Provision of Canteen Services - Mintek

Returnable Documents:

23.1 Provision of canteen services • Mintek has a staff complement in excess of 600. • The service provider will be responsible for the establishment and operation of a canteen on Mintek premises, utilising the allocated area for the provision of meals, beverages, snacks & other items on a daily basis to on-site personnel. • Operation of the canteen will be from 08:00 to 15:00, Kitchen to be open from 08:00 to 14:00 on weekdays, excluding Public Holidays. • Operation of the canteen outside the standard hours shall be by special arrangement between Mintek and the Service Provider. • The serving times shall be as follows: Breakfast: 8:00 – 10:30 Lunch: 12:00 – 14:00 • Shift worker’s catering arrangements will be negotiated between Mintek and the service provider. • Resale items should be sold from 08:00 to 15:00. • The service provider should provide a varied choice of breakfast, lunches and snacks daily as agreed. • The service provider may be required to provide additional equipment, cutlery and crockery as indicated by Mintek, from time to time. • The service provider should provide suitable environmentally friendly disposable containers (as per sample provided at the briefing session) for the serving of food & beverages as well as condiments and sauces to the catering presented. • The service provider must ensure that only fresh ingredients are on offer and ensure that no items that are beyond date are on offer. of 78 Company Name: __________________________________ Initials: __________ Mintek Request for Proposal • Preparation of snacks, coffee and other beverages should be to acceptable food industry standards whilst also ensuring that no food preparation other than specified takes place on the premises. • The service provider is also required to supply fresh, pasteurized milk (full cream and low- fat) on a daily basis for all Mintek divisions. Milk quantities required is 80 1litre full cream and 20 1litre low fat daily. • The purchase prices of the items offered should be market related and competitive. • The services will not be subsidised. • All menu items are to be individually priced for sale and must be approved by Mintek management. • Mintek reserves the right to compare the rendered prices to prices in the area and other Service Providers. • The successful company must be able to produce a valid food serving license for the canteen. Mintek reserves the right to audit at any time. • The preferred service provider must be prepared to cater for all dietary preferences, religions, culture etc. Daily Halaal or Kosher meals will not be required, it will only be required by special request. Mintek kitchen will not be certified for Halaal or Kosher meals. • The preferred service provider must prepare daily meals as follows: budget, middle and premium options. Healthy as well as fast selections must also be available. • The preferred service provider is estimated to cater for: a) 50% budget meals b) 30% middle meals c) 20% premium meals 23.2 Daily meal portion control 23.2.1 Portion control: Breakfast • Cereal: Cooked meal porridge (maize or/and Oats) and other suggestions. • Cooked breakfast at least but not limited to: • Egg: fried and boiled – (on demand cooked options preferred i.e. scrambled egg, omelette etc.) • Bacon and Sausages of 78 Company Name: __________________________________ Initials: __________ Mintek Request for Proposal • Potato Fries • Vetkoek and Baked goods • Pap: Served with wors/ cooked fish/ minced meat and gravy • Bread: Brown, whole-wheat and white • Toasted Sandwiches: Variety Contents Weight Cereals: Bran, Cornflakes, Muesli, Oats, 200ml Porridge, Wheat, Bread: Whole-wheat, Brown, White Per slice Cooked Meal: Eggs (boiled/ fried), Sausages, Each Bacon Yoghurt: (Unsweetened, plain and fruit) 175ml Fruit salad 150ml Toasted sandwiches NOTE: Total breakfast meal to provide about 380Kcal 23.2.2 Portion control: Lunch • A daily preparation of a minimum of nine (9) dishes: a) 3 protein, 2 starch & 2 vegetable options. b) 2 salad options (minimum). c) The service provider can increase the options at their discretion. • The service provider is required to provide quality meat; red and white meat must be at least A grade. • Protein options must cover white and red meat on a daily basis. Contents Weight Protein (Choice of white and red meat, including 200 – 250g fish) Gravy 50ml Starch (Choice of 2) 250 – 300g Vegetables x 2 (Yellow/white & Green) 125g Salads x 2 (including green salad) 125g of 78 Company Name: __________________________________ Initials: __________ Mintek Request for Proposal • The lunches must be served in suitable “environmentally friendly” takeaway containers with takeaway cutlery and packaged condiments. • For special events with sit-in eating, the lunches must be served in plates and kitchen cutlery provided by Mintek. This will be done by special arrangements. • A minimum of two-day stock level to be maintained at all times to ensure that the 600 employees are considered as a baseline for consumption daily. • A two-week sample menu must be provided on submission of tender, and all pricing must be based on weight when cooked. • One week look-ahead menu to be made available for duration of contract. The service provider is also required to cater for special orders such as vegetarian, vegan, gluten- free, dairy-free, wheat-free, non-spicy, diabetic, Halaal, Kosher, etc. 23.3 Canteen Staff Complement (minimum): • 1 x Key Accounts Manager • 1 x Catering Manager • 1 x Chef • 