People's Court of the place where the Agreement is signed.

11. Others

1. This agreement shall take effect from the date it is signed by both parties. Both parties shall actively and diligently perform this agreement.

2. As of the effective date of this agreement, the "Hawaii Hotel Kitchen Management and Food Processing Cooperation Agreement" signed by Party A and Party B on October 16, XX will automatically become invalid (invalid).

3. If there are any omissions or imperfections in this agreement, they will be clarified in the supplementary agreement, which shall become an integral part of this agreement.

4. This agreement is made in duplicate, with each party holding one copy, and has the same legal effect.

Party A (signature or seal): Party B (signature or seal):

Signature of legal representative: