Objectives

The primary objective of this tender is to appoint a qualified and experienced catering service provider to supply, prepare, and serve a Braai-style menu for an event. The provider must ensure high-quality food, hygienic preparation, professional service, and compliance with all relevant food safety standards.

Scope

The scope of work includes:

• Provision of a Braai-style menu featuring chuck meat, short ribs, boerewors (15cm), chicken drumsticks and thighs, and accompanying sides such as pap, fresh rolls, chakalaka, green salad, potato salad/coleslaw, and tomato gravy.
• Preparation of meat on-site and transportation of other food items in approved food-grade containers.
• Provision of drinks: one ice-cold fizzy drink (Coke, Fanta grape, Fanta orange, Crème soda, Spar berry, Sprite, Appletisers) and 500ml ice-cold water bottles per delegate.
• Provision of cutlery, crockery, serving tables, tablecloths, takeaway plates, serviettes, and toothpicks.
• Setup and breakdown of the catering station in an appealing manner.
• Participation in a site inspection prior to the event.

The event is scheduled for 04 December 2025 at Margate Airport, Kwa-Zulu Natal, with 250 delegates expected.

Technical Requirements

• High standards of food safety and hygiene must be maintained throughout food preparation and service.
• Meat must be freshly prepared on-site.
• Food must be transported in approved food-grade containers.
• All necessary serving equipment, including cutlery, crockery, tables, tablecloths, takeaway plates, serviettes, and toothpicks, must be provided by the supplier.
• The catering setup must be visually appealing and professional.
• A site inspection will be conducted to assess the suitability of the service provider’s setup.

Skills Requirements

• Proven experience in catering, particularly in preparing and serving Braai-style menus or similar outdoor catering services.
• Knowledge of food safety standards and hygienic food handling practices.
• Ability to prepare and serve food on-site efficiently and professionally.
• Capability to manage setup and breakdown of catering stations in an organized and appealing manner.
• Good communication and coordination skills to ensure smooth service during the event.