food service division karachi - piac.com. · pdf filefood service division karachi tender fee...

FOOD SERVICE DIVISION KARACHI

Tender Fee Rs:3000

INVITATION TO BID

Hiring of Executive Chef as an Advisor

PIACL requires qualified team players to successfully deliver its revitalization plan. Talented energetic and self-motivated individuals may become part of our team as Executive Chef based at Flight Kitchen Karachi. Bidding documents, which are containing detailed terms and conditions, method of hiring / procurement, procedure for submission of bids, bid security, bid validity, opening of bid, evaluation criteria, clarification / rejection of bids, performance guarantee etc. are available for the interested bidders at www.piac.com.pk Prospective firms/companies/Indivisuals are required to submit Tender Fee of Rs.3000 (non-refundable) in shape of a Pay Order along with ‘Technical Proposal’ and Earnest Money (refundable) amounting to equivalent 2% of total bid value in shape of pay order along with ‘Financial Proposal’ in the name of PIAC. (Local Bidders Only). The bids, prepared in accordance with the instructions in the bidding documents, must reach at General Manager Procurement Supply Chain Management Department, Store Building, Karachi on 05-02-2018 before 1030 (PST).Bids will be opened the same day at1100 Hrs. (PST). This advertisement with complete RFP is also available on PPRA website at www.ppra.org.pk. PIAC reserves the right to reject any or all bids or cancel the hiring/ procurement process at any stage in line with PPRA rules.

General Manager Procurement Supply Chain Management Department, PIA Head Office, Karachi. Ph: 021 9904 4423, 9904 3081 Email:[email protected], [email protected] [email protected]

http://www.piac.com.pk/

http://www.ppra.org.pk/

mailto:[email protected]




Terms of Reference for the Appointment of Executive Chef as an Advisor

PIA needs qualified team players to successfully deliver its revitalization plan. Talented energetic and self-motivated individuals may become part of our team as Executive Chef based at Flight Kitchen Karachi. Candidates possessing the following qualification can apply. Academic & Professional Qualification:

a) Graduation or equivalent from any recognized university / institute. Academic qualification can be

relaxed in case of exceptional professional qualification, skills and experience. b) Qualification or Certification in Culinary Skills. c) Certificate in Advance Hygiene / HACCP & Quality Control Standards.

Experiences: 10-15 years experience with at least 05 years working as an Executive Chef or Senior Sous Chef

/ Culinary Chef, at high-end Hotels & Restaurants. Experience in Airline Catering will be an added qualification. The successful candidate should have an exceptional knowledge of all types of cuisines including Pakistani and Overseas.

Maximum Age: 45-55 years

Terms of Contract: One year extendable contract, based on satisfactory performance and on mutual consent.

Responsibilities:

1) The incumbent shall be required to give 10-12 hours a week to PIA Flight Kitchen. 2) The successful candidate may be required to travel both within and outside Pakistan. 3) Preparing meal as per requirement of the Airlines within stipulated time. Able to produce on time

with reliable results for the given assignment. 4) Improvement in existing menu, keeping in view nutritional values and passengers preference. 5) Development / preparation of new dishes that can be included in our menu cycle. 6) Training and Development of Staff through on job training. 7) Managing the resources for optimum output. 8) Pursue excellence through meeting and continuously upgrading the standard of work.


Hygiene & Food Safety: Maintain hygiene standards during food processing and ensure flight safety and key elements of HSE. Team Building: Has ability to lead, learn and share the knowledge while collaborating with subordinates and supervisors to achieve desired objectives without compromising on company policy. Initiative Drive: Takes initiative to accept responsibility / official duty and has ability to work hard in accomplishing the said task, setting example for others. Takes keen interest in continuously improving the knowledge and skills for enhancing productivity at job. Succession Plan: Committed to develop subordinates so that they are able to shoulder higher responsibilities for the benefit of the company.


