Objectives

The primary objectives of the tender are to select a qualified service provider to deliver canteen services at Transnet SOC Ltd's Durban facilities for a period of five years. The provider is expected to supply balanced, healthy meals that support Transnet's wellness initiatives, promote healthy eating behaviors, and contribute to employee productivity and morale. Additionally, the provider must ensure food safety, hygiene, and compliance with relevant standards, aligning with Transnet's mission and work ethic.

Scope

The scope includes:

• Provision of daily catering services at multiple terminal locations, including Point Multi-purpose Terminal, Auto Terminal, Maydon Wharf MPT, and Durban Container Terminal Pier 1, operating 24/7 with specified shift patterns.
• Preparation and serving of breakfast, lunch, and other meals, including ethnic and Western options, in accordance with specified portion sizes and nutritional standards.
• Serving healthy, balanced meals that support wellness programs, including catering for various dietary and cultural needs, with Halaal accreditation where applicable.
• Maintaining food safety, hygiene, and proper storage procedures, including temperature controls, waste management, and chemical handling.
• Transporting food safely between kitchens and serving points, adhering to food safety standards.
• Providing uniforms, equipment, and staff trained in food handling and safety protocols.
• Ensuring compliance with legal, health, safety, and environmental standards throughout the contract duration.

Technical Requirements

• Provision of qualified personnel, including managers, chefs, and cooks, with relevant qualifications and experience.
• Implementation of food safety management systems, including temperature monitoring, hygiene practices, and safe food storage.
• Obtaining and maintaining valid Certificates of Acceptability (COA) from local municipalities.
• Adherence to specified portion sizes and meal specifications for all menu items.
• Use of approved cleaning chemicals and equipment, with regular maintenance and inspection of kitchen facilities.
• Transport and handling of food in temperature-controlled conditions, with proper packaging and labeling.
• Compliance with health and safety standards, including staff PPE, hygiene protocols, and incident reporting.
• Provision of training certificates for staff, including food handling, First Aid, and fire-fighting certificates valid for the contract duration.
• Implementation of environmental practices, waste segregation, and recycling initiatives.

Skills Requirements

• Qualified management personnel with a Diploma or Degree in Hospitality Management or related fields, with at least three years of relevant experience.
• Experienced head chefs or senior culinary staff with qualifications in Culinary Arts and a minimum of three years' experience in food preparation and menu management.
• Skilled cooks with appropriate culinary qualifications and at least three years' experience in food handling and hygiene practices.
• Staff trained in food safety, hygiene, and customer service, with valid certificates such as First Aid and Fire-fighting.
• Personnel capable of managing food safety standards, temperature controls, and hygiene protocols effectively.
• Staff with good communication skills, professionalism, and the ability to work in a 24/7 operational environment.