Objectives

The primary objective of the tender is to select a service provider for the provision of canteen services at Transnet SOC Ltd, specifically at the Durban Multi-Purpose Terminals, Auto Terminal, Maydon Wharf MPT, and Durban Container Terminal Pier 1, for a period of five years. The overarching goal is to ensure the delivery of balanced, healthy, and quality meals to employees, visitors, and external parties, while supporting Transnet's wellness and health promotion initiatives. The service aims to foster a healthy workplace culture, improve employee morale and productivity, and align with Transnet's commitment to environmental sustainability and food safety standards.

Scope

The scope encompasses comprehensive catering services including:

• Preparation and serving of meals (breakfast, lunch, ethnic, vegetarian, and special dietary options) in line with specified portion sizes and nutritional standards.
• Provision of food in various locations within the port terminals, including main canteens, satellite outlets, kiosks, and external parties, operating 24/7 where applicable.
• Adherence to food safety, hygiene, and handling procedures, including temperature controls, cross-contamination prevention, and proper storage.
• Provision of Halaal-certified food via accredited subcontractors, with valid certification maintained throughout the contract.
• Maintenance of kitchen cleanliness, safety standards, and proper waste management.
• Transporting food safely between terminals and ensuring availability of meals as per operational needs.
• Provision of staff uniforms, identification, and compliance with health and safety regulations.
• Implementation of environmental and sustainability practices, including waste disposal and energy conservation.

Technical Requirements

• Provision of qualified and experienced personnel for key roles such as Catering/Operations Manager, Head Chef, and Cooks, with relevant qualifications and minimum experience.
• Compliance with food safety standards, including obtaining and maintaining valid Food Business Permits (COA) issued by local municipalities.
• Adherence to specified portion sizes and nutritional standards for all meal types.
• Implementation of strict hygiene protocols, including handwashing, use of disposable gloves, and sanitization of equipment.
• Temperature control measures for storage and serving, with regular monitoring and recording of fridge and freezer temperatures.
• Use of approved food storage and handling procedures, including expiry date management and proper labeling.
• Transporting food in appropriate containers, maintaining cold/hot chain integrity.
• Provision of training certificates for staff, including food safety, fire-fighting, and first aid certifications, valid for the duration of the contract.
• Regular audits and inspections to ensure compliance with health, safety, and environmental standards.

Skills and Skills Requirements

• Qualified personnel with diplomas or degrees in Hospitality Management, Culinary Arts, or related fields.
• Minimum of three years’ experience in catering, kitchen management, or related roles.
• Proven track record in managing large-scale catering services, preferably within port or industrial environments.
• Certifications in food safety (Food Business Permit), First Aid, and Firefighting, with certificates valid throughout the contract period.
• Strong knowledge of hygiene, safety, and environmental standards applicable to food service operations.
• Ability to implement and monitor temperature controls, storage procedures, and waste management systems.
• Effective communication and teamwork skills, with capacity to coordinate across multiple locations and shift patterns.
• Experience in managing subcontractors, ensuring compliance with B-BBEE and socio-economic obligations.
• Knowledge of legal and regulatory requirements related to food safety, health and safety, and environmental management.