Objectives

The primary objective of this tender is to appoint a panel of qualified and experienced service providers to deliver catering services on an 'as and when required' basis for a period of thirty-six (36) months. The aim is to enhance service delivery to ERWAT's internal and external clients by ensuring timely, cost-effective, and quality catering solutions, supporting activities such as training, workshops, meetings, and other events.

Scope

The scope encompasses providing catering services at various venues as requested, ensuring compliance with health and safety standards, maintaining hygiene, and delivering a range of food options including breakfast, continental, finger menus, beverages, and snacks. Service providers may also be required to deliver at short notice, respond within 24 hours, and accommodate special dietary requirements (e.g., halal, vegan). The scope includes managing third-party vendors, ensuring food safety, and adhering to legislative and ERWAT-specific requirements.

Technical Requirements

• Provision of catering services on an 'as and when required' basis for 36 months.
• Compliance with the National Health Act, 2003, and other relevant legislation.
• Maintaining hygiene and cleanliness standards, including cleaning up after service.
• Delivery of food and beverages at designated venues, with timely response to requests.
• Provision of suitable vehicles (e.g., panel vans) for food delivery.
• Ensuring food safety, including handling and storage, and avoiding contamination.
• Adherence to health and safety protocols, including risk management and incident reporting.
• Provision of necessary tools, equipment, and personnel to perform the services.
• Compliance with ERWAT's environmental and occupational health standards.
• Management of third-party vendors and submission of original invoices for third-party costs.

Skills and Skills Requirements

• Proven experience in catering services, with contactable references demonstrating past performance.
• Qualified personnel with knowledge of food safety, hygiene, and health legislation.
• Ability to respond promptly to service requests, including after-hours and weekends.
• Capacity to deliver a variety of food options, including special dietary requirements.
• Competence in managing logistics, including vehicle operation and food transportation.
• Knowledge of ERWAT's operational procedures, health and safety standards, and legislative compliance.
• Effective communication skills for coordination with ERWAT staff and third-party vendors.
• Ability to prepare and submit reports, including monthly status updates and closeout documentation.
• Demonstrated ability to maintain hygiene, cleanliness, and food safety standards consistently.