Evaluation Criteria for the Appointment of Executive Chef as an Advisor IMPORTANT NOTE:- As per PPRA Rules and Regulations, all the documents/statements submitted by an Individuals/Firm /Company/ Partner for its tender are under Oath. Any document/statement provided, if proved false, misstated, concocted, or incorrect at any time during or after tenders will result into permanent disqualification and black listing of the Individuals/Firm/Company/Partners with their names displayed on PPRA website. Total Marks: 100 Minimum Qualifying Marks: 75

Technical:

S. No. Eligibility Criteria Maximum

Marks

Marks

Obtained

Status

01

Overall Experience:

Overall Experience as Chef or Executive Chef in

Catering Industry.

Attributes Marks

10 years and more 10

5-10 years 05

Less than 05 years 0

10

02

Specific Experience:

Experience in Airline Catering Industry.

Attributes Marks

If answer is “Yes” 05

If answer is “No” 0

05

03

Professional Qualification:

Relevantprofessional qualification in the field of culinary art.

Attribute Marks

If qualifications are both local and

International

10

If qualification is only local

or International.

05

No Professional Qualification 0

10

05

0

10


04

Menu Development:

Do you have expertise and experience in menu

development for any catering facility?

Attributes Marks



10

05

Cooking Capabilities:

How many types of cuisine including Desserts and

Bakery products that you are able to cook.

Attributes Marks

Three or more with Desserts and Bakery

products

10

Two or more and with Desserts and Bakery

products

05

Less than two with Desserts and Bakery

products

0

10

10

06

Added Cooking Capability:

Have you ever been involved in preparing special meals or

meals as per diet plan?

Attributes Marks



05

07

Recipe Development:

Do you have a signature recipe / recipes or dish /dishes that

you have originally created?

Attributes Marks



05

08

Cooking Competitions:

Have you ever participated and won any laurels/ awards in

any cooking competitions.

Attributes Marks


10


Not won but only participated 05

Not participated 0

09

Operational Capability:

Must have worked / supervised or associated with the facility

that has capability and capacity of producing meals in large

quantities.

Attributes Marks

More than 1000 Meals/day. 10

Between 500 – 1000 Meals /day. 5

Less than 500 Meals /day. 0

10

10

HSE International Accreditations:

Have you ever been part of a facility that acquired any

international HSE accreditations?

Attributes Marks

Yes, I led and successfully completed 10

Yes but I was only a team member 05

Never participated 0

10

11

Cooking Instructor:

Are you working or have you worked as an instructor in any

culinary art institute.

Attributes Marks



05

12

Appearance in Media:

Are you doing or have done a cooking show on any television

channel.

Attributes Marks



10


Comments:

Wherever in response to our question if you have answered “Yes” then please provide documentary evidence to

support your answer so that you can be evaluated accordingly.

Evaluation Criteria for the Appointment of Executive Chef as an Advisor IMPORTANT NOTE:- As per PPRA Rules and Regulations, all the documents/statements submitted by an Individuals/Firm /Company/ Partner for its tender are under Oath. Any document/statement provided, if proved false, misstated, concocted, or incorrect at any time during or after tenders will result into permanent disqualification and black listing of the Individuals/Firm/Company/Partners with their names displayed on PPRA website. Total Marks: 100 Minimum Qualifying Marks: 75

Technical:

S. No. Eligibility Criteria Maximum

Marks

Marks

Obtained

Status


01

Overall Experience:

Overall Experience as Chef or Executive Chef in

Catering Industry.

Attributes Marks

10 years and more 10

5-10 years 05

Less than 05 years 0

10

02

Specific Experience:

Experience in Airline Catering Industry.

Attributes Marks



05

03

Professional Qualification:

Relevantprofessional qualification in the field of culinary art.

Attribute Marks

If qualifications are both local and

International

10

If qualification is only local

or International.

05

No Professional Qualification 0

10

05

0

10

04

Menu Development:

Do you have expertise and experience in menu

development for any catering facility?

Attributes Marks



10

05

Cooking Capabilities:

How many types of cuisine including Desserts and

Bakery products that you are able to cook.