2 x Cooks • 2 x Cashiers • 2 x Waitrons • 2 x Front line • 1 x General Assistant The Catering Manager should have the following skills and competence: • Managerial Skills • Customer Service Skills. • Computer Literate. • Minimum 3 years’ experience in similar role. • Menu costing and invoicing for functions. • Resolution of food related issues. • Excellent communication skills. • Knowledge of Health, Safety and Hygiene Standards. of 78 Company Name: __________________________________ Initials: __________ Mintek Request for Proposal The Chef should have the following skills and competence: • Daily operation of kitchen and production. • Preparation of high-quality meals within budget and in accordance to recipe. • Minimum 3 years’ experience in similar role. • Ongoing development and improvement of the menu. • Formal relevant Culinary Qualification *Bidders are required to submit an organogram. 23.4 Provision of Catering Services • The service provider will be required to provide Catering Services for internal meetings and/or third-party functions & ad-hoc functions within Mintek when required. • Response Time: The Service Provider is to ensure that meals ordered are prepared and delivered to the conference centre and/or respective venue(s) as stipulated by the client. The response times shall be adhered to. Failure to adhere to the times stipulated may result in non-payment or the reduction of the quoted price for the service. • The catering function is to operate within the confines of the Mintek environment only. • The service provider will not be allowed to remove prepared food from Mintek premises without prior approval. • Provide meals in a presentable manner to clients. • Remove catering equipment and clean/tidy venue at the end of functions/meetings. • This cost to cater will be agreed upon between the Service Provider and the respective client and Mintek management hosting the function/meeting. • Mintek reserves the right to obtain catering for special functions and meetings from other local suppliers. 23.5 Preparation and standards • Meals/ snacks/ beverages served should be of high quality and prepared in a clean and hygienic manner in accordance with all health and safety regulations. • The Service Provider will be responsible for general cleanliness of the food preparation and serving area. of 78 Company Name: __________________________________ Initials: __________ Mintek Request for Proposal • The Service Provider will be responsible for pest control and general cleanliness of the food preparation and serving area. • The Service Provider is to remove all waste (wet, dry and used oil) on a daily basis. Waste must be appropriately packaged for disposal with the use of proper refuse bags. • The service provider is expected to comply with ISO 9002 standard. Ad-hoc audits of compliance will be done. 23.6 Off-site preparation facility In the event of meals being prepared off-site, Mintek reserves the right to inspect such facilities to ensure compliance with the Occupational Health and Safety Act. 23.7 Facilities provision Mintek will provide the following facilities for the service provider’s use: • Telephone and email connection • Water points • Geyser • Refrigeration • Microwave ovens • Wash hand basin • Dishwasher • Industrial stoves • Extraction systems • Storage facility for equipment and stock • Natural Gas (Cost of use to supplier) • Deep cleaning once a month • Cold room and freezer room 23.8 Water, Electricity and Telephone Facilities • The cost of utility consumption by the Service Provider will be for the service provider’s account. of 78 Company Name: __________________________________ Initials: __________ Mintek Request for Proposal • Mintek will provide a telephone point in the canteen area. All costs associated with rental, calls, etc. will be for the account of the Service Provider. • The Service Provider will be billed on a monthly basis to this effect. • Average monthly costs: Water = R3 030.00; Electricity (Summer) = R3 000.00; Electricity (Winter) = R3 500.00; Telephone Charges = R2 000.00 & Gas = R3 000.00. 23.9 Storage • The Service Provider shall maintain a stock of consumables in storage, at own risk, and provided that all local council by laws and the Occupational Health and Safety Act are adhered to. • Mintek shall not be responsible or liable for any loss or damage to the Service Provider’s stock of consumables and equipment stored on Mintek’s premises. • Mintek will not accept responsibility for loss or damage to excess stock in fridges and freezers in the event of power failure or other. • Stocktaking must be executed outside normal trading hours. 23.10 Occupational Health & Safety The successful bidder must comply with the Compensation for Occupational Injuries and Diseases Act and Regulations, as amended, from time to time. 23.11 Service conditions • The contract includes the provision of canteen and catering services as well as the consumables required. • Preparation of snacks, coffee and other beverages should be to acceptable food industry standards, whilst also ensuring that no food preparation other than specified takes place on the premises. • This scope of work shall be undertaken in the manner stated in this document as well as in the Service Level Agreement. 23.12 Tasks and activities • Tasks not specified in this document will be identified and mutually agreed between the Service Provider and Mintek. of 78 Company Name: __________________________________ Initials: __________

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