Attributes Marks

Three or more with Desserts and Bakery

products

10

Two or more and with Desserts and Bakery

products

05

Less than two with Desserts and Bakery

products

0

10

10


06

Added Cooking Capability:

Have you ever been involved in preparing special meals or

meals as per diet plan?

Attributes Marks



05

07

Recipe Development:

Do you have a signature recipe / recipes or dish /dishes that

you have originally created?

Attributes Marks



05

08

Cooking Competitions:

Have you ever participated and won any laurels/ awards in

any cooking competitions.

Attributes Marks


Not won but only participated 05

Not participated 0

10

09

Operational Capability:

Must have worked / supervised or associated with the facility

that has capability and capacity of producing meals in large

quantities.

Attributes Marks

More than 1000 Meals/day. 10

Between 500 – 1000 Meals /day. 5

Less than 500 Meals /day. 0

10


Comments:

Wherever in response to our question if you have answered “Yes” then please provide documentary evidence to

support your answer so that you can be evaluated accordingly.

10

HSE International Accreditations:

Have you ever been part of a facility that acquired any

international HSE accreditations?

Attributes Marks

Yes, I led and successfully completed 10

Yes but I was only a team member 05

Never participated 0

10

11

Cooking Instructor:

Are you working or have you worked as an instructor in any

culinary art institute.

Attributes Marks



05

12

Appearance in Media:

Are you doing or have done a cooking show on any television

channel.

Attributes Marks



10


Bond / Stamp Paper Rs. 100/-

Draft Agreement for Executive Chef as an Advisor / Consultant

This agreement is made on this ____ day of ___________ 2018 at Karachi between

Pakistan International Airlines Corporation Limited (“PIACL”) a public Limited

Company incorporated and governed under the laws of Pakistan having its head office

at Karachi Airport, Karachi (hereinafter referred as “PIACL”) (which expression shall

include the successors, legal representative, and permitted assigns)

AND

________________________________________Name and Address of Executive

Chef with details, (hereinafter referred to as “Executive Chef”)

The PIACL and the Executive Chef may individually be referred to as a “Party” and

collectively be referred to, as “Parties”, respectively, as the context of this Agreement

requires.

WHEREAS, PIACL required the services of Executive Chef as Consultant through an

advertisement published on the generally accepted means of communication and as per

requirement of applicable law and has accepted the offer extended by the Executive

Chef during the selection process for being consistent with the requirements of PIACL

under the terms & conditions set forth herein below:

Article-1 Terms of Agreement:

This agreement shall be effective from _____________ and remain valid for one (01)

Year unless terminated sooner under the provision of this agreement. The same

agreement is extendable for two more terms of one year each on the same terms and

condition and subject to satisfactory performance and by mutual consent of both the

parties.

Article- 2 Termination of the Agreement.

Without prejudice to any other available rights / remedies, PIACL shall have the right

to terminate this Agreement without assigning any reason or otherwise in case of any

breach of this Agreement or any other applicable law, rules & regulations by the

Executive Chef.

Notwithstanding anything contained in this Agreement, each party shall have the right

to terminate the Agreement at any time at its option upon giving 30 days written notice

or one month salary in lieu of to the other party without assigning any reason or cause


thereof. However, the agreement shall be terminated by PIACL forthwith if any

document or information provided by Executive Chef proves fake, false, forged and or

tempered at any stage or on account of “misconduct” as defined in PIACL Rules and

Regulations or any action which is punishable under any other applicable law.

Article- 3 Prices:

In consideration of services provided hereunder, PIACL agrees to pay to the Executive

Chef a sum of Rs. ______________ in words

__________________________________ per month/annum basis during the period of

validity of this agreement after making all required deductions.

If the standard of services provided by the Executive Chef is not up to the standard

acceptable to PIACL then PIACL may get the required services performed through

other ways and means at risk and cost of the Executive Chef and expenditure incurred

on obtaining such services shall be deducted from the amounts due from PIACL, to the

Executive Chef.

Article-4 Responsibilities of the Executive Chef.

9) The incumbent shall be required to give 10-12 hours a week to PIA Flight Kitchen.

The details of working, duties & responsibilities or any other requirements of the

PIACL shall be communicated from the office of General Manager Food Services

(Production).

10) The successful candidate may be required to travel both within and outside Pakistan

on the requirements of PIACL. PIACL shall provide FOC/100% Rebated passages

and any other allowances equivalent to the position of Dy. General Manager, PG-IX

for which approval of the competent authority will be required.

11) Preparing meal as per requirement of the Airlines within stipulated time. Able to

produce meal on time with reliable results for the given assignment.

12) Improvement in existing menu, keeping in view nutritional values and passengers

preference.

13) Development / preparation of new dishes that can be included in our menu cycle.

14) Training and Development of Staff through on job training.

15) Managing the resources for optimum output.

16) Pursue excellence through meeting and continuously upgrading the standard of work.

Article-5 Hiring Subject to.

The Executive Chef being found and shall remain medically fit at the time of hiring

and during the contract with the PIACL.


1) DIB & Security Clearance if applicable / Police Verification from concerned and

appropriate authorities.

2) Release Certificate or NOC from present employer, if applicable.

3) Production of Domicile Certificate and any other documents relates including but

limited to educational, vocational, experience, as and when required. However, the

Executive Chef agreed that this agreement shall stand terminated as soon as any of

the information and document provided by him/her found to be false, forged, fake

and tempered or in case of non-clearance or non-compliance as prescribed in this

article. In addition to above, PIACL reserves every right available under any

applicable law to seek remedies against him/her in this behalf.

Article-6 Taxes.

All taxes on payment / allowances and benefits under this agreement shall be deducted

at source or in the manner provided under the prevailing Income Tax Laws and any

other applicable law.

Article-7 Reporting.

After completion of contractual / hiring formalities, the Executive Chef shall report to

General Manager Food Services (Production) for assignment of duties.

Article-8 Confidentially.

The Executive Chef hereby acknowledge and undertakes not to disclose to any third

party any confidential information, recipes and trade secrets (considered as such as by

the Company) that he may have learnt in the course of performance of his factions

under this contract without prior written consent of the Company. He shall remain

bound by this obligation even after the termination of this agreement for a period of 5

years.

Article-9 Conduct & Discipline

For the purpose of conduct & discipline the Executive Chef shall maintain excellent

conduct and behavior including but not limited with all PIACL Rules and Regulations

during the term of the contract and otherwise.

Article-10 No Implied Terms.

This appointment represents the entire agreement between parties to the absolute

exclusion of any other understanding expressed or implied. The Executive Chef shall

not be entitled to any other benefit except as provided in this agreement.

Article-11 Schedule


For all intents and purposes, the schedule (s) annexed herewith (TOR) shall from an

integral part of this Agreement and the Executive Chef shall be bound to perform all

the action and fulfill all the terms and conditions stipulated therein. Any deviation from

the terms and condition incorporated in the annexed schedule(s) (TOR) or other part of

the Agreement shall be deemed to be a violation of this Agreement on the part of the

Executive Chef.

Article-12 Correspondence.

The Executive Chef will not correspond with or approach any other authority, persons

directly or indirectly, except the Manager Production and General Manager Food

Services (Production) regarding any matter arising from this or any other agreement

with PIACL.

Article- 13 Governing Laws and Jurisdiction.

This Agreement shall be governed by the Laws of Pakistan. The parties agree & submit

themselves to exclusive Jurisdiction of the Courts at Karachi for any litigation resulting

from or arising out of this Agreement.

IN WITNESS HEREOF, the parties hereunto set their hands on the days, month and

the year mentioned above.

For and on behalf of

Pakistan International Airlines Executive Chef

Signature & Seal___________________. Signature ______________________.

Name ___________________________. Name _________________________.

Designation _______________________. CNIC _________________________.

WITNESS: WITNESS:

1. Signature ______________________. 1. Signature ____________________.

2. Name _________________________. 2. Name _______________________.

3. CNIC # ________________________. 3. CNIC # ______________________.

4. Address _______________________. 4. Address _____________________.

food service division karachi - piac.com. · pdf filefood service division karachi tender fee...

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